Low Carb Rich Chocolate Ice Cream Recipes

KETO CHOCOLATE ICE CREAM

Steps:

• Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat.
• Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
• Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
• Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.

LOW CARB RICH CHOCOLATE ICE CREAM

Steps:

• In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
• In a medium mixing bowl, whisk together egg yolks and Swerve until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don't cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
• Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
• Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
• Completely chill mixture in the refrigerator for 4 hours or overnight is best. Freeze in Ice cream maker according to manufacturer's directions.

LOW-CARB DARK CHOCOLATE ICE CREAM

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.