Chocolate ice cream with chili
| Ingredient | Qty, g | |
|---|---|---|
| Cream | ||
| Cocoa powder | ||
| Stevia ?A sugar substitute is used in the recipe with sweetness relative to sugar 1:1 | ||
| Chile | ||
| Blackberry ? 1 pc ≈ 4.4 g 75 g ≈ 17 sheet | ||
| Product release: | 194 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 1 min | ||
| 3 min | ||
| 6 h | ||
6 h 4 min | ||
|---|---|---|
| Proteins | 3.7 g |
| Fats | 28.2 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3.7 g |
| Calories | 279 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.2 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 9.3 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.02 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 6 358 |
| Weight loss | Detention | Set |
|---|---|---|
| 29% | 21% | 17% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (1) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream: 100% A | 8410818998? |
| iWhich products: ◦ Cream: 95% ◦ Cocoa powder: 5% B2 | 28336126? |
| iWhich products: ◦ Cream D | 151515152 |
| iWhich products: ◦ Cream B12 | 101089? |
| iWhich products: ◦ Cream: 93% ◦ Cocoa powder: 7% B5 | 66105? |
| iWhich products: ◦ Cream: 100% B4 (Choline) | 67127? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream Fluorine | 17177017? |
| iWhich products: ◦ Cocoa powder: 55% ◦ Cream: 45% Phosphorus | 15152015? |
| iWhich products: ◦ Cocoa powder: 97% ◦ Cream: 2% Iron | 146114? |
| iWhich products: ◦ Cocoa powder Manganese | 13172015? |
| iWhich products: ◦ Cocoa powder: 96% ◦ Cream: 4% Magnesium | 10133111? |
| iWhich products: ◦ Cream: 60% ◦ Cocoa powder: 40% Potassium | 9111310? |
| iWhich products: ◦ Cocoa powder: 100% Fibers | 710109? |
| iWhich products: ◦ Cream: 84% ◦ Cocoa powder: 16% Calcium | 6666? |
| iWhich products: ◦ Cocoa powder: 91% ◦ Cream: 9% Zinc | 571251 |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cream Palmitic acid (Saturated) | 116116178116? |
| iWhich products: ◦ Cream Alpha-linolenic acid (Omega-3) | 17253120? |
If you are looking for an unusual dessert that combines sweetness and spiciness, this chocolate ice cream with chili will be a great choice. It is not only delicious but also suitable for a keto diet due to its low carbohydrate content.
Ingredients
First, prepare all the necessary ingredients.
You will need 35% cream (150 g), which will give it a creamy texture, as well as cocoa powder (15 g) for a rich chocolate flavor.
Don’t forget about stevia (28 g) — a natural sweetener that will make the dessert sweet without adding sugar.
If you want to diversify the taste, add blackberries (75 g) — this is optional.
And, of course, chili powder (1/4 teaspoon) for an interesting spicy accent.
Preparation
Start by mixing the cream (150 g) and stevia (28 g) in a deep bowl. Whip them with a mixer until you get a homogeneous mass. This will create the base for your ice cream.
Then add cocoa powder (15 g) and chili powder (1/4 teaspoon) to the mixture and continue to whip until all the ingredients combine and form a smooth texture.
If you decided to use blackberries (75 g), blend them in a blender, gently add them to the mixture, and stir with a spoon.
Transfer the mixture to a freezing container. Make sure the container is tightly sealed to prevent the ice cream from absorbing any foreign odors from the freezer.
Place the container in the freezer and leave it for at least 4-6 hours for the ice cream to fully freeze. After this time, your chocolate ice cream with chili is ready to be served!
In combination with the sweetness of the ice cream, the chili powder adds not so much spiciness as an additional, more persistent sweetness in the mouth.
