Chocolate Ice Cream
Ingredients (Makes about 4 servings):
- 3 eggs (and some cream of tartar, if you have any)
- 1 cup heavy cream
- Choice of sweetener, to taste
- Unsweetened cocoa powder, to taste
- Get three bowls
- Separate egg whites and egg yolks in two separate bowls
- Put the heavy cream in the third bowl
- Use hand mixer (or whisk) to mix the egg whites first. Mix until stiff peaks form. Basically meringue. No biggie if you don't have cream of tartar, but a dash of it helps to form the meringue.
- Use the same mixer to mix the whipped cream. When somewhat stiffened yet still a little loose, mix in the sweetener and cocoa powder. It'll get kind of gloopy.
- Next, use the same mixer to mix the egg yolks until smooth and creamy-looking.
- GET RID OF THE MIXER! Use a spatula to fold egg yolks into the whipped cream mixture until fully incorporated.
- Fold egg whites into the mixture in #7. If you work with meringue a lot, you know how to do this. If you're a beginner, watch this: http://www.youtube.com/watch?v=0Yie5V37E1w and see how he folds the egg whites into the batter.
- Put the finished mixture into a freezer-safe container. Wait until frozen solid. Serve, enjoy.
You can leave the cocoa powder out and put vanilla extract in for a vanilla ice cream. In this case, mix heavy cream until stiff.
You can probably mix some strawberries in there too.
I dunno what the net carbs are, since I was wingin' it on the cocoa powder and truvia, but shouldn't be too much.
You can use the same mixer if you go exactly in order from egg whites -> heavy cream -> egg yolks. If for some reason you want to switch it up, clean your mixer each time.
Chia Chocolate PuddingIngredients (for regular pudding you don't need to add chocolate)
- 1 cup almond milk (You can use your favorite - soy, dairy, etc.)
- 1/3 cup chia seeds
- 1 1/2 teaspoons cocoa powder or some of Lindt's 90%+ cocoa bars or Walden Farms Calorie Free Chocolate Syrup
- 1 tablespoon or more sweetener of choice (Stevia, Vanilla Extract, cinnamon, etc)