Chocolate-Mint Ice Cream

Found on: http://www.wheatbellyblog.com/2017/08/7398/

Store-bought no-added-sugar ice cream is a landmine of sorbitol, maltitol, and other unhealthy sweeteners that not only act much like sugar but also provoke loose stools.

Here’s a way to make your own thick, rich ice cream without problem sweeteners and without having to endure gas and diarrhea.

If you have a dairy sensitivity in some form or you are among the people whose weight loss is stalled or prevented by dairy products (due to the insulin-provoking action of the whey fraction of protein in dairy products), replace the whipping cream with canned coconut milk. The additional custard step using egg yolks ensures a creamy texture even with coconut milk.

Creating the egg yolk custard is key, and here I use a simplified method directly on the stove. Because we avoid using emulsifying agents (due to their disruptive effects on bowel flora), there is one downside: This ice cream is best consumed right away, as it does not freeze well and becomes icy. You can indeed store it in the freezer, but you will have to wait for it to partially defrost first.

This basic recipe can be altered in an unlimited number of ways. For example, you can leave out the cocoa and replace it with 1 cup fresh or frozen mixed berries, 1 cup wild blueberries, 4 ounces dark chocolate chunks with or without peppermint extract, 1 cup bing cherries, 1 cup pistachios, etc.

Makes 4 servings

  • 4 egg yolks (preferably large or jumbo eggs, or 5 small to medium)
  • 1 1⁄2 cups heavy whipping cream, preferably organic, or 1 can (13.5 ounces) coconut milk
  • 3 tablespoons Virtue Sweetener or other natural sweetener equivalent to 3⁄4 cup sugar
  • 1⁄2 cup unsweetened cocoa powder
  • 1⁄2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon peppermint extract

In a small saucepan over low heat, warm the eggs yolks. With an electric or hand mixer, beat the yolks while on the heat for 3 to 4 minutes, or until creamy and smooth. Keep the heat low enough so that the yolks do not scramble or coagulate but are warm to the touch. Add the cream or coconut milk, sweetener, cocoa powder, salt, vanilla, and peppermint extract and blend until mixed thoroughly. Pour the entire mixture into an ice cream maker and follow the manufacturer’s directions. (My device required 25 minutes to convert to a thick custard texture.)

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