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Swiss Chocolate Ice Cream
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1 pint heavy whipping cream
4 egg yolks
1/2 Tbl 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
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.
Makes 6 1/2-Cup Servings
3.5 carb per serving.
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 tbl, and add 1 tbl unsweetened cocoa.
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