Although not low in calories, it is low in sugar and carbs which makes this a delectable treat for diabetics with a sweet tooth, a serious sweet tooth!
Makes: 8 – `1/2 cup servings
2 cups heavy whipping cream
1 1/2 cups chocolate almond milk
1/2 cup cocoa powder
1/2 cup Splenda artificial sweetener
4 large egg yolks
3 oz. shaved unsweetened chocolate
2 Tbs. absolut vanilla vodka
1/2 tsp. vanilla extract
1/2 tsp. agave in the raw nectar
Set a medium sized glass bowl in the freezer and begin next step.
In a medium saucepan over medium heat, combine cream, 1 cup of almond milk, cocoa powder and splenda. Whisk together until incorporated and then stir until temp. reaches 170 degrees.
Whisk egg yolks in a separate medium bowl. Slowly (VERY SLOWLY), whisk in 1 cup of hot milk mixture, little by little to temper eggs (otherwise you’ll end up with scrambled eggs instead of a nice creamy consistancy). It’s easier if bowl is held at an angle while whisking in hot liquid. Add tempered eggs to the rest of the hot milk mix on the stove and bring temperature to 175 degrees. Remove from heat and stir in shaved chocolate pieces until creamy.
Pull bowl from freezer and add hot milk mixture. Return to freezer for 10 minutes uncovered. Stir. Cover tightly and place in refrigerator for 3 hours at least.
After 3 hours has passed, remove from fridge and add 1/2 cup almond milk, vodka, vanilla extract and agave. Whisk to incorporate. Pour mix into ice cream maker and follow instructions of your device to completion. For soft serve, serve immediately. For hard, freeze an additional 2 hours and then serve.
*Note: my kitchenaid ice cream attachment takes 30 minutes to complete churning process.