Triple Chocolate Icecreams. Refined Sugar Free

There is some things that just never get old, like creamy, chocolate ice creams.
Just before our school holidays started and the gorgeous Sunshine Coast Spring weather hit, I started to play around with some different healthy ice-cream ideas for my kids.
They have already had so many times my Mango, Macadamia Honey Ice-Creams, Dairy Free Blissed Out Banana Splits, my smoothie icy poles and my many versions of banana ice creams.
So I wanted to do something different, new and exciting for them these holidays.
My oldest does not take to sugar well at all, in fact when she has some it takes her at least half a day to recover and she literally becomes like Hammy from over the hedge!

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So sugar, is not her friend. And for me, on a healing journey of my own, its not my friend either so bringing together elements of things I already make and cook I put together these triple chocolate ice creams - and made many of them complete with a hard choc top too, and they are soooooo good!

And being on my own healing journey - a major part is living refined sugar free, as cane sugar is very inflammatory for everybody - mummy might have been seen on occasion not just having one with the kids in a family fun moment of an afternoon but also sneaking one of these out of the freezer to enjoy in a quiet moment in the garden too shhhh hehe ;)
They are really lovely - give them a go. Trust me Xxxx

Triple Chocolate Ice Creams

(refined sugar free)

Ingredients
Note: These ice creams have three components - I promise, all are easy and pretty quick to do. I got all three ready at the same time with a bowl and whisk, blender and a saucepan. X
Chocolate ice cream
3 cups of a good cream (here on the sunshine coast I use Maleny Dairies)
1 teaspoon organic vanilla paste
2 teaspoons cocoa (I used dutch processed but you could use normal, cacao or even carob)

2 tablespoons stevia (or coconut sugar or raw honey if your prefer)

Choc fudge flavour layer

2 bananas

2 tablespoons water

2 tablespoons nut butter (I use nut butters from my local health food shop, supermarket ones will contain sugar)

1 tablespoon stevia (or honey)

1 tablespoon cocoa (see earlier note)

Hard choc

1/4 cup coconut oil

1/4 cup cocoa

Tiny pink Himalayan salt

1/4 cup rice malt syrup

ice cream moulds

paddle pop sticks (food grade)

ALSO - see notes!

 

Method

• Have some clean ice-cream moulds or plastic cups ready to go and clear a good space in the freezer.
• In a large bowl whip the cream with the stevia, cocoa and vanilla until nice and fluffy and whipped, set aside.
• In a blender place all the choc fudge layer ingredients and process until nice and smooth, depending on size and ripeness of bananas you may want to use a little more or less water to get a nice consistency.
• To make the hard choc you need melted coconut oil, so either your lucky and its warm enough that it is already runny or you will need to gently melt some like you would chocolate.
• I like my coconut oil to be melty but slightly still a little whipped looking, so from runny coconut oil I place it in the fridge for a little while until it is still runny but very lightly crystallised around the edges, it just seems to blend better for chocolate like that and you need the coconut oil cool to touch for the ice cream creating step as well.
• Mix your (cool) coconut oil with the rice malt syrup and cocoa and salt very well. It needs to be well blended.

• In your moulds arrange the 3 components in layers as desired. My kids loved the ones I made that had a hard choc bottom, for these I just started with a small amount of the hard choc, then choc ice cream, then choc fudge then hard choc for a surprise centre then topped with choc cream. But you could do as many layers in any pattern you like, have fun with it!.
• Cover the exposed tops with aluminium foil or cling wrap or similar.
• Freeze until completely set.
• To serve run the bases under warm water or sit briefly in a bowl of war, water until they are easy to remove.
• Enjoy!

Notes

• With some I also used a butter knife to mix the layers just slightly, running the knife back and forth through the mixture just a little.
• TIP to make the ice creams look really pretty, make sure after each layer you wipe down the sides so once frozen you get a very defined layered look.
• If you wish you can also alternatively simply use a good quality melted bought dark chocolate for the hard chocolate parts of these ice-creams.

Tiddler Tips

• I would probably use less cocoa and a mild, organic one and not something as strong as cacao or dutch processed cocoa personally. You could also try carob versions.

Eat beautiful. Live Well. Be Happy. Stay Calm.
Bek XXX
PS if you make these - I would love to know! So please share your picture with me on facebook, twitter, Instagram or simply hashtag on social media #cookingwithbek or #beautifulfoodwithbekRecipe and food photography copyright RebeccaMugridge2014