Sugar-free chocolate ice cream.
This is the real deal.
I busted out my little Cuisinart and produced an ice cream worthy to share with you guys. With a little bit of inspiration from All Recipes (love this site!), we now have a viable alternative to storebought low carb ice cream that’s gluten-free and made with fresh ingredients. No sorbitol or maltitol, yuck.
The best part about this ice cream is that it’s scoopable right from the freezer. The secret ingredients that make this possible are the heavy cream (as opposed to using part milk or half and half) and the tiny bit of brandy that lowers the freezing point. Now you won’t have to wait around to dig into your healthy indulgence on a hot summer day!
Furthermore, this creamy custard ice cream doesn’t require any cooking time. Because the ice cream contains raw egg yolks, use only fresh organic eggs. I honestly use conventional storebought eggs every time I make desserts, and have never gotten sick, but you might want to take this precaution if you have a compromised immune system. Additionally, you can find pasteurized eggs in some supermarkets that have already been heat treated for safe culinary use.
If you haven’t tried using fresh vanilla beans in your cooking, you might want to give them a try. I ordered them off of ebay for a very reasonable price, and have been using them in low carb custards and pastries ever since. The aromatic floral nature of the tahitian beans and bean pods adds a layer of complexity and richness you can’t get from a bottle. Plus, the pod scrapings add those pretty dark flecks to the ice cream base. Order some today, and you won’t be disappointed.
Still working on a dairy-free ice cream. Stay tuned.
2/3 cup erythritol or xylitol
1/3 cup unsweetened cocoa powder
3 fresh egg yolks, beaten
2 2/3 cups organic heavy cream
1/8-1/4 teaspoon NuNaturals pure stevia extract
1/8 teaspoon xanthan gum
1 teaspoon pure vanilla extract OR 2 vanilla beans, split
1 tablespoon brandy, or other hard alcohol (to keep it soft and scoopable)
Melt xylitol in a saucepan over medium-low heat, and add vanilla bean scrapings and bean pods (if using). Let the xylitol melt completely, and steep for a couple of minutes with the bean. Whisk in cocoa powder and 1/4 cup heavy cream. Stir until sweetener dissolves, with no grainy chunks visible. Remove saucepan from heat. In a large bowl, beat yolks with electric mixer until light in color. Add the rest of the heavy cream a little at a time, mixing well after each addition. Add cocoa mixture into yolk mixture, and beat well. Whisk in stevia, xanthan gum and vanilla extract, if using. Taste, and add more stevia, if necessary. Chill ice cream base in refrigerator for a minimum of four hours, covered in plastic wrap.
Turn on your ice cream maker and strain the base through a fine mesh sieve into your machine to remove the vanilla bean pieces. While the ice cream is freezing, make up the sugar-free chocolate chips. Freeze ice cream for a few hours to make it firm and scoopable.
Use these chocolate chips only for ice cream, since they will melt quickly at room temperature. For chocolate chips that can be used in baking, see this recipe.
~1,378 calories, 17.4g, net carbs per batch (no chocolate chips, using erythritol)
Sugar-Free Chocolate Ice Cream Chips
Makes enough chips for one batch of ice cream
3 ounces unsweetened chocolate, chopped (I like Ghirardelli)
1/4 cup xylitol OR 1/4 cup plus 1 tablespoon erythritol, powdered
1/8 teaspoon NuNaturals pure stevia extract
2 tablespoons coconut oil OR nonhydrogenated shortening
Powder sweetener finely in a coffee grinder. Melt chocolate and coconut oil in microwave for 1 minute, stirring after 30 seconds. Stir again until smooth, and add xylitol and stevia. Fold mixture together with a spatula until a silky smooth consistency is reached. It may take you a minute to work the chocolate mixture around the bowl and smooth out all the chunks of xylitol. Scrape melted chocolate bit by bit into ice cream maker a few minutes before the ice cream stiffens completely. Alternatively, pour on to a sheet pan lined with foil. Freeze for 10 minutes, then peel chocolate slab off of foil. Chop into tiny chunks, working quickly before it melts. Fold chips into finished ice cream.
~12g net carbs for the whole batch of chips
What is your favorite kind of ice cream? Any good storebought sugar-free or dairy-free brands? Leave a comment and share your thoughts!