Sugar-Free Dark Chocolate Ice Cream
Indulge guilt-free in the rich, creamy decadence of Sugar-Free Dark Chocolate Ice Cream, a healthier twist on a timeless dessert. This recipe combines velvety heavy cream, unsweetened almond milk, and premium sugar-free dark chocolate to create a smooth and luscious treat without the added sugars. Sweetened naturally with erythritol, it’s ideal for those following keto or low-sugar diets. With hints of vanilla and a deep cocoa flavor, this homemade ice cream uses tempered egg yolks for a luxuriously creamy texture. Perfectly balanced and irresistibly chocolatey, it’s the ultimate sugar-free dessert for any occasion.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Erythritol or sugar substitute granules
- 4 oz Dark chocolate (sugar-free), chopped
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
Instructions
In a medium saucepan, combine the heavy cream, almond milk, cocoa powder, erythritol, and salt. Whisk the mixture to combine the cocoa powder and bring it to a simmer over medium heat, stirring occasionally.
While the cream mixture is heating, place the chopped dark chocolate in a heat-proof bowl.
Once the cream mixture is simmering, remove it from the heat and pour it over the chopped chocolate. Let it sit for about 2 minutes to melt the chocolate, then whisk until smooth.
In a separate bowl, whisk the egg yolks until they become pale yellow.
Slowly add about 1/2 cup of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Gradually whisk the tempered egg yolks back into the saucepan with the remaining cream mixture.
Return the saucepan to medium-low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 5 minutes and should not exceed 170°F (77°C).
Remove the custard from the heat and stir in the vanilla extract.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps, then cover with plastic wrap, pressing it against the surface to prevent a skin from forming.
Refrigerate the custard for at least 4 hours, or until thoroughly chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, until the mixture reaches a soft-serve consistency.
Transfer the ice cream to an airtight container, and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.7 g | 321% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 245.5 g | 89% | |
| Dietary Fiber | 69.6 g | 249% | |
| Total Sugars | 3.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 733 mg | 56% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 2734 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
