Get your chocolate fix right here with this surprising recipe for Low-Carb Chocolate Ice Cream. This recipe calls for two important sweeteners that allow the texture of this ice cream to freeze up without being too hard or too soft. Don't skip a step as they all blend together to create a tasty alchemy of truly diabetes-safe ice cream. With only 226 calories and 7g of carbs per serving, this recipe is sure to be a favorite!
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Set a bowl over an ice bath.
In a medium saucepan over medium heat, combine the cream, 1/2 cup of the almond milk, cocoa powder and sweeteners. Whisk together until well combined and stir until mixture reaches 160F on an instant read thermometer.
Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.
Remove from heat and add the chopped chocolate. Let sit 5 minutes and then whisk until smooth.
Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
Before churning, whisk in the remaining 1/4 cup of almond milk milk, the vodka, if using, the vanilla extract, and the salt (the mixture will be VERY thick until these ingredients are whisked in).
Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
Once churned, transfer to an airtight container and freeze another few hours until firm.
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling time: 6 hours
Total Time: 6 hours 35 minutes
Notes:
Use a high quality Dutch Process Cocoa Powder. It makes a difference in flavor and the way it dissolves in liquid. King Arthur Flour, Rodelle, and Hershey's Dark would all work well.
The vodka is optional, but its alcohol content stops large ice chunks from forming which in turn gives you a smoother ice cream.
12 servings
8 servings
- Amount per serving
- Calories226
- % Daily Value *
- Total Fat 206g265%
- Total Carbohydrate 65g24%
- Dietary Fiber 33g118%
- Protein 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Set a bowl over an ice bath.
In a medium saucepan over medium heat, combine the cream, 1/2 cup of the almond milk, cocoa powder and sweeteners. Whisk together until well combined and stir until mixture reaches 160F on an instant read thermometer.
Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.
Remove from heat and add the chopped chocolate. Let sit 5 minutes and then whisk until smooth.
Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
Before churning, whisk in the remaining 1/4 cup of almond milk milk, the vodka, if using, the vanilla extract, and the salt (the mixture will be VERY thick until these ingredients are whisked in).
Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
Once churned, transfer to an airtight container and freeze another few hours until firm.
Notes
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