This ice cream is so incredibly rich and indulgent, and it’s sugar-free too! Made with coconut milk, cacao, avocados and Hermesetas granulated sweetener, it’s a guilt-free, low-carb treat when that chocolate craving hits. Recipe made in collaboration with Hermesetas.
We’ve got something a little different on the blog for you today – a rich and indulgent chocolate treat that’s low carb and sugar-free too! My vegan chocolate avocado ice cream (or nice cream, as they like to call it!) is made with tinned coconut milk, cocoa powder, avocados and Hermesetas granulated sweetener for an indulgent treat that won’t completely blow any diet and fitness goals.
Regular readers will know I go through phases of trying to get fit (usually at the start of the year), and my enthusiasm wanes around September with the onset of poor weather and inherent desire to eat all of the carbohydrates and hibernate.
I’m currently in a ‘getting fit again’ stage, and I’m pleased to report I’ve shed half a stone in the last three weeks. My brand new Fitbit Charge 2 has arrived this minute, and it’s currently charging on my laptop as I type. Goals.
Part of my current diet plan is to follow a low carb high protein diet and exercise six out of seven days a week. I’m not going full blown keto, but I’m definitely feeling the benefits of removing refined sugar and flours from my diet. I still want a treat though, every now and again, hence I created this recipe!
INGREDIENTS NEEDED FOR THIS SUGAR-FREE, LOW-CARB VEGAN CHOCOLATE AVOCADO ICE CREAM
- full-fat coconut milk – tinned is fine
- ripe avocados – they will be firm, yet will yield when pressed. Avocado helps give the ice cream a creamier texture without an overpowering flavour, plus a whole heap of nutrition.
- good quality cocoa powder – use Dutch processed if you can get it.
- Hermesetas granulated sweetener – a sugar-free sweetener perfect for cooking and baking
- arrowroot powder – to thicken the chocolate custard base.
- sea salt
- vanilla extract
- vodka, or gin – optional, but this helps the mixture from freezing too hard resulting in a softer scoop
- cacao nibs – for a delicious chocolate crunch
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HOW TO MAKE THIS SUGAR-FREE, LOW-CARB VEGAN CHOCOLATE AVOCADO ICE CREAM
Step 1: dissolve the arrowroot powder in a little bit of the coconut milk and set aside.
Step 2: place the remaining coconut milk, cocoa powder and Hermesetas granulated sweetener in a saucepan over a medium-high temperature. Stir constantly until it begins to bubble.
Step 3: add the dissolved arrowroot powder and stir continuously until the mixture forms a thick chocolate custard. Chill for several hours.
Step 4: place the cooled chocolate custard in a blender along with the avocado, vanilla, sea salt and alcohol.
Step 5: blend until smooth.
Step 6: churn in an ice cream maker, adding the cacao nibs at the end.
This ice cream is super creamy, chocolatey and incredibly delicious. I use one of those ice cream makers that you keep in your freezer until needed, and so I can whip up the mixture for the base in a matter of minutes, chill it in the fridge for a couple of hours while I nip out for a long mountain bike ride, and then churn it when I want a nice treat for dessert.
It’s a soft scoop type of ice cream, ready to eat as soon as it comes out of the machine, but you can pop it into the freezer for later if you want. Simply let it soften for about twenty minutes before you eat it.
To keep the carb content of this treat down I’ve used Hermesetas granulated sweetener.
This premium sweetener is produced by Swiss-based Hermes Sweeteners Ltd which has been on the go since 1904. They are pioneers in the production of artificial sweeteners, offering a range of products such as granulated, liquid and mini sweeteners. As a low- or no-calorie alternative to sugar, Hermesetas products help us improve our diet without having to give up the sweet things we love.
Hermesetas granulated is a tabletop sweetener based on cyclamate and saccharin, 30-50 times sweeter than table sugar. It doesn’t have an impact on blood sugar levels, so it’s suitable for diabetics.
Use Hermesetas granulated in cooking and baking replacing your usual white sugar volume (ie: one cup) with the same quantity of Hermesetas. By volume, the weight is 1/10th that of sugar so replace 50 grams of sugar with 5 grams of Hermesetas.
Visit the Hermesetas website for more delectable summer recipes.
Sugar Free Vegan Chocolate Avocado Ice Cream
- Dissolve the arrowroot powder in 80 ml of the coconut milk. Set aside.
- Place the remaining coconut milk, cocoa powder and Hermesetas granulated sweetener in a medium sized saucepan and whisk to combine. Turn the heat up to medium, and stir constantly until it begins to bubble.
- Whisk in the dissolved arrowroot powder and continue to stir until the mixture thickens into a rich chocolate custard consistency.
- Pour into a jug and refridgerate, covered, for at least two hours to chill.
- When chilled, place the mixture in a blender along with the avocado, vanilla, sea salt and alcohol, if using. Blend until smooth.
- Pour into an ice cream maker and churn until frozen, adding the cacao nibs in towards the end.
- Serve immediately or spoon into a freezerproof container and freeze until needed. Allow to soften for 20 minutes or so before serving, if freezing for later.
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Hermesetas have kindly offered my UK readers a chance to win some of their product to try out! The prize consists of 12 x 300 Hermesetas mini sweeteners, 6 x 200 ml Hermesetas liquid and 3 x 90-gram jars of Hermesetas granulated sweetener worth £12 for a total prize value of £50. To enter the giveaway, fill out the Rafflecopter form below.
TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 28 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Hermesetas. The prize is to win £50 worth of Hermesetas products. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase is necessary to enter this giveaway.
The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Entry into our giveaways will be deemed as acceptance of these terms and conditions.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries.
Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 30 July 2018 (GMT). The winner will be announced shortly afterwards.
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This is a sponsored recipe post in collaboration with Hermesetas. All thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.