Sugar Free Chocolate Frozen Custard

This recipe produces an incredibly silky smooth and delicious frozen custard that can be used as the base for other recipes or eaten as is. It has a strong chocolate flavor with hints of coconut and vanilla.

Adapted from All Day I Dream About Food.

Sugar Free Chocolate Frozen Custard
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Creamy sugar free low-carb chocolate custard.
Servings Prep Time
1pint 30minutes
Passive Time
360minutes
Servings Prep Time
1pint 30minutes
Passive Time
360minutes
Sugar Free Chocolate Frozen Custard
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Creamy sugar free low-carb chocolate custard.
Servings Prep Time
1pint 30minutes
Passive Time
360minutes
Servings Prep Time
1pint 30minutes
Passive Time
360minutes
Ingredients
Servings: pint
Units:
Instructions
  1. Set a medium bowl in a large container of ice water.
  2. Whisk heavy cream, coconut milk, Splenda, and cocoa powder in a medium saucepan until cocoa is dissolved. Over medium heat, stir occasionally and heat until mixture is steaming, but not yet simmering (~170F).
  3. Whisk egg yolks in a small bowl until smooth. Temper eggs by slowly mixing in about 1 cup of the heated mixture into the eggs. Add egg mixture back to saucepan. Continue to heat until very hot (~175-180F).
  4. Pour heated custard into the ice water bowl and allow to cool for 10 minutes. Then remove, place in an airtight container, and transfer to refrigerator for at least 3 hours.
  5. While the custard chills, this is a great time to prepare any mix-ins you would like. One of my favorites is peanut butter. You can prepare this by dropping small gobs of peanut butter onto a pan lined with wax paper and then freezing.
  6. Remove custard from refrigerator and stir in vodka, stevia extract, and vanilla.
  7. Transfer to ice cream maker and follow manufacturer directions.
  8. Once custard has reached soft serve consistency, remove from ice cream maker and transfer into freezer safe air-tight container.
  9. Slowly fold in an mix-ins that you desire.
  10. Freeze until firm but not rock hard (~2-3 hours).
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