Wednesday, June 28, 2017

Sugar Free Chocolate Almond Ice Cream - Keto Friendly

This ice cream exceeded my expectations in taste.  I didn't use an ice cream maker so the texture was not "perfect", but it was still quite creamy.  I'll share how you can get the best texture from "no churn" making.

Natural sugar alternatives often have an "aftertaste" sometimes bitter or minty, so I was really happy when I realized that did not happen here! :)

NOTE:  Plan to make this early enough in the day so that you can enjoy it that night.  Homemade ice cream is not made to last for days on end, it may crystallize a bit if you don't eat it up soon! :)

ALSO, plan to stick around, as this requires some whipping every 30 mins for a few hours as it freezers (unless you use an electric maker).
Here is what I did to get this yummy dessert:

Gather your ingredients:

1 can full fat organic coconut milk (shake to mix)
¼ c. plus 2 Tbsp. organic cacao powder
1 tsp vanilla (divided)
1 pkg. (2 tsp) gelatin
¼ c. boiled water
¼ c. cold water (in a wide bowl or pot)
¼ classic monkfruit sweetener (lakanto)
1 c. heavy whipping cream
¼ tsp. Stevia powder (SweetLeaf Organic)
½ - ¾ c. toasted almonds, slightly crushed

What to do:

Sprinkle 2 tsp. gelatin powder over the surface of your very cold water, don't let it clump, be sure to sprinkle it evenly and lightly over the water.  Let it sit for 1-2 mins to dissolve, then stir in the boiling water and quickly stir in the monkfruit sweetener until almost dissolved.  Set aside.

To a blender add:  Coconut milk, cacao powder, 1/2 tsp. vanilla and gelatin/monkfruit sweetener mixture.  Blend on high until smooth, scrape sides as needed.  It will be very liquid, don't worry. :)

In your stand mixer (or using a handheld or whisk), whip the heavy whipping cream, 1/2 tsp. vanilla and 1/4 Stevia powder until stiff peaks form (but don't over whip!).  Pour a small amount of coconut milk mixture into whipped cream and using a handheld whisk, gently whisk together, continue adding coconut milk mixture a little at a time and whisking gently until it is all incorporated.  Do not add the almonds yet!

**At this point if you are using an ice cream maker you can freeze according to those directions, and stir in the nuts when they tell you. :)

IF you are doing this without a machine, here is what to do. :)  Place in a bowl with a lid that will fit in your freezer.  Set a timer for 30 minutes.  EVERY 30 minutes, remove the bowl and hand whisk it to add air and volume.  Continue to do this until it becomes VERY thick, at which time you can stir in the almonds.  Then let it freeze.  You can continue to stir it every 30 mins until you just can't stir it anymore.  This is what ensures a smooth creamy texture!  


Serving Suggestion:  While there is no sugar in this dessert, no calories from sugar, no glycemic index issues, etc... there are calories and there is fat! :)  Try to enjoy this dessert after a low carb dinner so that you don't have carbs and fat fighting eachother in your body! :)

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