5 oz (142 g) Xylitol, Allulose, or Bochasweet
1 oz (28 g) unsweetened cocoa powder
12 fl oz (355 ml) heavy cream
12 fl oz (355 ml) unsweetened coconut milk
1/8 tsp sea salt
3 large eggs
1/2 tsp vanilla extract
2 JoJo’s Raspberry Dream bars, roughly chopped into chunks and chilled until ready to use
- Prepare your ice cream maker as per its instructions. This means if you have a bowl that needs to be chilled ahead of time, do it well beforehand, as per your machine’s instructions.
- When ready to make the custard, set a fine mesh strainer over a lidded bowl or container. Set aside.
- In the bowl of a stand mixer, beat eggs, vanilla, and liquid stevia on low briefly just to break up the eggs and combine. Turn mixer off and set aside.
- In a heavy-bottomed saucepan, combine heavy cream, coconut milk, sweetener, cocoa powder, and salt.
- Cook over medium heat, occasionally whisking well to fully incorporate the cocoa powder into the mixture.
- Remove from the heat when the mixture comes to the beginning of a simmer. You want to pull it off the heat as you see the first few boil bubbles come to the surface.
- Turn the stand mixer on to medium and begin beating eggs.
- Slowly pour the very hot cream mixture into the eggs as they’re beating in the stand mixer. The heat from the cream mixture will bring the eggs to a safe temperature.
- Once all the cream mixture has been poured in, continue running the mixer at medium speed for five minutes.
- Pour the custard through the fine mesh strainer and into your storage bowl. Let cool slightly, then put the lid on and chill thoroughly. Ice cream custard should be aged a minimum of four hours, but longer is better. 8 hours or overnight yields the best and most consistent results.
- Once the custard has aged, follow your churn’s directions to freeze. In my small Cuisinart, for example, it typically takes 15 minutes to churn, but yours may vary depending on your machine. You are looking for a soft-serve texture.
- In the last few minutes you may sprinkle the chocolate chunks into the churning ice cream, OR you can quickly mix them in by hand when transferring to an airtight freezing container.
- Transfer the churned ice cream to your freezing container, put the lid on, and freeze a minimum of four hours. Eight or more for best results.
- Serving Size: 1/8 of yield
- Calories: 234 cal
- Fat: 23 g
- Carbohydrates: 20.7 g
- Fiber: 4.3 g
- Sugar Alcohols: 13 g
- Net Carbs [total carbs - (fiber + sugar alcohol)] : 3.4g
- Protein: 5.5 g