Homemade Sugar Free Chocolate Ice Cream

• active time: 15 mins
• total time: 8 hours 30 minutes

Ingredients

2 tbsp Unsweetened Cocoa

½ cup Splenda -see post for alternatives

2 cups Heavy Whipping Cream -see post for alternatives

1 ¾ cups Evaporated Milk -see post for details

1 tsp Vanilla Extract

Directions

In a small mixing bowl, use a whisk or a fork to mix together the sugar substitute and unsweetened cocoa. Set this aside.

Next, in a large mixing bowl, blend together the evaporated milk and whipping cream.

When the evaporated milk and whipping cream are blended together you can add the contents from the first bowl (cocoa and sugar alternative) along with the vanilla extract to the large mixing bowl. Set the mixer on low for 15 seconds and then increase it to high. Whip the ingredients until a peak forms- about 4-5 minutes. Remove the bowl from the mixture and give the mixture a quick stir.

Then transfer the ice cream mixture to a freezer-safe container for ice cream. Freeze overnight or for about eight hours prior to serving. Alternatively, you can freeze for about thirty minutes and then transfer it to an ice cream maker, following the manufacturers directions from there.

Notes

As mentioned, we are using evaporated milk in this recipe. There is some natural sugar in evaporated milk and an alternative such as half and half can be used instead (more low-carb friendly!).