Zutaten für Chocolate Ice Cream Almost
- Egg Beaters Egg Substitute
- 1 container (15 oz) part-skim ricotta cheese
- 1 cup skim milk
- 1/2 cup cocoa powder
- 1/2 cup Splenda sugar substitute
- 4 cups ice cubes (or more, to desired thickness)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup full-fat coconut milk (alternative from secondary source instructions)
- 2 tablespoons sugar-free coffee syrup (optional, for mocha twist)
- 2 cups frozen raspberries (optional, for raspberry variation)
- 2 tablespoons sugar-free raspberry syrup (optional, for raspberry variation)
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Zubereitung von Chocolate Ice Cream Almost
- Combine 1 cup unsweetened cocoa powder, 1/2 cup erythritol (or your preferred sugar substitute), 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1 cup full-fat coconut milk in a high-powered blender.
- Blend until completely smooth.
- Add 4 cups of ice and blend until the mixture reaches a soft-serve consistency. Add more ice if needed to reach desired thickness.
- For a mocha twist, add 2 tablespoons of sugar-free coffee syrup. Caramel or hazelnut syrups also pair wonderfully with chocolate.
- For a raspberry variation: Substitute 2 cups frozen raspberries and 2 tablespoons of sugar-free raspberry syrup for the cocoa powder and reduce the ice to 2 cups. Blend until smooth and creamy.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
17g
Fat
26g
Carbs
5g
