NUT FREE
GLUTEN FREE
SUGAR FREE
Chocolate Ice Cream
This recipe features rich chocolate flavor, without a hint of sugar and virtually no carbs. It has a smooth and creamy texture, and the lecithin in the egg yolks helps make the ice cream more scoopable.
| PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTES | PASSIVE TIME: 1 HR 10 MINS |
MAKES: 6 SERVINGS
SERVING SIZE: 1⁄3 CUP (approximately 2.8oz/80g)
1 cup (7.7fl oz/230ml) heavy whipping cream
1⁄2 cup (4fl oz/120ml) water
1 tbsp unsweetened cocoa powder
4 large egg yolks
4 tbsp granulated erythritol
1. In a medium saucepan placed over medium heat, combine the whipping cream, water, and cocoa powder. Heat until the mixture just comes to a simmer, then remove from the pan from the heat. Set aside.
2. In a medium heatsafe bowl, combine the egg yolks and erythritol. Whisk until the ingredients are completely incorporated and the egg yolks become creamy. (If you’re using an electric hand mixer, set it to low speed.)
3. Begin tempering the ingredients by very slowly adding the heated cream mixture to the egg yolk mixture while continuously whisking.
4. Once the ingredients are combined, transfer the entire mixture back to the saucepan and place over medium heat. Heat for 5–7 minutes, stirring continuously, until the mixture just begins to thicken. Remove the pan from the heat and set aside to cool for 10 minutes.
5. Transfer the cooled mixture to a large bowl and cover with plastic wrap, making sure the plastic wrap is resting on the surface of the mixture to prevent a skin from forming on the surface. Transfer to the fridge to chill for a minimum of 1 hour.
6. Pour the mixture into an ice cream maker and churn for approximately 30 minutes. Store in a sealed container in the freezer for up to 2 weeks. (Allow the ice cream to soften for 10 minutes at room temperature before serving.)
Tip If you don’t have an ice cream maker, you can place the ice cream in the freezer and stir every 30 minutes to break up the ice crystals that form during freezing. Repeat 2–3 times or until the desired consistency is achieved.
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