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  • Chiara Saccardo

Gluten free Chocolate Ice Cream (sugarfree)




6 SERVINGS


INGREDIENTS:

75 GR XYLITOL

225 ML WHOLE MILK

1 EGG

40 GR DARK CHOCOLATE COCOA POWDER

450 ML DOUBLE CREAM

1 TSP VANILLA EXTRACT

DIRECTIONS:


1. Mix the xylitol, milk and egg together in a bowl, then pour into a small pan and cook over a medium low heat, stirring constantly, until this mixture thickens, around 10 minutes. Take care not to let it boil.

2. Remove from the heat and add the cocoa powder, stirring until the cocoa dissolves and is mixed in well.

3. Leave to cool for 15 minutes at room temperature before adding the cream and vanilla extract. Chill then freeze for 2 hours, whisk with an electric beater or fork to break up the ice crystals then freeze for another 2 1/2 hours. Remove from the freezer 5 minutes before serving.

Enjoy!






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