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Low-Carb Peanut Butter Chocolate Ice Cream Recipe

Ingredients

3 cups heavy cream

1/2 cup cocoa

4 egg yolks

4 large eggs

1 cup peanut butter

3/4 cup erythritol or similar synthetic sweetener (blue agave also works!)

2 tablespoons vanilla extract

a bit of kosher salt

1/4 cup almond milk tasteless / sweet

2-3 tablespoons gelatin mixed with 3-4 tablespoons water (optional)

2 ounces chopped black uncooked chocolate (90%) or chocolate chips (if desired)

4 tablespoons MCT oil or 2 teaspoons vodka or 1/4 teaspoon xanthan gum (all options to reduce glamor)

Note: You may need to play a little with the sweeteners and the amount of cocoa to enjoy your favorite. However cream, milk and egg yolk will provide the same. MCT oil, vodka, and xanthan gum are all popular options for reducing hardness and stiffness while freezing, while gelatin will help and ultimately soften ice cream by adding richness and shine to the texture. However, if you do not have those ingredients in hand or find that they are not very useful in preparation, then leave them out, especially if you plan to eat your ice cream sooner rather than later.

Preparation

Set up an ice bath. In a separate bowl (slightly smaller than an ice cream cone), combine egg yolks, egg yolks, sweetener, and vanilla extract.

Put the cream and cocoa in a small pan and bring to a medium heat. Add half the egg cream mixture to the mixture and stir. Reduce heat to medium and pour the contents into a bowl back into the pan. Spoon for 10-15 seconds and remove from heat. The mixture should be large enough to coat on the back of a spoon, but if the eggs are curdle, then they are too cooked and will not work.

Return all the mixture to a bowl and set over the ice bath. Stir in salt, almond milk and peanut butter. This is a step in which you apply MCT oil, vodka, or xanthan gum, and / or gelatin (and water).

Allow the mixture to cool to room temperature for 1 hour.

Pour the contents into the ice cream maker and wrap it according to the manufacturer's instructions. Churning usually takes 30-60 minutes. When adding the chocolate, fold it in after the ice cream mixture has finished brushing.

It can be served immediately or in a container for refrigeration. Freezing will strengthen you slightly, but will need to sit outside for 10-20 minutes to soften before serving if frozen for more than a few hours.

Healthy tips and tricks More Article available under the link go knowledge increase now

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Also Read

related post in the middle

Low-Carb Peanut Butter Chocolate Ice Cream Recipe

Ingredients

3 cups heavy cream

1/2 cup cocoa

4 egg yolks

4 large eggs

1 cup peanut butter

3/4 cup erythritol or similar synthetic sweetener (blue agave also works!)

2 tablespoons vanilla extract

a bit of kosher salt

1/4 cup almond milk tasteless / sweet

2-3 tablespoons gelatin mixed with 3-4 tablespoons water (optional)

2 ounces chopped black uncooked chocolate (90%) or chocolate chips (if desired)

4 tablespoons MCT oil or 2 teaspoons vodka or 1/4 teaspoon xanthan gum (all options to reduce glamor)

Note: You may need to play a little with the sweeteners and the amount of cocoa to enjoy your favorite. However cream, milk and egg yolk will provide the same. MCT oil, vodka, and xanthan gum are all popular options for reducing hardness and stiffness while freezing, while gelatin will help and ultimately soften ice cream by adding richness and shine to the texture. However, if you do not have those ingredients in hand or find that they are not very useful in preparation, then leave them out, especially if you plan to eat your ice cream sooner rather than later.

Preparation

Set up an ice bath. In a separate bowl (slightly smaller than an ice cream cone), combine egg yolks, egg yolks, sweetener, and vanilla extract.

Put the cream and cocoa in a small pan and bring to a medium heat. Add half the egg cream mixture to the mixture and stir. Reduce heat to medium and pour the contents into a bowl back into the pan. Spoon for 10-15 seconds and remove from heat. The mixture should be large enough to coat on the back of a spoon, but if the eggs are curdle, then they are too cooked and will not work.

Return all the mixture to a bowl and set over the ice bath. Stir in salt, almond milk and peanut butter. This is a step in which you apply MCT oil, vodka, or xanthan gum, and / or gelatin (and water).

Allow the mixture to cool to room temperature for 1 hour.

Pour the contents into the ice cream maker and wrap it according to the manufacturer's instructions. Churning usually takes 30-60 minutes. When adding the chocolate, fold it in after the ice cream mixture has finished brushing.

It can be served immediately or in a container for refrigeration. Freezing will strengthen you slightly, but will need to sit outside for 10-20 minutes to soften before serving if frozen for more than a few hours.

Healthy tips and tricks More Article available under the link go knowledge increase now

👇👇👇👇👇👇👇👇👇👇👇👇👇👇👇👇

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