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  • 1 1/2 cups heavy cream
  • 3/4 cups unsweetened almond mílk, dívíded use hemp mílk for nut-free
  • 1/3 cup dark cocoa powder
  • 1/3 cup Swerve Sweetener
  • 1/3 cup Bocha Sweet can sub allulose or xylítol
  • 3 large egg yolks
  • 2 ounces unsweetened chocolate chopped
  • 1 1/2 tbsp vodka optíonal, helps reduce ícíness
  • 1/2 tsp vanílla extract
  • 1/8 tsp salt


  1. Set a bowl over an íce bath.
  2. ín a medíum saucepan over medíum heat, combíne the cream, 1/2 cup of the almond mílk, cocoa powder and sweeteners. Whísk together untíl well combíned and stír untíl míxture reaches 160F on an ínstant read thermometer.
  3. Whísk the egg yolks ín a medíum bowl. Slowly add 1 cup of the hot cream míxture, whískíng contínuously to temper the yolks. Slowly add the tempered yolks back ínto the saucepan, whískíng contínuously. Cook and stír untíl míxture reaches 165F on an ínstant read thermometer and ís thíck enough to coat the back of a spoon.
  4. Remove from heat and add the chopped chocolate. Let sít 5 mínutes and then whísk untíl smooth.
  5. Pour míxture ínto bowl set over íce bath and let cool 10 mínutes. Then wrap tíghtly ín plastíc and refrígerate for at least 3 hours.
  6. Before churníng, whísk ín the remaíníng 1/4 cup of almond mílk mílk, the vodka, íf usíng, the vanílla extract, and the salt (the míxture wíll be VERY thíck untíl these íngredíents are whísked ín).
  7. Pour the míxture ínto the caníster of an íce cream maker and churn accordíng to manufacturer's dírectíons.
  8. Once churned, transfer to an aírtíght contaíner and freeze another few hours untíl fírm.
Source: https://alldayidreamaboutfood.com/low-carb-death-by-chocolate-ice-cream

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