Low Carb Chocolate Ice Cream

 

Low Carb Chocolate Ice Cream

It does not get any better than this indulging your favorite low carb chocolate ice cream while on diet!

1 teaspoon unflavored gelatin

1 cup water, lukewarn

6 egg yolks

3/4 cup granular sugar substitute

2/3 cup unsweetened cocoa

2 1/2 cups heavy cream

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons chocolate extract

1 cup toasted pecans, chopped

2 Sugar Free Chocolate Candy Bars (1.06 oz., each), chopped

Sprinkle gelatin over water in a heavy bottom pot. Let stand until softened, about 5 minutes. In a medium bowl, whisk yolks and sugar substitute to combine. Add cream and cocoa powder to gelatin mixture and cook over medium-low heat, stirring occasionally, until cocoa is dissolved and mixture has begun to simmer.

Slowly pour half of gelatin mixture into yolk mixture, whisking constantly. Pour mixture back into pot. This process is known as "tempering." Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Remove from heat. Stir in salt, vanilla and chocolate extracts. Chill mixture 4 hours.

Pour low carb chocolate ice cream into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add pecans and chocolate bars.

Servings: 8

Fat: 45 grams

Protein: 8 grams

Carbohydrates: 11 grams