Sugar Free No Churn Chocolate Ice Cream
Where can I buy this? Get used to the question as this tastes like a decadent ice cream you would buy from a store. Ice cream at it's best without the sugar and the carbs.
Prep Time 20 minutes
Cook Time 5 minutes
Freezing Time 12 hours
Servings 12 serves
- 600 ml pure/heavy cream
- ½ cup xylitol see notes for using alternative sweeteners
- ½ cup regular cocoa powder sugar free Dutch cocoa powder or cacao powder
- 1 teaspoon coffee powder optional but highly recommend
- 2 tablespoons MCT oil -see notes for alternatives
- 200 ml quality coconut milk or almond milk sugar free -for a creamier ice cream use coconut cream
- 1 teaspoon vanilla extract
- A pinch of sea salt
- ½ teaspoon guar gum -very accurately measured. See notes for using xanthan gum
Heat 200 ml/7 fl oz of the cream on the stove top to just below boiling point making sure you don’t allow it to boil. Remove the pan from the heat and using a hand whisk, mix the xylitol, cocoa powder and coffee powder into the hot cream until blended. Allow the mixture to cool completely in the fridge.
Once the chocolate mixture has cooled completely and is cold, beat with an electric mixer until it’s smooth. Add the remaining 400 ml/ 13.5 fl oz cream to the chocolate mix and beat until it starts to thicken and forms peaks.
Add the MCT oil, nut milk of choice and salt to the ice cream mixture and continue to beat the mixture until it is well combined.
Finally, sprinkle or use a sieve to sift your precisely measured guar gum over the ice cream mixture and beat it in quickly until it is well combined, with electric beaters. Take particular care here not to over mix but ensure that the guar gum is well mixed in. Note- sprinkle the guar gum away from the edges of the bowl as it can clump there. Scrape the sides of your bowl down while beating to ensure the gum is beaten into the mixture really well.
Pour your ice cream mixture into a freeze proof container that has a lid, or ensure your ice cream container can be well sealed to prevent icing up and your ice cream hardening.
Leave the ice cream to freeze until firm. Generally overnight is ideal. The ice cream will firm up the longer it is in the freezer, which is when you will be grateful that softening agents (the oil and the gum) are used in the recipe.
Allow the ice cream to sit on the bench for about 20 minutes prior to serving if it is too firm to scoop. Trust me it will be worth the wait! Enjoy.
This recipe was made to be no churn ice cream so you don’t need an ice cream maker. The ice cream can be made in the churner if desired by following your churners instructions once it has been created following the instructions above.
If you want a creamier ice cream, make sure you use coconut cream instead of coconut milk or almond milk. Coconut milk/almond milk will reduce the calories slightly and the end result will be slightly icier. Coconut cream (my favorite) is creamier and richer in flavor.
If you don’t have guar gum, try adding ½ teaspoon of xanthan gum in its place. Guar gum is preferred if possible. Blend the xanthan gum with the dry cocoa powder just before adding it to the hot cream in step 1 and ensure it is whisked in well enough to remove any lumps. Ensure you accurately measure the guar gum or the xanthan gum before adding one of them to the recipe. If you use too much, your ice cream will end up being too claggy. It is imperative that you follow the different instructions depending on which gum you use in this recipe.
Although testing showed excellent results using a range of sweeteners, xylitol is the best sweetener to use in ice cream as it doesn’t crystallize when frozen. If you use an alternative sweetener, there is no guarantee that the end result will be the same as it would be if xylitol was used. You can replace the xylitol with the equivalent amount of erythritol or about ¼ cup of a stevia or monk fruit blend. Taste the ice cream mixture so you can adjust the sweetness to your own taste.
If you don’t have MCT oil you can simply omit. Try switching it for the equivalent amount of EVOO- extra virgin olive oil, as long as it is a light tasting EVOO and not "light olive oil." This will help prevent your ice cream from icing up and create a smoother texture. You will not be able to taste it.
Coffee and salt enhances the flavor of chocolate. Feel free to omit if desired (that would be at your own risk).
Keep your beating and whipping to a minimal where you can to prevent over aerating. This does not apply when you are beating the cream in step 2 as the aim is to thicken the cream to soft peaks.
It is hard to determine volume with this recipe as it depends on how much you whip the cream. You will fill a 1 litre ice cream container. You may need to freeze additional ice cream in an extra smaller container if needed.
For a richer chocolate taste add an additional 2-3 tablespoons of cocoa powder, Dutch coco powder or cacao powder. You could also make this double chocolate ice cream by adding 1/2 cup dark chocolate choc chips. Make your own by cutting up a block of dark chocolate.
Serving: 1of 12 serves | Calories: 289kcal | Carbohydrates: 2.3g | Protein: 11.7g | Fat: 19.8g