You miss ice cream on the ketogenic diet? This keto chocolate ice cream comes to the rescue! Only 5 ingredients needed and 2.3g net carbs per serving!
Add the heavy cream & cacao powder to a non-sticking pot and bring to a boil.
Keep stirring while the heavy cream-cacao-mixture begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
☝︎ Make sure that no clumps of cacao powder are left in the heavy-cream cacao mixture.
It can be tricky to avoid this because it tends to happen as soon as you add a bigger amount of cacao powder to the heavy cream.
The best way to make sure no cacao clumps are left is to use a strainer.
Simply filter the heavy cream-cacao mixture after you're done with this step and before you proceed to the next step.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the heavy cream-cacao mixture into the egg mixture.
All of the heavy cream-cacao-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering the spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Follow the specific instructions of your personal ice cream maker.
(Optional, but highly recommended): Add 2-3 tsp of vodka or gin (or other low carb booze with high alcohol percentage).
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto chocolate ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15 min are over!
Enjoy!
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 big scoop of ice cream
Servings 4
- Amount Per Serving
- Calories 279
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 3.2g2%
- Dietary Fiber 0.9g4%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the heavy cream & cacao powder to a non-sticking pot and bring to a boil.
Keep stirring while the heavy cream-cacao-mixture begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
☝︎ Make sure that no clumps of cacao powder are left in the heavy-cream cacao mixture.
It can be tricky to avoid this because it tends to happen as soon as you add a bigger amount of cacao powder to the heavy cream.
The best way to make sure no cacao clumps are left is to use a strainer.
Simply filter the heavy cream-cacao mixture after you're done with this step and before you proceed to the next step.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the heavy cream-cacao mixture into the egg mixture.
All of the heavy cream-cacao-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering the spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Follow the specific instructions of your personal ice cream maker.
(Optional, but highly recommended): Add 2-3 tsp of vodka or gin (or other low carb booze with high alcohol percentage).
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto chocolate ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15 min are over!
Enjoy!
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
