Chocolate-Chunk Blizzard (No-Churn)Serves: 6 • Time: 10 min prep + 2–3 hr freezeIngredients1 ¾ cups heavy cream, very cold4 oz cream cheese or mascarpone, softened½ cup allulose (best for scoopable texture) — or ¼ cup allulose + ¼ cup powdered erythritol1 tsp vanilla extractPinch of fine salt3 oz sugar-free dark chocolate, chopped (or chips)Optional mix-ins: ¼ cup toasted nuts, 1–2 tbsp peanut butter swirlsDirectionsBase. In a bowl, beat cream cheese with sweetener, vanilla, and salt until smooth.Whip. Add the heavy cream and whip to stiff peaks (2–3 min).Fold. Stir in chopped sugar-free chocolate (and any extras).Freeze. Spread into a loaf pan, cover, and freeze 2–3 hours until firm but scoopable. For a softer, “Blizzard” texture, stir after 60–90 minutes and serve.Serve. Scoop into a cup; top with extra chunks.Churn option: Skip whipping, blend everything (except chocolate) smooth, churn in an ice-cream maker, then fold in chocolate.Macros (estimate, per 1/6 batch)~320 kcal • 32g fat • 6g total carbs • 3–4g net carbs • 4g protein(Allulose doesn’t count toward net carbs.)Flavor swapsMint chip: add ½ tsp peppermint extract + green food coloring (optional).Cookie dough: fold in chunks of keto cookie dough (almond-flour + butter + sweetener).Mocha chip: 1 tsp instant espresso powder.
