This is a wonderfully good chocolate ice cream, without added sugar.
Chocolate Ice Cream
Beat egg yolks and Sukrin Gold to a thick mass and set aside.
Whip together cream, cocoa powder, vanilla powder and salt in a separate bowl.
Gently stir the two mixtures together and pour into a freezer safe container with a lid. Put the lid on before putting it in the freezer.
The ice cream is ready after approx. 4 hours - remember to stir it once an hour while it is frozen.
If the ice cream is completely frozen, take it out of the freezer and leave it in the fridge for at least an hour before serving.
Feel free to use an ice cream machine for an extra creamy consistency.
Tip: Sukrin and cocoa powder can be adapted to your own taste, depending on how dark chocolate taste you like. Taste the batter before putting it in the freezer.
This recipe is with courtesy from Sukrin Norway
Calories 316, Protein 5 grams, Carbs 3 grams, Fat 31 grams, Fiber 1.5 grams