INGREDIENTS:

• 1 cup whole milk
• 2 cups heavy cream
• 5 scoops Chocolate Cowboy Colostrum
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt
• Chocolate shavings or cacao nibs for topping (optional)

DIRECTIONS:

1. Chill the Ice Cream Maker Bowl: Ensure the freezer bowl of your ice cream maker has been in the freezer for at least 24 hours before starting.

2. Prepare the Ice Cream Mixture: In a medium saucepan, combine 1 cup whole milk, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and a pinch of salt. Warm over medium heat, stirring constantly, until the sugar and cocoa powder are fully dissolved and the mixture is smooth. Do not let it boil.

3. Add Heavy Cream and Vanilla: Remove the saucepan from heat and stir in 2 cups heavy cream and 1 teaspoon vanilla extract. Mix until well combined.

4. Add Chocolate Cowboy Colostrum: Allow the mixture to cool slightly, then add 5 scoops of Chocolate Cowboy Colostrum. Whisk thoroughly until the colostrum is fully dissolved and the mixture is smooth.

5. Chill the Mixture: Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.

6. Churn the Ice Cream: Once the mixture is chilled, assemble your ice cream maker. Turn on the machine and pour the mixture into the frozen bowl. Let it churn for about 20-25 minutes, or until it reaches a soft-serve consistency..

7. Freeze the Ice Cream: Once churning is complete, transfer the soft ice cream into an airtight container. Use a spatula to press it down and ensure it's packed tightly. Cover and freeze for at least 4 hours, or until the ice cream firms up.

Scoop & enjoy!