Recipe Categories
Recipe Categories
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Swiss Chocolate Ice Cream |
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6 1/2-Cup Servings servings |
| Ingredients: |
1 pint Heavy Whipping Cream
4 egg yolks
1/2 Tbsp vanilla extract
1/2 tsp almond extract
1/4 Cup DaVinci® Sugar Free Chocolate Syrup
1/4 Cup Splenda®
1 scoop Atkins® Chocolate Shake Mix* |
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Preparation Method: |
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- 1
- Heat heavy whipping cream in saucepan over low heat. Separate 4 eggs and whisk - one yolk at a time - into heavy whipping cream. Whisk in extracts, sugar free syrup, Splenda®, and chocolate shake mix. When totally blended, remove from heat and let cool completely. Place in prepared ice cream maker. Stir until frozen.
- 2
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NOTES:
To get a firmer set, refrigerate mixture for 1-2 hours before placing in your
ice cream maker.
* If you don't have the shake mix or prefer an ice cream with no "protein taste", make the following substitution: Increase heavy cream by 1/4 cup, increase Splenda by 2 tbsp, and add 1 tbsp unsweetened cocoa.
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Carbs:
3.5 carb per serving.
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