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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (110g) Recipe makes 8 servings The following items or measurements are not included below: Splenda granular |
||
| Calories 438 | ||
| Calories from Fat 385 | (87%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.9g | 65% | |
| Saturated Fat 21.2g | 105% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 134mg | 44% | |
| Sodium 67mg | 2% | |
| Potassium 336mg | 9% | |
| Total Carbohydrate 10.8g | 3% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 2.6g | ||
| Protein 10.7g | 21% | |
Low-Carb Dark Chocolate-Peanut Butter Ice Cream
By: Chele D
Jul 7, 2009
Chocolate Peanut Butter Ice cream is my absolute favorite. I have not made this yet, but I created the recipe using several different recipes, and making it low-carb. I plan to try this soon. Let me know if you like it if you get to it before I do! Cooking time is freezing time =)
SERVES 8 , 1 quart
Ingredients
- 4 ounces unsweetened chocolate
- 2 cups heavy cream (divided)
- 2 eggs (Can substitute equal amount of Egg Beaters)
- 1 cup Splenda granular
- 1 teaspoon real vanilla extract
- 1 pinch salt
- 3/4 cup natural-style peanut butter (salted)
Directions
1
Melt chocolate in double boiler over hot (not boiling) water.2
Gradually whisk in 1st cup of cream, stir until smooth.3
Remove from heat and let it cool.4
Whisk eggs in a mixing bowl until light and fluffy.5
Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.6
Add the 2nd cup of cream, vanilla, and salt; whisk.7
Add the chocolate mixture; blend well.8
Fold in peanut butter in a swirl (Natural peanut butter will pour).9
Cover, chill, and freeze according to ice cream maker's directions.
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