Chocolate ice cream has become a summer staple for most, the rich and creamy flavor has had people falling in love forever. The downside…all of the sugar and calories. Chocolate ice cream isn’t exactly a bikini friendly treat. This recipe for dark chocolate ice cream is sugar and gluten free and also infused with orange. A much healthier version of the classic treat.
Dark Chocolate Ice Cream
makes about 1 ½ quarts
- 2 ounces good quality unsweetened dark chocolate
- 1/3 c. unsweetened dutch-processed cocoa powder
- 1 ½ c. 1% milk
- 1 t. vanilla extract
- 1 t. instant coffee
- 2 large eggs
- 1/3 c. raw agave nectar
- 1 c. heavy cream
Melt unsweetened chocolate in a double boiler over simmering water. Gradually whisk in the cocoa. It will clump together. This is ok. Just start to add a little milk, and continue whisking. Once all of the cocoa is incorporated, add the remaining milk, vanilla, and coffee. Continue to heat and whisk until completely blended. Pour mixture into a medium sized sauce pan and put on medium-low heat. Sitr in heavy cream.
Whisk eggs in a medium-sized bowl until light and fluffy, 1 to 2 minutes. Add agave and continue mixing until thoroughly incorporated. Temper eggs by adding 1/3 cup of warm milk mixture to eggs while whisking. Pour egg mix into chocolate mix and cook until ice cream base has thickened and will hold a line when you draw your finger through the back of a metal spoon. It should temp at 160 degrees.
Strain mixture into a bowl. Cover mix by placing plastic wrap directly on the surface of the ice cream base – this prevents it from forming a skin. Chill for at least 4 hours, preferably overnight. Stir-freeze according to manufacturer’s directions.
To make Orange-Infused Dark Chocolate Ice Cream with Roasted Walnuts you need only three additional ingredients:
- 1 T. orange zest
- 1 T. frozen, unsweetened orange juice concentrate
- 1 c. toasted, roughly chopped walnuts
To toast walnuts, simply preheat your oven to 350 degrees. Put walnuts in a single layer on a sheet pan. (I always line my pan with aluminum foil for easy clean-up.) Roast for 5 – 8 minutes until walnuts are fragrant and have a rich flavor. I take them out when they are almost finished – they will continue to cook once you remove them from the oven.
Add the orange zest & the frozen orange juice concentrate when you add the remaining milk, vanilla, and coffee. The walnuts should be added during the last few minutes of stir freezing.
This ice cream will be sure to satisfy your chocolate ice cream craving, without leaving you feeling guilty afterword. This is also a treat that those who suffer from gluten allergies can enjoy.
The creator of this recipe, Amy Green, has been living sugar and gluten free for 7 years. She states that it has stopped her food cravings and enabled her to maintain over a 60 pound weight loss. She has come up with many sugar and gluten free recipes to share with others. She has even published a book titled Simply Sugar and Gluten Free, which is available at Amazon.com and Barnes and Noble. For more of Amy’s recipes check out her blog Simply Sugar and Gluten Free.
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