Wednesday, August 4, 2010

Better Than Chocolate Ice Cream

Gluten Free
Dairy Free
Sugar Free
Casein Free
Low in Carbohydrates
Lower in Fat
Rich in Vitamins and Minerals
Very Safe for Diabetics

Serving Size: ½ cup
2 cups coconut milk
1 cup chocolate unsweetened almond milk
1/3 cup erythritol   (natural sweetener)
1/3 cup + 1 Tablespoon  xylitol   (natural sweetener)
1 Tbsp. honey
Dash salt
4 oz. (2 squares) Baker’s unsweetened chocolate squares
4 oz. Egg Beaters (or liquid egg whites)
2 tsp vanilla
Toasted almonds (optional)
Toasted coconut chips (optional and available at Sprouts in bulk shelves)

Heat coconut and almond milks over LOW heat.  Add sweeteners, honey, and salt.  Stir until dissolved.  Chop chocolate squares into chunks and microwave until melted.  Usually 30 seconds, stir, then another 30 seconds.  Add chocolate mixture to the milk mixture.  The chocolate doesn’t completely dissolve and look smooth – it looks like chocolate floaties – you will fix this in the blender.
Chill the mixture in a pan of ice water until it reaches room temperature.  Use a strainer to strain it into your blender. Press the extra chocolate mixture through the strainer as much as you can.  Add the Egg Beaters and vanilla.  Blend until mixture is completely smooth – no chocolate specks.  Refrigerate for a few hours before freezing in ice cream maker. Follow instructions on ice cream freezer.   It makes 1 quart and is perfect size for small ice cream freezers.  Top with toasted almonds and toasted coconut chips for crunch and a “Rocky Road” ice cream taste!
** These natural sweeteners are sugar alcohols. They have little to no affect on blood sugar. Since they are not absorbed by the body, a laxative effect is possible if consumed in excess amounts. Stick to the serving size!

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