Wednesday, 24 October 2012

How To Make Sugar Free Chocolate Ice Creams

Freezing cold, sugar free chocolate ice-cream is simply the king of all puddings when properly made. These mouth-watering recipes are delicious on their own or fantastic as an accompaniment to sugar free brownies or chocolate cake.As with fruit or vanilla ice-creams, remember to leave enough time to whip them up at least twice during the freezing process. This will ensure they are easy to scoop when you come to serve them.

Bitter Chocolate Ice-Cream With Choc Chips

This is favourite with true chocoholics who enjoy the strong flavour of bitter chocolate and won’t miss that sugary sweetness. For a truly sugar free recipe use dark diabetic chocolate. For those who don’t mind a trace of sugar, a good quality, high content cocoa bar will work just as well.


  • 250g (9oz) cocoa powder
  • 100g (3.5oz) plain diabetic chocolate
  • Three tbsp sugar free strawberry jam
  • One pint of double cream


Sieve your cocoa into a large bowl and mix with your cream and sugar free strawberry jam, using a hand blender (or whiz all your ingredients in a food processor). Break your dark chocolate up into chips and stir carefully into your liquid ice-cream. Take a clean airtight container, with a fitted lid, and pour your mixture in. Place in the freezer for two to three hours or until half frozen. Remove and whiz up again. Repeat the process at least once more, preferably twice.

Here is one more reciepe for low fat sugar free ice creame

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