Chocolate chip ice cream

At the start of a New Year our thoughts often turn to how we can improve our health and well-being, and especially for people with SIBO, our gut health in particular.

One important way we can do this is to make those healthy swaps like our chocolate chip ice cream. This is seriously indulgent tasting ice cream but contains none of the gut irritating properties of commercially made ice cream.

This is quick to make with an ice cream machine and it creates a really lovely creamy result, so it's worth the investment. This is definitely one that the whole family can enjoy together.

The kids will especially love making their own chocolate. However, if you haven't got the time to make chocolate you can always swap in some cacao nibs. If you can't tolerate the honey then a simple swap to stevia will do the trick.

This recipe is from our SIBO Family Favourites cookbook.

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic produce featured in this recipe.  Click here to find out more about how they could deliver beautiful organic produce to your door.

Chocolate chip ice cream recipe

4 Servings

Classification: Remove and Restore phase, gluten-free, dairy-free, vegetarian
Rebecca Coomes the healthy gut blog chocolate chip icecream recipe image
Ingredients
Ice cream
1 cup coconut milk
1 cup almond milk, unsweetened
3 tbs raw cacao powder
2 tbs honey
Chocolate chips
½ cup raw cacao butter
½ cup raw cacao powder
½ tsp stevia
Method
Pour the coconut and almond milk into a large bowl. Melt the cacao powder with ½ cup boiling water, stirring constantly to remove the lumps. Pour into the bowl. Add the honey then mix thoroughly.
Pour the chocolate milk mixture into your prepared ice cream machine and then follow the manufacturer's instructions.
Meanwhile, make your chocolate chips. Place the cacao butter in a plastic or heat resistant bowl. Microwave in 30-second intervals until the cacao butter has melted, stirring between each zap, and it has reached 40oC/105oF - 45oC/113oF. Sift in the cocoa powder and stevia, mixing thoroughly to combine.
Cover a cool surface with baking paper, then pour the chocolate mixture on to it. Using a spatula, move the chocolate around constantly until it thickens to a toothpaste consistency.
Return it to the bowl and microwave it in 5-second intervals until the temperature is between 28oC/82oF - 34oC/93oF, mixing between each zap to remove any lumps.
Line a baking tray with baking paper. Pour the chocolate over the tray then allow to set. Once set, remove the chocolate and chop finely.
Once the ice cream is almost set, add the chocolate chips. You may like to reserve some to garnish your ice cream. Serve immediately.
This ice cream is best eaten at the time of making, as ice crystals can form once completely frozen, and it will lose its creamy texture.
Note: If you don't have time to make chocolate chips, you can substitute them for 4 tablespoons cacao nibs.

Want more family favourites recipes?

Rebecca Coomes author Sibo Fam Fav Ebook Cookbook

The SIBO Family Favourites eCookbook is crammed full of family-friendly meals that the whole family can enjoy together. All recipes are based on the SIBO Bi-Phasic diet by Dr Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free. There are dairy-free, grain-free, sugar-free and low FODMAP options available.

Order your copy today and choose between an eCookbook or a hard copy one to scribble in, like we do!

2 thoughts on “Chocolate chip ice cream”

  1. Which brand of coconut milk do you use? All the 100% coconut extract brands have different ratios of coconut to water.

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