Keto Chocolate Ice Cream Recipes

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CHOCOLATE KETO ICE CREAM RECIPE - HOMEMADE!



Chocolate Keto Ice Cream Recipe - Homemade! image

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

1 can full-fat coconut milk (13.66 oz.)
1 can coconut cream (13.66 oz.)
¼ cup raw cacao powder or unsweetened cocoa powder
1 ½ tablespoons keto maple syrup
20-30 drops of low carb monkfruit sweetener*
2 teaspoons pure vanilla extract
¼ teaspoon pure almond extract

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

KETO CHOCOLATE ICE CREAM



Keto Chocolate Ice Cream image

If your favorite after-dinner treat is creamy keto chocolate ice cream, have I got a deal for you! You can whip up a batch of this incredible keto ice cream with just 7 ingredients, and it's mind-blowing good. Cure your chocolate craving while indulging a little.

Provided by Taryn

Categories     Dessert

Time 30m

Number Of Ingredients 7

2 1/2 cups heavy cream
1 cup almond milk (coconut milk, or reduced carb milk)
3 egg yolks ***
1/2 cup cocoa powder
1/2 tsp vanilla
3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
1 tbsp glycerin ((optional))

Steps:

  • Combine all the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.

Nutrition Facts : ServingSize 0.5 cup (approx), Calories 303 kcal, Carbohydrate 8 g, Protein 4 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 175 mg, Sodium 75 mg, Fiber 2 g, Sugar 2 g

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

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.

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