Rich & Creamy Low Carb Chocolate Ice Cream

Creating true low carb ice cream that is creamy and rich has been on my to-do list for years.  The arrival of summer weather inspired me to experiment with this luscious recipe using an easy method for freezing the ice cream.

Both the recipe and the method of freezing worked.  Finally!  An easy way to have real ice cream that is low carb and delicious!  Hope you enjoy it as much as I do.

Rich & Creamy Low Carb Chocolate Ice Cream

1/2 cup powdered erythritol
1/4 cup unsweetened cocoa powder 
1/2 teaspoon glucomannan powder
1 cup heavy whipping cream
2 tablespoons Fiberfit Liquid
2 teaspoons vanilla extract

In a medium bowl, mix together dry ingredients.  Add liquid ingredients and mix well with a wire whip, egg beaters, or mixer until well blended, but not enough to whip the cream.

Put the ice cream mixture in a sealable plastic 1 quart freezer or sandwich bag.  Seal tightly, squeezing out as much of the air as possible.

Lay the bag flat in a freezer.  Let freeze for 1.5 hours, then gently squeeze the bag to incorporate any frozen edges and corners into the rest of the mixture.  Repeat 1/2 hour and 1 hour later.

At this point, the cream should be frozen into a soft-serve consistency.  If not, freeze a little longer.  When frozen, but still soft, remove the ice cream from the bag and eat it immediately.

I didn’t let my ice cream freeze longer, but if you don’t want to eat it immediately or all at once, you can keep it in the freezer and let it thaw to a soft texture again when you’re ready to eat it.

The entire recipe contains about 12 net carbs, but this is so rich, you can easily divide it into smaller servings and they will still be filling.

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