Two Ingredient Low Carb Chocolate Ice Cream
Try this Two Ingredient Low Carb Chocolate Ice Cream recipe, or contribute your own.
Try this Two Ingredient Low Carb Chocolate Ice Cream recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (85g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a microwave safe bowl, heat the milk for 2 minutes or until it begins to steam.
- Add in chocolate bars and stir until completely melted.
- Add into ice cream machine and let process until the mixture thickens.
- Store in the freezer to harden or eat it soft with sprinkles and nuts!
Evolution of Frozen Dairy
Traditional French-style ice creams rely on a cooked custard base thickened with egg yolks, while Philadelphia-style variations omit eggs entirely in favor of straight cream and sugar. This simplified formulation sits outside both historical classifications by bypassing structural starches and crystalline sweeteners altogether. Using solid chocolate melted directly into dairy creates a suspension that behaves differently than standard cocoa powder infusions. Fat molecules from the heavy cream or half-and-half encapsulate the cocoa solids, preventing gritty crystallization during the freezing cycle.Thermal Dynamics in Melting
Microwave heating requires careful temperature management to prevent the milk proteins from scorching against the bowl. Heat the dairy in 30-second intervals until it reaches approximately 140 degrees Fahrenheit, ensuring it is hot enough to melt the chocolate bars without scalding the liquid. Stirring the mixture continuously during the incorporation phase distributes the cocoa butter evenly throughout the emulsion. Let the resulting liquid cool to room temperature before pouring it into the ice cream machine canister to avoid overworking the motor with hot components.Machine Processing and Freezing
Standard home compressor or bowl-style ice cream makers rely on simultaneous churning and freezing to incorporate air into the base. Process the chilled mixture for 15 to 20 minutes until the blades encounter measurable resistance and the texture resembles soft-serve. Transfer the contents immediately to an airtight container and press parchment paper directly against the surface to prevent freezer burn. Store the container at zero degrees Fahrenheit for at least one hour if a firmer, scoopable consistency is desired.
