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MMMM this is SOOO good. I like it even better than the sugary version. I use Truvia in all of my recipes, but i suppose you could use something else. I love Truvia, it never gives me an after taste and it has such a great flavor. Most importantly its not a chemical sweetener, which i have always stayed away from.
You can also make this chocolate ice cream by adding 2-4tbsp (depending on how chocolaty you like it) of cocoa powder to some of the milk in a saucepan on med heat, stirring until its dissolved. The warmth helps the cocoa dissolve so you dont get clumps.
2 eggs, 5 tbsp Truvia, 2 cups heavy cream, 2 cups whole milk, 2 tsp vanilla, 1/4 tsp salt
How To Prepare:
Beat eggs in a large bowl until frothy. Add truvia a little at a time until mixture becomes thick and is well mixed. Add remaining ingredients and mic well (But not too well as the cream will begin to froth up. Your ice cream machine will do alot of stirring anyway). Pour into the canister of your ice cream machine and process per your machines directions. Enjoy as soon as its done. It freezes ok, but freezes rock hard. Just need to let it thaw at room temperatue for a while.
Number of Servings:
10 (1/2 cup serving size)
Carbs per serving - include all nutritional information if known:
Calories- 210, Fat- 10g, Carbs- 2.6g, Fiber-0g. Net carbs=2.6