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Mousy Low-carb Chocolate Ice Cream without Ice Cream Machine

5 from 4 votes
Total Time 6 hours 10 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 315 kcal
Contents show

Ingredients
 

  • 200 ml Cream
  • 1 piece Egg yolk
  • 80 g Bitter chocolate
  • 50 g Xylitol

Instructions
 

  • Put on the water bath, melt the chocolate over the water bath
  • Stir in the xylitol and egg yolk, whip the cream until stiff
  • Stir 1-2 tablespoons of the whipped cream into the chocolate mixture, this will allow the chocolate to cool down a little, but not to curdle
  • Then gradually add the egg and chocolate mixture to the stiff cream and stir in until it becomes a homogeneous mixture
  • Put in the freezer for at least 6 hours (close tightly) and stir every 90 minutes
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Nutrition

Serving: 100gCalories: 315kcalCarbohydrates: 29gProtein: 4.4gFat: 23.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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