Description
A rich, creamy keto chocolate ice cream made with low-carb ingredients, perfect for satisfying chocolate cravings while staying keto-friendly.
Ingredients
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- 1/2 cup powdered erythritol (or keto sweetener of choice)
- 1/3 cup unsweetened cocoa powder
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon xanthan gum (optional, for thickness)
Instructions
- In a saucepan over medium heat, whisk together almond milk, cocoa powder, sweetener, and salt until smooth.
- Add egg yolks and cook gently, stirring constantly, until slightly thickened (do not boil).
- Remove from heat and stir in heavy cream and vanilla extract.
- Optional: whisk in xanthan gum for a creamier texture.
- Let mixture cool completely, then refrigerate for 2 hours.
- Churn in an ice cream maker according to manufacturer instructions.
- Freeze for 1–2 hours before serving for a firmer texture.
Notes
- Use allulose for a softer ice cream straight from the freezer.
- Add sugar-free chocolate chips for extra texture.
- Store in an airtight container for up to one week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American