I've been low-carbing for two weeks now, and I will tell you: the Ice Cream Depot has been one of my very best friends. I'm a huge sweets fan, but it's tough to find opportunity to indulge without baked goods or candy being in the mix.
Sugar-free ice cream is my savior, thanks to the ability to make small batches on demand in the Ice Cream Depot.
I can indulge in the richest, creamiest soft serve, and make it with Splenda or Swerve or whatever fake sweetener I want. In this particular recipe, I used Swerve for the first time, and I loved it. In fact, I shared it with everyone at the office and they didn't even know it was sugar free -- it was that creamy and rich. Plus, the real cocoa powder makes the chocolate flavor really rich. Add more or less to ease it up.
This ice cream turned out really creamy and smooth and so rich. It was just what I needed this afternoon. I threw the uneaten remains (there was so very little but I hated to waste it) in the freezer and will obviously snack on that throughout the week too. Yum!
Sugar-Free Chocolate Soft Serve Ice Cream
- 2 cups half & half
- 1 cup unsweetened almond milk
- ¼ cup fat-free powdered milk
- ⅓ cup cocoa powder (more if you want darker chocolate)
- 2 tsp vanilla extract
- 4 egg yolks
- ½ cup Swerve (available at most grocery stores or online here)
Combine cream and almond milk in a saucepan and warm over medium heat for 3-4 minutes. Whisk in vanilla and powdered milk. Allow to warm.
In a small bowl, combine egg yolks and sweetener of your choice. Whisk until creamy and smooth. Pour into warming cream on stovetop.
Mix continuously until liquid thickens a bit, then remove from heat. If you have a candy or meat thermometer, allow the liquid to reach 170-175 degrees.
Strain into a chilled bowl to get any lumps out and chill overnight in the fridge or in the freezer for 15-20 minutes until cold.
In the Ice Cream Depot
- For the entire batch, set the ICD to 16.
- For single or double-sized servings, set the ICD to 12.