Chocolate Ice Cream (Low Carb & Sugar Free)
Try this Chocolate Ice Cream Low Carb Sugar Free recipe, or contribute your own.
Try this Chocolate Ice Cream Low Carb Sugar Free 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.
- Optional stir-ins: Chopped dark chocolate, toasted nuts, sugar free toffee bits, etc.
Standard ice cream technique relies on regular sucrose to depress the freezing point and maintain a scoopable consistency, which requires different handling when formulating a sugar-free alternative. Granulated sugar substitutes lack the same chemical interference with ice crystal formation, meaning thermal management during the initial base preparation dictates the final mouthfeel. Cocoa powder introduces substantial drying solids that absorb free water rapidly, requiring precise hydration to prevent a chalky finish on the palate. Whisking eggs with the sweetener and milk before applying gentle heat creates a stable emulsion that suspends the cocoa solids uniformly.
Controlling Thermal Dynamics and Viscosity
Applying short intervals of microwave heat—specifically one minute followed by thirty-second bursts—prevents the egg proteins from coagulating into scrambled curds. Stirring vigorously between each heating cycle redistributes thermal energy evenly through the dairy and cocoa mixture. Passing the warm base through a fine-mesh strainer removes micro-lumps that survive initial blending, ensuring a completely silky emulsion before the heavy cream enters the bowl. Chilling this liquid base overnight allows the milk proteins and cocoa starches to fully hydrate, producing a denser, glossier product once churned.
- Grainy texture usually stems from insufficient chilling or inadequate straining before the mixture enters the machine cylinder.
- Icy patches occur when water content separates during freezing, preventable by ensuring the heavy whipping cream is thoroughly incorporated.
- Over-churning causes the fat globules to coalesce prematurely, resulting in a buttery rather than velvety consistency.
