Chocolate Orange Ice Cream
Cream - heavy/whipping
or sugar substitute
Orange - finely grated rind and juice
vodka (optional, helps reduce iciness)
Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil.
As the cream is heating, whisk the eggs and erythritol together.
Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
Add the cocoa, vanilla, orange juice and rind and stir until combined.
Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
Remove from the heat and add the vodka.
Allow to cool or place in the fridge for faster cooling.
Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions.
Makes 8 servings
Nutritional Info per serving – 196 Calories, 20g Fat, 3g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs