Dukan Diet Recipes > Desserts > Dukan Diet Chocolate Ice Cream Recipe
- Cocoa Powder (Unsweetened) (2.0 tbsp)
- Egg Yolk (3.0 large)
- Egg White (3.0 large)
- Granulated Splenda (9.0 tsp)
- Fat Free Cottage Cheese (2.0 cup)
This chocolate ice cream is not as creamy as store bought ones but the fat and calorie content are way below as well. You’ll be surprised how good and chocolaty it can be. It’s the perfect dessert to satisfy your cravings for sweets and chocolates.
- For this recipe you’ll need a freezer-safe container for your ice cream. Please prepare this in advance. You can also use ice cream moulds for popsicles if you want.
- If would be best to use an electric mixer for this recipe as well because beating the eggs can take a lot of time. If you have one, please have it ready.
- Accurately measure and prepare the ingredients as listed in the recipe. Use low fat unsweetened cocoa powder if you have them.
- The recipe indicates the use of 3 tablespoon or 9 teaspoon of Splenda as sweetener. You may reduce or increase this according to your taste preference. You may also use a different brand of sweetener if you want.
- Some other sweetener options are Stevia, Agave nectar, and honey. Just double check whether these are compliant with the diet you are following.
- In an electric mixer, mix the egg yolks together with the sweetener. Mix until the eggs reach ribbon consistency. They should turn pale yellow in color and increase in volume a bit.
- Next add the cocoa powder to the egg yolk mixture. Mix well to incorporate the with the egg yolk mixture.
- Next add the 500g of fat free cottage cheese. Mix until the egg yolk, cocoa powder, and cottage cheese are well combined.
- Instead of cottage cheese, you may also use fat free cream cheese or quarks cheese. A fat free chocolate flavoured or vanilla flavoured yogurt may also be used. Note however that depending on the ingredient that you use the taste will differ.
- In another mixing bowl, whisk the egg whites until they form soft peaks. This will take about 5 to 10 minutes.
- You’ll know the egg whites are ready when they are fluffy and the foam holds its structure when you lift the wire whisk attachment.
- Fold the egg whites into the chocolate mixture. Work quickly but lightly so as not to flatten the egg whites. You need to preserve the air in the egg whites to hold the volume and make your ice cream light and airy.
- Pour the mixture into freezer-safe containers and put in the freezer at least overnight. Store the ice cream in the freezer until ready to eat. Enjoy!
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Nutritional Information for 1 Serving