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Low-Carb Dark Chocolate-Peanut Butter Ice Cream
Total time: 40 min
Prep time: 10 min
Chef: Chele D
| Ingredients |
4 ozs unsweetened chocolate
2 cups heavy cream (divided)
2 eggs (substitute equal amount of egg beaters)
1 cup splenda granular
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1 tsp vanilla extract (real)
1 pinch salt
34 cup peanut butter (natural style peanut butter salted)
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Directions
| 1 | Melt chocolate in double boiler over hot (not boiling) water. |
| 2 | Gradually whisk in 1st cup of cream, stir until smooth. |
| 3 | Remove from heat and let it cool. |
| 4 | Whisk eggs in a mixing bowl until light and fluffy. |
| 5 | Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended. |
| 6 | Add the 2nd cup of cream, vanilla, and salt; whisk. |
| 7 | Add the chocolate mixture; blend well. |
| 8 | Fold in peanut butter in a swirl (Natural peanut butter will pour). |
| 9 | Cover, chill, and freeze according to ice cream maker's directions. |
