analyticstrio.blogg.se - Black forest ice cream

You can also make the ice cream without kirschwasser, and for adults’ portions pour some kirschwasser for sauce. If you cannot find kirschwasser, brandy, cognac or rum are good substitutes. For me 2/3 cup (160 ml) erythritol was satisfactory in this case. If you add kirschwasser it might be a good idea to add more sweetener. Well, it makes this ice cream for adults only. Traditional Black Forest cake contains also kirschwasser. My favorite complement to this ice cream is kirschwasser.

Serve immediately with whipped cream (or with vegan alternative) and grated dark chocolate (count extra carbs if needed) and freeze the rest if something left.

Pour the mixture into the ice cream maker bowl and churn according to manufacturer’s instructions.

Add the remaining ingredients and mix gently.

Mix the coconut milk, cherry flavor and erythritol in a large bowl.

= 400 ml organic coconut milkġ/2 cup = 120 ml = 65 g Confectioner’s Style Swerve OR powdered erythritolġ/4 cup = 60 ml = 1 oz = 28 g unsweetened cocoa powderġ/3 cup = 80 ml = 1 oz = 28 g grated dark chocolate (preferably at least 85% cacao) Low-Carb Black Forest Ice Cream (Dairy-Free, Egg-Free, Vegan)ġ can = 13.5 fl. With my favorite cocoa powder organic cocoa powder from Now Foods the ice cream turned out too bitter, so I don’t recommend to use it for this ice cream. In this recipe I have used regular non-organic unsweetened cocoa powder which gives a nice and smooth flavor. Instead of cherry flavor I tried Torani Black Cherry syrup in one batch, but since I’m not in favor of Splenda (sucralose), I soon changed back to the more natural cherry flavor. I reduced the amount to 1/2 cup (120 ml) and that was perfect. I used 2/3 cup (160 ml) and the ice cream was too sweet. Pure coconut milk brought the best results, or half coconut milk, half heavy cream.Īt first I was using too much erythritol.

I also tried this ice cream without first whipping the heavy cream, just whisking everything together, but that didn’t bring good results. I also tried to freeze it as such, so kind of a no-churn ice cream, but I wasn’t satisfied with the result. This version was working perfectly as low-carb Black Forest mousse, but not as ice cream. The cocoa powder made the mass a real thick mousse, something you cannot put into an ice cream maker. First I whipped the cream with erythritol so that the mixture formed soft peaks. Well, I did one version with only heavy cream too. Whipping first the erythritol with cherry flavor and coconut milk helped dissolve the erythritol. Yes, the familiar gritty mouthfeel again. Otherwise fine, but in the ready ice cream you could feel the erythritol. In my first experiments I combined all the ingredients at once, mixed them shortly and then poured into the ice cream maker. The result was rich and tasty even without heavy cream. So, I omitted the heavy cream and used only coconut milk. That was delicious, but I wanted to have a dairy-free version. Fortunately I found quite a natural one without artificial stuff.įirst experiments I made with a combination of coconut milk and heavy cream. I was thinking of Black Forest Cake and cherries, but since cherries are high in carbs, I had to use cherry flavor. Which means that I wanted to combine chocolate with some other flavor. I wanted to have chocolate ice cream with a twist. Naturally you can use your preferred chocolate, but I recommend very dark chocolate for this dessert. It’s very dark, but it has a milder taste than some other brands. In this recipe I have used 90% Mild from Lindt. It’s easy and quick, you just have to be extra careful not to grate your fingers as well. I usually use cheese slicer for grating chocolate. When the cocoa powder is added, the mass thickens slightly, and the erythritol doesn’t dissolve that easily. It’s good to mix the erythritol with the cherry flavor and coconut milk before adding the rest of the ingredients, so that the erythritol dissolves as much as possible. All the ingredients, especially coconut milk, should be chilled.