I just realized that I have been posting recipes of something sweet often on the blog. It’s really funny because while it looks like I am indulging in all these sweet treats, just the exact opposite is happening in my life right now. I am working hard on cutting down refined white sugar completely from my diet.
As most of my regular readers know, I have been consuming very little white sugar from a while now. On a regular basis, other than a spoonful of sugar in my morning tea and occasional sweet treats here and there, there was hardly any sugar in my diet. I replaced sugar with jaggery in my tea and started making most of my desserts myself in which I tried my best to use jaggery or unrefined sugar. That way, I could control how much of it I consumed.
I have been very conscious about what I put in my mouth during this pregnancy. With all the main diet changes I made, one of it is cutting down on sugar. I think it was a no brainer, as indulging in desserts filled with refined white sugar does no good to your body and by cutting it out you are not depriving your body of anything!
One of my biggest cravings during my previous pregnancy was vanilla ice cream with chocolate sauce. I know! I actually succumbed to the temptation and had way more ice cream than I should have. I always enjoy a good scoop of ice cream even otherwise. It’s hard to resist them especially after a spicy meal. But this time I had completely decided against stocking up ice cream at home. Not having it around makes it easier to curb cravings. But I really wanted to come up with a recipe which is guilt-free and naturally sweetened so that I could treat myself to ice cream whenever I really really craved for it.
There is no better way to sweeten anything than fruits! Fruits are my default desserts anyway. I also love using them to sweeten smoothies and shakes. So my first ‘no sugar ice-cream’ recipe had fruits! I just blended chikoo or sapodilla fruits with some whole milk and froze it to make my first guilt-free chikoo ice cream! Overripe chikoo fruits are soft and super sweet. When blended with whole milk, it has a thick creamy texture, which actually makes very good ice-cream. You can try this simple fruit based ice cream with most seasonal fruits.
After the great success of my first sugar free ice-cream, I tried this simple chocolate ice-cream recipe. I am very glad I did because nothing hits the spot like a scoop of chocolate ice cream. It’s an unbelievably simple recipe but I loved how well it turned out. There is absolutely nothing that is stopping you from making yourself a tub of this deliciousness!
Buy good quality dates. Make sure your dates are free of artificial sugar.
I used whole milk with full fat here but just about any kind of milk (thicker/creamier the better) will work perfectly well in the recipe.
You can add a dash of fresh espresso to the ice-cream to make the cocoa flavor a little deeper.
Feel free to add any roasted nuts if you like your chocolate ice cream with some crunch.
I loved this ice cream with a couple of my sunflower seed chocolate cookies crumbled on top. You can serve it with some seasonal fruits or roasted nuts.
- 15 to 20 good quality dates
- 1 ½ to 2 cups of any milk of your choice (dairy, almond, soy, cashew, coconut)
- 3-4 tbsp of unsweetened cocoa
Soak the dates for 6-8 hours (or overnight) till they are soft. Get the seeds out.
Place them in a blender with the cocoa powder and about ½ cup of milk. Grind them into a smooth mixture free of lumps. Add the remaining milk and grind further.
Transfer it into an ice cream tub and place it in the freezer. After 3-4 hours when it’s almost frozen, take it out, transfer to the blender again and blend it till it’s free of ice-crystals. Put it back into the ice cream tub and freeze it for another 4 hours. You can repeat the process once again for ice cream with smoother texture.
Place the ice cream in the refrigerator for 10 to 15 minutes before serving to make it easier to scoop.