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.