I feel sorry for people who are eating sugar-laden versions of chocolate ice cream and then are filled with remorse afterward.
This beautiful, delicious chocolate ice cream is so rich and creamy, you would never guess that it didn't contain ANY sugar!
Truly, when I made this for my family the other night, we all raved about it. And did we feel guilty about eating it?
Not at all!
That's because it doesn't contain ingredients that are going to spike our blood sugar levels and wreak havoc with our waistlines. So we can indulge in this as often as once a week, and enjoy it to the fullest! This isn't a low calorie recipe, which is why I can't have this ice cream every night - even though I'd love to!
If you've never used a vanilla bean pod before, I buy mine from Olive Nation on Amazon.com, for a very reasonable price. To use a vanilla bean pod, hold onto one end of the bean pod. With a small paring knife, slice lengthwise from near the top of the bean pod to the bottom of the pod, cutting it open. Use the sharp edge of your knife to scrape out the vanilla bean seeds. This is the vanilla goodness!
And if you're wondering which ice cream maker our family uses, we stopped using rock salt and ice several years ago - such a hassle! Now, we use the Cuisinart 1.5 quart frozen Ice Cream, Yogurt, and Sorbet Maker. This has been an excellent investment, although if I chose again, I'd pick a 2-quart version.
Feel free to take a look at my Trim Healthy VISUAL SHOPPING LIST to get a better idea of some of the quicker food options available in your stores!
Indulgent Low-Carb Chocolate Ice Cream
Melt xylitol and erythritol over medium-low heat in a small saucepan. It may take as long as 10-15 minutes to melt completely and turn into a syrup. Stir gently with a whisk while melting.
Add vanilla bean scrapings and bean pod, if using a vanilla bean. Otherwise, wait to add the vanilla until later. Let the vanilla bean steep for 2-3 minutes with the melted xylitol/erythritol.
Whisk in cocoa powder and about 1/4 cup of the measured heavy cream. (Just pour off a bit of your 2-2/3 cups cream into the saucepan. You don't have to be exact.) Stir with whisk, until the sweetener has completely dissolved.
Remove saucepan from heat. In a large bowl, beat egg yolks with an electric hand mixer until light in color. Slowly pour in the remainder of the heavy cream, a bit at a time, mixing well after each addition. Pour cocoa mixture into egg yolk mixture, beating well. Whisk in stevia, xanthan gum, and vanilla extract (if you didn't use a vanilla bean).
Cover the ice cream base with plastic wrap. Chill the chocolate ice cream base in the refrigerator for at least four hours or overnight.
When you are ready to make ice cream, turn on your ice cream maker. Strain the chocolate ice cream base through a fine mesh strainer as you pour the mixture into your ice cream maker, to remove any vanilla bean pieces.
You may enjoy your rich, chocolate ice cream as soft serve, or freeze it for a few hours to make it hard enough to scoop out your ice cream.
We couldn't wait. We devoured ours as soon as it was frozen in the ice cream maker! Maybe some day I'll be able to make it more of a traditional hard ice cream - but not this last weekend. Yummy!
What's your favorite flavor of homemade ice cream?
Hi! I'm Julieanne!
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