Keto Chocolate Ice Cream
This Keto Chocolate Ice Cream is a creamy, guilt-free treat that satisfies your chocolate cravings without the carbs!
Servings: 6 servings
Ingredients
- 3 cups heavy cream
- ½ cup cacao powder high-quality unsweetened
- ¾ cup almond milk unsweetened
- 4 large egg yolks
- 1 tablespoon MCT oil
- 1.5 teaspoons powdered gelatin
- ¾ cup allulose or powdered erythritol
- 1 tablespoon vanilla extract sugar-free
- ¼ teaspoon salt
Instructions
- In a medium saucepan, whisk together the heavy cream, almond milk, and cocoa powder until smooth. Heat the mixture over medium heat, stirring frequently, until it's warm but not boiling.
- In a separate bowl, whisk the egg yolks. Slowly pour about a cup of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the tempered yolks back into the saucepan with the remaining cream. Add the MCT oil, powdered gelatin, allulose (or erythritol), vanilla extract, and salt. Cook over medium-low heat, stirring constantly until the mixture thickens, about 5-7 minutes.
- Remove the saucepan from heat and allow the custard to cool to room temperature. Then transfer it to the refrigerator to chill for at least 2 hours.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions for about 20-30 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Equipment
- Ice Cream Maker
- Mixing Bowls
- Whisk
- Saucepan
- Spatula
Notes
- Store in an airtight container to prevent freezer burn.
- Let ice cream sit at room temperature for a few minutes before serving for easier scooping.
- Feel free to customize with mix-ins like sugar-free chocolate chips.