Oh, those moments. You know the ones. Where every kid around you has an ice cream in their hand. And you see it coming. You know your watching child is about to turn around and say: “Can I have an ice cream? Everybody has one!”
And honestly? If this is the first summer’s day this has happened, I say do it. Give in. We all deserve a treat sometimes. And we don’t want our kids to feel they’re missing out. We don’t want them to resent healthy eating. If your family eats healthy most of the time, an occasional ice cream isn’t going to hurt anyone.
But maybe this is the third “treat” of the weekend. Maybe it’s the fourth time this week you’ve been asked the same question. There are some decent sugar free and low sugar ice creams appearing on the market these days, but to save money and to be totally sure what’s in them, nothing beats homemade.
So next time the big pleading eyes turn to you and request the second ice cream of the week, why not suggest you make a creamy, delicious, healthier chocolate ice cream together? One that will make their bones stronger, and help them run faster, rather than make them tired and sad. Call it an “ice cream date” and make it fun family time – in the making, waiting, and eating! Make an ice cream “bar” in your own kitchen with bowls of healthy toppings like chopped nuts, seeds, fresh or frozen berries, cacao nibs and melted 85-90% dark chocolate.
And if you need an instant ice cream without the long wait in the freezer? Try my peach ice cream (switch up the peach for different frozen fruits to make individual flavours). But seriously, if you can stand waiting, it’s worth it for creamy, soft, chocolatey, deliciousness like this!
Please note that this ice cream contains raw eggs so may not be suitable for children under 5 or pregnant women.
Creamy, delicious, chocolatey and sugar free, this ice cream is perfect for those summer days when it seems like everyone has an ice cream in their hands! Easy, cheap, and totally scrumptious.
- 3 medium eggs, separated
- 60 g xylitol
- 4 tablespoons cacao powder
- 300 ml (1 1/4 cups) double (heavy) cream
- 20 g 85% dark chocolate, melted
Whisk egg yolks in a bowl until frothy (about 3-5 mins). Whisk in half of the xylitol and the cacao powder.
Whisk egg whites to stiff peaks in a separate bowl, add the other half of the xylitol then whisk again until stiff.
Whip cream in a clean bowl to soft peaks, then pour in the melted chocolate and slowly fold in the other ingredients until just combined.
Pour into an old empty ice cream tub or similar size tupperware and freeze for at least 6 hours before serving. Unlike my vanilla ice cream, this one tends to come out of the freezer hard, so leave out on the counter for 5-10 mins until soft enough to scoop.
If you want to make this chocolate chip ice cream, add a large handful of chopped 75% dark chocolate or cacao nibs when you fold all the ingredients together before freezing.
You could also try to make this mint chocolate ice cream by adding a teaspoon of peppermint oil to the cream with the melted chocolate.