Sugar Free Chocolate Ice Cream Recipe
Easy to Make Sugar Free Chocolate Ice Cream for Diabetics.
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Servings: 10
Calories: 191kcal
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Ingredients
- 2 cups Heavy Cream
- 1 1/2 cup Whole Milk
- 1 tsp Vanilla Extract
- 1/4 cup Walden Farms Chocolate Syrup
- 1/3 cup Unsweetened Cocoa powder
- 1/2 cup Splenda Granulated Sweetener.
Instructions
- Sift the cocoa powder.
- Heat the milk in a small saucepan until it is just starting to simmer and reduce the heat. (do not boil)
- Whisk in the sweetener and cocoa powder. Whisk vigorously to remove any lumps.
- Remove the pan from the heat and whisk in the Walden Farms syrup.
- Whisk in the cream and vanilla extract.
- Chill for at least 2 hours or overnight.
- Place freezer bowl into the ice cream maker (or follow your machine instructions)
- Insert the churn paddle and place the lid on it.
- Turn on the machine.
- Give the mixture a quick whisk and then slowly pour it into the machine.
- Churn for approximately 30 minutes or until the consistency resembles a thick soft serve ice cream
- Serve immediately or place into an ice cream container and freeze.
- Freeze for about 20-30 minutes for a harder scoopable ice cream.
Notes
**Before making this recipe, make sure the freezer bowl has frozen according to the manufacturer's recommendations (Usually overnight)
Nutrition
Calories: 191kcal | Carbohydrates: 6g | Fiber: 1g | Net Carbs: 5gr | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 27mg | Potassium: 144mg | Sugar: 3g | Calcium: 80mg | Iron: 0.4mg