This low carb mint chocolate ice cream is also sugar free!
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I’ve spent a long time testing ice cream recipes that were suitable for a low carb diet. When I wrote The Dieter’s Chocolate Cookbook (which has now been replaced by Low Carb Chocolate Recipes), Splenda was the only readily available low carb sweetener. But the aftertaste of Splenda can make it unusable in many recipes. I also like using xylitol, but the carbs are higher. So this recipe uses both sweeteners – which I know is a pain but really does give you the best of both worlds.
In a stand mixer, beat together heavy cream and cocoa powder until the cocoa has all mixed in and the cream starts to get frothy. Add in the xylitol, Splenda (granulated variety), ricotta, and peppermint extract. I also like to add some chocolate extract for added depth of flavor. Mix until soft peaks form.
Transfer the mixture to an ice cream machine – I have a Cuisinart one that I love (although they now have a newer model). You need to store the bowl in the freezer (so advance planning is required) but it is the perfect tool for churning ice cream recipes such as this one. Once the ice cream has churned, scoop it into a container and freeze. I dare you not to lick the spoon!!
This ice cream is soft straight out of the freezer! It is very low carb for an ice cream too – less than 6g net carbs for a generous serving.Amazing #sugarfree and #lowcarb Mint Choc #icecream !! Click To Tweet
- In a stand mixer, combine the cream and cocoa until frothy.
- Add all the remaining ingredients and continue to mix until soft peaks form.
- Transfer the mixture to an ice cream machine and churn according to manufacturer's instructions.
4g net carbs per serving
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