Continuing the theme of delicious desserts that don’t break the rules, you might want to try this amazing ice cream recipe that needs no special equipment, no churning and no sugar. It’s not for every day (I still try not to encourage a sweet tooth) but it’s great for special occasions.
- 500ml double cream
- 1 tbsp vanilla bean paste
- 1 tbsp xylitol
- 2 trays of tray of ice
- 4 tbsp salt
- 1 medium freezer bag
- 1 large freezer bag
Combine the first three ingredients inside a strong, medium sized freezer bag. Squeeze out as much of the air as possible before sealing tightly with a bag clip, or use a Ziploc bag.
Fill a large freezer bag with 4 cups of ice and 4 tablespoons of salt then nestle the carefully sealed cream bag among the ice cubes. Again, squeeze out as much air as possible and seal tightly.
Shake the two bags together for about 5 to 8 minutes. You may find it more comfortable to do this inside a tea towel or with rubber gloves on.
When the ice cream has reached the consistency you prefer – you can find out by poking the bag – open the ice bag, remove the inner bag and carefully rinse the sides to remove all traces of the salt.
You can experiment with flavours too. My favourites are:
- cardamom and lime zest
- fresh raspberries or blackcurrants
- cocoa powder and hazelnuts
- lemon juice and zest
- coffee and walnuts
- 85% dark chocolate chips