Continuing my series of low-carb ice cream recipes (previous post: 1, 2, 3), here's one for chocolate with a custard base.
This recipe is adapted from All Day I Dream About Food, with my normal substitutions:
- Allulose instead of swerve as the sweetener
- Ice cream stabilizer instead of vodka and xanthan gum for texture
- Liquid sucralose instead of stevia because I don't like the taste of stevia
Like the Snickerdoodle, this one's a bit more work due to the custard base. However, since the chocolate adds a lot of richness by itself, I think next time I'll try this with a Philly base and see if I like it better.
As in previous recipes, I give two different options for the stabilizers. If you use the ice cream stabilizer mix, it will stay scoopable even when frozen. If you use the alcohol + xanthan gum, it will freeze solid, but return to an ice cream texture if allowed to warm for 10 min. or so before eating.
Hope you enjoy it,