Low Carb Espresso Chocolate Chunky Ice Cream

Ice cream base:

1/2 cup half and half (5 g carbs, replace with cream if it doesn’t fit your macros!)

1/2 cup unsweetened almond milk

1 cup heavy cream

4 tbsp (sugar-free) sweetener

3 egg yolks

1 scoop collagen

pinch of salt

Espresso chocolate chunks:

1 tbsp espresso coffee grounds (use less if you want a lighter flavor)

2 oz low-carb chocolate chunks of choice


1. Add your heavy cream, milk, half and half, sweetener, pinch of salt to a saucepan and bring to a

boil(if you’re making this espresso ice cream, also add the espresso grounds at this point)

2. Add your egg yolks to a bowl and whisk them a bit. Slowly add some of the hot milk mixture to

the yolks and whisk it all together(this will help the eggs not ‘scramble’

3. Whisk in the egg mixture to the saucepan and add the collagen. Continue whisking until liquid

has thickened some.

4. Once thickened, remove from heat and let cool

5. Once cooled, transfer to a container and place it in the fridge overnight(at least 12 hours, you

want it super cold)

6. Take your ice cream maker and set it up. Place liquid into ice cream maker and mix until it

sets(every machine is different, so times will vary, stop it when it’s at a desired consistency)

7. Add chopped chocolate chunks right before ice cream is finished churning if you’re making the

espresso ice cream.