Low-Carb Dark Chocolate-Peanut Butter Ice Cream

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READY IN: 40mins
SERVES: 8
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt chocolate in double boiler over hot (not boiling) water.
  • Gradually whisk in 1st cup of cream, stir until smooth.
  • Remove from heat and let it cool.
  • Whisk eggs in a mixing bowl until light and fluffy.
  • Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
  • Add the 2nd cup of cream, vanilla, and salt; whisk.
  • Add the chocolate mixture; blend well.
  • Fold in peanut butter in a swirl (Natural peanut butter will pour).
  • Cover, chill, and freeze according to ice cream maker's directions.
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