I had to post this sugar free chocolate ice cream recipe after posting my all time favorite flavored ice cream yesterday—and that is vanilla.
The directions are basically the same as the previous ice cream recipe post but only with the addition of cacao or cocoa chocolate powder, and that’s it. Plus it’s equally as creamy and delicious as any you’ll find in your local grocery store.
Another benefit is that you get to choose how much ice cream to make. However, be sure to adjust the recipe accordingly. Also, most of the few and known staple ingredients here are probably already in your fridge and kitchen cupboards. Anyway enough said, home cooks and chef’s let’s get to churning! 👩🏾🍳
Creamy Sugar Free Chocolate Ice Cream, Half Quart
Creamy and sugar free ice cream for chocolate lovers.
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Organic Milk
- 2 large Eggs
- 1 cup Allulose Sweetener
- 1 tsp Vanilla Extract
- 1/4 cup Dutch Cocoa Powder
- Pinch of Salt, optional
Instructions
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Chill ice cream bowl for at least an hour. NOTE: I used my kitchen aid mixing bowl.
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In a bowl, and at the last 30 minutes of the bowl chilling, whisk eggs, sugar, milk, cacao powder and vanilla together. Chill in another freezer safe bowl, for 30 minutes.
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In the cold ice cream or mixing bowl, add the chilled custard and slow mix or churn using kitchen aid paddle attachment for 20 minutes if using kitchen aid stand mixer. (Longer if using ice cream maker). Remove the custard back into the previous bowl and re-chill for an additional 30 to 45 minutes. Likewise, re-chill the ice cream or mixer bowl.
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After the 30 minutes is over, slow churn or whip the cold slightly thickened ice cream once again for an additional 20 minutes
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Remove the ice cream mixture into a freezer bowl or ice cream container and let it set and firm up for for 8 to 24 hours. Then enjoy yet another sugar free, and low carb dessert.
Recipe Notes
Whenever possible use organic ingredients.
