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    Home » Dessert Recipes » Ice Cream & Frozen Treats » Vanilla Ice Cream with a Chocolate Truffle Core

    Vanilla Ice Cream with a Chocolate Truffle Core

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Jul 16, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    Sugar-Free Vanilla Ice Cream with a Chocolate Truffle Core is my throwback to the pints of Ben & Jerry's I ate as a teenager. It is smooth, creamy, and has a generous amount of fudge right down the center. This easy sugar-free ice cream recipe is low carb, keto, gluten-free, grain-free, and Trim Healthy Mama friendly.

    scoops of vanilla ice cream with a chocolate truffle core in a small white bowl with tiny white spoon

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    Ya know those crazy delicious Ben & Jerry's ice creams with the filling center? I became determined to make one a few days ago. My first attempt of a creamy vanilla ice cream with a hot fudge core was a success. The core hardened in the freezer until it was the consistency of a chocolate truffle.

    Unfortunately, my Keto Peanut Butter Ice Cream with a peanutty salted caramel core didn't turn out quite so well. The ice cream was amazing but the core got too hard in the freezer but was excellent warm and drizzled on top.

    My history with Ben & Jerry's goes way back. When we were about 13 & 14 my best friend Meg and I used to walk the mile from her house to the convenience store with pockets full of dollar bills and change. We would normally pick up a pint of Ben & Jerry's, a bagel or cheese sandwich (we became vegetarians together), a pickle, SunChips, and on special occasions we'd also visit the bakery across the street for a cannoli.

    Then we'd walk back past her house and keep walking until we reached the Barnegat Bay. We would sit on the shoreline, eat our junk food, and talk for hours. Those were some of my happiest memories of being a teenager.

    pipping bag full of chocolate truffle pipping into center of vanilla ice cream in a plastic pint container

    Expert Tip:

    If you don't really care about having a perfect core center you can just spoon in the hot fudge as you fill the pints with the ice cream. Or swirl it. Up to you. I think the core center is pretty neat and worth the use of a piping bag. This makes 2.5 - 3 pints of ice cream.

    Ingredients for Sugar-Free Vanilla Ice Cream

    • 1 ½ cups heavy cream
    • 1 ½ cups almond milk
    • ⅓ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
    • 2 tsp vanilla
    • 2 tsp glycerin
    • 3 egg yolks***
    • 1 cup sugar free chocolate chips, optional
    • 1 batch of my Hot Fudge, at room temperature

    I was out of chocolate chips or I would've added some to the vanilla ice cream so I added in that option to this recipe. Or kick it up and add some raw cookie dough!

    *** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.

    overhead view of a pint container of vanilla ice cream with chocolate truffle core next to an ice cream scoop

    See that fudge peeking out of the Sugar-Free Vanilla Ice Cream? So good!

    overhead view of a container of vanilla ice cream with chocolate truffle core next to a white bowl full of scoops of ice cream and ice cream scoop

     

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    overhead view of a container of vanilla ice cream with chocolate truffle core next to a white bowl full of scoops of ice cream and ice cream scoop

    Vanilla Ice Cream with a Chocolate Truffle Core

    Vanilla Ice Cream with a Chocolate Truffle Core is a low carb indulgence perfect for warm summer nights.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 183
    Author: Taryn

    Equipment

    Ice Cream Maker
    Blender

    Ingredients

    • 1 ½ cups heavy cream
    • 1 ½ cups almond milk
    • ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 teaspoon vanilla
    • 2 teaspoon glycerin
    • 3 egg yolks***
    • 1 cup sugar free chocolate chips optional
    • 1 batch of my Hot Fudge at room temperature (www.joyfilledeats.com/hot-fudge)
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    Instructions

    • Combine all the ingredients except the hot fudge in a blender and blend until smooth. Churn in an ice cream maker according to your manufacturer's instructions. When the ice cream is ready stir in the chocolate chips (if using) and divide between 3 pint containers. Using a piping bag pipe the hot fudge into the centers of each. I just shoved the bag down to the bottom and squeezed as I pulled it back up. Freeze the pints of ice cream until firm. At least 4-6 hours.

    Notes

    *** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 0.5cup | Calories: 183 | Carbohydrates: 6g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 58mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
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    Comments

    1. Laurie says

      April 25, 2020 at 9:55 am

      Can you sub vegetable oil for glycerin?

      Reply
      • Taryn says

        April 25, 2020 at 2:02 pm

        No, they aren't very similar. Vodka can work as a sub.

        Reply

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