Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Gelatin

  2. 1 cup 237ml Water

  3. 6 Egg yolks

  4. 16 Sugar substitute

  5. 2/3 cup 73g / 2.6oz Unsweetened cocoa

  6. 2 1/2 cups 592ml Heavy cream

  7. 1 1/2 teaspoons 7 1/2ml Vanilla extract

  8. 1 1/2 teaspoons 7 1/2ml Chocolate extract

  9. 1 cup 146g / 5.1oz Toasted pecans - chopped

  10. 2 Atkins Endulge Bars - (1.06 oz ea) - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sprinkle gelatin over water. Let stand until softened, about 5 minutes. In a medium bowl whisk yolks and sugar substitute to combine. In a medium pot mix gelatin mixture and cream. Add cocoa powder. Cook over medium-low heat, stirring occasionally, until cocoa is dissolved and mixture has begun to simmer. Slowly pour one cup of gelatin mixture into yolk mixture, whisking constantly. Pour mixture back into pot of gelatin mixture. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla and chocolate extracts. Chill mixture 4 hours. Pour ice cream into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add pecans and Endulge Bars. This recipe yields 8 servings. Carbohydrates: 10.5 grams Net Carbs: 6.5 grams Fiber: 4 grams Protein: 7 grams Fat: 46 grams Calories: 477 Description: "It doesn't get any better than this: chocolate, pecans and chocolate chunks!"


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