Low Carb Chocolate Bacon Toffee Ice Cream
A decadent low carb ice cream recipe with a creamy chocolate base, crunchy toffee, and chocolate-covered bacon stirred in.
A decadent low carb ice cream recipe with a creamy chocolate base, crunchy toffee, and chocolate-covered bacon stirred in.
- pinch of salt
- 3 large eggs
- 1 1/2 cups heavy whipping cream
- 1/2 tsp xanthan gum
- 1 cup granulated sugar substitute
- 1 cup premium cocoa powder
- 1 cup almond milk (unsweetened vanilla)
- 4 squares lindt 90% chocolate
- 2 tbsp heavy whipping cream
- 1/4 cup crispy bacon chopped
- 3 squares sugar free toffee chopped
- Carbohydrate 21.5462924999558 g
- Cholesterol 192.018749997829 mg
- Fat 12.7462499994135 g
- Fiber 0 g
- Protein 5.71845749996751 g
- Saturated Fat 6.77617499963494 g
- Serving Size 1 1 serving (85g)
- Sodium 81.1414999993977 mg
- Sugar 21.5462924999558 g
- Trans Fat 1.09019999996976 g
- Calories 222 calories
Step-by-step
- Combine the sugar substitute, eggs, cocoa powder, xanthan gum, 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.
- Meanwhile, melt the chocolate with the 2 Tbsp whipping cream, then stir in the bacon.
- Spread out the mixture on parchment or wax paper and chill until hardened.
- Once hardened, chop and set aside.
- When the ice cream mixture is fully chilled, run it through an ice cream maker according to the manufacturers instructions.
- In the final minute or two, stir in the bacon and toffee.
- Serve immediately or freeze until firm.
- If serving out of the freezer, be sure to defrost for 15 minutes at room temperature to soften before eating.
Adding raw eggs and cocoa powder straight to cold dairy without a binding agent results in an icy, separated mess once frozen. Xanthan gum acts as the essential hydrocolloid stabilizer here, trapping water molecules so that large ice crystals cannot form during the churning cycle. When blending the base, ensure the blades spin continuously for at least forty-five seconds to hydrate the xanthan gum fully before applying heat.
Microwave the blended liquid in short thirty-second bursts while stirring vigorously between intervals to prevent the eggs from scrambling into solid lumps. Chill the finished base thoroughly for eight hours until it drops below forty degrees Fahrenheit before churning, because warm fat coats the machine blades poorly and yields a soupy texture instead of a scoopable freeze. Solid fat from the melted chocolate and bacon mixture must be chopped finely into quarter-inch pieces so the churning paddles distribute them evenly without jamming the motor.
Solid frozen batches require a fifteen-minute rest at room temperature before serving to soften the high dairy fat content. Almond milk can be swapped for full-fat coconut milk at a one-to-one ratio if a richer mouthfeel is desired without adding dairy.
