Low Carb Chocolate Bacon Toffee Ice Cream
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- pinch of salt
- 3 large eggs
- 1 1/2 cups heavy whipping cream
- 1/2 tsp xanthan gum
- 1 cup granulated sugar substitute
- 1 cup premium cocoa powder
- 1 cup almond milk (unsweetened vanilla)
- 4 squares lindt 90% chocolate
- 2 tbsp heavy whipping cream
- 1/4 cup crispy bacon chopped
- 3 squares sugar free toffee chopped
- Carbohydrate 21.5462924999558 g
- Cholesterol 192.018749997829 mg
- Fat 12.7462499994135 g
- Fiber 0 g
- Protein 5.71845749996751 g
- Saturated Fat 6.77617499963494 g
- Serving Size 1 1 serving (85g)
- Sodium 81.1414999993977 mg
- Sugar 21.5462924999558 g
- Trans Fat 1.09019999996976 g
- Calories 222 calories
Combine the sugar substitute, eggs, cocoa powder, xanthan gum, and almond milk in a blender and blend until smooth. Pour into a microwave safe bowl and microwave on high for one minute. Stir. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir. If the mixture hasn’t thickened slightly, repeat for 30 seconds one more time. Stir. If you end up with a few lumps you can stir vigorously or run through a strainer to remove them. Whisk in the heavy whipping cream and a pinch of salt. Chill in the refrigerator overnight. Meanwhile, melt the chocolate with the 2 Tbsp whipping cream, then stir in the bacon. Spread out the mixture on parchment or wax paper and chill until hardened. Once hardened, chop and set aside. When the ice cream mixture is fully chilled, run it through an ice cream maker according to the manufacturers instructions. In the final minute or two, stir in the bacon and toffee. Serve immediately or freeze until firm. If serving out of the freezer, be sure to defrost for 15 minutes at room temperature to soften before eating.
