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Chocolate Ice Cream made with xylitol

choco icecream vegan


• 70g unroasted unsalted cashew nuts
• 300ml water
• 50g sugar free cocoa powder
• 120g Total sweet
• 1/8 tsp vanilla extract

This delicious dessert is made with the natural substitute for sugar (Xylitol)

Serves 2-3

1. Blend the cashews and water together in the blender to make cashew milk.

2. Add the cocoa powder, xylitol and vanilla extract and blend again.

3. Taste the mixture to make sure it’s sweet enough for you (bearing in mind that the freezing process may make the end product less sweet). If not, add more xylitol.

4. If you have an ice cream machine, follow the maker’s instructions from this point on. Otherwise, pour the mixture into a shallow bowl or plastic container, cover with greaseproof paper to prevent ice crystals forming and place in the freezer.

5. After ½ to 1 ½ hours, remove from the freezer and stir to break up the crystals. (It is especially important to make sure you stir the edges as this is the part that freezes first.)

6. Repeat the process three more times every ½ to 1 hour.

7.Freeze for another hour.

Serve or store in the freezer for future use.

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