Last night was attempt numero dos on making a Sugar Free Chocolate Ice Cream. If you read the last post about it you will remember that it did not look very appetizing.
I did a bit of research on the chemistry of ice cream and how all the various parts work together to get the perfect result. So with a better understanding of the chemical reactions going on, I modified my recipe and actually had some success! I did just a half batch so I didn’t waste ingredients, so unless you double the recipe below you won’t get very much….
2 tbsp cocoa butter
2 tbsp coconut oil
1/2 cup cocoa powder
1/2 cup DariFree
1 cup of water
4 packets of Sweet Leaf Stevia
½ tsp Vanilla
While the look and consistency were fantastic, it was a bit on the bitter side. And with only 4 packets of Stevia- it is certainly understandable. So you will need to experiment a bit with the sweetness and adjust it for your personal tastes.
However, on day two, the ice cream was a solid block. When left out for about 20 minutes, it slowly softened to a runny pudding consistency. Creamy, tasty but bitter, drippy. Back to the drawing board.