Dairy-Free Light Chocolate Ice Cream
THM: Deep S, low carb, sugar free, gluten/dairy free | To make this nut free, you could try using carton coconut milk in place of the almond milk. Most people with nut allergies can have coconut products, but check with your doctor first to make sure.
Serves: 6
  1. Blend all the ingredients together in a high-powered blender until smooth and emulsified. Let the mixture rest a bit, then blend again until it gets a little lighter in color. Churn in an automatic 1½-qt. ice cream churn according to manufacturer's directions. If you like, you can freeze the ice cream for a few hours for a firmer texture before serving.
  2. Once frozen overnight, this ice cream will get firmer but won't freeze rock hard. Let it sit out on the counter for 10-15 minutes to let it soften up a bit.
  3. If you don't need this ice cream to be Deep S, I recommend adding a tablespoon or two of vegetable glycerin (with the rest of the ingredients in the blender) for a softer, creamier texture.
Scared of using raw egg yolks? Use yolks from pasteurized eggs. You can buy these or make your own (Google it).
Using xylitol in this ice cream helps it not freeze as hard. If you don't want to use xylitol, you could try erythritol instead. However, I personally prefer the taste of xylitol.
Don't have an ice cream maker? You could try freezing the blended mixture as ice cubes, then blending the cubes to a soft-serve consistency in a high-powered blender. (Letting the cubes soften a bit first would be a good idea.)
Recipe by Briana Thomas at https://www.briana-thomas.com/dairy-free-light-chocolate-ice-cream/