Chocolate Keto Ice Cream Recipe Homemade
CHOCOLATE KETO ICE CREAM RECIPE - HOMEMADE!
Chocolate Keto Ice Cream Recipe: this decadent chocolate keto ice cream recipe yields rich 'n creamy homemade keto ice cream. Just 1 net carb for delicious keto ice cream!
Provided by Demeter | Beaming Baker
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- The day before, freeze the freezer bowl according to your ice cream maker's instructions. Here is the ice cream maker I use.
- Blend all ingredients together in a food processor. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
- Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker's directions.
- Enjoy immediately if you like super, super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-5 hours, until firm.
- Chocolate keto ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1/3 cup, Calories 109 calories, Sugar 0g, Sodium 17mg, Fat 10g, Carbohydrate 2g, Net Carbs, Fiber 1g, Protein 1g, Cholesterol 0mg
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- 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.
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- In a medium saucepan, heat cream, erythritol sweetener, cocoa powder and salt over medium heat. Bring to a light boil and remove from the heat immediately.
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