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We’ve come up with some very delicious keto ice cream recipes for everyone looking for some variety in their low-carb dessert menu.

Today it’s Chocolate Keto Ice Cream it has only 2g net carb per serving and is an ice cream that you can make in a variety of flavors (see recipes below).

Keto Ice Cream - Rich Chocolate Missing Ice Cream on your ketogenic diet? Great news. We have the best keto ice cream recipe for all of the chocolate and ice cream lovers out there plus some extra flavors. 4.98 from 174 votes Print Pin Prep Time: 10 minutes Cook Time: 30 minutes Freezing: 1 hour Total Time: 1 hour 40 minutes Servings: 10 Serves Calories: 245 kcal Author: Gerri Ingredients 6 Egg Yolks

4 oz Erythritol

2.5 cup Heavy Cream

1 tsp vanilla extract

3 tbsp Unsweetened Cocoa Powder Instructions Heat the heavy cream and vanilla in a saucepan over low heat until it reaches 50C/122F, then remove from the heat and allow to cool to 40C/104F.

Whisk the egg yolks with the erythritol until the yolks are pale yellow, add the cocoa and mix well.

Pour half a cup of the warm cream into the eggs and mix well, add the remaining cream and ensure that all the eggs and cream are combined. If the cream is too hot it will begin to cook the eggs and you will have small lumps of egg yolk in your ice cream.

Pour the mix back into the saucepan that was used to heat the cream and place over low heat to thicken.

To thicken the custard, use a low heat and stir continuously. If the mixture heats too quickly or unevenly the eggs will cook and scramble. This step can take 10-20 minutes. The custard will be ready when the mixture coats the back of the spoon without dripping off.

Pour the custard into container and place in the fridge, to help it cool quicker I recommend giving it a stir every 10 minutes. Depending on the size of your container it can take anywhere from 20 minute to 1 hour to completely chill.

Pour the cold custard into your ice cream churner and let the machine work it's magic. You will have delicious ice cream in under 30 minutes.

When the ice cream is the consistency of soft serve pour it into a container and place in the freezer, leave it for at least 15 minutes to harden up and then enjoy. Notes Nutrition Serving: 2 scoops | Calories: 245 kcal | Carbohydrates: 3 g | Protein: 3 g | Fat: 25 g | Saturated Fat: 15 g | Cholesterol: 199 mg | Sodium: 28 mg | Potassium: 79 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1030 IU | Vitamin C: 1 mg | Calcium: 55 mg | Iron: 1 mg

Homemade Keto Ice Cream

Making your keto Ice cream at home isn’t a difficult task with the right tools. We use a high-quality, affordable ice cream maker, if you don’t have an ice cream maker you can try our no-churn ice cream recipe here.

Making your own keto ice cream ensures that you know exactly what goes into it. Authentic, rich, and creamy ice cream is based on a Creme Anglaise.

Creme Anglaise is a French pouring custard, traditionally made with egg yolks, sugar, and milk. But we change that to make it more keto-friendly.

We made our Creme Anglaise extra creamy by swapping the milk for LCHF heavy cream. Heavy cream increases the fat content and lowers the number of carbohydrates, resulting in a keto ice cream that will impress even the most assuming dessert connoisseur.

Keto Chocolate Ice Cream Ingredients

6 Egg Yolks

4 ounces of Erythritol

2 1/2 cups of Heavy Cream

1 teaspoon of Vanilla Extract

3 tablespoons of Cocoa Powder

How To Make Keto Chocolate Ice Cream

Heat the heavy cream and vanilla in a saucepan over low heat until it reaches 50C/122F, then remove from the heat and allow to cool to 40C/104F. Whisk the egg yolks with the erythritol until the yolks are pale yellow, add the cocoa and mix well. Pour half a cup of the warm cream into the eggs and mix well, add the remaining cream and ensure that all the eggs and cream are combined (make sure the cream is only warm not hot). If the cream is too hot, it will begin to cook the eggs, and you will have small lumps of egg yolk in your ice cream. Pour the mix back into the saucepan that was used to heat the cream and place over low heat to thicken. To thicken the custard, use a low heat and stir continuously. If the mixture heats too quickly or unevenly, the eggs will cook and scramble. This step can take 10-20 minutes.

The custard will be ready when the mixture coats the back of the spoon without dripping off. Pour the custard into container and place in the fridge, to help it cool quicker I recommend giving it a stir every 10 minutes. Depending on the size of your container it can take anywhere from 20 minutes to 1 hour to completely chill. Pour the cold custard into your ice cream churner and let the machine work its magic. You will have delicious ice cream in under 30 minutes. When the ice cream is the consistency of soft-serve ice cream pour it into a container and place it in the freezer, leave it for at least 15 minutes to harden up and then enjoy!

We garnished our Keto Ice Cream with Sugar-Free Chocolate Chips, you could add nuts or grated sugar-free chocolate and work it through your mix if you like.

Try These Keto Ice Cream Flavors

Keto No-Churn Ice Cream

Low Carb Ice Cream Cheesecake Flavor

Everyone loves this low-carb ice cream recipe, especially when garnished with our keto shortbread cookies crumbled over for a little crunchy texture.

Dairy-Free Ice Cream Coconut Cream

Our coconut cream keto ice cream is perfect for the dairy intolerant who follow a low-carb and sugar-free diet.

Coconut cream makes an excellent ice cream base without the lactose.

Easy Keto Frozen Yogurt

This tasty homemade frozen yogurt is a quick and easy treat for hot weather!

To make a larger batch of Chocolate Keto Ice Cream, adjust the recipe card above.

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