Low Carb Chocolate Ice Cream
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,002.9
- Total Fat: 76.6 g
- Cholesterol: 394.5 mg
- Sodium: 626.3 mg
- Total Carbs: 62.5 g
- Dietary Fiber: 3.3 g
- Protein: 25.5 g
View full nutritional breakdown of Low Carb Chocolate Ice Cream calories by ingredient
Introduction
I use a Rival Gel container ice cream maker (the kind you just stick in the freezer for 24 hours ahead of time). And I use 1 cup Allulose instead of the stevia; if using stevia, you will want a lot more than one serving. I use a Rival Gel container ice cream maker (the kind you just stick in the freezer for 24 hours ahead of time). And I use 1 cup Allulose instead of the stevia; if using stevia, you will want a lot more than one serving.Number of Servings: 1
Ingredients
-
1.5 cup Dairy, Milk - Whole - 1 cup
1 serving Stevia - Pure Via All Natural Zero Calorie Sweetener
.125 tsp Salt (table) (by CYNDYY1)
2 oz (approx 60 pcs) Semisweet chocolate
1 large Egg, fresh, whole, raw
.5 cup Half and Half Cream
.33 cup, fluid (yields 2 cups whip Heavy Whipping Cream
.5 tsp Vanilla Extract
Tips
Place in air tight container and refrigerate for at least four hours before serving. Can add nuts, chocolate chips, etc.
Directions
CHOCOLATE ICE CREAM
Model GC8101 (1 Quart Capacity)
1 1/2 cups whole milk
2/3 cup sugar (1 c Allulose)
Dash salt
2 ounces semisweet chocolate squares
finely chopped
1 egg, beaten
1/2 cup half and half
1/3 cup whipping cream
1/2 teaspoon vanilla extract
Combine milk, sugar, salt and chocolate in a saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and mixture almost boils. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add the eggs to remaining hot mixture. Cook and stir over low heat until slightly thickened (2 minutes). Stir in half and half, whipping cream and vanilla. Cover and refrigerate for 2 hours.
Serving Size: about 4 to 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user FEISTYGAL64.
Model GC8101 (1 Quart Capacity)
1 1/2 cups whole milk
2/3 cup sugar (1 c Allulose)
Dash salt
2 ounces semisweet chocolate squares
finely chopped
1 egg, beaten
1/2 cup half and half
1/3 cup whipping cream
1/2 teaspoon vanilla extract
Combine milk, sugar, salt and chocolate in a saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and mixture almost boils. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add the eggs to remaining hot mixture. Cook and stir over low heat until slightly thickened (2 minutes). Stir in half and half, whipping cream and vanilla. Cover and refrigerate for 2 hours.
Serving Size: about 4 to 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user FEISTYGAL64.