Low Carb Dark Chocolate Ice Cream Recipes

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LOW-CARB DARK CHOCOLATE ICE CREAM



Low-Carb Dark Chocolate Ice Cream image

I put up the recipe for Low-carb Dark Chocolate Peanut Butter Ice cream, so I thought I would put it up without the peanut butter for the nutritional info! Cook time is freezing time =)

Provided by Chele B

Categories     Frozen Desserts

Time 40m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 6

4 ounces unsweetened chocolate
2 cups heavy cream (divided)
2 eggs (Can substitute equal amount of Egg Beaters)
1 cup Splenda granular
1 teaspoon real vanilla extract
1 pinch salt

Steps:

  • Melt chocolate in double boiler over hot (not boiling) water.
  • Gradually whisk in 1st cup of cream, stir until smooth.
  • Remove from heat and let it cool.
  • Whisk eggs in a mixing bowl until light and fluffy.
  • Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
  • Add the 2nd cup of cream, vanilla, and salt; whisk.
  • Add the chocolate mixture; blend well.
  • Cover, chill, and freeze according to ice cream maker's directions.

Nutrition Facts : Calories 296.2, Fat 30.7, SaturatedFat 18.7, Cholesterol 134.4, Sodium 62.9, Carbohydrate 6, Fiber 2.4, Sugar 0.4, Protein 4.6

LOW-CARB DARK CHOCOLATE-PEANUT BUTTER ICE CREAM



Low-Carb Dark Chocolate-Peanut Butter Ice Cream image

Chocolate Peanut Butter Ice cream is my absolute favorite. I have not made this yet, but I created the recipe using several different recipes, and making it low-carb. I plan to try this soon. Let me know if you like it if you get to it before I do! Cooking time is freezing time =)

Provided by Chele B

Categories     Frozen Desserts

Time 40m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 7

4 ounces unsweetened chocolate
2 cups heavy cream (divided)
2 eggs (Can substitute equal amount of Egg Beaters)
1 cup Splenda granular
1 teaspoon real vanilla extract
1 pinch salt
3/4 cup natural-style peanut butter (salted)

Steps:

  • Melt chocolate in double boiler over hot (not boiling) water.
  • Gradually whisk in 1st cup of cream, stir until smooth.
  • Remove from heat and let it cool.
  • Whisk eggs in a mixing bowl until light and fluffy.
  • Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
  • Add the 2nd cup of cream, vanilla, and salt; whisk.
  • Add the chocolate mixture; blend well.
  • Fold in peanut butter in a swirl (Natural peanut butter will pour).
  • Cover, chill, and freeze according to ice cream maker's directions.

Nutrition Facts : Calories 438.4, Fat 42.9, SaturatedFat 21.2, Cholesterol 134.4, Sodium 67, Carbohydrate 10.8, Fiber 3.8, Sugar 2.6, Protein 10.7

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