Chocolate Blender Ice Cream -- plant based and sugar free

I want to swear when I think how delicious this ice cream is. I make it without sugar (xylitol and erythritol) because sugar gives me migraines, but you can make it with can sugar, too, if you prefer. This cuss-worthy and delicious, rich and decadent, and thoroughly satisfying even with a small scoop. I love it so much, I want to share it with you.

Xylitol is kind of magic in ice cream, though, because it prevents things from freezing solid. It contributes to a pretty glorious ice cream texture. We've made this sort of ice cream using vanilla with molten chocolate drizzled in at the last minute for a very credible stracciatella. Anyway, don't be afraid to customize if that's your jam. If you like chocolate however, give this one a try. Yummy!

I got a stupid fancy fake blender (fancy blender knock-off) and it does that high speed combining thing. But a hand blender would work too.

For those of you who love plant-based ice cream not wisely but too well, here's a delicious option that may make your ice-cream dreams come true.

equipment needed:

blender or immersion blender
ice cream maker
measuring cups
measuring spoons
covered container to chill ice cream mixture in fridge prior to using ice cream maker
refrigerator
freezer safe container



ingredients:


A)
3 cups water
3 tbsp coconut oil
1 or 2 tsp vanilla extract

B)
3/4 tsp guar gum
1/8 tsp xanthan gum

C)
1 cup xylitol
3 or 4 tbsp erythritol

D)
9 tbsp cacao or cocoa (I've been having fun with the dutch process cocoa lately -- the darker the better!)
3/4 cup soy milk powder
5/8 tsp sea salt




directions:

1. in the jar of your blender, add the ingredients from A) and blend
2. add B) and blend
3. Add C) and blend
4. Add D) and blend
5. pour into a container and chill in the refrigerator
6. when cold, put into ice cream maker and freeze until creamy, and frozen, as per manufacturers directions