Keto Chocolate Ice Cream
User Reviews
5
Keto Chocolate Ice Cream
Description
This recipe blends rich heavy cream and almond milk with unsweetened cacao powder to create a chocolate base. Egg yolks are whipped with a low-carb sweetener such as allulose to add creaminess and sweetness without sugar. Gelatin is bloomed and integrated to improve texture and prevent iciness often found in homemade ice cream. Cooking the mixture slowly allows it to thicken sufficiently to coat a spoon.
After adding vanilla extract and MCT oil, the mixture is chilled in an ice cream maker that has been pre-frozen overnight. The resulting ice cream achieves a smooth, creamy consistency with deep chocolate flavor, balanced sweetness, and an optional lighter touch from the almond milk. This recipe caters to keto dietary preferences by eliminating sugar and using fat-rich ingredients.
Serve scoops of this ice cream as a decadent dessert, especially for those avoiding conventional sugar. It can be stored frozen for months and thawed slightly before scooping to reach ideal texture.
Notes advise stirring and reheating gently if too firm, adjusting sweetener levels according to taste, and optionally substituting cream with almond milk for lower richness. These details ensure flexibility and an enjoyable experience tailored to individual preferences.
Ingredients
- 3 cups / 720 ml heavy cream ** see notes
- ½ cup / 50g cacao powder
- ⅓ cup / 80 ml almond milk unsweetened
- 4 egg large yolks
- 1 tablespoon MCT oil
- 1.5 teaspoon gelatin
- ⅔ cup / 120g allulose *** see notes, or powdered erythritol
- 1 tablespoon vanilla extract sugar free
- ¼ teaspoon salt
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 are approximately 3.7g per scoop; the recipe yields about 12 scoops.
- For lighter ice cream, replace 1 cup of heavy cream with unsweetened almond milk.
- Sweetener options include allulose, powdered erythritol, or xylitol; erythritol and xylitol may make ice cream firmer.
- Adjust sweetener quantity to taste; reduce to ½ cup for less sweetness.
- Before serving, let ice cream stand at room temperature 30 minutes or microwave briefly in 10-second intervals to soften.
- Freeze ice cream in an airtight container for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Total Carbohydrates | 5g | 2% |
| Protein | 3.5g | 7% |
| Fat | 26g | 40% |
| Saturated Fat | 16.5g | 83% |
| Fiber | 1.3g | 5% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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