It’s truly a joy when your children start to show an interest in the things you love. Even though it usually creates an astounding mess, I get such a kick out of the fact that my son now shows a strong interest in cooking. Up until recently, his interest was limited to helping me make cookies, but it was far more about eating the sprinkles, chocolate chips and raw cookie dough than the actual process itself. But lately, he wants to be involved in all parts of the process, and has even started getting lunch for himself and his younger sisters. And I recently heard him describing to my husband a recipe idea for a “chocolate smoothie”, and he’d actually given it considerable thought. Of course, the list of ingredients was enough to give this diabetic a heart attack right then and there. But the more I thought about it, the more I realized I might be able to use this to my advantage.
A few weeks ago, a reader had requested on my Facebook page that I develop a few more egg-free ice cream recipes. I generally lean toward egg custards for my ice creams, because egg yolks help keep the ice cream softer when frozen. But I was definitely up for the challenge and I thought I could have a little fun with it and let my son create a lower-carb “chocolate smoothie” with the results. My kids are somewhat fascinated by the blog and have a way of trying to insert themselves into it when they can. Why not feature them and let them really be a part?
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The ice cream recipe itself is pretty basic. I decided to attempt a basic egg-free chocolate ice cream because I’ve noticed how cocoa powder and chocolate help thicken the ice-cream base. A thick base before churning usually translates to a softer, creamier ice cream when it’s frozen, with less iciness. In the absence of sugar to help keep the freezing point of the finished product low, a thicker base really makes a difference. I plan to attempt other flavours but I am going to have to figure out how to thicken them more.
As for my son’s creation, we kicked around ideas of how to jazz up the smoothie (really, it amounts to a chocolate milkshake) and so I let them have fun with some add-ins. They settled on a S’mores flavour, so we crushed up some gluten-free grahams, chopped up a few marshmallows, and swirled in some chocolate chips. Not exactly low carb anymore, but waaaaaayyyyyy better for them than my son’s original idea. And as for the ice cream itself, it’s so good. Rich and thick, and although it freezes quite hard, as almost all homemade ice creams do, it softens quickly in the fridge and has a creamy texture.
And now I am going to make you scroll through pictures of my adorable older kids (the littlest was at daycare) creating their smoothies and enjoying the fruits of their labours before you can get to the actual ice cream recipe. They really want their picture on the blog!
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 cup Swerve Sweetener or granulated erythritol
- 1/4 cup cocoa powder
- 2 tsp arrowroot starch optional, but helps keep ice cream thick and creamy
- pinch salt
- 2 ounces unsweetened chocolate chopped fine
- 1/2 tsp vanilla extract
- 20 drops stevia extract
- 1/2 tsp xanthan gum
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In a large saucepan over medium high heat, combine cream, milk, erythritol, cocoa powder, arrowroot starch and salt. Whisk until smooth and continue to whisk frequently until mixture boils.
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Boil one minute, and then remove from heat.
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Add chopped chocolate and let sit 2 minutes, until chocolate is melted. Whisk in chocolate until smooth.
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Transfer mixture to a medium bowl set over an ice bath and let cool 10 minutes. Cover tightly with plastic wrap and refrigerate until completely chilled, at least 3 hours.
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When chilled, stir in vanilla and stevia extracts. Sprinkle with xanthan gum and whisk briskly to combine.
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Pour mixture into the canister of an ice cream maker and churn according to manufacturer's directions. Once churned, transfer to an airtight container and press plastic wrap flush to the surface. Freeze 1 hour or until firm but not rock hard.
Serves 6. Each serving has 9.3 g of carbs and 2.3 g of fiber. Total NET CARBS = 7 g.
Katharine says
what beautiful children! You must be so proud they are interested in what you do!
Judy says
I agree, beautiful kids! They look like you. I can’t believe how much good stuff yu come up wit here. Carolyn, you must do nothing else but run and cook, lol. (Obviously, that’s not even remotely possible with family and all…).
Question, though, my husband would probably like this even more as a dark- chocolate ice cream. Do you think an ounce of unsweetened, melted baking chocolate would work, and up the chocolate factor?
Carolyn says
It already has two ounces of unsweetened baking chocolate, but you could easily add a third!
Trishie says
This looks great! I am one of those unfortunate people that can taste the bitterness in stevia, no matter what brand. Can I use splenda/xylitol instead?
Carolyn says
Sure. I think you just want to sweeten it a bit more, and it will be great.
Brian @ A Thought For Food says
Really? Egg free? It looks fabulous!
Jennifer Eloff says
Carolyn, you have really beautiful children. What a handsome family!! I can see the children are really enjoying the ice cream. Cool that your son is starting to show interest in cooking and baking at such a young age; most unusual.
Dawn says
What attractive children! 🙂 Mine also enjoy working in the kitchen, which their future families will thank them for, no doubt. My husband learned a lot of basic cooking and baking skills from his mom and still enjoys doing them today! So great for our kids that they have two parents who can cook.
Kate@Diethood says
Um. WOW! Your kids are gorgeous!! The ice cream looks ah-mazing.
Lisa | With Style and Grace says
I could definitely go for a big bowl of this right now!
Kiersten @ Oh My Veggies says
Aw, I love that your kids help you with your blog! Taste-testing ice cream is definitely a tough life. 🙂 This looks so rich and creamy–I love that you figured out a way to pull that off without egg yolks!
Alison @ Ingredients, Inc. says
love to see all your pictures! This recipe rocks too
Jeanette says
Carolyn, your kids are absolutely adorable – love that your son wants to help you in the kitchen!
Jen @ Savory Simple says
You have a lovely family! I’m intrigued by this ice cream recipe, it’s so different!
Sylvie @ Gourmande in the Kitchen says
You can’t go wrong with chocolate ice cream, and I agree with everyone your kids are beautiful!
Debbi says
Love this recipe only 7g carb good for me will be trying soon
RavieNomNoms says
Totally yummy!! looks awesome!
mj@cardamomhills says
Firstly, like everyone said, your kids are gorgeous. God Bless! The ice cream looks so creamy and smooth…I cant believe its on the healthier with that close to perfect look 🙂 Thanx for sharing!
Laurie says
Hooray! Thanks, Carolyn.
Ivonne Carlo says
Great recipe but I’m afraid this post has been hijacked by the beautiful children! They are gorgeous! I’m sure the little one that was in day care is as adorable. God Bless! 🙂
rebi says
what about strawberries instead of chocolate?What do you think?Have you ever tried?Thank you
Carolyn says
No, I haven’t tried strawberries. They would be great, though.
rebi says
can you replace the whole milk with coconut milk? Thank you
Carolyn says
Yes, that would be fine.
dee dee says
Carolyn, I just made this yesterday. It was the most amazing tasting ice cream ever! I did swap sugar free maple syrup for the vanilla as I seem to be allergic to that and eggs, so this hit the spot for me. thank you for being such a genius in the kitchen and for helping me satisfy my sweet tooth as well. Your blog is the first place I go for recipes and has been a godsend in helping me drop my Blood sugar numbers.
Terri says
I made the mix up last night so it could chill. I had three yolks so added them in since it has to cook anyway. Well it is like chocolate mousse, but I put it in the ice cream maker. It tastes like a fudgesiclal. So rich, creamy and chocolate. One would never know this is low carb at all. I sure appreciate your recipes. And when making up the mix to cook, I just put it all in the blender, then right into the pan. Easy, easy. Sooooo good!