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Chocolate Pecan Ice Cream - Jennifoo version
Ingredients
Steps
  1. 8 oz of HWC
  2. Brought to boil over very low heat
  3. Added ⅛ tsp xanathan gum
  4. Finish condensing down till it starts to get thick
  5. Added two caps of vanilla extract
  6. Two squares of Trader Joe's unsweetened dark chocolate
  7. Less than ¼ cup of Trader Joe's unsweetened chocolate baking powder
  8. Less then ¼ of powdered xylitol/stevia blend
  9. Let cool
  10. Whipped 40 ounces of HWC
  11. Fold in cooled chocolate base
  12. Added ¼ to ½ cup of instant coffee (liquefied with a little water)  with 1 ½ tbsp of almond extract and ¼ to ½ cup of powdered sweetener.
  13. Put two bars of shaved unsweetened chocolate
  14. Put ¼ cup of instant coffee crystals
  15. Blended with the stand mixer until fluffy and blended
  16. Put in ice cream maker
  17. Put in ice cream container and freezer when ice cream maker function complete
  18. Next time just use 32 ounces total whipping cream.  Too much was produced using three 16 ounces bottles
 

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