Here is another batch of home made ice cream—Sugar Free Chocolate Chocolate Chip—that I enjoy making all Summer long especially with living here in sunny and very hot Florida. Plus, it’s sugar free, low carb and keto friendly. However, for my readers who are not following either of those diets or lifestyles, just go ahead and use sugar, but be sure to look for healthier options at your local organic market or store.
RECIPE PROMO
RECIPE
Sugar Free Chocolate Chip Ice Cream
Ingredients
- 3 large Eggs
- 2 cups Goalz Allulose Sweetener or other
- 2 -1/2 cups Heavy Cream
- 1/2 cup Horizon Organic Whole Milk or other
- 1 tsp Vanilla Extract
- 1/2 cup Dutch processed Cocoa
- 3/4 cup Goalz Sugar-Free Ketogenic Chocolate Chips
Instructions
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Pre-chill metal kitchen aid bowl (or other) or ice cream freezer bowl from an ice cream maker for several hours.
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In a medium sized freezer safe bowl, combine and whip together eggs, sugar, cream, milk and vanilla. Place bowl with contents in the freezer and allow it to chill for 30 to 45 minutes.
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Using the pre-chilled bowl of a mixer or using the chilled bowl of an ice cream maker, slow churn the chilled ice cream custard. At that time of slow mixing and churning, carefully add in the cocoa and continue churning until the mixture starts to thicken and coats a spoon or the tip of your finger —usually about 10 to 15 minutes is sufficient.
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Fold and stir in chocolate chips (or you can sprinkle on top while eating if preferred). Pour the ice cream mixture into a freezer safe or ice cream container. Freeze for 24 hours.
Recipe Notes
Whenever possible use organic ingredients.
