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 into 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.
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 half and almond milk work well but there is a slight texture difference in my opinion when you use the almond milk. Just a slightly more icy mouthfeel but 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 the almond milk. Just a slightly more icy mouthfeel but 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!
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