With the weather getting warmer I felt that I was missing out on ice-cream. There aren’t many suitable options available therefore I decided to make my own. Chocolate ice-cream has always been my favourite however a couple of years ago while in Rome I had a dark chocolate ice-cream which was out of this world. I had to try recreating a low FODMAP version of it and here it is!

Dark chocolate ice-cream (makes 10-12 scoops)

Ingredients:

• 100g dark chocolate (I used the 70% Green & Black’s dark chocolate)
• 100g cocoa (I used Green & Black’s cocoa)
• 75mls lactose free cream
• 500mls lactose free milk of choice
• 4 egg yolks
• 150g sugar
• 1 teaspoon vanilla paste

Methods:

1. Beat egg yolks and place in a pot with the milk, cream and sugar.
2. Whisk it together and bring it to a simmer.
3. Place the cocoa in a separate bowl. Add the milk mixture in slowly whilst mixing the cocoa in ensuring it’s well amalgamated.
4. Add the chocolate in broken in chunks. Mix it in. The chocolate chunks will melt while mixing.
5. Add the vanilla paste and mix in.
6. Cool the mixture. To quicken this process you can place the bowl in an ice bath.
7. Once cool, churn in an ice-cream machine as per the manufacturer instructions.
8. Afterwards you can freeze in a plastic container. You will need to thaw if for approximately 15-20 minutes before serving.

*The cone pictured in the image is made of wheat. I have been through the reintroduction phase and do tolerate wheat is small amounts.

Nutritional information for 1 scoop:

233kcal, 5g protein, 23g carbohydrates, 13g fat, 2g fibre, 0g fructose, 0g lactose