Chocolate Coconut Ice Cream – Sugar Free Recipe

The ice cream recipe that has all the tasty treats -coconut and chocolate- that one under the hot sun needs. Delicious and naturally healthy!

Easy to prepare, delicious and we don’t even have to go out of the house to have some.  Unless, of course, we have to buy the ingredients and not prepared to wait for the delivery. This will be a perfect low carb ice cream recipe to use our precious ice cream maker on to fill the hole in the freezer!  No worries if the ice cream maker’s just broken down either. Until the new one arrives we can make this recipe in a couple of bowls.

Kitchen tools

Well, we don’t really need any special equipment.

• Mixer
• 2 mixing bowls (one for the eggs and one for the cream)
• 2 small saucepans (one has to be slightly bigger than the other one)
• Wooden spoon
• Box to put ice cream mixture in

Ingredients:

• 5 oz / 150g Sugar free chocolate (like this)
• 3 Eggs (separated yolk and white)
• 17 oz / 500g Heavy whipping cream
• 1 teaspoon Agave or sweetener of choice
• 4 oz / 100g Coconut flakes

How to make:

1. Melt chocolate by putting it into the small saucepan and placing it on the slightly bigger saucepan of simmering water.
2. Remove it from heat when melted. Put it aside and let it cool down a little bit before we mix it with the cream.
3. Break and separate eggs. White in one bowl and the yolk into a cup.
4. Beat egg whites until hard. Gently mix yolks with it until it incorporates well.
5. Beat whipping cream and agave.
6. Pour melted chocolate into the creamy mixture and gently stir.
7. Pour and mix coconut flakes with the chocolate cream.
8. Use a wooden spoon to fold in eggs with the creamy coconut and chocolate mixture. Eggs will give volume to the ice cream.
9. Now it’s ready to pour in the box and put it in the freezer for 3-4 hours.
10. Serve the ice cream in bowls or cones.

It’s recommended to put the ice cream into portion size boxes into the freezer as it’s kind of impossible to scrape anything off from a big box when it’s completely frozen.

5 from 4 votes

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Chocolate Coconut Ice Cream Sugar Free Recipe

Prep Time

10 mins

Total Time

10 mins

 

The ice cream recipe that has all the tasty treats -coconut and chocolate- that one under the hot sun needs. Delicious and naturally healthy!

Course: Dessert

Cuisine: Gluten free, Low carb recipe

Servings: 4

Author: Edi Baker - SunCakeMom

Ingredients

• 5 oz / 150g Sugar free chocolate
• 3 Eggs separated yolk and white
• 17 oz / 500g Heavy whipping cream
• 1 tsp Agave or sweetener of choice
• 4 oz / 100g Coconut flakes

Instructions

1. Melt chocolate by putting it into the small saucepan and placing it on the slightly bigger saucepan of simmering water.

2. Remove it from heat when melted. Put it aside and let it cool down a little bit before we mix it with the cream.

3. Break and separate eggs. White in one bowl and the yolk into a cup.

4. Beat egg whites until hard. Gently mix yolks with it until it incorporates well.

5. Beat whipping cream and agave.

6. Pour melted chocolate into the creamy mixture and gently stir.

7. Pour and mix coconut flakes with the chocolate cream.

8. Use a wooden spoon to fold in eggs with the creamy coconut and chocolate mixture. Eggs will give volume to our ice cream.

9. Now it’s ready to pour in the box and put it in the freezer for 3-4 hours.

Pin now, Enjoy later!

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Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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