KETO CHOCOLATE ICE CREAM BARS
Delicious keto chocolate ice cream bars are the perfect frozen low carb treat for summer days.
Provided by Explorer Momma
Categories Keto Dessert Recipes
Time 3h5m
Number Of Ingredients 7
Steps:
- Place all the ingredients in a blender.
- Blend on high for 30-40 seconds or until everything is evenly combined.
- Pour evenly into 6 popsicle molds. Freeze for at least 3 hours.
- Unmold and serve.
Nutrition Facts : Calories 148 calories, Carbohydrate 2 grams carbohydrates, Fat 16 grams fat, Fiber 1 grams fiber, Protein 2 grams protein
KETO MINT CHOCOLATE ICE CREAM BARS
These easy-to-make keto mint chocolate ice cream bars are total summer staples. Popsicles are the perfect treat to enjoy on a hot day. With refreshing mint and decadent sugar-free chocolate, skip the lines at the creamery to make this delicious keto-friendly dessert at home.
Provided by Annie Lampella
Categories Dessert
Yield 5
Number Of Ingredients 7
Steps:
- In a large bowl, combine heavy cream, sweetener, mint extract, food coloring and salt.
- Insert popsicle sticks into your molds and pour in the mint ice cream mixture. Freeze overnight.
- In a small bowl, melt chocolate and coconut oil in the microwave at 30 second intervals, stirring in between, until melted. Drizzle on the outside of your mint ice cream bars. Place on a parchment lined tray and return to freezer to harden for 5 minutes.
Nutrition Facts : Calories 518 calories, Carbohydrate 1.4 carbs, Protein 0 grams of protein, Fat 50.8 grams fat
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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KETO CHOCOLATE ICE CREAM RECIPE - KETOFOCUS
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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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