With the weather getting warmer I felt that I was missing out on ice-cream. There aren’t many suitable options available therefore I decided to make my own. Chocolate ice-cream has always been my favourite however a couple of years ago while in Rome I had a dark chocolate ice-cream which was out of this world. I had to try recreating a low FODMAP version of it and here it is!
Dark chocolate ice-cream (makes 10-12 scoops)
- 100g dark chocolate (I used the 70% Green & Black’s dark chocolate)
- 100g cocoa (I used Green & Black’s cocoa)
- 75mls lactose free cream
- 500mls lactose free milk of choice
- 4 egg yolks
- 150g sugar
- 1 teaspoon vanilla paste
- Beat egg yolks and place in a pot with the milk, cream and sugar.
- Whisk it together and bring it to a simmer.
- Place the cocoa in a separate bowl. Add the milk mixture in slowly whilst mixing the cocoa in ensuring it’s well amalgamated.
- Add the chocolate in broken in chunks. Mix it in. The chocolate chunks will melt while mixing.
- Add the vanilla paste and mix in.
- Cool the mixture. To quicken this process you can place the bowl in an ice bath.
- Once cool, churn in an ice-cream machine as per the manufacturer instructions.
- Afterwards you can freeze in a plastic container. You will need to thaw if for approximately 15-20 minutes before serving.
*The cone pictured in the image is made of wheat. I have been through the reintroduction phase and do tolerate wheat is small amounts.
Nutritional information for 1 scoop:
233kcal, 5g protein, 23g carbohydrates, 13g fat, 2g fibre, 0g fructose, 0g lactose