I’ll admit, I wasn’t too sure how my first attempt with my at home ice cream maker would go. I have a beautiful commercial-grade (i.e. EXPENSIVE) ice cream maker at my shop, so to say the least, I was skeptical to work the Cuisinart. I was pleasantly surprised. No, the ice cream wasn’t as AMAZING as it is from the shop’s, but it was still delicious. What can I say, its ice cream.
Also, as a side note, don’t you love that I purchased a pink ice cream maker? It matches my pink hair. 😉 Anyways… Lets continue with the real business at hand…
With owning a home ice cream maker, I am so excited at all the possibilities that I get to experiment with now! With having the winter off, I now have time to work with sugar free options and making ice cream for personal reasons, I can experiment with using alcohol without worrying about the laws behind selling alcoholic ice cream. I can just figure out delicious recipes and you can make it at home!
Now for this specific recipe. I’ll admit, this is the first one I wanted to try because I’ve been taking a sabbatical from sugar these days. My family and I traveled to see my parents this October, and to say the least, I ate a lot. So I’m giving my body a bit of a detox. I’ve been using coconut palm sugar in my coffee, so its the first sugar free option I’ve decided to test out. I used basically the same recipe I use for our dairy free ice cream at the shop, but I just substituted the sugars.
Vegan Sugar Free Chocolate Ice Cream
- 3 cans 13.5 oz Coconut Milk
- 2/3 c. coconut palm sugar
- 1 t. guar gum
- 4 T. cocoa powder
Begin by heating up one can of coconut milk and add the coconut sugar to dissolve.
Take the mixture off of the heat and add in the remaining two cans of coconut milk. If the cans had been cold, or are a little older, the coconut milk may have divided. Add everything to the chocolate mixture and whisk until the more solid pieces have melted.
Next, you want to strain your mixture through a fine mesh sieve to get out any clumps.
At this point, you need cool the mix down until it is cold enough to use in your home ice cream maker. I leave it uncovered in the refrigerator for about two hours and its usually fine. Just make sure it isn’t warm anymore. Once it is cooled down, just add it to your ice cream maker and churn it according to your specific machines instructions. Mine took about 20 minutes.
Once your ice cream is done churning, it will be fairly soft still. To get it to scooping consistency, I left it in my freezer for about two hours. Leaving it in for longer, however, it will freeze down almost solid. Home freezers are A LOT colder than my scooping freezer at the shop, so most ice cream at home are pretty hard to scoop, but sugar free ice cream is almost impossible. If you are making this for a group or a party, definitely try to do it earlier that day for the best results, or just take it out of the freezer for at least 15 minutes before serving.