Keto Chocolate Ice Cream

Name: Keto Chocolate Ice Cream
Prep time: 20 min
Total time: 4 h 20 min
Yield: 12 serving
Ingredients: 3 cups / 720 ml heavy cream; ½ cup / 50g cacao powder; ⅓ cup / 80 ml almond milk; 4 large egg yolks; 1 tablespoon MCT oil; 1.5 teaspoon powdered gelatin; ⅔ cup / 120g allulose; 1 tablespoon vanilla extract; ¼ teaspoon salt

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5.0

57 reviews

Excellent

Prep Time
20 mins
chilling tim
4 hrs
Total Time
4 hrs 20 mins
Servings
12
Calories
266 kcal
Course
Dessert
Cuisine
British

Keto Chocolate Ice Cream

Raiden Walker

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This keto chocolate ice cream has only 3.7g net carbs per scoop! In this post I'm sharing all my secrets to make the smoothest, creamiest low carb ice cream you'll ever have.

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Ingredients

Servings

3 cups / 720 ml heavy cream ** see notes
½ cup / 50g cacao powder
⅓ cup / 80 ml almond milk unsweetened
4 large egg yolks
1 tablespoon MCT oil
1.5 teaspoon powdered gelatin
⅔ cup / 120g allulose *** see notes, or powdered erythritol
1 tablespoon vanilla extract sugar free
¼ teaspoon salt

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Instructions

Place your ice cream canister from your ice cream maker in the freezer overnight.
Place the cacao powder and 1 cup of cream into a medium saucepan. Stir with a balloon whisk to combine. Add the rest of the heavy cream and almond milk. Bring to a simmer, stirring continually with the whisk until fully combined then remove from the heat.
In a mixing bowl, add the egg yolks and whisk using an electric whisk until light and fluffy. Sprinkle in the allulose (or powdered erythritol, if using) and continue whisking until combined.
Slowly add the cream mix to the eggs a little at a time. Whisking using a balloon whisk till combined.
Place the gelatin in a small bowl with 1 tablespoon of water and allow to bloom for about 5 minutes.
Add the whole mix back to the pan. Add the bloomed gelatin mix and heat on low (about 4 - 5 minutes) until thick enough to coat the back of a spoon.
Pour the mix into a mixing bowl, add the vanilla and MCT oil and leave at room temperature for 30 minutes to cool covered in cling film with a small air gap at the sides (this stops a skin forming).
Place in the fridge to cool for 1 - 2 hours, or overnight. If you leave overnight and it goes thick, just give it a really good stir with a spatula and it will become pourable again. I left mine overnight.
When chilled, pour the chocolate mix into the ice cream maker and churn according to the manufacturers instructions, 20 minutes - 1 hour. Mine took about 45 minutes. Don’t worry if it’s not a set soft serve as it will set in the freezer. Transfer to a container and freeze for 2 hours or until scoop-able. If you leave in the freezer overnight, just allow it to soften at room temperature for about 30 minutes and then scoop.

Notes

Net Carbs: 3.7g per 1 scoop serve. Makes 12 scoops
Storage: Freezer for up to 3 months in a sealable Tupperware or stainless steel container
** for a lighter, less rich ice cream, replace 1 cup / 240 ml of cream with unsweetened almond milk
*** Option to use powdered erythritol or xylitol instead. Both will set harder than allulose.
*** Reduce the sweetener to ½ cup / 80g if you prefer desserts less sweet.
Allow to stand at room temperature for about 30 minutes before scooping or carefully microwave at 10 second intervals until it reaches your desired consistency.
Allow to stand at room temperature for about 30 minutes before scooping or carefully microwave at 10 second intervals until it reaches your desired consistency.