double_chocolate_chip_icecream_sibotest

Chocolate Chip Ice Cream

SIBO ICECREAM?!

‘Hoorah! Ice cream is no longer off limits while treating SIBO.  This decadent chocolate chip recipe tastes lovely and rich, but contains none of the gut irritating properties of commercially made ice cream.  The use of an ice cream machine delivers a lovely creamy result, and is definitely worth the investment.’ Rebecca Coomes

Rebecca Coomes’ recipes are all created to be in alignment with Dr Nirala Jacobi’s Bi-Phasic Diet.  We fully support you to use Rebecca’s recipes as a resource during treatment.  Access all of Rebecca’s recipes to help you to have a smooth and satiated SIBO recovery.

Classification: Phase 1 – Restricted, GF, DF, V

4 serves

Ice cream

  • 1 cup coconut milk
  • 1 cup almond milk, unsweetened
  • 3 tbs raw cacao powder
  • 2 tbs honey

Chocolate chips

  • ½ cup raw cacao butter
  • ½ cup raw cacao powder
  • ½ tsp stevia

Method

Pour the coconut and almond milk into a large bowl.  Melt the cacao powder with ½ cup boiling water, stirring constantly to remove the lumps.  Pour into the bowl.  Add the honey then mix thoroughly.

Pour the chocolate milk mixture into your prepared ice cream machine and then follow the manufacturer’s instructions.

Meanwhile, make your chocolate chips.  Place the cacao butter in a plastic or heat resistant bowl.  Microwave in 30 second intervals until the cacao butter has melted, stirring between each zap, and it has reached 40oC/105oF – 45oC/113oF.  Sift in the cacao powder and stevia, mixing thoroughly to combine.

Cover a cool surface with baking paper, then pour the chocolate mixture on to it.  Using a spatula, move the chocolate around constantly until it thickens to a toothpaste consistency.  Return it to the bowl and microwave it in 5 second intervals until the temperature is between 28oC/82oF – 34oC/93oF, mixing between each zap to remove any lumps.

Line a baking tray with baking paper.  Pour the chocolate over the tray then allow to set.  Once set, remove the chocolate and chop finely.

Once the ice cream is almost set, add in the chocolate chips.  You may like to reserve some to garnish your ice cream.  Serve immediately.  This ice cream is best eaten at the time of making, as ice crystals can form once completely frozen, and it will loose its creamy texture.

Note:  If you don’t have time to make chocolate chips, you can substitute them for 4 tablespoons cacao nibs.

About the Author

Rebecca Coomes Headshot

Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.

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