Low-FODMAP Dark Chocolate Ice Cream with Toasted Almonds; Gluten-free, Dairy-free

This rich and creamy low-FODMAP dark chocolate ice cream recipe is to die for.

I was on a mission. To make my own low-FODMAP ice cream. I really missed creamy and rich ice creams with all the great mix-ins when I switched to the low-FODMAP plan (think: chocolate chunks, nuts, pretzel bits, swirls of peanut butter).  I also am not a fan of all the additives in store-bought ice creams.

So here is my second recipe for low-FODMAP homemade ice cream, and for this I had to get into CHOCOLATE.

This low-FODMAP dark chocolate ice cream is guaranteed to impress. Scoop this velvety and chocolatey low-FODMAP ice cream into a dish and layer with my low-FODMAP hot fudge. I love ice cream with texture so I added toasted almonds, but you could jazz this up with coconut, chocolate chips, pecans, or peanuts!

Here is another great low-FODMAP cinnamon spiced french vanilla ice cream recipe and low-FODMAP Strawberry ice cream.

For more recipe ideas, check out over 300 low-FODMAP recipes on the blog!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Dark Chocolate Ice Cream with Toasted Almonds; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Servings: 14

Prep time: 30 minutes, plus cooling

Churn time: 20-25 min

Equipment: ice cream maker (I use the KitchenAid attachment for my mixer)

Ingredients

• 2 (13.5 or 14 ounce) cans full fat coconut milk
• 1 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon espresso powder
• 6 tablespoons unsweetened cocoa powder
• 3 egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 72 g toasted slivered almonds (1 cup) or 100 g toasted shredded coconut or other stir in

Directions

• The night before, place your ice-cream maker bowl in freezer to chill
• Place coconut milk, sugar, cocoa, espresso, salt and vanilla in blender and blend until smooth
• Place milk mixture in a saucepan over medium heat
• Bring mixture to a light simmer, stirring occasionally (do not boil)

• To a large mixing bowl, add the egg yolks and whisk until they lighten in color
• Stir roughly 1/3 cup of the warm chocolate-milk mixture into the eggs to temper the eggs
• Add remaining liquid slowly and mix until completely combined.
• Replace mixture to saucepan and heat until edges bubble, about 5 minutes (mixture should slightly thicken)
• Cover and place in refrigerator overnight
• Once chilled, re-whisk to remove lumps and pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer’s instructions. It should take 20-30 minutes

• After churning, fold in the toasted almonds or coconut (I did it by hand)

• Either consume immediately as “soft serve” consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden
• Let set out for 10-15 minutes before scooping

This is so chocolatey and rich!

Pour over some vegan low-FODMAP hot fudge for more decadent treat!