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sf-lowcarb coffee chocolate chip ice cream

SouthernHealth avatar
Recipe by
Jill Moody
@SouthernHealth
Myrtle Beach, SC

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

►
method Ice-Cream Maker

Ingredients For sf-lowcarb coffee chocolate chip ice cream

  • 4
    egg yolks (organic if affordable)
  • 1 c
    heavy whipping cream (0 sugars)
  • 1 c
    almond milk (0 sugars)
  • 1/3 c
    truvia -stevia extract
  • 1 Tbsp
    pure vanilla extract
  • 2 Tbsp
    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

  • 1
    Whisk egg yolks and sweetener until pale and fluffy.
  • 2
    Heat almond milk and cream in sauce pan until little bubbles are dancing around. (DO NOT SCALD - or you gotta start over)
  • 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)
  • 4
    Once combined, re-heat total mixture to 170-180 degrees (any thermometer will do) while steadily stirring mixture.
  • 5
    Remove mixture from stove and stir in Vanilla and instant coffee powder. Refrigerate over night.
  • 6
    Churn cold mixture as instructed by your ice cream maker. During last 5 minutes, add in chocolate chips. Freeze in airtight container.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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