Low-Carb Dark Chocolate Ice Cream Recipe #380587
I put up the recipe for Low-carb Dark Chocolate Peanut Butter Ice cream, so I thought I would put it up without the peanut butter for the nutritional info! Cook time is freezing time =)
by Chele D
40 min | 10 min prep
SERVES 8 , 1 quart
- 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
- Melt chocolate in double boiler over hot (not boiling) water.
- Gradually whisk in 1st cup of cream, stir until smooth.
- Remove from heat and let it cool.
- Whisk eggs in a mixing bowl until light and fluffy.
- Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
- Add the 2nd cup of cream, vanilla, and salt; whisk.
- Add the chocolate mixture; blend well.
- Cover, chill, and freeze according to ice cream maker's directions.
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5 stars