DAIRY FREE CHOCOLATE ICE CREAM || NINJA CREAMI || LOW CARB || LOW FAT || PSMF ICE CREAM!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream reduces dairy content and adds a tropical flavor.

whole milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories and adds a nutty taste.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with unique flavor notes.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate syrup

Dark chocolate chunks offer richer flavor without added sugar.

Zero out the food scale and change it to grams.

Measure 368 grams of liquid egg whites and pour into a skillet.

Turn the skillet on low heat to gently scramble the egg whites, using a small spatula to keep them moving.

Cook the egg whites until mostly cooked but not dry, avoiding any stuck bits in the skillet.

Remove the cooked egg whites from the skillet and let them cool slightly.

Measure 720 grams of unsweetened almond milk and pour into the blender pitcher.

Re-zero the scale and measure 100 grams of allulose, then add to the blender.

Measure 20 grams of cocoa powder and add it to the blender.

Add a pinch of real salt and 1/4 teaspoon of vanilla extract to the blender.

Add 1/2 teaspoon of chocolate extract to the blender.

Add 1/4 teaspoon of monk fruit powder to the blender.

Add the cooled egg whites to the blender pitcher and blend on high for 2 minutes.

After blending, scrape down the sides to incorporate any remaining cocoa powder.

Measure and add 1 teaspoon of acacia fiber to the blender and blend for another 2 minutes until fully incorporated.

The mixture should yield about 5 cups of liquid, with some foam on top.

Pour the mixture into a quart-size freezer bag, pressing it into the Ninja Creami container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens