Keto Chocolate Ice Cream
This Keto Chocolate Ice Cream is a rich, creamy, and decadent dessert that is low in carbs, free from added sugars, and made with keto-friendly ingredients. Perfect for those following a ketogenic lifestyle or anyone looking for a healthier dessert alternative, this homemade ice cream is easy to make and full of indulgent chocolate flavor. With a smooth texture and deep chocolatey taste, it's sure to satisfy your sweet tooth without derailing your diet.
Equipment
- 1 medium saucepan (for heating the base)
- 1 whisk (for stirring the ingredients)
- 1 mixing bowl (for the egg yolks if using)
- 1 ice cream maker (optional, if using)
- 1 Airtight Container (for freezing the ice cream)
Ingredients
- 2 cups 480 mL heavy cream
- 1 cup 240 mL unsweetened almond milk (or milk alternative)
- ½ cup 50 g unsweetened cocoa powder
- ½ cup 120 mL low-carb sweetener (erythritol, monk fruit, or stevia)
- 4 large egg yolks optional, for custard-style texture
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Prepare the Ice Cream Base
- In a medium saucepan, combine the heavy cream, almond milk, cocoa powder, sweetener, and a pinch of salt. Whisk the ingredients together until smooth and the cocoa powder is fully dissolved.
Heat the Mixture
- Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to ensure the mixture doesn’t burn. Let it simmer for 5-7 minutes, allowing the flavors to meld together.
Tempering the Egg Yolks (Optional)
- If you're using egg yolks for a richer, custard-style ice cream, whisk the egg yolks in a separate bowl. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking to temper them. Gradually add the yolks back into the saucepan, whisking constantly to prevent curdling. Simmer for another 3-5 minutes, or until the mixture thickens slightly.
Cool the Base
- Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then place it in the refrigerator to chill for at least 2 hours or overnight for best results.
Churn the Ice Cream
- Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
Freeze the Ice Cream
- Transfer the ice cream into an airtight container and freeze for 4-6 hours, or until firm. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 3-4 hours to break up ice crystals.
Serve and Enjoy
- Once frozen, scoop the keto chocolate ice cream into bowls or cones, and enjoy your rich, creamy, low-carb dessert!
Notes
- Sweetener Adjustments: If you're using a different sweetener like stevia or monk fruit, adjust the amount based on your preferred sweetness level. Some sweeteners may have a stronger taste, so it's best to taste the mixture before freezing.
- Dairy-Free Options: Substitute heavy cream with full-fat coconut cream or coconut milk and use an unsweetened almond milk alternative to make the recipe dairy-free.
- Storage: This ice cream will stay fresh for up to 1-2 weeks in an airtight container in the freezer. Let it sit at room temperature for a few minutes before scooping if it becomes too hard.
- Add-ins: Feel free to mix in sugar-free chocolate chips, crushed nuts, or a swirl of peanut butter after churning for added texture and flavor.