Low Carb Americone Dream II: Make Americone Great Again!

It’s been a long time since I first attempted a low carb conversion of Ben and Jerry’s AmeriCone Dream. There are a lot better products to try like ChocZero’s Caramel Sugar-Free Syrup and I’ve improved making chocolate coated...everything, too.

I hadn’t made low carb ice cream cones in a while. I’m not a big fan of them, but not because they’re inauthentic. They’re practically indistinguishable from the waffle cones you get from an ice cream shop even without the sugar and carbs. I feel they overpower the ice cream rather than complement it. Maybe it’s because I don’t make “plain” flavors like vanilla, chocolate, or strawberry? This ice cream formula incorporates waffle cone pieces in the mix. That was always easy enough to do. The problem is the caramel variegate. The old stuff froze like a rock. The ChocZero product gets gooey, but not too hard. The problem is that it disappeared! Well, “dissolved” would be more accurate. Only the syrup that made contact with the bottom of the container remained. On the second go around, I decided to layer the ice cream cones. One layer of chocolate, then cover with caramel, and then add another protective coat of chocolate. It works, but I’d still recommend adding some more caramel syrup when serving.

One more thing... The ice cream cones are too tough as-is. They need to be brittle, so leave out the xanthan gum.

Ingredients

Chocolate coating

¼ cup (56 g) coconut oil
¼ cup (25 g) cocoa, unsweetened
14 drops EZ-Sweetz
¼ teaspoon vanilla extract
¼ cup (25 g)  powdered erythritol

Ice Cream

Low Carb Sweet Cream Base
1-2 tablespoons vanilla extract

Directions

1. Cone pieces: Make some Low Carb Ice Cream Cones without the xanthan gum. Do not wrap them into a cone shape. Leave them flat. Break them into bite-size pieces after they harden.
   
2. Chocolate coating: Take a metal cookie sheet with a silicone mat and place in the freezer for a few hours. The cold surface will help the chocolate coating harden quicker. If you are unable to fit a cookie sheet and mat into your freezer, use the refrigerator or can skip this step entirely.
3. Microwave the coconut oil in a microwave safe bowl for 50-60 seconds or until completely melted. Add the rest of the ingredients and stir with a silicone spatula until combined.
4. Chocolate covered cone pieces: Dip the cones in the chocolate and place on the cold sheet. When the chocolate becomes solid, add a layer of ChocZero Caramel Syrup. Cover the caramel with more chocolate. Place the tray in the freezer or refrigerator, if possible. When the chocolate coating has hardened, place the pieces in an empty ice cream container and place in the freezer.
   
5. Ice cream: Follow the instructions for the Low Carb Sweet Cream Base. Add the vanilla after the mix has cooled, if applicable. Cover and chill in the refrigerator for a few hours.
6. Follow your ice cream maker’s directions for making ice cream. Add the chocolate covered ice cream cone chunks as you pour the ice cream into the container. Freeze until solid.
7. Serve with additional ChocZero Caramel Syrup.