Creamy Chocolate Ice CreamMar 01 2011 by
My husband is one of those people that has to end every meal with something sweet. Most of the time he prefers that it be ice cream. When we switched to a healthy eating lifestyle I searched and searched for a ‘healthy’ ice cream. After leaving the freezer section the only thing I came out with was frozen fingers and toes! No healthy ice cream! Then I remembered that we had been given an ice cream maker as a wedding gift! I wasn’t sure if it would work after 7 years but I was about to give it a try! I searched for homemade ice cream recipes and couldn’t believe the lack of healthy ones out there. Most called for sugar and lots of heavy cream. The ‘healthier’ ones have you substitute with artificial sweeteners and add in gelatin which just didn’t sound appealing to me at all. Finally I stumbled across a few blogs that were using coconut milk instead of heavy creams and maple syrup for a sweetener! JACKPOT! After a little mixing and experimenting I finally got the right combination of creamy goodness! ENJOY!
- 2 cans (15 ounces) light coconut milk
- 2/3 cup maple syrup, grade B
- 2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 cup creamy, unsalted almond butter (optional)
- 1 banana, cut into pieces (optional)
- 1 tsp mint extract (optional)
- 1/2 cup chocolate chips (optional) – I use SunSpire Brand Grain Sweetened Chocolate Chips
- Heat a sauce pan on medium heat and add coconut milk, vanilla extract, and maple syrup. Mix well and slowly add in the sifted cocoa powder until it’s fully dissolved.
- Chill ice cream mixture in the refrigerator until COMPLETELY cooled.
- Once ice cream mixture is fully chilled, pour into your ice cream maker and process according to the directions. (see notes)
- When ice cream is almost finished, add any of the optional ingredients to the ice cream maker, and continue to process until everything is well blended. ENJOY!
Makes 4 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 284.5, Cal. from Fat: 100.5, Total Fat: 11.5g, Sat. Fat: 11g, Carbs: 45g, Fiber: 3.5g, Sugars: 35g, Protein: 2g, Sodium: 7mg, Chol: 0mg
Leftover ice cream should be stored in a freezer safe container in the freezer. Ice cream will keep in the freezer for about 1 month.
If you don’t have an ice cream maker don’t despair! After the mixture is completely chilled, cover with a lid and place in the freezer for 2 hours. Remove the mixture and using a hand mixer or even a fork and stir the mixture to break up the ice crystal. Return the mixture back to the freezer for another 2 hours and repeat the process. You should now have creamy, yummy ice cream!