Simply Decadent Keto Chocolate Ice Cream 🍦
A rich and creamy low-carb chocolate ice cream, perfect for a guilt-free treat. Enjoy the decadent flavor without the sugar!
Equipment
- Large Bowl (for ice bath)
- Medium Saucepan
- Whisk
- Instant-read thermometer
- Plastic Wrap
- Ice Cream Maker
- Airtight Container
Ingredients
- 1 1/2 cups heavy cream
- 3/4 cup unsweetened almond milk divided (or hemp milk for nut-free)
- 1/3 cup dark cocoa powder
- 1/3 cup Swerve Sweetener (or similar erythritol-based sweetener)
- 1/3 cup BochaSweet (or allulose/xylitol for best texture)
- 3 large egg yolks
- 2 ounces unsweetened chocolate chopped
- 1 1/2 tablespoons vodka (optional, helps reduce iciness)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Prepare an ice bath: Set a large bowl over a bigger bowl filled with ice and a little water.
- In a medium saucepan, gently heat the heavy cream, 1/2 cup of the almond milk, cocoa powder, and both sweeteners over medium heat. Whisk continuously until everything is well combined and the mixture reaches 160°F on an instant-read thermometer.
- In a separate medium bowl, lightly whisk the egg yolks. Gradually pour about 1 cup of the warm cream mixture into the yolks, whisking constantly to slowly bring up their temperature (this is called tempering and prevents the eggs from scrambling).
- Carefully pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Continue to cook and stir over medium heat until the mixture thickens slightly and reaches 165°F, coating the back of a spoon.
- Remove the saucepan from the heat. Stir in the chopped unsweetened chocolate and let it sit for 5 minutes to melt. Then, whisk until completely smooth and creamy.
- Transfer this rich chocolate mixture to the bowl prepared over the ice bath. Let it cool for about 10 minutes, stirring occasionally.
- Once cooled, cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 3 hours, or preferably overnight, for the best texture.
- Before churning, whisk in the remaining 1/4 cup of almond milk, the optional vodka (if using), vanilla extract, and salt into the chilled chocolate base. Don't worry if the mixture is very thick; these additions will help loosen it up.
- Pour the mixture into the canister of your ice cream maker and churn according to the manufacturer's directions until it's thick and reaches a soft-serve consistency.
- Scoop the freshly churned ice cream into an airtight container and freeze for a few more hours until it's perfectly firm and ready to enjoy!
Notes
Nutrition Information (per serving):
Calories: 226 kcal
Total Carbs: 6.5g
Net Carbs: 3.2g
Fats: 20.6g
Protein: 3g
Calories: 226 kcal
Total Carbs: 6.5g
Net Carbs: 3.2g
Fats: 20.6g
Protein: 3g
