Low Carb Chocolate Ice Cream

• 1 cup unsweetened almond milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 24 (1 g) packets Truvia
• 34 cup Dutch-processed cocoa powder
• 1 12 cups heavy cream
• 1 pinch salt
• 2 tablespoons vodka (to soften ice cream) (optional)

1. Put the first five ingredients in the blender and blend until smooth.
2. Pour into a bowl and microwave for one minute.
3. Stir and microwave again for 30 seconds, then stir.
4. You are looking to thicken the mixture until it coats a spoon heavily.
5. If necessary microwave 30 seconds & stir again for as many as two more times.
6. If your mixture develops any lumps, run through a fine mesh strainer.
7. Cover bowl with plastic wrap & refrigerate for two hours--or pop in the freezer for 20 minutes if you're impatient like me.
8. Stir in the cream, salt & optional vodka.
9. Process in ice cream machine for about 20 minutes or until the ice cream is set per your machine's instructions.
10. Move ice cream to a freezer container & freeze for two hours.
11. Feel free to add a drizzle of peanut butter, some chopped pecans or chocolate chunks before the two hour freeze.
12. I hope you enjoy!

unsweetened almond milk, eggs, vanilla, packets truvia, dutch, heavy cream, salt, vodka

Taken from www.food.com/recipe/low-carb-chocolate-ice-cream-522059 (may not work)