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A Great Day for Ice Cream!

I have worked on several ice recipes for the blog for some time now but have waited until I felt they were just right before posting them.

I am not sure why I haven’t tried my hand at ice cream before this year but my husband and son are sure glad I finally gave in to their somewhat pleading encouragement.

They are both huge ice cream fans and have been great as my tasting judges no matter how many times I present them with samples. Ice cream makes their day sweeter and pleasing them does the same for me!

Having gotten the thumbs up on this recipe and with tomorrow being National Ice Cream Day I knew it was the right time to share it here with you guys. I think you will enjoy it as much as we have been.

When I think of ice cream I immediately gravitate to chocolate flavors like Chocolate Peanut Butter or Rocky Road.  In my opinion the more chunky goodness and chocolate the better!

That’s why I wanted to give my creamy and rich chocolate ice cream a big crunch by adding some of my Low Carb Granola Toffee. I mean how can that not be dreamy? The answer is – it can’t! Unless of

I mean how can that not be dreamy? The answer is – it can’t! Unless of course, you don’t like almonds or coconut.

In that case, you will want to enjoy just the chocolate ice cream without adding the toffee pieces, and maybe check out my recipe for Chunky Peanut Butter Swirl.

Let’s Make Some Ice Cream!

To make my chocolate ice cream I simply modified my traditional vanilla by adding unsweetened cocoa powder as well as a tablespoon of vegetable glycerine for a creamier texture. 

You can leave the glycerine out if you want but trust me it helps the texture. I have tried this recipe with the cream and half and half in the recipe below and by swapping out the half and

I have tried this recipe by swapping out the half and half with unsweetened almond milk. Both the half and a half and almond milk work well but there is a slight texture difference in my opinion when you use the almond milk.

Just has a slightly more icy mouthfeel but is still delicious and a tasty keeper. The almond milk is also a nice way to cut the carb count even further for those counting as we do. Either

Both work well but there is a slight texture difference in my opinion when you use almond milk. Just has a slightly more icy mouthfeel but is still delicious and a tasty keeper.

The almond milk is also a nice way to cut the carb count even further for those counting as we do.

Either way, this frozen bowl of heaven is the perfect treat for any summer day. Who am I kidding right? Ice cream is the perfect treat anytime!

Here are some items that are useful to have on hand to make this recipe. You can check them out through my Amazon Affiliate links below. 

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Yield: 6 Servings

Chocolate Toffee Crunch Ice Cream (Low Carb, Sugar Free)

Prep Time: 3 hours

Cook Time: 40 minutes

Additional Time: 3 hours

Total Time: 6 hours 40 minutes

A great low carb frozen treat that that combines a rich and creamy chocolate ice cream loaded with a sugar free toffee granola.

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Ingredients

Sugar Free Toffee Pieces

• I/2 to 1 batch of my Granola Toffee

Chocolate Ice Cream

• 2 cups of Heavy Whipping Cream
• 1 cup of Unsweetened Almond Milk
• 2 large Eggs Yolks
• 1 teaspoon Pure Vanilla
• 1/3 cup of Trim Healthy Mama Super Sweet (or 1/2 cup Pyure)
• 5 Tablespoons of Unsweetened Cocoa Powder
• 1 Tablespoon of Vegetable Glycerin, optional 
• 1/8 teaspoon Salt

Instructions

1. Prepare the Granola Toffee ahead of time to have it ready to go into the ice cream as it churns.
2. When you are ready to make the ice cream base, place all the ingredients into a food processor (or blender) and blend thoroughly until all the cocoa powder is incorporated.
3. Add the beaten eggs into the ice cream base mixture and mix again.
4. Next, pour the mixture into a medium saucepan and slowly bring the mixture up to a safe temperature of 180. Doing this slowly will prevent your eggs from curdling in this custard and ensure the eggs are cooked safely.
5. Once your ice cream custard has reached the proper temperature you should be able to see it has thickened slightly.
6. Remove the custard from the heat and cool completely before putting it into the fridge to chill completely.
7. Once the ice cream base has chilled, carefully pour it into your ice cream maker. and follow the directions on your ice cream machine.
8. As the ice cream starts to set up you can slowly add in your desired amount of the toffee pieces. You can use as much or as little of the toffee as you would like.
9. When your ice cream maker has finished you can enjoy the treat at the soft serve texture it is or places it in the freezer if you want it to set up further.

Notes

Like many sugar free ice creams this ice will freeze solid if left in the freezer for extended periods of time. When you are ready to serve simply set the ice cream out on the counter and let it soften for at least 30 or 40 minutes before serving to let it soften.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!