Serves: 4
Total Calories: 540
1. Place all ingredients in a bowl and mix thoroughly.
2. Pour into ice cream maker and proceed according to manufacturer's instructions.
Cocoa syrup:
1. Mix cocoa and salt. Over med heat, gradually add the hot water, stirring to keep mixture smooth.
2. Add liquid splenda. Cook, stirring constantly until mixture boils. Cook and stir 1 min.
3. Remove from heat and stir in vanilla. (May need to add more hot water if mixture is too thick).
This Chocolate Ice Cream recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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