Dairy- and egg-free low carb chocolate ice cream
- 2 cups 475 ml unsweetened coconut milk, canned
- 2 cups 475 ml unsweetened coconut cream, canned
- ½ cup 120 ml sweetener, allulose or xylitol
- ¾ cup (21⁄3 oz.) 180 ml (65 g) cocoa powder, sifted
- 1 pinch 1 pinch salt
- 2 tsp 2 tsp instant coffee powder, espresso (optional)
- 2 tsp 2 tsp vanilla extract
- 2 tbsp 2 tbsp light olive oil
- Place all of the ingredients in a bowl. Using an electric mixer, whisk for 4 minutes until the mixture becomes light and fluffy.
- Pour the mixture into an ice cream maker and follow the manufacturer's instructions. Alternatively, transfer to a container with a lid and place in the freezer. Stir occasionally and continue freezing until it reaches desired consistency. Freeze for at least 4 hours.
- Remove the ice cream from the freezer, and prior to serving, let it rest for about 10-15 minutes, to soften slightly.
Which sweetener should I use?
The choice of sweetener will affect the final result. Xylitol or allulose is noted to be the best sweetener for ice cream. The reason is that it doesn't easily form ice crystals, creating smoother, creamier ice cream. Another option is to use erythritol. Keep in mind that when using erythritol, there will be some crystallization; this means that the ice cream may need some extra time to soften before serving.
The oil assists with the texture of the ice cream. It helps to keep it creamy and “scoopable”.
Why is coffee added?
The coffee and the salt are ingredients that enhance the flavor of the chocolate to create a richer result, rather than giving any taste of coffee to the ice cream. The coffee powder can be omitted if preferred.
Yes, you can use heavy cream. You can use this recipe as a guide, omitting the peppermint and coffee.
I have found with a lot of these receipes there is nut powders or oils recomendations please
You may want to try our mason jar ice cream. It's easy and delicious!
Here are a few more ice cream options, as well.
That sounds perfect! Thank you for taking the time to let us know.
Yust knitpicking here.
The 2nd ingredient is coconut cream, not coconut milk.
Ice cream maker? Thank you
Hi, Anthony! Using a different oil would change the flavor, so it's best to stick with light olive oil.
There's no need to chill the ingredients in advance.
1. Will it work if I replace the coconut cream with the coconut milk?
2. Could I add something to make sure the texture is similar to what it would be like with the combination of coconut milk and coconut cream?
3. Would it be better to replace the coconut cream with heavy cream (36%) (for those who don't mind and can handle dairy)
Looking forward to your answers and ideas. Thanks!