Ingredients
Instructions
Whisk egg yolks and Sukrin Gold into a thick mixture and set aside. Whip together cream, cocoa powder, vanilla powder, and salt in a separate bowl.
Gently fold the two mixtures together and pour them into a container or mold with a lid. Put the lid on before placing it in the freezer. The ice cream will be ready in about 4 hours. Remember to stir it at least once an hour while it’s freezing.
If the ice cream has completely frozen, remove it from the freezer and place it in the refrigerator for about an hour before serving.
Tip: Sukrin and cocoa powder can be adjusted to your taste, depending on how dark a chocolate flavor you like. Taste the mixture before putting it in the freezer.
For an extra creamy texture, feel free to use an ice cream machine.
Nutritional information
Per 100 g | |
---|---|
kcal | 316 g |
protein | 5 g |
carbohydrates | 3 g |
fat | 31 g |
fiber | 2 g |