Low Carb Chocolate Ice Cream

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• Ready In: 50 mins
• Serves: 8
• Yields: 4 Cups

Ingredients

• 1  cup  unsweetened almond milk
• 3  large eggs
• 1  teaspoon vanilla extract
• 24 (1 g) packets  Truvia
• 3⁄4 cup  Dutch-processed cocoa powder
• 1 1⁄2 cups heavy cream
• 1  pinch salt
• 2  tablespoons vodka (to soften ice cream) (optional)

Directions

1. Put the first five ingredients in the blender and blend until smooth.
2. Pour into a bowl and microwave for one minute. Stir and microwave again for 30 seconds, then stir. You are looking to thicken the mixture until it coats a spoon heavily. If necessary microwave 30 seconds & stir again for as many as two more times. If your mixture develops any lumps, run through a fine mesh strainer.
3. Cover bowl with plastic wrap & refrigerate for two hours--or pop in the freezer for 20 minutes if you're impatient like me.
4. Stir in the cream, salt & optional vodka. Process in ice cream machine for about 20 minutes or until the ice cream is set per your machine's instructions.
5. Move ice cream to a freezer container & freeze for two hours.
6. Feel free to add a drizzle of peanut butter, some chopped pecans or chocolate chunks before the two hour freeze. I hope you enjoy!