If you’ve never had gelato, you’re in for a huge treat – the texture is creamier and fattier, the taste is richer and you won’t be able to stop eating. To make it as easy as possible I’ve created a recipe video below showing you the exact steps to making this incredible low carb ice cream!
COOK TIME: 15 MINUTES
TOTAL TIME: 4 HOURS 15 MINUTES
SERVINGS: 4 SERVINGS
CALORIES: 231 KCAL
INGREDIENTS
- 1 cup Heavy Whipping Cream
- 1/3 cup powdered erythritol/swerve confectioners
- 1.5 tbspUnsweetened Cocoa Powder
- 2 large yolks
- 1/2 tsp vanilla extract
INSTRUCTIONS
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Combine the heavy whipping cream and swerve confectioner into a medium-high heat sauce pan. Bring to a boil and reduce to simmer.
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Once simmering add in the coco powder and combine well. Try to get a many chunks out as possible.
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In a separate bowl combine 2 egg yolks and vanilla extract. Set aside.
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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.
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Once cooled slowly add the cream mixture to the yolks as you whisk with a fork or hand mixer.
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Once it is all throughly combined whisk until you get a slight froth at the top.
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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.
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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!
Source: https://www.ketoconnect.net/