Chocolate ice cream

Coconut cream, Water, Allulose, Inulin, Hornbeam resin, Sunflower lecithin, Hazelnut paste, Cocoa butter, Grated cocoa

Mix: 5, Combine the dry ingredients: 5, Heat on the stove: 10, Let it stand: 5, Blend with a blender: 5, Freeze: 3 <span data-lazytext="h"></span>, Whisk with a mixer: 5, Freeze: 3 <span data-lazytext="h"></span>, Whisk with a mixer: 3, Freeze: 2 <span data-lazytext="h"></span>

In a saucepan, combine coconut cream (360 g) and water (30 g). Stir them until smooth.

In a separate bowl, mix allulose (110 g), inulin (20 g), carob gum (2 g), and lecithin (2 g). Thoroughly mix the ingredients with a spoon or whisk to ensure even distribution of the gum.

Then, add the dry ingredient mixture to the saucepan with coconut cream and water.

Heat over medium heat, constantly stirring with a whisk or spatula, until the temperature reaches 60-80°C.

It is important not to bring it to a boil. Once the mixture becomes hot, remove it from the heat.

Now add cashew paste (30 g) and finely chopped cocoa butter (25 g) and cocoa powder (30 g) to the saucepan.

Let them sit for a few minutes to melt, then stir with a whisk.

After that, use an immersion blender to achieve a smooth and homogeneous emulsion.

Taste the mixture, and if desired, add a little stevia for sweetness (0.5-1 measuring spoon). Blend again to mix.

Pour the resulting mixture into a large container, cover it with a lid, and place it in the freezer for 3-4 hours.

When the time is up, take the mixture out of the freezer and stir it with a spoon. Then whip it with a mixer for 1-2 minutes until it lightens and fills with air bubbles. Cover with a lid and return to the freezer for another 2-3 hours.

Repeat the process: stir the ice cream and whip it again with a mixer for 1-2 minutes. At this stage, the ice cream will become denser, so it may be more convenient to use dough attachments.

Put the ice cream back in the freezer for another 2-3 hours. For the last time, stir and whip the ice cream with a mixer to achieve an airy texture without ice crystals. Now your ice cream is ready for the final freeze. Pour it into molds for popsicles or freeze it in a container.

If you want to enhance the chocolate flavor, replace part of the cocoa butter with cocoa powder.