Okay, so by now you all know how obsessed I am with ice cream in the summer. What more could you ask for though? It brings the perfect balance of cool creamy dessert to the warm weather. And now I bring to you the perfect balance of chocolate creamy ice cream with no sugar added, healthier and tastes so sweet. That’s right, a chocolatey ice cream that has no sugar! It’s pretty much heaven in a bowl for all of us.
How common is it that we get to have a bowl full of chocolate ice cream without having to worry about the sugar intake? Pretty much never. But by using Xylitol and Erythritol from Lite and Sweet we have that option. I would always hate watching the younger crowd eat away their calories with nothing to worry about while I could not enjoy as much dessert. But now that I bake and cook with Lite and Sweet I don’t have to worry about that! I pull up a chair and eat my own sugar free ice cream. I love being able to fit in with all the younger peeps. Is that still a word they use? I don’t know, but I do know that I get to be one with them from a diet standpoint, even if the age difference is a little off. I make this recipe and share with family and friends at parties, no one can tell it’s sugar free because using Lite and Sweet you won’t get the bitter aftertaste. It’s only Sweet, Creamy delicious to eat and savor this ice cream.
This no sugar added chocolate ice cream is exactly what you need after a long day of being in the sun. It’ll cool you down and pick your taste buds up. This recipe is so simple and very few ingredients that you probably already have it on hand. All you need is half and half, unsweetened cocoa powder, little heavy whipping cream, and of course the powdered Lite and Sweet. You’ll get a soft creamy texture and a desire for more sugar free ice creams. Especially the ones that are chocolate flavored!
No Sugar Added Chocolate Ice Cream
2 cups powder Lite and Sweet
4 1/2 cups fat free Half and Half
1 1/2 cup sweetened cocoa powder
1/2 tsp salt
3 eggs (lightly beaten)
2 tablespoons vanilla
2 cups heavy whipping cream
In a big sauce pan over low heat combine powder Lite and Sweet, Half and Half, unsweetened cocoa powder, salt, and lightly beaten eggs. Stir regularly until mixture is all combined and becomes a thin custard for about 15-20 minutes. Set the custard aside until it cools to room temperature. Stir in the vanilla and heavy whipping cream. Transfer custard to a bowl or a metal pan, refrigerate for at least an two hours or overnight. The ice cream will have a soft, creamy texture. If desired, transfer cooled custard in an ice cream maker and follow the manufacturer’s instructions.
If not in an ice cream machine, leave it in the freezer until it is firm. Remove from freezer for about 5 minutes before serving.
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