Chocolate, Chocolate Ice Cream

Chocolate, Chocolate Ice Cream

Ingredients:
1 half pint of whipping cream (Borden or Piggly Wiggly brands have the least carbs)
2 tbsp bakers cocoa (Shurfine 0 carbs)
2 drops NuNaturals vanilla stevia
1/4 to 1/3 cup cary’s sugar free syrup (taste to your liking)

Topping Ingredients: (optional)
1/2 tbsp coconut oil
2 tbsp butter
2 tbsp bakers cocoa (Shurfine 0 carbs)
2 tbsp cary’s sugar free syrup

You can use any sweetener of your choice! Just taste test!

Servings: 9 in silicone muffins molds.
Nutrition Info: Calories 122 / Carbohydrates 2.6 / Fat 11.5 / Protein 0.44 / Sodium 25
With these ingredients the quantity of nutrition value may change depending on your brand names.

Directions:

Ice Cream:
Pour the heavy cream in a mixer bowl and whip until it’s thickened like whipped cream, add 2 tbsp of cocoa powder and mix! While it’s mixing add the drops of vanilla stevia and slowly pour in the syrup stopping to taste it frequently. You don’t want too much maple flavor, but just enough sweetness to kill the cocoa bitter.

I use silicone muffin thingies they are individual and I plopped the ice cream into 9 of them as even as possible. Place in freezer while you make topping.

Topping:
melt butter and coconut oil together, don’t make it too hot though. Just enough to melt it down. Stir in 2 tbsp cocoa powder and mix well until all cocoa is dissolved, stir in the syrup and taste to make sure you like it. I used a whisk and it does look like the chocolate starts to separate but if you whip it up fast it will mix smooth, creamy and delicious! Something about the syrup causes a slight look of separation but it mixes well. Just whip it, Whip it good! LMAO

Put it over the top of the ice creams and replace them back into the freeze for a couple hours and eat! Only eat one at a serving though! 🙂 they can be addictive, because they taste so good!!!