Saturday, June 09, 2007

Sumptuous Homemade Double Chunky Chocolate Pecan Low-Carb Ice Cream

Make your own premium and delicious low-carb ice cream at home

I recently blogged about how much I still love my low-carb ice cream. Of course, you never want to overindulge, but it's nice to have something like this from time to time when you are livin' la vida low-carb.

Last year I shared with you a recipe for homemade low-carb coconut vanilla ice cream. Now I have a simply sumptuous ice cream recipe that will have you dancing for joy--Homemade Double Chunky Chocolate Pecan Low-Carb Ice Cream! Oh my gosh, what a treat this one is!

Compliments of our friends at Low-Carb Connoisseur, the secret ingredient that makes this dessert so incredibly fabulous is my favorite low-carb chocolate bar of all-time--CHOCOPERFECTION! I use it in ANY recipe that calls for chocolate because it quite frankly is the very best you can find anywhere.

Once you bite into this heavenly homemade low-carb dessert, you'll never go back to sugary ice cream again! ENJOY!


1 teaspoon gelatin
1 cup water
6 egg yolks
16 packets Now Foods Xylitol sugar substitute
2/3 cup Ghiradelli unsweetened cocoa
2 1/2 cups heavy cream
1 1/2 teaspoons Singing Dog sugar free vanilla extract
1 1/2 teaspoons chocolate extract
1 cup toasted pecans, chopped
2 ChocoPerfection Milk or Dark in pieces

1. Sprinkle gelatin over water. Let stand until softened, about 5 minutes. In a medium bowl whisk egg yolks and sugar substitute to combine.

2. In a medium pot, mix gelatin mixture and cream. Add cocoa powder. Cook over medium-low heat, stirring occasionally, until cocoa is dissolved and mixture has begun to simmer.

3. Slowly pour one cup of gelatin mixture into yolk mixture, whisking constantly. Pour mixture back into pot of gelatin mixture. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla and chocolate extracts. Chill mixture 4 hours.

4. Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add pecans and ChocoPerfection bars (the easiest way to chop these up into bits is to refrigerate or freeze them and gently hammer the outer package all the way across and then flip the bar to repeat--works like a charm for little chunky pieces).

Total Carbs:10.5g
Net Carbs: 6.5g
Fiber: 4g
Protein: 7g
Fat: 46g
Calories: 477

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Blogger Pashta said...

Breyer's has some really good low-carb ice cream... I've had the chocolate flavor and I swear it was like heaven. :) It's called Carb Smart and it has 10g carbs total (4g net) per 1/2 cup.

6/10/2007 10:35 AM  
Blogger Jimmy Moore said...

Hey Pashta,

I'm well aware of CarbSmart ice cream and mentioned it in my blog post about loving low-carb ice cream. But it's nice to make your own every once in a while, too. :)

6/10/2007 11:57 AM  
Blogger Lo said...

Hi, how many servings does this yield and how big are they? Looks good!

11/04/2007 4:07 PM  
Blogger Jimmy Moore said...

Hey Lo! Click on the link to Low-Carb Connoisseur to inquire about your questions. Elaine the owner will be happy to help. :)

11/04/2007 4:13 PM  

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