Low Carb Mint Chocolate Gelato
OMG this gelato/ice cream is too good not to share and so simple to make. It's so creamy and the perfect end to a long day, especially if you have a scoop over Super fudgy Avocado Brownies!
For this recipe I used Lakanto MonkFruit Sweetener, which tastes like sugar has zero net carbs, zero calories, and is a zero glycemic sweetener. Lakanto is a mix of monk fruit and erythritol that is Keto, Paleo, Vegan, NON-GMO, and All Natural
Erythritol is another one of my go to sweeteners because it is also a naturally occurring sugar alcohol that contains virtually no calories, has a low glycemic impact and taste just like sugar. If you prefer truvia, swerve or stevia you can certainly use those instead, just keep in mind you may need to adjust the amount you use and the net carbs may be different.
Keep in mind that when following a keto style meal plan you count net carbs (Total Carbohydrates - Dietary Fibers)
The recipe makes about 7 servings
1 serving is 1 large scoop (79g)
•16 oz heavy cream
• 5 egg yolks
• 3 Tbsp unsweetened cocoa powder
•1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2/3 cup monkfruit or erythritol sweetener
1. Put a glass tupperware container in the freezer, this will be used later to store your gelato!
2. Bring the heavy cream to a boil
3. Stir in sweetener until fully dissolved
4. Add cocoa powder and mix thoroughly until there are no clumps and reduce to a simmer
5. Once mixture has thickened enough to coat your spatula remove from heat and let cool
6. Separate egg yolks and whisk in the vanilla and peppermint extract
7. Add a small amount of the chocolate mixture to the egg mixture whisking continuously (if you add the hot chocolate mixture to the egg mixture too quickly it might start cooking the eggs, which would be gross in your gelato)
8. Add remaining chocolate mixture to egg mixture and mix well
9. Grab your glass container from the freezer and transfer mixture into the container. Place in the fridge for 4 hours or until desired consistency. I left mine in the fridge overnight and the next day it was perfect. I did put it in the freezer at that point, but for me it was hard. So far leaving it in the fridge has kept it in perfect gelato form :)