Low Carb Chocolate Ice Cream

Name: Low Carb Chocolate Ice Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Cups, 8 serving(s)
Ingredients: 1 cup unsweetened almond milk; 3 large eggs; 1 teaspoon vanilla extract; 24 (1 g) packets Truvia; 3/4 cup Dutch-processed cocoa powder; 1 1/2 cups heavy cream; 1 pinch salt; 2 tablespoons vodka (to soften ice cream) (optional)

Submitted by marypatlaver

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Ready In:: 50mins
Ingredients:: 8
Yields:: 4 Cups
Serves:: 8

ingredients

1 cup unsweetened almond milk
3 large eggs
1 teaspoon vanilla extract
24 (1 g) packets Truvia
³⁄₄ cup Dutch-processed cocoa powder
1 ¹⁄₂ cups heavy cream
1 pinch salt
2 tablespoons vodka (to soften ice cream) (optional)

directions

Put the first five ingredients in the blender and blend until smooth.
Pour into a bowl and microwave for one minute. Stir and microwave again for 30 seconds, then stir. You are looking to thicken the mixture until it coats a spoon heavily. If necessary microwave 30 seconds & stir again for as many as two more times. If your mixture develops any lumps, run through a fine mesh strainer.
Cover bowl with plastic wrap & refrigerate for two hours--or pop in the freezer for 20 minutes if you're impatient like me.
Stir in the cream, salt & optional vodka. Process in ice cream machine for about 20 minutes or until the ice cream is set per your machine's instructions.
Move ice cream to a freezer container & freeze for two hours.
Feel free to add a drizzle of peanut butter, some chopped pecans or chocolate chunks before the two hour freeze. I hope you enjoy!