Low Carb Ice Cream

 If you miss what ice cream tastes like and don't want to pay $6 a pint you should make our low carb ice cream today!

INGREDIENTS

• 1 cup Heavy Whipping Cream
• 1/3 cup powdered erythritol/swerve confectioners
• 1.5 tbsp Unsweetened Cocoa Powder
• 2 large yolks
• 1/2 tsp vanilla extract

INSTRUCTIONS

1. Combine the heavy whipping cream and swerve confectioner into a medium-high heat sauce pan. Bring to a boil and reduce to simmer.
2. Once simmering add in the coco powder and combine well. Try to get a many chunks out as possible.
3. In a separate bowl combine 2 egg yolks and vanilla extract. Set aside.
4. Continue to stir as cream, sugar and coco powder mixture starts to thicken. Once thick (as shown in video) remove from heat. Allow to cool for 5 minutes.
5. Once cooled slowly add the cream mixture to the yolks as you whisk with a fork or hand mixer.
6. Once it is all throughly combined whisk until you get a slight froth at the top.
7. Place into freezer for 4-6 hours, checking on it and stirring it every 1 hour. Ours was set and ready to eat at 4 hours.
8. TIP: If you freeze it over night you will want to let it sit out for a bit for it to be scoop-able. Enjoy!