No Egg Homemade Chocolate Ice Cream
Servings: 11 people
Enjoy this low carb no egg homemade chocolate ice cream any time you want a delicious frozen treat. It's a creamy sugar free ice cream that scoops well.
Fill large bowl with ice and water to make ice bath.
Heat water, milk mix, cream, ⅔ cup sweetener, and VitaFiber syrup in medium heavy saucepan.
When milk mixture reaches a boil, whisk in cocoa powder and continue to boil for 4 minutes.
Remove from heat and stir in chocolate chips, xanthan gum, and sea salt until chocolate melts.
Add chocolate extract and liquid sweeteners.
Pour hot mix into a medium bowl that will fix in large ice bath bowl. Allow mix to cool for about a half hour stirring frequently. Mix should be cold prior to processing.
Process mix in ice cream maker according to manufacturer's instructions.
Pour into freezer container and freeze until set. Allow to thaw 15-20 minutes prior to scooping.
Newer sweeteners can be used to replace the Vitafiber products. I recommend allulose instead of Vitafiber powder and Honest Syrup in place of Vitafiber syrup.
Makes about 5.5 cups
Per ½ cup: 1.7g erythritol, 2.8g net carb
Calories: 159 | Carbohydrates: 23.8g | Protein: 4.7g | Fat: 13g | Sodium: 79.7mg | Fiber: 19.2g
[calories] => 159
[carbohydrates] => 23.8
[protein] => 4.7
[fat] => 13
[sodium] => 79.7
[fiber] => 19.2
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