Sugar Free Raw Cacao icecream

Heaven in a tub!

This ticks all the right boxes I tell you!

High fat

Protein

Calcium

Flavour

Comfort

I know you can make ice-cream without a custard base, thermomix/bellini or an icecream maker but I choose to use these so just humour me OK!

My custard base is a standard one I have always used but I started to think I probably didn't need to add sugar.  

I WAS RIGHT!

This totally works without any added sugar.

 Custard Base  

250ml full cream milk (I used Jersey raw)

2 eggs

50gr arrowroot (cornflour would work too)

50gr raw cacao powder

Put all ingredients into your jug with the measuring cup off.

Speed 3, 100c for around 10 min.

Scrape down sides and if it isn't thick enough cook for another 5 min.

I found it took 15 minutes to reach the thickness I wanted.

For the stove top you can do exactly the same but whisk your ingredients together first before heating.  Be sure to use a double saucepan or a bowl over a pan of water.

Once this is cooked you will need to chill for a few hours.   I poured it into a large tub so it wasn't too thick a layer and sped up the cooling process.  

I also put it in the deep freeze for an hour to start.  You don't want it to freeze totally at this stage, just chill down.  Ideally you can leave in the fridge overnight.

Now for the yummy part

Once it is chilled then you an add your cream.  You will want 250ml of cream.  Whisk this into your custard mix.  If you don't have an ice-cream maker/churn then I suggest whipping the cream lightly before whisking it in as this aerates it a bit and makes it lighter.

For the churn just whisk in and pour into your churn following the regular instructions.

For freezer made, whip your cream, then fold into the custard mix and freeze.  You can pull it out of the freezer as it starts to firm up but this really isn't necessary.

And lastly

EAT THAT GOOD STUFF!!!

Raw Caramel slice

This is so not a phase 2 recipe!  But, someone was asking about uses for coconut and this would be one of my faves!   

It is poached from my gorgeous friend Jenny who makes loads of yummy raw sweets.

Seriously, I took this away on the weekend camping with friends and EVERY single person asked for the recipe!!
That is just how good it is!

So, rather than be stingy I figured I would share the love!

Ingredients:

Base: 

1 cup nuts (I used pecans this time round, but usually use 1/2 walnuts and 1/2 macadamias)

1 soup spoon cacao powder

1 tsp vanilla powder

2 tsp maple syrup

2 medjool dates

2 tsp melted coconut butter

sprinkle of coconut

Topping:

1 cup of cashews (soaked for 30 mins or more)

1/4 cup maple syrup (recipe asks for !/2c but this is very sweet)

1 Tab Vanilla Extract

1/4 tsp Himalayan Salt

1 tsp Lucuma (optional)

1/4 cup melted coconut butter/oil

1/4 cup cacao nibs to garnish (less if you are using in the base)

Method:

Process base ingredients in food processor and squish into moulds or container, smooth out with back of soup spoon.  Freeze to set.

Blend topping mix until smooth and put on top of base, sprinkle cacao nibs and then put in freezer to set.  It will be runny until it has been in the freezer (needs a while to set firm).  Make the day before and put in freezer is the easiest way.   You will need to keep in the freezer as it it softens very fast.

If you have left overs that is!

Sugar free Berry Sorbet

This was a spur of the moment decision because I made the kids whipped banana icecream and was jealous!  I had a punnet of strawberries in the fridge that weren't great (out of season really) so I cut the tops off and threw them in the bellini, 2 drops of stevia and about 10 small ice cubes.  Blitzed for 5 seconds and Bob's your uncle!!  Or Jim in my case :)

If using fresh berries again I would probably put about 8 ice cubes and I reckon mint leaves would be a nice addition too.

It certainly hit the spot and was beautiful.  Only annoyed I didn't think of this earlier in phase 2 LOL