A Dairy-Free, Sugar-Free Resounding Recipe Success!!
I did it! I finally crafted a dairy-free, sugar-free, "healthy" ice cream that tastes magnificent! The ice cream maker that I recently purchased was most definitely the missing link, for what I concocted in my messilicious kitchen only achieved creamy, non-ice crystal greatness due to the addition of that machine.
But enough waxing magnanimous about my frozen treat deliciousness achievement, on to the recipe and method! I really can't wait to share this particular experiment with you all because it actually worked, it's fairly easy to prepare, and it tastes oh so very good!
To start with I walked back to my pantry and grabbed a couple of cans of coconut milk. I always keep a few cans of coconut milk in my larder, because I really enjoy whipped coconut cream. Like a lot. It probably could be said that I have been observed with a coconut cream mustache more than a few times. What can I say, I raise pigs, so occasionally I emulate them in my food consumption.
Some other ingredients joined the healthy ice cream pool. Unsweetened baking cocoa was one addition.
The sweetener section of the ice cream recipe was populated by Trim Healthy Mama Gentle Sweet and Super Sweet. Both of the products combine together to give homemade treats a perfect amount of sweetness with no aftertaste. For more information about these alternative sweetners, click here and here.
Transparency disclaimer: I don't do affiliate links of any sort, mainly because I am somewhat of a librarian most of the week and just love to share information with people so they can do their own learning and exploring. So any link offered in any of my posts is shared for informational purposes only cause I like ya'll!
Vanilla and salt were added because seasoning is scintillating!
Blending time! Look at the rich chocolate patina my ice cream batter be showin! Lish to the D! Ugh, I think I need to not listen to a classic hip hop mix from the eighties while I type my posts, I'm trippin.
So, after a bit of ingredient combining, I had my lovely daughter retrieve my frozen colder than an abandoned phone book on a Greenland sidewalk, freezer bowl that goes into the ice cream maker. She sang a little song in Inuit about the glorious coldness of the vessel. Okay, she yodeled a bit that her hands were cold since she had to pack it sooo far from the freezer in our storage room to our house. Homemade ice cream is not for the weak.
After turning on my favorite new appliance, I carefully scraped my chilled batter into the churning frozen treat creating apparatus. I must report that I got it all into the freezer bowl, and that is saying something. I usually end up spilling and/or wearing half of anything I try to transfer from one vessel to another.
Exactly 22 minutes later I was blessed with this magnificent looking chocolate soft serve. I scraped it into a bowl, and I am going to say that this recipe made a little over a quart. There was less than a quart left when I put it into the freezer to firm up a bit more. What can I say, the stuff tasted good and there were a whole bunch of spoons lying around. I couldn't help myself. It was a quality control thing. I really, really tested the tastiness of this particular recipe for you all...
Phew, I am at the end of this write up, and that's a good thing cause I am going to go eat more of that deliciousness and you should, if you have an ice cream maker, go make a batch of this delectable ice cream. It is quite literally one of the best healthy things that I have ever come up with!!
Chocolate Dairy-Free, Sugar-Free Ice Cream
2 cans coconut milk (my cans were 14 ounces each)
2/3 cup unsweetened baking cocoa
3 Tablespoons Gentle Sweet blend (xylitol, erythritol, and stevia)
1 Tablespoon Super Sweet blend or Truvia (erythritol and stevia)
Pinch of sea salt
1 teaspoon vanillaAdd all ingredients to a blender and blend until well combined. Taste to see if sweetness level is acceptable to your palate. Chill ice cream batter for at least a couple of hours. I made my ice cream mix the night before and left it in the refrigerator until I was ready to churn it!
Churn batter in an ice cream maker according to the manufacturer's instructions. It took exactly 22 minutes of churning to achieve a perfectly creamy batch of ice cream.
Eat immediately if you are craving soft serve, or freeze for a couple of hours until firm. I always let my homemade ice cream rest on the kitchen counter for about fifteen minutes before I eat it if I haven't added glycerin to it. I'll do a whole post about ice cream storage and consistency at a later date.
Scoop into a bowl and enjoy!
And as always, all of the images in this post were taken on the author's ice cream picture fatigued iPhone.
