Low Carb Rich Chocolate Ice Cream Recipes

KETO CHOCOLATE ICE CREAM

Keto Chocolate Ice Cream image

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

Ingredients

3 cups heavy cream
1/2 cup unsweetened cocoa powder
6 tablespoons pure stevia sweetener, such as Truvia
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
6 large egg yolks

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.

LOW CARB RICH CHOCOLATE ICE CREAM

Low Carb Rich Chocolate Ice Cream image

This recipe is for a decadently rich and creamy low carb chocolate ice cream.... think Haagen Dazs! I recommend Swerve Sweetener (Erythritol) for this recipe since it really does taste just like sugar and has no aftertaste like some other sugar substitutes... but by all means use whatever sweetener you prefer. You will need an ice cream machine for this.

Provided by Hollyism

Categories Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

2 cups heavy cream
1 cup milk
3/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
4 large egg yolks
3/4 cup erythritol (Swerve)
1 teaspoon vanilla

Steps:

In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
In a medium mixing bowl, whisk together egg yolks and Swerve until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don't cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
Completely chill mixture in the refrigerator for 4 hours or overnight is best. Freeze in Ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 258, Fat 23.7, SaturatedFat 14.2, Cholesterol 142.4, Sodium 35.6, Carbohydrate 11.9, Fiber 2.6, Sugar 4.8, Protein 4.5

LOW-CARB DARK CHOCOLATE ICE CREAM

Low-Carb Dark Chocolate Ice Cream image

I put up the recipe for Low-carb Dark Chocolate Peanut Butter Ice cream, so I thought I would put it up without the peanut butter for the nutritional info! Cook time is freezing time =)

Provided by Chele B

Categories Frozen Desserts

Time 40m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces unsweetened chocolate
2 cups heavy cream (divided)
2 eggs (Can substitute equal amount of Egg Beaters)
1 cup Splenda granular
1 teaspoon real vanilla extract
1 pinch salt

Steps:

Melt chocolate in double boiler over hot (not boiling) water.
Gradually whisk in 1st cup of cream, stir until smooth.
Remove from heat and let it cool.
Whisk eggs in a mixing bowl until light and fluffy.
Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
Add the 2nd cup of cream, vanilla, and salt; whisk.
Add the chocolate mixture; blend well.
Cover, chill, and freeze according to ice cream maker's directions.

Nutrition Facts : Calories 296.2, Fat 30.7, SaturatedFat 18.7, Cholesterol 134.4, Sodium 62.9, Carbohydrate 6, Fiber 2.4, Sugar 0.4, Protein 4.6

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