Mine didn’t get to soft peaks either. Put it in the freezer and thaw for 10-15 minutes before serving. Wish me luck!

The lumps generally happen if the cream is whipped too much. It should have thickened about steeping and then should have reached a soft peak stage before the lumps formed.

The flavor is okay but it is not textured at all like ice cream or even soft serve. I wonder if it's because it didn't "whip into soft peaks." What it did was begin to lump up, as if it were turning into butter - which I sometimes make at home so I recognize the stage. At that point, I quit beating it and went on to step 5.

It's usually sold in packets under the Knox brand, but there are generic brands too. Just look for unflavored gelatin near the flavored gelatin boxes.

Where do I get the gelatin you are using?

The gelatin will make it thicker so you can use more than that. I've found weight does vary.

You may have needed more gelatin. I usually use about 1.5 teaspoons.

Sorry. Not 7g! 3.5!!

me too!! Wondering what went wrong

Cocoa powder should work but you may need to add a little more sweetener. I like to use 3 ounces chopped unsweetened chocolate (baking squares) and 2 tablespoons more sweetener for chocolate ice cream. I just add it to the hot cream mixture.