Chocolate Ice Cream


4g
Net Carbs
Prep Time: 240 Minutes
Style: American
Cook Time: 10 Minutes
Phase: Phase 2

3.2g

Protein

24.8g

Fat

1g

Fiber

249

Calories

How are Net Carbs Calculated?

INGREDIENTS

  • 2 cup Heavy Cream
  • 4 large Egg Yolk
  • 10 packet Sucralose Based Sweetener (Sugar Substitute)
  • 0.25 cup Cocoa Powder (Unsweetened)
  • 2 tbsp Sugar Free Chocolate Syrup
  • 1 tsp Vanilla Extract

DIRECTIONS

  1. Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, one at a time. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Do not let boil. 
  2. Remove from heat. Whisk in sugar substitute, cocoa powder, chocolate syrup, and vanilla extract. 
  3. Cool to room temperature. Pour custard into an ice cream maker and freeze according to manufacturers instructions.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.

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