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Low Carb Chocolate Ice Cream

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READY IN:
50mins
SERVES:
8
YIELD:
4 Cups
UNITS:
US

Ingredients Nutrition

  • 1 cup unsweetened almond milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 24 (1 g) packets Truvia
  • 34 cup Dutch-processed cocoa powder
  • 1 12 cups heavy cream
  • 1 pinch salt
  • 2 tablespoons vodka (to soften ice cream) (optional)

Directions

  1. Put the first five ingredients in the blender and blend until smooth.
  2. 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.
  3. Cover bowl with plastic wrap & refrigerate for two hours--or pop in the freezer for 20 minutes if you're impatient like me.
  4. 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.
  5. Move ice cream to a freezer container & freeze for two hours.
  6. Feel free to add a drizzle of peanut butter, some chopped pecans or chocolate chunks before the two hour freeze. I hope you enjoy!

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