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Chunky Mocha Ice Cream Recipe


Atkins Chunky Mocha Ice Cream
8.3g
Glucides nets Atkins™
Prep Time:240 Minutes
Style:American
Cook Time:5 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

8.7g

Protein

35g

Fat

7g

Fiber

384.4cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1tspGelatin Powder (Unsweetened)
  • 1cupTap Water
  • 6largeEgg Yolk
  • 1cupSucralose Based Sweetener (Sugar Substitute)
  • 2 1/2cupHeavy Cream
  • 0 1/2cupCocoa Powder (Unsweetened)
  • 4tsp, roundedCoffee (Instant Powder, Decaffeinated)
  • 1tspVanilla Extract
  • 0 1/2tspSalt
  • 3eachAtkins Caramel Double Chocolate Crunch Bar

DIRECTIONS

  1. Sprinkle gelatin over water and let soften, about 5 minutes.
  2. In a medium bowl, whisk yolks and sugar substitute to combine.
  3. In a medium pot, mix cream, gelatin mixture, cocoa powder and coffee. Cook over medium-low heat, stirring occasionally, until cocoa and coffee granules have dissolved and mixture has begun to simmer.
  4. Slowly pour 1 cup of hot cocoa mixture over egg yolk mixture, whisking constantly. Pour mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla and salt. Chill mixture 4 hours.
  5. Pour mixture into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the chopped bars.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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