No muss, no fuss… just straight up chocolate decadence without the dairy and sugar.
Too good to be true? Nope!
There are a couple things I will admit.
I am a fiend for dark chocolate and I am a sucker for ice cream
I don’t think I could ever stick to a way of eating that made these two things totally off limits for me. Thankfully, Wheat Belly is all about healthy ingredients, not about being militant, so there is wiggle room for my indulgences. Yay!
However, I have realized that as much as I love heavy cream (wonderfully low carb!) and dairy, that some non-cheese dairy products tend to trigger an upset stomach for me, and weight gain. This is also the case with many of my friends following this way of eating, so I experimented a little with making coconut cream ice cream. I have no doubt that I will be tweaking this recipe in the future (I’d like to up the creaminess without adding dairy), it’s still really a good base recipe that I will definitely do again.
I’m surprised that I really can’t taste the coconut flavor in this recipe, although I thought it would be a good match for the chocolate. I think that the dark chocolate cocoa is just a much stronger player, and drowns out the coconut. I will be keeping my eyes open for a deal on a higher quality dark chocolate cocoa powder, but this is what I usually have on hand and it worked just fine. I’m imagining this now with a nut butter sauce, or maybe toasted sweetened nuts on top… or a blop of this ice cream in my coffee
Dark Chocolate Low-carb Dairy-free Ice Cream
- 2 cans full fat coconut milk
- 1/2C dark cocoa powder (I used Hershey’s Special Dark)
- pinch of salt (optional)
- pinch of cayenne pepper (optional)
- pinch of cinnamon (optional)
- 1 Tb vanilla
- Sweetener of choice equaling about 1/2C or to taste (I used about 1/4 C Torani sugar-free caramel syrup and 1/4C Swerve)
Thoroughly mix all ingredients in the blender. Finish up by using an ice cream maker or just pour into a freezer container and freeze until firm. Makes about 8 servings.