Just because you need a sugar-free recipe doesn’t mean you have to skimp in the flavor department. This recipe packs a surprising amount of flavor thanks to the cocoa powder.

YIELD: 1 QUART

INGREDIENTS

• 1 cup whole milk
• 4 cups heavy cream, divided use
• 1 teaspoon espresso powder
• ⅓ cup Dutch-processed cocoa powder
• Pinch of salt
• 1 teaspoon white stevia powder
• 4 large egg yolks
• 1 tablespoon vanilla extract

PREPARATION

1. In a medium saucepan, combine the whole milk, 2 cups of heavy cream, espresso powder, cocoa powder, salt, and stevia powder. Bring the mixture to a light simmer and remove from heat.
2. In a separate bowl, whisk the egg yolks. While the milk mixture is still hot, temper the yolks by slowly adding half of the mixture to the eggs, whisking constantly. Then add the egg mixture back to the saucepan and heat until thickened.
3. Add the remaining 2 cups of heavy cream and the vanilla extract to the saucepan, stirring until well combined.
4. Refrigerate the mixture for 4 hours or overnight.
5. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions for freezing.
6. Once the ice cream is frozen, serve and enjoy!