Sugar-Free Chocolate

Steps

1. Whisk 4 tbsp cocoa powder4 tbsp cocoa powder4 tbsp unsweetened cocoa powder6 tbsp cocoa powder6 tbsp cocoa powder6 tbsp unsweetened cocoa powder, 75 g sugar-free sweetener95 ml sugar-free sweetener⅓ cup + 1 tbsp allulose or a 1:1 granulated sweetener115 g sugar-free sweetener140 ml sugar-free sweetener½ cup + 2 tbsp allulose or a 1:1 granulated sweetener and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a large bowl.
2. Whisk in 45 ml water3 tbsp water3 tbsp water70 ml water70 ml water¼ cup water, just boiled, to make a smooth, glossy paste.
3. Whisk in 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract, then slowly whisk in 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 180 ml whole milk180 ml whole milk¾ cup whole milk270 ml whole milk270 ml whole milk1 cup + 2 tbsp whole milk until smooth.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
6. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Dust with a little cocoa powder.