Who remembers those delicious ice cream cups that you’d eat with wooden spoons as a child? There was no greater joy. Now that we’re adults and adults aren’t supposed to enjoy life, we aren’t able to enjoy ice cream cups because of the calories. And the gluten. And dairy. Sugar. GMOs. Common core math. All the other things ruining our country.
But what if I told you that you can make your own ice cream cups that are simultaneously delicious and healthy? No, I’m not kidding you. Below, I’ve put together a recipe for the most filling and incredible homemade fudge ice cream. Not only does it have a “WOW!” factor of one million, it also happens to be dairy-free, sugar-free, and gluten-free. It is high protein and approved for the Paleo and Keto diet. You can literally lose weight eating these ice cream cups (with a good diet and exercise regimen. What we’re saying is it might personally burn fat, but if you’re losing weight anyways, this recipe won’t stop you). Okay, without further adieu, here is the recipe:
Healthy Dairy-free and Sugar-free Paleo-friendly Fudge Ice Cream
- 5 Egg Yolks
- 1/2 Cup – Coconut Sugar
- 1 Teaspoon – Vanilla
- 1/2 Cup – Dutch-processed Cocoa Powder (if you can’t get your hands on dutch processed, you can get away with dark chocolate cocoa power, but the rich flavor of dutch processed cocoa will make you never use another cocoa again.)
- 1 Can – Coconut Creme (this can be found at a healthy food grocery store)
- 2 cups – Coconut or Almond Milk
- 1/2 Cup – Natural Maple Syrup
- In a mixing bowl, combine egg yolks, coconut sugar, and vanilla. Whip until the egg yolks are light yellow and fluffy. Set aside, we’ll get back to these in just a moment.
- Over medium low heat, mix the cocoa, coconut creme, and coconut (or almond) milk until well incorporated.
- Add in the maple syrup. Continue to heat while stirring constantly, until the chocolate creme mixture is simmering (don’t let it come to a full boil though). Remove from heat.
- Now we’d like to introduce a chef vocab word: Tempering. Tempering is a process of slowly incorporating the eggs with the chocolate creme to prevent them from cooking too fast and getting chunky. No one like egg chunks in their their fudge ice cream. No one. So this is how we temper them: add a spoonful of your chocolate creme into your egg yolks. Mix well, and then add another spoonful. Mix again, and then add 1/4 cup of the creme in. By now, your eggs should be about the same temperature as the hot chocolate creme. Now add about half of the creme into the eggs. Mix well, and then pour the entire mixture back into your saucepan. Voila, you’ve tempered your eggs!
- Turn your heat to medium low. You want to slowly heat the egg mixture (while whisking constantly to prevent clumps) into a thick custard. You know your custard is thick enough when it coats the back of the spoon without just dripping off the way it does in a liquid state. It will think up a little bit more as it cools.
- While your custard mixture is still hot, set a mesh sieve over a bowl, and pour the mixture into it. Use a rubber spatula to press the mixture through the sieve. This will ensure no clumps end up in your final product. Once again, clumps are no bueno.
- Now, the colder your mixture is when you churn it into ice cream, the faster it will set while churning and creamier it will be. If you have the time, go ahead and place your custard mix in the fridge overnight. If you don’t have a full 24 hours to make it, you want to at least cool it for a couple hours until completely cold before churning.
- Once the mixture is chilled, proceed with churning according to your manufacturers instructions. You can serve immediately, or store in an air-tight container in the freezer to enjoy later.
There you go. Now you have delicious, paleo-friendly, dairy-free, gluten-free, healthy ice cream. If you make this recipe, please share your thoughts on it in the comment section below!