We were due for a Low Carb Ice Cream recipe when we created this heavenly chocolate gelato. If you’ve never had gelato, you’re in for a huge treat – the texture is creamier and fattier, the taste is richer and you won’t be able to stop eating.
- 1 cup Heavy Whipping Cream
- 1/3 cup powdered erythritol/swerve confectioners
- 1.5 tbspUnsweetened Cocoa Powder
- 2 large yolks
- 1/2 tsp vanilla extract
Combine the heavy whipping cream and swerve confectioner into a medium-high heat sauce pan. Bring to a boil and reduce to simmer.
Once simmering add in the coco powder and combine well. Try to get a many chunks out as possible.
In a separate bowl combine 2 egg yolks and vanilla extract. Set aside.
Continue to stir as cream, sugar and coco powder mixture starts to thicken. Once thick (as shown in video) remove from heat. Allow to cool for 5 minutes.
Once cooled slowly add the cream mixture to the yolks as you whisk with a fork or hand mixer.
Once it is all throughly combined whisk until you get a slight froth at the top.
Place into freezer for 4-6 hours, checking on it and stirring it every 1 hour. Ours was set and ready to eat at 4 hours.
TIP: If you freeze it over night you will want to let it sit out for a bit for it to be scoop-able. Enjoy!
Net Carbs: 4.75g
Low Carb Ice Cream
Amount Per Serving
Calories 231 Calories from Fat 203
% Daily Value*
Total Fat 22.5g 35%
Total Carbohydrates 5.5g 2%
Dietary Fiber 0.75g 3%
Protein 1.75g 4%
* Percent Daily Values are based on a 2000 calorie diet.