DOUBLE DARK CHOCOLATE ICE CREAM RECIPE | CHOCOLATE ICE CREAM WITH CACAO
cacao beans
I’ve been wanting to make this double dark chocolate ice cream for the longest time, especially one that also uses cacao - the purest form of chocolate. Not only is cacao high in antioxidants and flavanoids but it's also heart healthy and anti-inflammatory.
But how is cacao different from cocoa?
Cacao is made from fermented beans that haven't been cooked or processed with little or no additives, while cocoa is usually refined at high temperatures. The immense heat removes most of its fat content, after which sugar and dairy are added back. On the whole, cacao is higher in fibre, protein, magnesium and iron, which makes it a perfect addition to any dessert. And since my family and I love ice cream, I thought why not add it in!
But, I haven’t been able to find a suitable recipe online, so I did numerous experiments and finally came up with my own recipe! Try it and let me know how'd you go with it!
Ingredients:
| 170g | bitter chocolate drops |
| 1C | heavy cream |
| 2C | coconut cream |
| 32g | xylitol, divided to two parts |
| 32g | cacao powder |
| 1t | cinnamon, ground |
| 1 pinch | cayenne pepper (optional) |
| 1 pinch | pink salt |
| 1t | vanilla essence |
| 1T | dark rum |
Method:
- Measure the bitter chocolate drops and set aside
- In a medium saucepan, over low heat, add heavy cream and coconut cream
- Add cacao powder, xylitol (16g), cinnamon, salt and cayenne pepper, stir to dissolve. Remove from heat.
- In a separate container, add the other 16g xylitol to 4 egg yolks, beat till pale and thick
- Pour warm cream from (2) to egg yolks, stir to combine
- Return (5) to the above medium saucepan, stir over low heat for about 10 minutes, or until it coats the back of the spoon
- Use an immersion blender or your regular blender to blend mixture till smooth
- Let it cool, cover and fridge it for 2 hours or overnight
- Remove from fridge, stir, then pour mixture into ice cream machine. Set ice cream maker according to manufacturer's instructions
- Remove ice cream from machine and store in air-tight container in the freezer for at least 3 hours or until firm.
*Note:
If not using ice cream machine, freeze the ice cream mixture (9) and stir every 30 minutes until it is frozen
Let me know in the comments below what worked and what didn't. More recipes coming up, so remember to subscribe!
Love,
Lynette Tan
