Boy, it's been one of those weeks.
Slipping on our wet hill trying to mow and getting all cut and banged up.
Feeling overwhelmed that seven people live in one house. And I'm the homemaker and laundry mat and cook and taxi and...
Thankfully, with tough times come brief moments of much needed peace. Like reading[amazon_link id="0810993228" target="_blank" ] Sisters Grimm[/amazon_link] for two hours straight yesterday afternoon because I couldn't move from my "incident" and my girls were more than willing to do anything for me. And for moments of chocolate. Yes, chocolate. It really does put a bandaid on so much in life, doesn't it?
This chocolate gelato was waiting for me after a long day. It's heavenly. It's absolutely divine. Use your favorite sugar free sweetener and enjoy it guilt free! It has a pretty incredible ingredient statement as well: bittersweet chocolate, yolks, coconut milk, and awesome gelatin.
And the best part: you don't need an ice cream maker. We have one but it is a hassle to use. The bowl has to be frozen before hand, the custard has to run through the loud machine, etc.
Why we like to make/eat gelato regularly:
- Ever wonder what to do with those extra yolks when you've used up their whites in a recipe? With our grain-free eating, I use egg whites in lots of baking, like our favorite grain-free and easy tortillas I made the other night. After making the tortillas for dinner, I save the yolks and keep in the fridge. Making gelato that day or the next day is perfect to use up all those beautiful yolks.
- This gelato is so easy and I feel good feeding it to my children.
Typical chocolate gelato per half cup:
- 24 net carbs (Significant amount of carbs--based on typical high carbohydrate (sugar/grain/starch) diet--to raise insulin and convert to fat. It's also enough sugar to rile up kids before bedtime and affect moods/focus.)
Heavenly Chocolate Gelato per half cup:
- 236 calories
- 9 net carbs! (Perfect indulgence without adding to your hips or your kids' blood sugar spike before bed.)
The majority of the sugar (carbs) come from the chocolate you add to the gelato. The darker the chocolate, the more you can control the carb count. Go for the darkest chocolate and let your natural sugar free sweetener sweeten the gelato a bit more: healthier and still sweet to please everyone.
heavenly chocolate gelato
Makes 4 cups or 8 1/2 cup servings
8 egg yolks
1/8 cup your choice of natural sugar-free sweetener (I like [amazon_link id="B0046IISFG" target="_blank" ]ZSweet[/amazon_link])
2 droppers of liquid stevia ([amazon_link id="B000E8WIAS" target="_blank" ]vanilla creme flavored stevia[/amazon_link] works great in this recipe)
3/4 cup dark chocolate chips or chunks (I love these [amazon_link id="B004N5FR1U" target="_blank" ]70% bittersweet chocolate baking chunks[/amazon_link]. Use dairy free chips if making dairy free or sugar-free as needed)
16 oz. of full fat coconut milk
1 tsp vanilla extract
1 heaping tsp powdered gelatin
pinch of salt
unsweetened shredded coconut
peanut butter sauce (peanut butter heated with a little cream or almond milk--and salt!)
With a small pan over low heat, add the yolks and sweeteners. Whisk until mixture thickens and you see little bubbles at the top of the yolk mixture. It takes a few minutes.
Whisk in chocolate chunks, coconut milk ,and vanilla extract. Sprinkle gelatin and pinch of salt onto mixture. Whisk.
Keep whisking until the custard becomes warm. Pour custard through a sieve into a large bowl to catch any egg chunks. Now pour the custard from the large bowl into a freezer container--roughly 32 oz. container.
Freeze until firm, at least 3 hours.
Enjoy with the family after a summer dinner. Serve guests outdoors. Save money, kick back, and indulge instead of going out to an ice cream shop.