Heat the milk in a saucepan with erythritol and vanilla without letting it boil. When the erythritol granules are dissolved, transfer the mixture to a jug or container and leave it to cool down in the fridge for 1 hour.
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Meanwhile, blitz the dark chocolate in a food processor into chips the size of a pinky's fingernail. Then, set them aside in the fridge.
Next, whip the double cream, cold from the fridge, with an electric mixer until fluffy and firm.
Incorporate the cold milk into the whipped cream a bit at a time and add the choc chips. Transfer the mixture into a tin or plastic container.
Every hour, take the ice cream out of the freezer, stir with a spoon to break the ice crystals, and put it back. Repeat about 8 times or until the gelato gets thicker and it can be scooped into a ball.
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