Low Carb Chocolate Bacon Toffee Ice Cream

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Chocolate Bacon Toffee Ice Cream I Breathe I'm Hungry When Jones Dairy Farm asked me to create a sweet recipe using their bacon for the month of February, I knew immediately that it would be an ice cream.

Since I love bacon and chocolate together, making it a chocolate ice cream base was also an easy decision to make.

To add more texture and another layer of flavor, I decided to also include some sugar free toffee pieces (I used Russell Stover brand which I purchased at Walmart.)

Finally, to keep the bacon from softening in the ice cream, I insulated it by covering it in melted Lindt 90% chocolate and chilling it until hardened.

Then I chopped it up and stirred it, along with the sugar free toffee pieces, into the ice cream in the final 2 minutes of churning.

Sugar Free Low Carb Chocolate Bacon Toffee Ice Cream I Breathe I'm Hungry

 
 
The verdict? AWESOMESAUCE! The Lindt adds a pleasing bitter counterpart to the silky sweet ice cream, salty bacon, and sweet, crunchy toffee pieces. This is definitely my best low carb ice cream creation to date!

It’s important to use a high quality bacon for this recipe, and to cook it until fully crisp and brittle before adding it to the melted chocolate. I highly recommend the dry aged, cherry smoked Jones Dairy Farm bacon for it’s lovely smoky flavor.

Low Carb Chocolate Bacon Toffee Ice Cream I Breathe I'm Hungry

 
 

Low Carb Chocolate Bacon Toffee Ice Cream

Yield: 8 servings

Serving Size: 1/2 cup

Low Carb Chocolate Bacon Toffee Ice Cream

A decadent low carb ice cream recipe with a creamy chocolate base with crunchy toffee and chocolate covered bacon stirred in.

Ingredients

  • 1 cup granulated sugar substitute
  • 3 large eggs
  • 1 cup premium cocoa powder
  • 1 cup almond milk (unsweetened vanilla)
  • 1 1/2 cups heavy whipping cream
  • pinch of salt
  • 1/2 tsp xanthan gum
  • 4 squares Lindt 90% chocolate
  • 2 Tbsp heavy whipping cream
  • 1/4 cup crispy bacon, chopped
  • 3 squares sugar free toffee, chopped

Instructions

  • Combine the sugar substitute, eggs, cocoa powder, xanthan gum, and almond milk in a blender and blend until smooth. Pour into a microwave safe bowl and microwave on high for one minute. Stir. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir. If the mixture hasn’t thickened slightly, repeat for 30 seconds one more time. Stir. If you end up with a few lumps you can stir vigorously or run through a strainer to remove them. Whisk in the heavy whipping cream and a pinch of salt. Chill in the refrigerator overnight.
  • Meanwhile, melt the chocolate with the 2 Tbsp whipping cream, then stir in the bacon. Spread out the mixture on parchment or wax paper and chill until hardened. Once hardened, chop and set aside. When the ice cream mixture is fully chilled, run it through an ice cream maker according to the manufacturers instructions. In the final minute or two, stir in the bacon and toffee. Serve immediately or freeze until firm. If serving out of the freezer, be sure to defrost for 15 minutes at room temperature to soften before eating.

Notes

Approx nutrition info per serving: 325 calories, 30g fat, 6g net carbs, 5g protein

sugar free chocolate bacon toffee ice cream recipe from I Breathe I'm Hungry

 
 

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  1. Brooke
    Brooke02-28-2014

    I think this will be dinner for a few nights next week! Lol

  2. Maureen
    Maureen02-28-2014

    MUST. GET. AN. ICE. CREAM. MAKER!

    • Mellissa Sevigny
      Mellissa Sevigny03-01-2014

      Giving one away on the Facebook page – just head over to the post and like, comment and share to win!

  3. Carolyn
    Carolyn02-28-2014

    Oh, girl. This is my kind of recipe. YUUUUUUMMMMM!

    • Mellissa Sevigny
      Mellissa Sevigny03-01-2014

      Thanks Carolyn! Great minds think alike – I see that you posted that yummy chocolate and peanut butter ice cream the same day!! Definitely need to try that one!

  4. Savannah
    Savannah02-28-2014

    Yummy!! I wonder if you could use coconut milk instead of almond it only has 1 carb.

    • Mellissa Sevigny
      Mellissa Sevigny03-01-2014

      You definitely can use coconut milk Savannah – I’ve done it before with other ice cream recipes!

  5. natashalh
    natashalh03-01-2014

    This sounds awesome! It’s too bad my microwave is currently broken and my fiancee keeps stalling on the ice cream maker for the standing mixer! Maybe this recipe will finally sway him…

  6. movita beaucoup
    movita beaucoup03-01-2014

    Gaaaaaaaah! This sounds amazing.

    Also, I basically live for bacon.

  7. Lynn Bynum
    Lynn Bynum03-01-2014

    Yummy, I love the yellow icecream maker

    • Mellissa Sevigny
      Mellissa Sevigny03-01-2014

      You can enter to win this over on the facebook page until Sunday night!!!

  8. Kathy Hess
    Kathy Hess03-01-2014

    That sounds so wonderful! Agree–need ice cream machine!! Thanks!

    • Mellissa Sevigny
      Mellissa Sevigny03-01-2014

      I’m running a flash giveaway on the ice cream maker on the facebook page right now so head over and enter!!!

  9. Amber
    Amber03-01-2014

    Oh my …I just can’t! I have to try this ASAP!

  10. Dana M.
    Dana M.03-10-2014

    This looks like a delicious recipe. I did have one question: in your ingredients you list xanthan gum, but I don’t see where in the recipe we are meant to add it to the ice cream batter. When should we add the xanthan? And, is guar gum an ok thickening substitute? Thanks :-)

    • Mellissa Sevigny
      Mellissa Sevigny03-10-2014

      Thanks for catching that Dana! I fixed the recipe – the xanthan gum goes in with the cocoa powder. And yes, guar gum will also work!

  11. Nicole
    Nicole03-31-2014

    Looks delicious! I just had one question: What is the purpose of the xanthan gum? I’ve seen it in ice cream recipes before, but I have no idea what it does for ice cream.
    Thanks! Can’t wait to make this one!

  12. Martina
    Martina06-30-2014

    Chocolate & bacon – seriously, is there anything better? And I love your photos!

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