Comments on: Dark Chocolate Raspberry Swirl Cheesecake No-Churn Ice Cream (Egg-Free)

By: elviira

elviira — Mon, 28 May 2018 04:37:49 +0000

In reply to Rod Plummer. You're welcome! Hope you like them :)

By: Rod Plummer

Rod Plummer — Sun, 27 May 2018 21:45:39 +0000

Thank you for your recipes. I am going to try both desserts. Both look delicious. Always eat in moderation. and you will be fine.

By: elviira

elviira — Thu, 10 Aug 2017 09:09:09 +0000

In reply to Timea. Wonderful! :)

By: Timea

Timea — Thu, 10 Aug 2017 08:34:00 +0000

Made it for today…..absolute hit with children….hubby loved it too….for me it was a tiny bit sweet….but I’m pretty sure family didn’t mind it 😉 definitely going to make it many times from now on 😀

By: elviira

elviira — Tue, 08 Aug 2017 19:27:40 +0000

In reply to Cindy. Choc & banana never fails!

By: Cindy

Cindy — Tue, 08 Aug 2017 18:44:27 +0000

In reply to elviira. They were all good but they think chocolate & banana was my fav, which surprised me cause usually I'm a chocolate mint girl!

By: Anonymous

Anonymous — Tue, 25 Jul 2017 01:23:24 +0000

In reply to Saralyn.

Wow, Saralynn, Elviira is so graciously giving us free recipes and you give her a hard time…what is a matter with you…shameful

By: elviira

elviira — Tue, 11 Jul 2017 05:24:42 +0000

In reply to Cindy Lyons. Hi Cindy, thanks for trying out the recipe! I think the mousse is also my favorite... I guess food processor should work equally well. Please let me know which of the variations was your favorite!

By: Cindy Lyons

Cindy Lyons — Mon, 10 Jul 2017 17:40:19 +0000

Just put my first double batch in the freezer. The batter wasn’t chocolate enough for me so I doubled the cocoa powder. I used strawberry preserves rather than raspberry in half the batch. Then I made individual servings with whatever I could find in the kitchen! A double batch with peppermint flavoring, one with a tablespoon or so of peanut butter, one with a frozen banana sliced thin & stirred in. I can’t wait to try each flavor. The “mousse” was delicious. If it’s any better frozen I won’t be able to stand it! My mixer was struggling with this thick batter, wonder how it would do in the food processor?

By: Saralyn

Saralyn — Wed, 28 Jun 2017 13:13:20 +0000

In reply to elviira. Putting aside the unnecessarily snarky tone of your reply, I went back and double-checked my numbers, and I had accidentally used the carbs in a full cup of cocoa powder, so now I come up with 9 g per serving. Erythritol has 5 g net carbs per 100 g, but as I said I used Splenda so that accounts for the difference.