Chocolate ice cream without sugar
2 servings
160 minutes
Sugar-free chocolate ice cream is a refined dessert that delights lovers of natural and healthy treats. Its history stems from the search for an alternative to traditional sweet ice cream, where sugar is replaced by natural sweeteners. The recipe is based on a delicate combination of milk, egg yolks, and dates that give the dessert a subtle caramel sweetness. The custard base flavored with vanilla essence and cocoa transforms into a smooth, velvety mass. Adding honey gives the dish a noble flavor and highlights its delicate structure. This ice cream is an ideal choice for those who watch their diet but are not ready to give up enjoyment. It is delightful on its own but also pairs perfectly with nuts, berries, or chocolate chips for unique gastronomic experiences.
1
Remove the pits from the dates, mix with the yolks, and puree with a blender (preferably in a deep bowl or food processor) until a homogeneous frothy mass.
- Dates: 100 g
- Egg yolk: 4 pieces
2
Mix the yolk-date mixture with milk, stir, and heat until thickened (like custard), then add vanilla essence. The color will resemble crème brûlée.
- Milk: 500 ml
- Vanilla essence: to taste
3
When the cream thickens, remove from heat and let it cool slightly while stirring occasionally.
4
When the mixture cools slightly but is still warm, add honey, stir until it dissolves, and place the mixture in the refrigerator for an hour. Take out the mixture, pour it into the freezer, and prepare for 35-40 minutes. Then pour into a container and let it freeze completely in the freezer.
- Honey: 1 tablespoon