LOW CARB CHOCOLATE ICE CREAM
Channel: Thank You
Date: 24/12/2019

In today's video, I'll show you how to make low carb chocolate ice cream at home.

So stay tuned and watch Complete Video Till the end because we are also going to share some interesting ice cream recipe.

Recipe for 6 servings
Serving size: 3/4 cup (175ml)




1/2 cup erythritol or xylitol 
2.5 cups heavy cream OR coconut cream, CHILLED
4 Tbs. cocoa powder
(optional) 1 Tbsp. CHILLED vodka OR other zero-carb liqueur
(optional) 2 tsp. vanilla extract
(optional) 1/2 tsp. salt




1. Place 1 cup (240ml) of cream, the cocoa powder, erythritol and salt in a large microwaveable bowl and heat until the erythritol has fully dissolved, about 2-3 minutes on high (make sure to stop and mix every 30 seconds to ensure even heating).

2. Once fully liquefied and well combined, mix in the vodka and vanilla, then chill this cocoa mixture in the freezer while you whipp up the remaining heavy cream to soft peaks. 

3. Once the cocoa mixture has cooled to room temperature or colder (ideally between 40-60 degrees F), whisk in a few spoonfuls of the whipped cream. Then gently fold in half of the remaining whipped cream at a time into the cocoa mixture until everything is fully combined, making sure not to over-mix.

4. Spoon into an air-tight container and freeze for at least 5 hours, ideally overnight. Let soften for 15-20 minutes in the fridge before serving. 


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