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LOVINSHERRY7 Posts: 185
6/11/18 10:22 A

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i might even try with less erythritol next time. its def sweet and filling. can't believe i even ate the whole thing...i was feeling done half way in, lol. and this is coming from someone who can easily snuff a whole half gallon of regular ice cream.

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BETHUMZ's Photo BETHUMZ SparkPoints: (36,562)
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6/11/18 8:31 A

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Oh wow, this does sound good. I'm starting to crave ice cream!

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LOVINSHERRY7 Posts: 185
6/11/18 5:10 A

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I don't recommend eating the whole thing at once. I made some yesterday and ended up with diarrhea..eeeek. the only thing I could find that would have caused this was to much erythritol at once. Only reason I hate the whole batch myself was bc my kids decided they didn't want any. Should have just put back in freezer, lol. Lesson learned!

Update: guess it wasn't the erythritol since it's happened to me twice now and I've not had any, lol. Just going to drink more water and keep my electrolytes replenished. Pressing on!

Edited by: LOVINSHERRY7 at: 6/12/2018 (14:44)
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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (538,787)
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5/24/18 1:08 P

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thanks for sharing it looks good!!
i make rhubarb ice cream..no churning or shaking..once mixed put in a container and stir every 15 mins for an hour or so. its creamy and wonderful..bet it would work for this too!

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LOVINSHERRY7 Posts: 185
5/24/18 10:33 A

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(pasted from image that can't be read very well....

COMMENT ONE:
You should try putting the unfrozen mixture in a ziploc bag and putting that in a bigger ziploc bag/jar filled with ice cubes and a few tablespoons of salt. Go wild and shake that up for 5 minutes or until the ice cream is formed. (Use gloves or take turns! It can get really cold)

COMMENT TWO:
We've done that before with protein powder ice cream. Could definitely work with this too!

COMMENT THREE:
on Ice That's how they taught us to make ice cream when I first did it in elementary school lol.

COMMENT FOUR:
Another good way (**if you have a stand mixer. You could do it by hand but you might exhaust your arm) is to crush dry ice into powder/sand-like consistency. Then turn on the mixer on low/medium, sprinkle in the crushed dry ice a little at a time. The dry ice helps to freeze the mixture, and while itís evaporating, the gases helps to add little pockets of air. If you do it correctly your ice cream will come out like soft serve.




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LOVINSHERRY7 Posts: 185
5/24/18 10:31 A

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made this yesterday and it is AWESOME!! i've never tried the low carb store bought so i dont know how it compares but i've heard this gets *****. Def does from me!

youtu.be/Qy5FDFJY89k



COOK TIME: 15 MINUTES
TOTAL TIME: 4 HOURS 15 MINUTES
SERVINGS: 4 SERVINGS

INGREDIENTS
1 cup Heavy Whipping Cream
1/3 cup powdered erythritol/swerve confectioners
1.5 tbsp Unsweetened Cocoa Powder
2 large yolks
1/2 tsp vanilla extract

INSTRUCTIONS
1. Combine the heavy whipping cream and swerve confectioner into a medium-high heat sauce pan. Bring to a boil and reduce to simmer.
2. Once simmering add in the coco powder and combine well. Try to get a many chunks out as possible.
3. In a separate bowl combine 2 egg yolks and vanilla extract. Set aside.
4. Continue to stir as cream, sugar and coco powder mixture starts to thicken. Once thick (as shown in video) remove from heat. Allow to cool for 5 minutes.
5. Once cooled slowly add the cream mixture to the yolks as you whisk with a fork or hand mixer.
6. Once it is all throughly combined whisk until you get a slight froth at the top.
Place into freezer for 4-6 hours, checking on it and stirring it every 1 hour. About 4 hrs.
TIP: If you freeze it over night you will want to let it sit out for a bit for it to be scoop-able.

Enjoy!

Nutrition (per serving)
Calories: 231
Fat: 22.5g
Protein: 1.75g
Carbs: 5.5g
Fiber: 0.75g
Net Carbs: 4.75g

Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Low Carb Chocolate Ice Cream"

Next time i might try this.....4 hrs is a long time to wait! lol



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