It’s too chilly outside to walk to Whole Foods, and it’s so convenient shop on campus with our dining points. As luck would have it, two of my healthy cooking staples-coconut milk and extra dark chocolate–happen to be available at the coffee shop by my dorm building. I decided to make a comforting treat using truly “local” ingredients. With the swipe of my student I.D. card, I stocked up on my favorite Lindt 85% chocolate and canned coconut milk and pondered the possibilities.
Even though NC has been cold enough to make me long for the dearth of seasonal weather that is southwest Florida, ice cream sounded really good yesterday afternoon. It may have had something to do with my friend wanting to stop at Ben and Jerry’s after a quiet dinner out at a delicious Mediterranean restaurant. I was pretty full that night from meat skewers with tzaziki and baba ghanoush, but for old times sake, we went into the colorful ice cream shop. I ended up getting a tiny Kid-sized scoop of their sugar-free ice cream, just to try it. A little processed food once in a blue moon when you’re out with a good friend can’t hurt.
The Ben and Jerry’s experience was honestly a bit of a disappointment. The texture of the No Sugar Added Vanilla Fudge ice cream was grainy (because of the lowfat milk I’m guessing), had an aftertaste from the Splenda, and worst of all, caused the telltale tummy “rumbling” associated with maltitol. Fortunately, the scoop I had was small enough not to cause any side effects, but I was truly worried for a moment there. After tossing out the little paper cup and feeling cheated out of $4.50, I hatched a plan to make my own healthy ice cream. Without Splenda, skim milk, artificial flavorings, maltitol…. or an ice cream maker.
This sugar-free, dairy-free chocolate walnut ice cream turned out much better than I ever could have expected. You just whip it up and freeze it in a dish… no ice cream machine required! It’s rich, creamy, scoopable from the freezer, and pleasantly sweet. Forgo storebought low-carb ice cream and make up a batch of this. It’s even lower in carbs than the prepackaged kind because of the use of my favorite natural sweetener, erythritol (instead of sorbitol and maltitol which are higher on the glycemic index).
The coconut milk imparts creaminess and a subtle flavor, while the coconut oil makes for a smooth mouthfeel. The fresh organic egg yolk emulsifies the whole mix into ice cold dairy-free bliss. I added homemade low carb chocolate chunks that melt in your mouth as you eat the ice cream instead of staying cold hard bits (which always ruins the fun of chocolate chip ice cream for me). The walnuts add crunch. There’s also a spoonful of rum to make the ice cream stay soft enough to scoop. You can’t taste the alcohol, though. If you don’t mind your ice cream freezing very hard, simply leave it out. I must say that the rum was by far the most accessible ingredient since there are people turning 21 every day in my dorm hall!
Dairy-Free Chocolate Ice Cream
Makes five rich scoops
2 ounces 85% cacao chocolate, chopped (I used Lindt)
9 tablespoons erythritol or 7 tablespoons xylitol
1/4 teaspoon good-tasting pure stevia extract
2 cups full fat coconut milk (preferably Thai Kitchen brand)
3 tablespoons coconut oil
1 tablespoon pure vanilla extract
2 tablespoons rum or vodka (to keep ice cream soft and scoopable)
Pinch unrefined sea salt
1/4 cup chopped walnuts (optional)
1 recipe ice cream chips (see below)
1 fresh, organic egg yolk
Melt together chocolate, erythritol, coconut milk, sea salt, coconut oil, and microwave on HIGH for 30-40 seconds until chocolate and coconut oil are melted. Blend with stevia, rum, and vanilla until smooth. Add the egg yolk and blend once more. Pour into a glass dish and cover tightly with plastic wrap. Freeze for one hour, then remove from freezer and whisk vigorously. Stir once more after another hour, adding in the walnuts and chips. I let mine freeze overnight. You could also just pour the mix into an ice cream maker and freeze per your manufacturer’s instructions.
~35g net carbs for the whole batch (with walnuts and chips)
Melt-in-your-mouth Ice Cream Chips:
Makes enough for one batch of ice cream
1 oz 85% cacao chocolate
1 tablespoon plus 1 teaspoon erythritol, or 1 tablespoon xylitol
1 teaspoon nonhydrogenated shortening or coconut oil
Pinch good-tasting pure stevia extract
Powder erythritol or xylitol in coffee grinder or magic bullet. Melt chocolate with powdered sweetener and shortening. Stir in a pinch of stevia and taste for sweetness. Spread in a thin layer onto a sheet of wax paper or aluminum foil and freeze until set. Chop into small square chunks. Keep chilled.
~5.5g net carbs per batch