On this journey of learning how to manage insulin resistance, I’m always looking for ways to have my cake and eat it. I’ve been experimenting with xylitol in my ice-cream making and am mostly pleased with the results. Less calorific than sugar, xylitol doesn’t have much of an unpleasant aftertaste and is also suitable for most types of baking (with 1:1 substitution). If you have a sensitive stomach, too much xylitol could lead to an unfortunate case of the runs, so this is not the type of ice cream to drown your sorrows in. Enjoy it scoop by scoop, mindfully.
Spicy Chocolate Sorbet
- 150g xylitol/sugar
- 30g cocoa
- 1/4 tsp cinnamon
- pinch of salt
- 500ml water
- 1 espresso shot (if you have a Nespresso machine, use the masala chai pod)
- 50g dark chili chocolate, chopped
- 1/4 tsp vanilla extract
In a pot, combine the xylitol, cocoa, cinnamon, salt and water. Bring the mixture to a gentle steam and simmer for about five minutes.
Remove the pot from the heat and add in the espresso, chocolate and vanilla extract. Stir until all the chocolate has melted into the mixture.
Chill for a few hours or overnight. Pour into a container to freeze or prepare the sorbet in an ice cream maker.