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Briana has been having fun experimenting lately. 😉 Periodically I’ve mentioned that my approach to recipe creation has changed since I published my cookbook and have more time to devote to experimental science, and I hope to film a video about this soon (videography being another field in which I would like to start dabbling now that I’m not under deadlines). Instead of playing things so safe and only creating recipes that I’m 90% sure will work, I have lately been venturing into techniques and ingredients that are riskier. For what purpose? A) Allergy-friendly recipes, B) recipes that fill a unique dietary niche (such as THM Fuel Pull and Deep S recipes), and C) just for fun. I like to push the accepted norms to inspire myself and others to shoot higher – not in a rebellious way, but as a means of bringing more glory to God. But that was all for free as a personal side note. You came here for Dairy-Free Light Chocolate Ice Cream. Let me tell you about it.
Stating the obvious, this ice cream is dairy-free. It also happens to be a Deep S recipe for Trim Healthy Mamas, which means that it focuses on foundation fats like egg yolks and coconut oil and doesn’t include carb sources or fat sources that don’t burn as efficiently (like dairy).
For a picture index of my Deep S recipes, click here! For an index of my dairy-free recipes, click here.
In the printable recipe below, you’ll see that this ice cream calls for 9 egg yolks. That’s not a misprint. We had 9 egg yolks sitting in the fridge because my mom made some desserts that called for egg whites, so I decided to commandeer them and turn them into ice cream. “Why not try for a dairy-free ice cream?” I thought. I didn’t really expect it to work this well, but I was in the mood for ice cream and figured that I could at least learn something from the experiment. Turns out that it actually exceeded my expectations.
So what if you don’t just have 9 egg yolks sitting around? Well, I don’t suggest using whole eggs in place of these yolks. That will make the taste and texture of the ice cream a lot more eggy. Lucky for you, there are lots of recipes out there that use egg whites. You can click here for an index of my egg white recipes, or you could click here for a list of low-carb egg white recipes from A Sweet Life.
This ice cream doesn’t stick to the ice cream machine and has a delicious taste and texture right after freezing. If you want it to firm up a little, pop it in the freezer for a few hours before digging in. After a few hours of freezing, this ice cream actually reminds me of chocolate Carb Smart, which reminds me of a Wendy’s Frosty. Yum! The ice cream is still almost scoopable even after freezing overnight; 10-15 minutes of thaw time on the counter brings leftovers to a perfectly eatable texture.
This ice cream is more of a milk chocolate, not dark chocolate, but you can increase the cocoa powder if you prefer. I wanted to keep it on the lighter chocolate side because I know some people complain about all the dark chocolate desserts in Trim Healthy Mama land. 😉 I happen to love dark chocolate…case in point: 100% unsweetened baker’s chocolate tastes sweet to me. Maybe that explains a few things for those of you who think I undersweeten my recipes…haha.
This ice cream is great on its own, but if you want some accompaniments, try these Deep S brownies and some Deep S peanut butter topping!
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my Deep S recipes
- all my dairy-free recipes
- 3 c. unsweetened almond milk
- 9 egg yolks
- ¼ c. + 1 T. xylitol
- ¼ c. cocoa powder
- 3 T. refined coconut oil (not melted)
- 1 tsp. plain gelatin (any brand)
- ⅛ tsp. salt
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
- ½ tsp. glucomannan
- Blend all the ingredients together in a high-powered blender until smooth and emulsified. Let the mixture rest a bit, then blend again until it gets a little lighter in color. Churn in an automatic 1½-qt. ice cream churn according to manufacturer's directions. If you like, you can freeze the ice cream for a few hours for a firmer texture before serving.
- Once frozen overnight, this ice cream will get firmer but won't freeze rock hard. Let it sit out on the counter for 10-15 minutes to let it soften up a bit.
- If you don't need this ice cream to be Deep S, I recommend adding a tablespoon or two of vegetable glycerin (with the rest of the ingredients in the blender) for a softer, creamier texture.
Using xylitol in this ice cream helps it not freeze as hard. If you don't want to use xylitol, you could try erythritol instead. However, I personally prefer the taste of xylitol.
Don't have an ice cream maker? You could try freezing the blended mixture as ice cubes, then blending the cubes to a soft-serve consistency in a high-powered blender. (Letting the cubes soften a bit first would be a good idea.)
- Vitamix Blender (5300 Certified Refurbished) – Amazon
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
- Xylitol (Amazon)
- Xylitol (iHerb)
- Erythritol (Amazon)
- Erythritol (iHerb)
- Knox plain bulk gelatin (this is what I use)
- Great Lakes Beef Gelatin
- Great Lakes Beef Gelatin (iHerb)
- THM Just Gelatin
- THM Pure Stevia Extract Powder
- Glucomannan (Amazon)
- Vegetable Glycerin
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