Keto Chocolate Ice Cream Recipes
KETO CHOCOLATE ICE CREAM
This keto-friendly chocolate ice cream delivers! The egg yolk-based custard is the key to its full-bodied creaminess, while good-quality cocoa powder insures a rich chocolate flavor. We tested various keto-approved sugar substitutes and found some to be gritty or simply too sweet. Stevia adds just the right amount of sweetness without changing the texture. Take care not to over-churn, to avoid graininess.
Provided by Food Network Kitchen
Categories dessert
Time 4h50m
Yield about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat.
- Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
- Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.
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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.
- 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.
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- In a medium bowl, whisk together the egg yolks, powdered sweetener, and sea salt, until combined and light yellow in color. Set aside.
- In a medium saucepan, whisk together the coconut milk, cream, and cocoa powder. Heat over medium heat, whisking occasionally, until it just starts to simmer. Remove from heat.
- Very slowly, pour the hot cream mixture into the egg yolk mixture while whisking constantly. (Doing this in a thin stream and whisking vigorously will prevent scrambling the egg.)
- Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat and heat, stirring frequently, until the mixture reaches 170 degrees F (76 degrees C), about 3-5 minutes.
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Add keto chocolate to a large bowl. Pour hot cream mixture over a bowl full of keto chocolate and stir until melted and smooth. Stir in vodka or rum. …
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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.
- Add keto chocolate to a large bowl. Pour hot cream mixture over a bowl full of keto chocolate and stir until melted and smooth. Stir in vodka or rum. Refrigerate 30 minutes.
- Pour chocolate ice cream base into an ice cream maker and churn according to manufacturer's instructions.
- Mix ice cream mixture with an electric mixer or pulse in a blender until thickened and fluffy. Spoon into a freezer safe container. Freeze until hardened.
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