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Mint choc icecream cups: dairy gluten and sugar free

Mint Carob Icecream. Dairy, Sugar and Gluten free

Mint Carob Icecream. Dairy, Sugar and Gluten free

In celebration of a week of lovely sunshiney weather,

I set a table in the garden for guests coming for dinner. Although neither of them have dietary restrictions I decided to see if I could make a dessert that we could all eat. And tasty enough that my guests wouldn’t feel cheated.

My little creation was something akin to a frozen cheesecake: An almond, carob and hazelnut biscuit base, a creamy coconut mint ‘ice cream’ in the middle and some melted minty carob chocolate on the top.

I made it and froze it a couple of hours before and it set very hard so I recommend taking it out of the freezer when you serve the main course.

Gluten, dairy, and sugar free but deliciously decadent. My guests loved it.

Ingredients:

For the Biscuit base

  • 2tbs ground almonds
  • 2 tbs Coconut oil or butter, melted
  • 1 tbs granulated sweetener (I used xylitol)
  • 1 tbs chia seeds
  • 2 tsp Vanilla extract
  • 1 tbs Not Nutella
  • 1 tbs roughly chopped hazelnuts
  • pinch salt

For the Ice-cream

  • 200mls Coconut cream
  • 1 tsp Peppermint oil
  • 1 tsp Natural green food colouring
  • 1 tbs granulated sweetener
  • 1 tbs Desiccated coconut
  • 1/4 Grated Mint siesta carob bar (Optional)

For the topping

  • 3/4 Grated Mint siesta carob bar, melted
  • 1 tsp Not Nutella

Directions:

  1. Preheat oven to 150C
  2. Line 2 baking trays with baking parchment
  3. Mix together the melted coconut oil or butter, ground almond, granulated sweetener, Vanilla extract, salt and the chia seeds
  4. Smooth the batter thinly onto the baking sheets and bake for 15 minutes until golden brown (It will look like a tuile mixture)
  5. Cool on a wire rack
  6. When cooled, crumble the biscuits and mix in the hazelnuts and Not Nutella
  7. Press the biscuit mixture into the base of four glassed and chill in the refrigerator

For the ice cream

  1. Put the coconut cream into a bowl and mix until smooth and fluffy
  2. Add the Peppermint oil and food colouring until you get the desired colour
  3. Mix in the sweetener and coconut until well combined
  4. Grate in the carob and mix
  5. Chill in the freezer for 20 minutes

For the topping:

  1. Break the carob bar into pieces and melt over a bowl or hot water.
  2. Stir in the Not Nutella

To assemble:

  1. Remove the glasses from the refrigerator and the icecream from the freezer
  2. Spoon the Icecream (it should be firm but not frozen) onto the biscuit base
  3. Pipe the melted carob mixture over the ice cream, cover the glasses with cling film and return to the freezer for 2-3 hours
  4. Remove from the freezer 30 mins before serving and garnish with seasonal berries and a sprig of mint
  5. Enjoy!
Dessert in a Glass

Dessert in a Glass

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4 comments on “Mint choc icecream cups: dairy gluten and sugar free

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