Creamy, delicious, chocolatey and sugar free, this ice cream is perfect for those summer days when it seems like everyone has an ice cream in their hands! Easy, cheap, and totally scrumptious.
- 3 medium eggs, separated
- 65 g (1/3 cup) xylitol
- 4 tablespoons cacao powder
- 300 ml (1 1/4 cups) double (heavy) cream
- 20 g 85% dark chocolate, melted
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Whisk egg yolks in a bowl until frothy (about 3-5 mins). Whisk in half of the xylitol and the cacao powder.
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Whisk egg whites to stiff peaks in a separate bowl, add the other half of the xylitol then whisk again until stiff.
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Whip cream in a clean bowl to soft peaks, then pour in the melted chocolate and slowly fold in the other ingredients until just combined.
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Pour into an old empty ice cream tub or similar size tupperware and freeze for at least 6 hours before serving. Unlike my vanilla ice cream, this one tends to come out of the freezer hard, so leave out on the counter for 5-10 mins until soft enough to scoop.
If you want to make this chocolate chip ice cream, add a large handful of chopped 75% dark chocolate or cacao nibs when you fold all the ingredients together before freezing.
You could also try to make this mint chocolate ice cream by adding a teaspoon of peppermint oil to the cream with the melted chocolate.