10Cherries, halved or quarteredpitted (fresh or defrosted)
¼cupChocolate chips (sugar free)(optional)
Instructions
Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.
As the cream is heating, whisk the eggs and allulose together.
Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined the mixture is twice the volume and light in colour.
Add the cocoa powder to the cream and stir thoroughly.
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 allow to cool. Place in the refrigerator for faster cooling.
Pour into the canister of an ice-cream maker and churn according to manufacturer’s instructions.
Stir in the cherries (and chocolate chips if you are using them) and spoon the ice cream in an air tight container. Place in the freezer for at least 4 hours.
If you don’t have an ice cream maker, place in the freezer. Remove every 30 minutes to stir to distribute the ice crystals until frozen consistency is obtained. Can take about 4-5 hours.
Notes
Makes 8 servingsThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.