Thursday, August 22, 2013

Trim Healthy Chocolate Custard

Well, I succeeded and I won't lie, I am exceptionally happy!!!
Ice cream is probably my favorite food in the world. But custard is amazing and personally when I say ice cream, I mean custard or ice cream. In my book, they are both incredible.
A few months ago we found Breyer's Carb Smart ice cream and that tastes pretty good, but the sweetener that they use gives my Mom headaches and makes her feel light headed. Not to mention, only their vanilla tastes any good. Chocolate was bleck!
Needless to say, we really needed a good chocolate ice cream that actually tasted REAL!!! So that was my mission. To make a delicious, REAL tasting chocolate custard.
And I did. :-)
*happy dance*
Before I start, I should share the original recipe that I worked off of.
Click here to see the original recipe.
First you mix together 1 cup of Almond milk with 3/4 cup of Turvia (homemade), 4 Tablespoons cocoa powder, and 1/4 teaspoon salt.
 That may seem like a lot of Truvia, but our homemade stuff is about the equivalent sweetness as sugar.
 Cook over medium heat stirring constantly until it is at a hot simmer.
Then you are going to mix 1/2 cup of this hot mixture with 3 egg yolks. Once it's well mixed you add that to the pot and cook until it is about to boil. You DO NOT want to boil the mixture because your egg yolks will clump and that will not be a delightful experience.

Take the mixture off of the heat and refrigerate it for a couple hours or until completely cooled.

While the custard mixture was in the fridge, Rachel and I mad this scrumptious lunch of hot tuna on pitas, with a egg/spinach salad that had the most incredible flavor. I like spinach about as much as most people. But this had some red wine vinegar mixed in with some seasonings and it was the best!!!!


After the chocolate mixture is cooled, you add 2 cups heavy whipping cream and 1 teaspoon of vanilla.
Doesn't that just look like the most beautiful chocolate/cream painting ever?! Seriously, this makes me want to paint so bad!
Pour the mixture into an ice cream maker. For my machine, we churned it for 25 minutes which made it a soft serve consistency. It may take longer or shorter depending on your machine.

Now that is some serious yumminess right there!

I scooped mine out and put it in the freezer until after dinner, but you could eat it right out of the ice cream maker.
Sorry about the sad pictures. Our ice cream scoop broke, so I tried using this round plastic measuring cup and when I tried to scoop the ice cream up, the handle broke off. Very sad.
Yes Mom, now I need to add 1/3 cup to the list of kitchen utensils that I have broken in the last couple of weeks and need to replace. :-) 

And now here is the more official looking recipe that will be much easier to copy selection and it will save printer ink without all of those pictures.
Please tell me I am not the only one who thinks like this.....haha.
Trim Healthy Chocolate Custard - S dessert
1 cup Almond milk
3/4 cup Truvia
1/4 teaspoon salt
4 Tablespoons cocoa powder
3 egg yolks, lightly beaten
2 cups heavy whipping cream
1 teaspoon vanilla
Combine Truvia, almond milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from heat and refrigerate for about two hours until cold, stirring occasionally. When chocolate mixture has completely cooled, stir in the cream and vanilla. Pour into an ice cream maker and freeze according to manufacturer's directions.
I hope y'all enjoy this as much as we did!!!!



  1. Thank you so much for sharing this recipe, and especially appreciate your restating it in the concise recipe form! Wish everyone sharing cooking and stitching ideas would do the same! I'll certainly try this recipe! God Bless you.

  2. Yum!! This is wonderful, thanks for sharing!

  3. Looks so good!! I must admit, I do miss my ice for an ice cream maker. A couple questions:
    How long does this last in the freezer and does the consistency hold up?

    Thanks for sharing.

  4. Thank you ladies for your comments!
    Stacy, I do not know how long this lasts in the freezer because it only lasted about 5 hours in ours. :-) But the consistency help up splendidly! I've had trouble with homemade frozen yogurt turning into rock in the freezer, but the custard didn't have that problem at all.

  5. I'm looking forward to making and enjoying this; Thanks for sharing!
    But the more pressing issue for me, is your lunch! How did you make your warm tuna salad?
    And would you care to share the directions for your spinach? :-)
    Blessings, Pat

    1. Pat, I am working on that. I have a crazy weekend but hopefully Monday or Tuesday those recipes shall make their appearance. :-)

  6. I thought about painting with that pic as well, and I don't even paint, but it is my "someday" dream to paint :) This looks delicious! I will have to wait until I make my own Truvia, so it doesn't cost an arm and a leg. I love that you have a list of broken things to replace for your mom. My mom kept a mental list when I was living at home, and she held it over my head all the time. Creativity = broken things sometimes ;)

  7. "But you could eat it straight out of the ice cream maker..." Have you been watching me in the kitchen? LOL I eat straight out of the maker with a spoon. Looks YUMMY!'
    Thanks for linking at Trim Healthy Tuesday!
    ~Stacy @ Stacy Makes Cents

  8. This is unbearable! I don't have an ice cream maker. It's past 9Pm and I am famished! Lol I have just started on the Trim Healthy Mama plan and am excited to find this blog.

  9. I made your custard recipe today and it was DELICIOUS!!! I hope we can look forward to more recipes from you!

  10. Do you make it just like you would ice cream in the ice cream maker, with rock salt and ice? This looks great! Can't wait to try it.

  11. Could one just omit the cocoa to make a vanilla ice cream?