sf-lowcarb coffee chocolate chip ice cream

Name: SF-LowCarb Coffee Chocolate Chip Ice Cream
Cuisine: American
Ingredients: 4 - egg yolks (organic if affordable); 1 cup(s) heavy whipping cream (0 sugars); 1 cup(s) almond milk (0 sugars); 1/3 cup(s) truvia -stevia extract; 1 tablespoon(s) pure vanilla extract; 2 tablespoon(s) strong instant coffee powder; 1/2 bag(s) lily's dark chocolate chips w/stevia (0 sugars)

3 Pinches

Jill Moody

Myrtle Beach, SC

Updated on Feb 9, 2017

Smooth, creamy, filling ice cream with a satisfying mocha flavor. Recipe is easily doubled.

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Ingredients

4 - egg yolks (organic if affordable)
1 cup heavy whipping cream (0 sugars)
1 cup almond milk (0 sugars)
1/3 cup truvia -stevia extract
1 tablespoon pure vanilla extract
2 tablespoons strong instant coffee powder
1/2 bag lily's dark chocolate chips w/stevia (0 sugars)

How To Make sf-lowcarb coffee chocolate chip ice cream

Step 1

Whisk egg yolks and sweetener until pale and fluffy.

Step 2

Heat almond milk and cream in sauce pan until little bubbles are dancing around. (DO NOT SCALD - or you gotta start over)
Step 3

Add hot milk mixture to egg mixture, tiny bits at a time, while constantly whisking so you don't overheat the eggs (no one likes scrambled egg ice cream)
Step 4

Once combined, re-heat total mixture to 170-180 degrees (any thermometer will do) while steadily stirring mixture.
Step 5

Remove mixture from stove and stir in Vanilla and instant coffee powder. Refrigerate over night.
Step 6

Churn cold mixture as instructed by your ice cream maker. During last 5 minutes, add in chocolate chips. Freeze in airtight container.
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