I based this recipe on my cheddar ice cream, obviously swapping out the type of cheese. The dark chocolate will come from a combination of low carb chocolate chips and chocolate covered Parmesan crisps. I’m borrowing the chocolate coating from my Peanut Butter Eggs recipe and will be using store bought Parmesan cheese crisps made by Cello. Sure, I could have made them myself and there are other brands that I could have used, but these were the right size and meant less work for me, which is a good thing.
1¼ cup (303 g) unsweetened almond milk or equivalent
1½ tablespoons Truvia
5 tablespoons LC Foods Milk Powder (optional)
4 large egg yolks
4 ounces (115 g) Parmigiano-Reggiano, shredded/grated and room temperature
¼ teaspoon xanthan gum or ½ teaspoon Dixie Diner’s Thick It Up Low Carb Thickener
1 tablespoon (18 g) vegetable glycerin
21 drops EZ-Sweetz
1¼ cup (298 g) heavy cream
120 chips (28 g) Lily’s Chocolate - All Natural Dark Chocolate Premium Baking Chips
Chocolate Covered Parmesan Chips(This recipe makes more chocolate coating than needed. Plan on using it to make extra chips or coating other treats.)
¼ cup (56 g) Trader Joe’s organic coconut oil (use a different brand with less coconut flavor)
¼ cup (25 g) Unsweetened Cocoa
7 drops EZ-Sweetz
¼ teaspoon vanilla extract
¼ cup (25 g) powdered erythritol
21 crisps (27 g) Cello Whisps Parmesan Cheese Crisps
- Chocolate coating: Add the coconut oil to a 4 cup Pyrex measuring cup and microwave on high for 30 seconds. It should be completely melted. Add the rest of the ingredients. Use a hand mixer on low and then gradually increase speed until the ingredients are mixed. Make sure there are no lumps. Use a silicone spatula to scrape the bottom and sides and make sure there’s no powder or lumps remaining.
- Take the Parmesan chips and dip them one-by-one in the chocolate. Place them on parchment paper covered plates or use a cookie sheet with a silicone mat. Place in the freezer for 30 minutes. Peel them off and put into an empty ice cream container.
Return them to the freezer.
- Ice cream: Add the egg yolks to the 4 cup Pyrex measuring cup and let stand.
- In a small pot, add unsweetened almond milk, Truvia, and low carb milk powder. Heat on stove top at medium heat until it reaches approximately 170 °F while stirring periodically.
- Slowly pour the warm mixture from the pot into the egg yolks, whisking constantly.
Scrape the warmed mixture back into the pot and return it to the stove top. Add the shaved/grated cheese to the 4 cup Pyrex measuring cup and put a strainer on top of it.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. The temperature should not exceed 175 °F. This may take a while to thicken sufficiently.
Pour the custard through the strainer and stir it into the crumbled cheese.
Mix the hot custard and crumbled cheese until it’s melted and integrated. I used an electric hand mixer on medium-low. It’s okay if there are a few small bits of Parmesan cheese left. If the cheese hasn’t melted enough, pour it back into the pot and heat on low (no more than 140 °F) until enough has melted into the mix, then transfer back to the mixing cup. Whisk in the xanthan gum or Dixie Diner’s Thick It Up Low Carb Thickener while it’s still warm. Add and mix in the EZ-Sweetz, glycerin, heavy cream, flavorings and whisk together.
- Cover with plastic wrap and chill in a refrigerator until cooled completely.
- Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream using a silicone spatula and add some to the container. Add a layer of chocolate coated Parmesan chips. Repeat until done. Freeze until solid.