Рецепт Clean Eating Chocolate Dairy Free Ice Cream
I’m a firm believer in the idea that if you want to make clean eating a priority, you absolutely have to allow for some clean treats on occasion as well. Particularly if there are kids in the house who may be a bit defiant over changes to their normal eating routine. I think it’s just as important for adults as it is for kids to feel like, even though they have changed the foods they eat, they still “fit in” and feel “normal” (whatever that means to you). You can’t expect to stick to an eating plan if you can’t even invite friends over for dinner because they won’t eat your “diet food” (as many of the people in my life like to call it). So what do you do?
You clean up “normal” food. Because the truth is, clean eating food was simply referred to as “food” not too many generations ago. And I have no problem serving “food” to those in my life who would usually stick their noses up at anything diet related. Because the truth is, so far, they haven’t noticed the difference if I don’t say anything. They just enjoy their “food”.
So recently, I realized that while I had plenty of Clean Eating Ice Cream recipes, so far, they have all been fruit based. Up to this point, I have not yet made actual ice cream using an ice cream maker. And far be it from me to leave a clean eating stone unturned. So with that in mind, here is my Clean Eating Chocolate Dairy Free Ice Cream.
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Clean Eating Chocolate Dairy Free Ice Cream
(Makes 7 servings)
Ingredients:
- 1/2 cup unsweetened cocoa powder
- 2 (14 oz) cans light coconut milk
- 1 cup Sucanat (coconut sugar works too, but I got an aftertaste using 1 cup)
- 3 egg yolks
Directions:
Separate eggs, and keep the yolks handy in a small to medium bowl. (You will be adding 1/2 cup liquid to this bowl).
In a medium sauce pan, combine the cocoa powder, coconut milk and sucanat. Bring to a simmer over medium heat, whisking constantly.
When the cocoa powder is fully blended with the milk and the entire mixture has thickened slightly, reduce heat to low temporarily and remove 1/2 cup from the pot.
Temper the eggs with this hot liquid by very slowly whisking the hot milk into the egg yolks. Whisk the milk and egg yolks slowly back into the hot pot and raise heat back to medium to achieve a simmer. DO NOT BOIL. Stir constantly.
When the milk has thickened a bit (about 5-7 minutes), pour the milk into a heat-safe dish and either place in an ice bath to cool it immediately, or place the dish in the refrigerator using pot holders if needed. Be sure to put something underneath the dish if your fridge shelves are glass or plastic (or anything else that can be destroyed by heat).
Chill overnight.
Follow the directions from your ice cream maker.
Please Note: This ice cream gets somewhat hard in the freezer. Simply allow it to sit out on the counter for a few minutes before serving. If you have the patience, take it out for it’s first use, mix it up well by hand (like you would if transferring to another container) and refreeze. It seems to help make it much softer and far more scoopable.
THIS IS WHAT I USED TO MAKE THIS RECIPE:
Nutritional Content:
(Data is for 1/2 cup)
Calories: 187
Total Fat: 10 gm
Saturated Fats: 7 gm
Trans Fats: 0 gm
Cholesterol: 90 mg
Sodium: 61 mg
Carbohydrates: 24 gm
Dietary fiber: 2 gm
Sugars: 20 gm
Protein: 4 gm
Estimated Glycemic Load: 15
Please Note: Nutritional information estimated at Nutritiondata.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.