Low-carb Dark Chocolate-peanut Butter Ice Cream

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 4 ounces unsweetened chocolate
• 2 cups heavy cream (divided)
• 2 eggs (can substitute equal amount of egg beaters)
• 1 cup splenda granular
• 1 teaspoon real vanilla extract
• 1 pinch salt
• 3/4 cup natural-style peanut butter (salted)

Recipe

• 1 melt chocolate in double boiler over hot (not boiling) water.
• 2 gradually whisk in 1st cup of cream, stir until smooth.
• 3 remove from heat and let it cool.
• 4 whisk eggs in a mixing bowl until light and fluffy.
• 5 gradually whisk in splenda, then continue whisking 1 minute, until completely blended.
• 6 add the 2nd cup of cream, vanilla, and salt; whisk.
• 7 add the chocolate mixture; blend well.
• 8 fold in peanut butter in a swirl (natural peanut butter will pour).
• 9 cover, chill, and freeze according to ice cream maker's directions.