Low Carb Chocolate Pecan Ice Cream
No ice cream maker needed for this recipe.
1 cup extra heavy whipping cream
⅓ cup half and half
2 teaspoons erythritol (may use stevia)
1 Tablespoon sugar free chocolate chips (Lily’s or Sensato from Netrition.com)
2 teaspoons unsweetened cocoa powder
8 pecans (chopped into small pieces)
1 Tablespoon unsweetened, dried coconut
½ teaspoon xanthan gum (keeps particles suspended and not falling to bottom of dish)
Heat ½ of the half and half mixture for 30 seconds in the microwave.
Add cocoa powder to warmed half and half and mix until cocoa dissolved.
Mix remaining ingredients in container with lid suitable for use in freezer.
Stir together well and place in freezer.
Stir mixture together well every 30 minutes until frozen (about 2-3 hours).
Calories= 156, Fat= 14 grams, Protein= 2.6 grams, Net Carbs= 6.7 grams