Description
A decadent low carb ice cream recipe that has a creamy chocolate base with crunchy toffee and chocolate covered bacon stirred in.
Ingredients
Scale
- 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
Nutrition
- Serving Size: 1/2 cup
- Calories: 325
- Fat: 30g
- Carbohydrates: 6g net
- Protein: 5g
