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Creamy Sugar Free Chocolate Ice Cream, Half Quart

Creamy and sugar free ice cream for chocolate lovers.

Course Dessert
Cuisine American
Keyword chocolate ice cream, ice cream, low calorie, sugar free
Prep Time 5 minutes
Chilling Time 8 hours
Total Time 10 hours 5 minutes

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

  1. Chill ice cream bowl for at least an hour. NOTE: I used my kitchen aid mixing bowl.

  2. 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.

  3. 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.

  4. After the 30 minutes is over, slow churn or whip the cold slightly thickened ice cream once again for an additional 20 minutes

  5. 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.