Chocolate EGGstravaganza

This chocolate ice cream is so creamy, luscious, and rich. It's hard to believe it's made with scrambled eggs! When mixed several times on the gelato setting, it has the perfect texture and has no eggy flavor. Thank you to my BFF Leslie for finding this recipe and making it for this video. It's magic!


6 scrambled eggs
1/2 C cocoa powder (we used Dutch processed)
1/2 C sweetener (or more to taste, we used monk fruit / allulose)
1 C milk (we used almond)
1 tsp vanilla extract
1/4 tsp instant espresso powder
dash of salt (Leslie forgot this in the video ;) )

Microwave eggs until fluffy and fully cooked (time varies). Add remaining ingredients and blend. Taste to adjust sweetness, if desired. Freeze for at least 24 hours. Spin using the gelato setting. This may take several spins, so be patient and keep spinning until it's super creamy, smooth, and thick.