Praline ripple ice cream (sugar-free)

Praline ice cream (sugar-free)

served with extra praline sauce

One of my most successful desserts to date, made by hand, yet without refined sugar and without dairy.  It’s still pretty naughty, and certainly tastes it.  Allow a full day to make the ice cream as it needs stirring at hourly intervals, and allow up to an hour to make the praline at the end of the day.  Note the praline recipe is from Chocolate Now! website.

Ingredients — ice cream

  • 450 ml vanilla rice milk
  • 100 g vegetable marg (like Vitalite)
  • 2 tbsp soya cream (or oat cream)
  • 1 bottle agave syrup

Ingredients — praline

  • 60 g hazelnuts, crushed
  • 60 g fruit sugar (fructose) (instead of 90 g regular sugar)
  • 60 ml water
  • Also you’ll need a 85 g bar chocolate, no added sugar, non-dairy (like Thorntons diabetic)


  1. Melt the marg in the usual way, then in a large bowl, stir in and gradually add the sugar and cream a bit at a time until it stiffens.  Add the rice milk. (Expect it to get sloppy, this is okay.)
  2. Pour into a tight closing plastic box, and put in the freezer.
  3. At hourly intervals, remove from the freezer and stir up. Do this for about 8 hours, or as long as you can.
  4. An hour before the final stir of the day, make the praline.  Crush the nuts in a pestle and mortar or food processor.  Roast the pieces on a baking sheet for 6-10 minutes at 180°C (or until they are golden brown). Stir occasionally.
  5. While the nuts are roasting, lightly oil another baking sheet. Have a pan or bowl of cool water standing near the stove to dip the base of the pan in once the sugar syrup has been caramelised.
    In a heavy based saucepan, heat the sugar and water over a low heat until the sugar dissolves, shaking the pan occasionally to dissolve the crystals. DO NOT stir the mixture at any point until you add the nuts. Increase the heat and bring to the boil, until it is a golden brown colour. Place the base of the pan immediately in the cool water to stop the caramel continuing to cook, then quickly mix in the nuts before it starts to cool, and pour onto the oiled baking sheet and leave to cool.  Remember if using fruit sugar instead of refined sugar, it will not set solid.  Try adjusting the amount of sugar next time.
  6. When it is completely cool, chop into small pieces, and process in a food processor.  Melt the chocolate and stir most of the praline in to make a wet paste. Get a new plastic box (an old ice cream tub is great), and pour alternate layers of ice cream and praline/chocolate mix into it.  Keep the remaining praline mix in an air-tight container.
  7. Return this mix to the freezer to freeze overnight.
  8. Enjoy the next evening!  Use the remaining praline mix as sauce.

You should check out this article of advice when making praline too.


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