Chocolate Ice Cream (Low Carb and Sugar Free)
Try this Chocolate Ice Cream recipe, or contribute your own.
Try this Chocolate Ice Cream recipe, or contribute your own.
- Carbohydrate 21.49398 g
- Cholesterol 189.45 mg
- Fat 12.0525 g
- Fiber 0 g
- Protein 5.68002 g
- Saturated Fat 6.344325 g
- Serving Size 1 1 serving (83g)
- Sodium 80.429 mg
- Sugar 21.49398 g
- Trans Fat 1.054425 g
- Calories 216 calories
Step-by-step
- Combine the sugar substitute, eggs, cocoa powder and almond milk in a blender and blend until smooth.
- Pour into a microwave safe bowl and microwave on high for one minute.
- Stir.
- Microwave for 30 seconds.
- Stir.
- Microwave for another 30 seconds.
- Stir.
- If the mixture hasn't thickened slightly, repeat for 30 seconds one more time.
- Stir.
- If you end up with a few lumps you can stir vigorously or run through a strainer to remove them.
- Whisk in the heavy whipping cream and a pinch of salt.
- Chill in the refrigerator overnight.
- Or if you're impatient like me, pour it out onto a cookie sheet and put it in the freezer for about 20 minutes until cold.
- Then run it through an ice cream maker following the manufacturers instructions.
Standard ice cream relies on sucrose to depress the freezing point and maintain a scoopable texture, meaning sugar-free formulations require precise formulation adjustments to prevent rock-solid freezing. Granulated sugar substitutes lack the humectant properties of real sugar, which directly impacts the final mouthfeel of the frozen dessert. Whisking eggs with the sweetener and cocoa powder before applying gentle heat builds an emulsion that prevents the cocoa solids from separating during the churning phase.
Intermittent microwave heating requires close attention to prevent the eggs from scrambling, so stopping every thirty seconds to stir is critical for even thermal distribution. If microscopic lumps form from the cocoa powder failing to hydrate fully, passing the warm liquid through a fine-mesh sieve ensures a completely velvety texture before the dairy goes in. Adding the heavy whipping cream cold preserves its fat globule structure, which directly contributes to the rich body needed in the absence of traditional dairy milk solids.
Chilling the base thoroughly before processing determines whether the machine can incorporate sufficient air; temperatures above forty degrees Fahrenheit will yield a grainy, icy product rather than a smooth emulsion. Pouring the mixture onto a sheet pan for twenty minutes in the freezer offers an accelerated cooling method if time is short, though an overnight rest in the refrigerator remains superior for flavor maturation. Standard compressor or canister ice cream makers must be pre-chilled according to manufacturer specifications to ensure proper crystallization.
Common errors include skipping the straining step when dry cocoa powder refuses to disperse completely, and churning at too high a temperature. Over-processing in the machine can cause the high fat content in the heavy cream to break, turning the mixture toward butter rather than frozen custard. Storing the final product in an airtight container with plastic wrap pressed directly against the surface prevents ice crystal formation during freezer storage.
