Sugar Free Mint Chocolate Ice-Cream

Sugar Free Mint Chocolate Ice-Cream

A chocolate ice-cream with a minty essence, this makes a change from plain chocolate ice-cream. The peppermint essence beautifully complements the bitter cocoa flavour. .

Ingredients:

• Three egg yolks
• 200g (7oz) cocoa powder
• Three tbsp sugar free strawberry jam
• Half pint of double cream
• 250ml full fat milk
• One tsp peppermint essence

Method:

Beat your egg yolks and jam together in a large bowl. In a large saucepan heat your milk and cocoa powder. Stir until all the cocoa has dissolved. Pour into your egg and jam mixture, and mix well. Stir in your cream and peppermint essence. 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.

Chocolate Orange Ice-Cream For Grown-Ups

Definitely not a dish for the children, this sugar free chocolate ice-cream calls for a splash of whisky. The whisky gives it a good kick and makes this dessert the perfect way to round off a meal. Those who are happy to have a little sugar in their ice-cream could substitute the whisky and orange for a liqueur of their choosing.

Ingredients:

• 250g (9oz) cocoa powder
• Three tbsp sugar free jam
• Two oranges
• A splash of whisky
• One pint of double cream

Method:

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). Grate the zest of your oranges and squeeze the juice, stir into your liquid ice-cream, along with a splash of whisky 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.

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.

Ingredients:

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

Method:

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

How To Make Sugar Free Vanilla Ice Cream

Finally, a homemade ice cream for diabetics or those watching their sugar intake. Freezing cold sugar free vanilla ice cream is the perfect accompaniment to many no sugar desserts and cakes. It is also delicious served on its own, or with fresh fruit, in a bowl. Liven it up by adding one or two extra ingredients or combining it with a different flavor.

Use a vanilla pod for maximum flavour in this variation of a traditional recipe. Serve with a little grated sugar free chocolate or make into a sundae with chopped nuts, sliced banana and freshly whipped cream.

Ingredients:

• One vanilla pod
• Three large eggs
• Two tablespoons granulated sweetener (or as per manufacturer’s instructions)
• 350ml fresh double cream
• 350ml fresh single cream

Method:

Take a medium sized pan and pour your single and double cream into it. Take your vanilla pod and slit it along one side. Then take a teaspoon and scrape out all the seeds. Put the seeds into the cream. Cut the pod into quarters and drop it into the pan too. Put to one side for half an hour to allow the liquid to draw the flavour. Then heat the cream and milk over a low heat, stirring occasionally, until it almost reaches boiling point. Once again, set aside – this time for 15 minutes. Meanwhile, crack your eggs and separate your yolks into a medium sized bowl. Mix with a fork and then pour your warm vanilla cream in. Return to your pan and place back on a low heat. Keep stirring until the liquid thickens and becomes custard-like. Once again, do not allow the mixture to boil, however. Then remove from the heat, pick out your pieces of vanilla pod and stir in your sweetener. Pour your mixture into a large metal bowl and allow to cool. Stir every so often if a skin seems to be forming. Once cool, cover and place in the freezer. Allow to freeze for about three hours then remove from freezer and whisk in a blender. Replace in the freezer then repeat at least three more times every three hours or so. When you are ready to serve the ice cream, remove from the refrigerator 10 minutes before scooping.

How To Make Sugar Free Chocolate Fudge

When I say fudge something rings in my mouth..........tring......... tring... It’s rich, it’s delicious and it just melts in your mouth. There really is nothing quite like fudge – and there really is no reason not to make it without using sugar.

These sugar free chocolate fudge recipes may be prepared using rather different methods from traditional fudges but they are just as tasty and will be polished off just as quickly.

When stored in the fridge, they will last for days and days, and when wrapped in paper, placed in a gift box and given to a friend or loved one, they will be greatly appreciated.

Chocolate Peanut Fudge

This sugar free chocolate fudge recipe calls for peanut butter. Do remember to check the label on the jar, however, as many peanut butters contain sugar. Try buying a whole nut variety from a health food shop. Those who are not fond of peanuts can substitute the peanut butter with cashew nut butter or hazelnut butter – again, often available from a health store.

Ingredients:

• 75g (3oz) cocoa powder
• Half a pint of full fat milk
• 30g (1oz) butter
• 150g (5oz) crunchy peanut butter
• Three tbsp honey

Method:

Take a medium pan and in it place all your ingredients. Slowly warm on a gentle heat, stirring all the time. Keep stirring as all your ingredients dissolve, until you have no lumps left in your liquid, apart from your chopped nuts from the peanut butter. Remove from the heat and pour into a greased fudge tin. Allow to cool then place in the fridge over night. Once set, you can cut it into squares – and enjoy!

Chocolate Cheesecake Fudge

This is a rather unusual sugar free fudge – but it is absolutely delicious. It makes a sweet that is very soft and will simply dissolve when you pop it in your mouth.

Ingredients:

• 75g (3oz) cocoa powder
• 200g (8oz) cream cheese
• Three tbsp sugar free strawberry jam
• 550ml double cream

Method:

Beat your cream cheese and sugar free strawberry jam together in a bowl until light and fluffy. Stir in your cream then sieve your cocoa and mix that in to. Beat your mixture for two minutes, ensuring all the cocoa is well mixed in. Spoon into a greased fudge tin and leave in the fridge over night to set. Turn out the next morning and cut into squares.

Sugar Free Chocolate Ginger Fudge

In this recipe you can use an artificial granulated sweetener. Don’t forget to read the manufacturer’s instructions first, however, to ensure it is suitable for use in cooking.

Ingredients:

• 110g (4oz) cocoa powder
• 110g (4oz) butter
• One tsp vanilla essence
• One tsp ground ginger
• 550ml double cream
• Five tbsp granulated sweetener (or as per manufacturer’s instructions)

Method:

Melt your butter, cocoa and sweetener in a large pan over a low heat. Stir until completely dissolved. Add your ginger and vanilla essence and then stir in your cream. Keep on the heat, stirring all the time, until you have a smooth liquid. Pour into a greased fudge tin and allow to cool. Then place in a fridge over night to set. Cut into squares the following day.

 Just watch the video...

How To Make Sugar-Free Ice Cream

Want To Make Sugar Free Ice Cream?
There are various ways of making ice cream without using sugar but the main one I favor is to replace the sugar with honey or maple syrup. 

Nothing works better than a dollop of ice-cream as a mood enhancer! However, the onslaught of diabetes or obesity could greatly limit the desire for the frozen dessert. But, today there are a number of sugar-free ice cream recipes that are popular with the weight conscious and those prescribed low-sugar diets.

Ice cream

Respite for medical limitations on sugar intake is here in the form of sugar-free ice cream recipes. These ice creams are not only low in sugar, but also high in protein and suitable for diabetics and weight-watchers. The almond and choco-chip variants are excellent dessert alternatives for those committed to a low-carb diet.

Now the question arises as to what should be used in place of sugar so that it does not alter the sweet taste drastically. There are two popular options to make ice cream without granulated sugar and yet taste just the same. Firstly, you can use sweet fruit juice, boil it and reduce it to a syrup. or use honey and heavy cream. The popular fruit juices used are grape or apple. Secondly, in place of granulated sugar you can use artificial sweeteners.

A couple of points to remember while using honey or fruit juice syrup is that these ingredients have much lower 'solid' contents than granulated sugar. This imbalance can be restored in the recipe by using heavy cream instead of light cream. Another noteworthy fact is that sugar lowers the freezing point of ice cream thus making the ice cream softer. But by using honey or artificial sweetener your ice cream may acquire a harder than usual texture. Below I am giving you some popular ice cream flavor recipes using an artificial sweetener and a simple vanilla recipe using honey.

Almond Ice Cream

Ingredients

• 1 cup of blanched and chopped almonds
• 12 ounces skimmed milk
• One cup of vanilla (protein) powder
• 4 drops of almond essence
• 4 teaspoons non-caloric sweetener (optional)

Method

Blend together the vanilla protein powder, skimmed milk and almond essence. Once smooth, pour the blend into the ice cream maker and set aside to freeze. Serve garnished with chopped almonds or mix in the almonds at half-time, according to the directions on the ice cream maker.

Banana Ice Cream

Ingredients

• 1 banana, chopped fine
• 12 ounces skimmed milk
• 1 cup vanilla (protein) powder
• 4 teaspoons non-caloric sweetener (optional)

Method

Blend together all the ingredients for around 30 seconds. Pour the mix into an ice cream maker and freeze. Serve plain or with low-calorie maple syrup.

Blackberry Ice Cream

Ingredients

• 1 cup blackberries
• 12 ounces skimmed milk
• 1 cup vanilla (protein) powder
• 4 teaspoons non-caloric sweetener (optional)

Method

Set aside six blackberries. Combine all the ingredients in a blender, till you get a smooth mix. Pour the mix into ice cream maker and freeze. Serve garnished with the remaining blackberries or with a sprig of mint.

Cappuccino Ice Cream

Ingredients

• 2 tablespoons instant espresso coffee powder
• 12 ounces skimmed milk
• 1 cup buttermilk
• 4 drops vanilla essence (optional)
• ½ teaspoon cinnamon powder
• 1 teaspoon gelatin (plain)
• 4 teaspoons non-caloric sweetener (optional)

Method

Soak the gelatin crystals in 12 ounces milk. Heat it after half an hour in a saucepan and add the coffee powder. Allow the gelatin and coffee to dissolve by stirring continuously. Remove from heat and mix in the non-caloric sweetener. Cool the mix and blend until smooth with all the other ingredients. Cover and chill for an hour. Remove the mix and blend once more, before finally pouring it into the ice cream maker. Freeze and serve either plain or with diet-chocolate shavings.

Chocolate Ice Cream

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons vanilla (sugar-free) syrup
• 2 tablespoons chocolate (sugar-free) syrup
• ½ cup skimmed milk
• 1 teaspoon gelatin (plain).
• 1 cup low-fat whipping cream
• 4 teaspoons non-caloric sweetener (optional)

Method

Soak the gelatin crystals in ½ cup milk. Heat it after half an hour in a saucepan and slowly stir in the cocoa powder. Remove from heat and mix well. Add all the remaining ingredients and pour mixture into the ice cream maker. Serve either plain or with low-cal vanilla sauce.

Sugar-Free Vanilla Ice Cream using Honey

Ingredients

• 2 plump, moist vanilla beans
• 1 cup whole milk
• 2 cups heavy cream
• 1/2 cup honey (any aromatic honey, like chestnut or eucalyptus)

Method

Flatten the vanilla beans and cut them open lengthwise. Using a small spoon, scrape out the seeds and place them in a large saucepan. Add milk, cream and keep stirring while you add the honey. Place the saucepan over moderate heat and keep on stirring for 3 to 4 minutes till you see tiny bubbles gathering around its edges. Remove the mixture from the heat, cover and let it steep for 1 hour. After an hour place the covered mixture in the refrigerator until thoroughly chilled. Remove the vanilla pods and stir this mixture again. Transfer this mixture to an ice cream maker and let it freeze according to the instructions on the ice cream maker.

These ice creams not only satiate your urge for the dessert, but also ensure that you adhere to the prescribed dietary restrictions specified by the doctor.

How To Make Sweets At Home (Gulab Jamun)

INGREDIENTS :

Gulab Jamun Khoya or unsweetened Khoya : 500 gms
Sugar : 500 gms
Cardamom : 7-8
Water : 2-1/2 Cups
Cornflour : 100 gms
Rose Essence : 1 tablespoon
Soda : 1 pinch
Saffron : a pinch

METHOD :

1. Bring the water, rose water and sugar to boil. Add saffron to it, remove from fire. Keep aside.
2. Mash the khoya in hand and pass it through a fine sieve.
3. Make powder of the cardamom. Add to it along with the cornflour.
4. Mix cooking soda in little water. Add to the mixture above. Mix all the ingredients above but don't knead too much.
5. Then make small balls and fry over low flame. Keep over sieve for excess oil to drain off.
6. When you put the gulab jamun in sugar syrup, it must be quite warm.

SIMPLE N  EASY GULAB JAMUN

Take 2 ½ cups dry milk powder. Add ½ cup all purpose Flour ( Maida) , 1/8 ^th tsp cooking soda and 1 ½ cups heavy cream. Knead well till a soft dough is made. Add cardamom powder. Make small balls and fry in oil/ ghee till golden brown. Put in sugar syrup as explained above.

Here is the video explaining how to make gulab jamun

Creamy Cool drinks for Summer

The secret to incredibly creamy smoothies is frozen bananas. Buy them in bulk when they're on sale, peel and cover individually in plastic wrap, and freeze for future use. (They keep up to three months in the freezer.) 

CARMEN MIRANDA

Half the fun of making this concoction is deciding which fruits to drop in. It's also the perfect choice if you happen to have leftover fruit salad. 

1 frozen banana
2 cups fresh fruit (such as grapes, strawberries, blueberries
raspberries, pear and apple slices, kiwi)
3/4 cup orange, pineapple or white grape juice

Combine the fruit and juice in a blender or food processor. Blend until smooth. Serves 1. 

Kiwi, Mango, Banana Cherry Chocolate Chip Ice Cream Smoothie

BEE STING

If your kids like their lemonade pink, just add a few drops of red food coloring to this recipe.


1 cup fresh lemon juice
1/2 cup honey
1 quart water
Frozen lemon slices


Stir together the lemon juice, honey and water. Pour into tall, ice-filled glasses and garnish with frozen lemon slices. Serves 5.

BLUE LAGOON

With milk as a base, this berry blend is as much a meal as a beverage—just right for serving as a breakfast shake.


1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1/2 to 1 cup milk


Combine the blueberries, frozen yogurt and milk in a blender or food processor. Blend until smooth, adding more milk if necessary.