This super easy, no-churn, low sugar chocolate ice cream, is silky smooth, quick to make, doesn’t require an ice cream maker and is much kinder on blood glucose levels. It makes the perfect pud all year round, but also a great summertime treat to cool you down
Now I am sure for some of you like I did, you think what an unnecessary faff. But actually, this is so easy to make, avoids all the extra hidden nasties and my family now prefer it to any of the shop-bought ice creams
Homemade ice cream or frozen yoghurt, along with jam, is quite possibly one of the quickest and easiest swaps I have discovered in helping manage blood sugar levels whilst enjoying a sweet treat. I promise you that for just a little extra effort it is really worth giving it a try.
By switching out the added sugar which is commonly found in these products, not only reduces the overall carb count but drastically reduces the blood sugar spikes. Our favourite sugar substitute to use is xylitol which I use in this recipe. But it just takes a little experimenting to find the ones you like the taste of and works for you.
What makes this chocolate ice cream so smooth
A sneaky ingredient in this super chocolatey ice cream is avocado! The addition of the avocado may sound like a bit of a faddy health food addition but it is fantastic for adding that extra silky smoothness you want in your ice cream.
Not only that, avocados are a fantastic food packed with potassium, healthy fats, fibre, vitamins and minerals so I can’t think of a better way of getting extra nutrients into your body than by eating chocolate ice cream!
And I promise you that neither you nor your kids will have absolutely any idea that it is in there.
Using Sugar Alternatives for Diabetics
In this recipe, I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking.
This is my sweetener of choice due to its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.
You could also use an erythritol-based sweetener if you prefer. This is also a 1:1 sugar replacement and doesn’t cause a rise in blood glucose levels, but I personally find it can alter the taste profile of your food.
You can find a list of my recommended products that I use on my shop page!
If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.
Sugar Substitutes and Diabetes Management
The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management
However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!
Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.
What you will need to make low sugar chocolate ice cream
- Unsweetened cocoa powder
- Cocoa powder is made by crushing cocoa beans and removing the fat or cocoa butter.
- Make sure to check that it doesn’t have any added sugar though. I like the Green & Black’s cocoa but I do also buy most of my baking ingredients in bulk from places like www.buywholefoodsonline.co.uk as it works out a little cheaper.
- Double cream
- an essential ingredient for making ice cream
- High in both saturated and mono-unsaturated fats
- Avocado
- Packed with potassium, healthy fats, fibre, vitamins and minerals
- adds that extra silky smoothness
- Powdered Xylitol or Erythritol
- Both are a 1:1 substitute for sugar
- We have found that neither substitute causes a rise in blood sugar level
- Dark Chocolate chips
- Try and use chocolate chips that has a cocoa content 70%
- Plus the higher the cocoa content the lower the sugar!
How to make this avocado chocolate ice cream
This super quick and easy ice cream can be prepared and chilling in the freezer in under 10 minutes
Simply use a food processor or stick blender, and blitz the avocado to make a smooth paste. Then using a hand whisk or mixer, whisk the cream, cocoa powder, sweetener and avocado paste until you have a thick silky smooth mixture.
Add the chocolate chips and fold them in gently until well combined
Pour the creamy mixture into a container or tin. I use a loaf tin. Place a piece of greaseproof on top to stop ice crystals from forming and pop it in the freezer for 6-8 hours.
Storage and Serving
Use either a sealable container or like me you could just use a loaf tin. Either way, use some extra greaseproof paper on the top to help reduce ice crystals from forming
Remove the ice cream from the freezer 20-30 minutes before serving to allow it to soften slightly
Diabetes Note
We have found making some switches to reduce the net carb count can help to avoid some of those dreaded blood glucose spikes. For instance, as in this recipe switching out the sugar for a sugar alternative
Carb Counting
The overall carb count for this avocado chocolate ice cream based on the ingredients we would count for is:
- Double Cream = 600ml – 9.6g of carbs
- Cocoa powder = 80g – 9.9g of carbs
- Dark Chocolate Chips (Sainsburys) = 150g – 45.8g of carbs
Now add all the carbs together – 9.6+9.9+45.8= 64.7g of carbs
Finally divide this by the serving size, 8 – 64.7/8 = 8g of carb per portion
For a more accurate carb count you can weigh your total ice cream once frozen (but you will need to know the weight of your tin or container to subtract this to get your true total weight). Simply weigh your portion and use the formula below:
Please note this carb count amount per portion is based on the ingredients listed above and may differ depending on what you use and how much you choose to eat.
Please note this carb count amount per portion is based on the ingredients listed above and may differ depending on what you use and how much you choose to eat.
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No Churn Chocolate Avocado Ice Cream
This super easy no-churn chocolate avocado ice cream, is quick to make, has no added sugar, is silky smooth and makes a perfect pud.
8
servings5
minutes6-8
hoursKeep the screen of your device on
Ingredients
2-3 medium avocados
600 ml double cream
60 g cocoa powder
75 g powdered xylitol or erythritol
150 g dark chocolate chips
Directions
- Using a food processor or stick blender, blitz the avocado to make a smooth paste.
- Using a hand whisk or mixer, whisk the cream, cocoa powder, sweetener and avocado paste until you have a thick silky smooth mixture.
- Add the chocolate chips and fold them in until well combined
- Pour the creamy mixture into a container or tin. Place a piece of greaseproof on top to stop ice crystals from forming and pop it in the freezer for 6-8 hours.
Equipment
- Electric Whisk
- Hand blender
- Lidded container or Loaf Tin
Tips and Notes
- Place a piece of greaseproof on top to stop ice crystals from forming
- Remove the ice cream from the freezer 20-30 minutes before serving to allow it to soften slightly
- Diabetes note – We have found that we only need to count for the cream, cocoa powder and chocolate in this ice cream. However, when considering your carb counting requirements, you know best on deciding what aspects of this recipe to count
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