No Churn Chocolate Ice Cream
- 2 cups whipping cream, divided
- ½ cup almond milk
- 3 ounces unsweetened chocolate, finely chopped
- ⅓ plus ¼ cup Swerve Sweetener, confectioner’s
- 1 tsp vanilla extract
- In a medium saucepan over medium heat, combine ½ cup whipping cream and the almond milk. Bring to a simmer and then remove from heat. Add chopped chocolate and let sit 4 minutes to melt, then whisk until smooth. Whisk in ⅓ cup confectioner’s Swerve. Let cool.
- In a large bowl, whip remaining cream with ¼ cup confectioner’s Swerve and vanilla extract until stiff peaks form.
- Carefully fold cooled chocolate mixture into whipped cream until well combined and no streaks remain. Transfer to a large container, cover and freeze until firm, about 6 hours.
- Makes 6 to 8 servings.
Serving Size 16
|Total Fat 37g|
|Total Saturated Fat no|
|Total Carbs 22g|
*Percent Daily Values are based on a 2,000 calorie diet.
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