Blender Quick Diabetic Chocolate Ice Cream

Quick Diabetic Chocolate Ice Cream Recipe | Blender Recipe

Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Blender Quick Diabetic Chocolate Ice Cream

Indulging in a creamy, rich chocolate ice cream is a pleasure many with diabetes might feel they have to forgo. However, with this Blender Quick Diabetic Chocolate Ice Cream recipe, that's not the case. This recipe is designed to be quick, easy, and most importantly, diabetic-friendly. By using low-fat and sugar-free ingredients, it allows those monitoring their sugar intake to enjoy a delicious treat without worry. This ice cream is not only a healthier alternative but also a testament to the fact that dietary restrictions don't have to mean sacrificing flavor or the joy of dessert.

History

The concept of making diabetic-friendly ice cream at home has evolved over the years, with this recipe being a modern adaptation that utilizes accessible ingredients and simple kitchen tools. The use of evaporated skim milk and non-fat dry milk as bases, along with sugar substitutes, is a relatively recent innovation. These ingredients help to maintain the creamy texture and sweetness of traditional ice cream while keeping the carbohydrate content in check. The addition of chocolate and optional extracts adds depth and versatility to the flavor, making it a delightful treat for any occasion.

Ingredients

Joni's Kitchen
0.25 cup chilled evaporated skim milk
0.33 cup instant non-fat dry milk
sugar substitute to equal 6 tsp sugar
1 tsp chocolate extract
1 dash black walnut or maple extract (optional)
1 dash brown food coloring
6 to 8 ice cubes

How to prepare

Combine milks, sweetener, and extracts in a blender. Whip at low speed until smooth.
Carefully add food coloring* to make chocolate brown.
With the blender on high speed, add ice cubes one at a time, making sure each cube is incorporated into the mixture before adding the next one.
Transfer the mixture to a freezing tray and freeze for 0.5 hour.
Serve immediately or keep frozen and let it soften in the refrigerator for 10 minutes before serving.
Makes 4 servings. Count 3 fluid oz's skim milk for each serving.
*Red, green, and yellow food coloring will make brown.
Variation: Lemon ice cream - Follow the recipe above but replace extracts with 0.25 tsp lemon extract, 1 tbsp lemon juice, and a small piece of lemon rind. Use yellow food coloring.

Variations

For those looking to experiment with flavors, this recipe is incredibly versatile. Try substituting the chocolate extract with vanilla or almond extract for a different taste. Adding a tablespoon of sugar-free peanut butter can create a rich, indulgent peanut butter chocolate ice cream. The possibilities are endless, allowing for customization based on personal preferences.

Cooking Tips & Tricks

To ensure the best texture and flavor, chill the evaporated skim milk in the refrigerator before use. This helps in whipping up a creamier texture. When adding the ice cubes, make sure to do it one at a time to avoid overloading the blender and to ensure a smooth consistency. For those who prefer a more intense chocolate flavor, consider adding a bit more chocolate extract or a sugar-free cocoa powder. Remember, the key to perfect diabetic-friendly ice cream is balancing the ingredients to maintain the desired sweetness and texture without adding extra carbs.

Serving Suggestions

This ice cream is delightful on its own but can also be served with a sprinkle of sugar-free chocolate shavings or a few fresh berries for added flavor and presentation. For a more decadent treat, consider serving it alongside a slice of sugar-free angel food cake.

Cooking Techniques

The key technique in this recipe is the use of a blender to incorporate air into the mixture, creating a light and creamy texture. It's important to blend at low speed initially to smoothly combine the ingredients, then increase to high speed when adding the ice cubes to achieve the desired consistency.

Ingredient Substitutions

For those looking to make this recipe even lower in carbohydrates, almond milk or coconut milk can be used in place of evaporated skim milk. Keep in mind that this may alter the flavor and texture slightly. Sugar substitutes can also be adjusted based on personal preference and dietary needs.

Make Ahead Tips

This ice cream can be made ahead of time and stored in the freezer for up to a week. For the best texture, let it sit at room temperature for a few minutes before serving to soften slightly.

Presentation Ideas

Serve this ice cream in a chilled bowl or a fancy glass for an elegant touch. Garnish with mint leaves or a dusting of sugar-free cocoa powder for a visually appealing presentation.

Pairing Recommendations

This chocolate ice cream pairs wonderfully with a cup of hot sugar-free coffee or espresso, creating a delightful contrast of flavors and temperatures. It also complements light, fruity desserts like sugar-free sorbets or fresh fruit salads.

Storage and Reheating Instructions

Store any leftover ice cream in an airtight container in the freezer. There's no need to reheat, but allowing the ice cream to soften slightly in the refrigerator for about 10 minutes before serving can enhance the flavor and texture.

Nutrition Information

Calories per serving

Each serving of this diabetic-friendly chocolate ice cream contains approximately 80-100 calories. This is significantly lower than traditional ice cream, which can contain upwards of 200 calories per serving. This makes it an excellent option for those watching their calorie intake.

Carbohydrates

This diabetic chocolate ice cream is designed to be low in carbohydrates, making it suitable for those managing diabetes or following a low-carb diet. The use of sugar substitutes instead of regular sugar significantly reduces the carbohydrate content. Each serving contains approximately 5-10 grams of carbohydrates, primarily from the milk products used. This is a stark contrast to traditional ice cream, which can contain over 20 grams of carbohydrates per serving.

Fats

The fats in this recipe are minimal, thanks to the use of evaporated skim milk and non-fat dry milk. These ingredients keep the fat content low while still providing a creamy texture. Each serving contains less than 2 grams of fat, making this ice cream not only diabetic-friendly but also heart-healthy.

Proteins

Protein is an essential nutrient, and this ice cream provides a modest amount, thanks to the milk-based ingredients. Each serving contains approximately 3-5 grams of protein. This contributes to the overall nutritional value of the dessert, making it a more balanced choice.

Vitamins and minerals

The milk ingredients in this recipe are a good source of calcium and vitamin D, which are important for bone health. Additionally, milk provides other essential nutrients such as potassium and phosphorus. While the amounts per serving are not significant enough to fulfill daily requirements, they do contribute to the overall nutritional profile of the ice cream.

Alergens

The primary allergen present in this recipe is milk. Those with lactose intolerance or a milk allergy should avoid this ice cream or consider lactose-free milk alternatives. Additionally, while the recipe itself is gluten-free, it's important to check the labels of individual ingredients to ensure they haven't been processed in facilities that handle gluten-containing products.

Summary

This Blender Quick Diabetic Chocolate Ice Cream is a low-calorie, low-fat, and low-carbohydrate dessert option that doesn't skimp on flavor. It's rich in calcium and provides a modest amount of protein, making it a nutritious choice for those with diabetes or anyone looking for a healthier ice cream alternative.

Summary

This Blender Quick Diabetic Chocolate Ice Cream recipe offers a guilt-free way to enjoy a classic dessert. With low carbohydrates, fats, and calories, it's suitable for those with diabetes or anyone looking for a healthier alternative to traditional ice cream. The recipe is versatile, easy to make, and delicious, proving that dietary restrictions don't have to mean sacrificing the joys of indulgent treats.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Blender Quick Diabetic Chocolate Ice Cream. It was during a hot summer day when I was visiting my dear friend Margaret. Margaret was a diabetic like me, so she always had to be careful with her dessert choices. But she assured me that this ice cream recipe was not only delicious but also safe for our diets.

Margaret invited me into her cozy kitchen and pulled out her trusty blender. She explained that the key to this recipe was using frozen bananas as the base, which would give the ice cream a creamy texture without the need for any added sugar. I watched in amazement as she peeled and sliced the bananas, then tossed them into the blender along with a splash of almond milk and a generous amount of unsweetened cocoa powder.

As Margaret turned on the blender, the ingredients whirled together into a smooth and rich chocolate mixture. The aroma of cocoa filled the air, making my mouth water with anticipation. Once the mixture was well combined, Margaret poured it into a bowl and popped it into the freezer to chill for a couple of hours.

While we waited for the ice cream to set, Margaret regaled me with the story of how she had come across this recipe. She had attended a cooking class for diabetics at the local community center, where a nutritionist had shared this clever dessert idea. Margaret had tweaked the recipe over the years, adding her own personal touch with extra cocoa for a more intense chocolate flavor.

When the time came to taste the ice cream, I was practically bouncing with excitement. Margaret scooped out generous portions into bowls and handed me a spoon. The first bite was pure bliss - smooth, creamy, and decadently chocolatey. It was hard to believe that something so delicious could be so healthy too.

From that day on, I was hooked on Blender Quick Diabetic Chocolate Ice Cream. I made it for myself at home, experimenting with different variations like adding a pinch of cinnamon or a handful of chopped nuts for extra crunch. I shared the recipe with my friends and family, who were all amazed at how simple and satisfying it was.

As the years went by, I continued to make this ice cream recipe for special occasions and everyday treats. It became a staple in my dessert repertoire, a go-to option whenever I needed a guilt-free indulgence. I even started bringing it to potlucks and parties, where it always received rave reviews.

I like to think of this recipe as a symbol of the joy and creativity that cooking can bring. It reminds me of the special bond I shared with Margaret, who introduced me to this delightful treat. And it serves as a reminder that even with dietary restrictions, there are still plenty of delicious options to explore.

So the next time you're craving something sweet but don't want to sacrifice your health goals, give Blender Quick Diabetic Chocolate Ice Cream a try. It's sure to delight your taste buds and satisfy your soul, just like it did for me.