So a couple of weeks ago you might remember I created some awesome Cookie Dough Ice-cream Sandwiches containing some gorgeous matcha ice cream that I made using the awesome Pure Chimp’s Super Tea?! Well, as I love ice cream so much I thought that I would make another batch but this time I wanted it to be dairy, egg, gelatin, AND sugar free, because I like a challenge ya know… and, well I did it! So yeah, you can brush your teeth with this stuff it’s that good! Ok, maybe don’t go that far but still.
Pure Chimp sell a whole host of superfoods and natural beauty products so you aren’t just healing your skin on the outside but from the inside too!!! Seriously check them out their stuff is lush!
As I am trying to cut body fat to enhance my sports performance I am going on a big mission to make all of my treats sugar-free, that means no coconut syrup, no raw honey, and no maple syrup. Eeek I know!
I have sweetened this scrummy ice cream using xylitol. I wanted to get a hold of a good brand of stevia but as I order from Ocado all I could find was xylitol. It tastes pretty creamy, and well it tastes like ice cream – even I have to admit that I was super shocked!
Xylitol is pretty clever stuff for such a sweet tasting little thing. The bacteria in your mouth likes to feed on sugar and when it does it reproduces, and that’s when tooth decay kicks in. Xylitol however cannot be digested by the bacteria in your mouth so acid production stops and plaque breaks away from the surface of your teeth. Xylitol can also help to strengthen the enamel in your teeth too, so like I said it is pretty clever stuff! But it’s not always so peachy unfortunately as xylitol is a sugar-alcohol, and well it is a fermentable sugar. What does your gut bacteria like to feed on? Yup you guessed it! When they do some people can experience some side effects such as bloating, diarrhea, and well a rather windy bottom. If consumed regularly this can lead to leaky gut. Now, as a one off treat the majority of you should be fine, if you know you have a problem or don’t want to chance it just simply sub for stevia! If you do use stevia you might want to add 1/4 tsp of vanilla powder to take away the bitterness.
When I first used xylitol I had wind like a mother but now I seem to have adjusted to it just fine. I won’t be something that I will be consuming regularly but it is nice to be able to indulge in a treat and know that it is super low carb!
Yields: 450-500ml ice cream (ooh baby!)
Prep Time: 30 mins, plus 2 -3 hour freeze time
Cook Time: 35 mins
250ml coconut cream
200ml coconut milk
1/4 cup xylitol granules (or stevia as per manufacturers instructions)
2-2.5 tsp Pure Chimp Super Tea Matcha
1/4 tsp Himalayan pink salt (optional but helps to reduce ice particles)
3 drops peppermint essential oil
60-70g raw chocolate or 90% dark chocolate (not sugar-free but see the notes below on how to make your own!)
- Place your coconut cream, coconut milk, and xylitol into a heavy bottomed pan, gently whisk the ingredients and place onto a medium heat until almost at boiling point. Reduce to a low heat and simmer gently for roughly 30 minutes until the mixture has thickened enough to evenly coat the back of a spoon. Transfer you mixture into a medium sized bowl and leave to cool for 5 minutes before placing into the freezer for a further 5 minutes.
- Remove from the freezer and whisk in your Pure Chimp Super Tea Matcha and Himalayan pink salt. I used an Aerolatte whisk to mix it in evenly, if you don’t own one you can easily transfer the mixture to a blender and blend until distributed evenly or whisk by hand. Place the mixture into the freezer and stir every 15 minutes until the mixture has cooled completely.
- Whilst you are waiting cut your chocolate into chips.
- Remove the mixture and stir in your chocolate chips.
- Cover the bowl with cling film, to prevent ice crystals from forming, and place the mixture back into the freezer. Stir every 15 minutes for an hour until the ice-cream becomes slightly more firm than that of the texture of ‘soft serve’.
- Scoop up and serve! Enjoy!
Notes: Alternatively if using an ice cream maker wait until the mixture has fully chilled before adding your chocolate chips. Then add your mix as per the manufacturers instructions! Simples! If you’d like to make your chocolate sugar free then just melt 30g cacao solids with 30g cacao butter, and 1/2-1 tbsp xylitol over a bain marie, transfer into the appropriate mould, freeze for 20 minutes, and cut into chips!
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