Keto Chocolate Ice Cream
This creamy keto chocolate ice cream 🍨 is a low-carb frozen delicacy that is sure to put a smile on everyone’s face! Use allulose or another sugar alternative in this tasty treat.
- Prep Time: 15 minutes
- Chill and Freeze Time: 4 hours
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 9 servings 1x
- Category: Ice Cream, Desserts, Chocolate
- Method: Freeze
- Cuisine: Keto
Ingredients
Scale
- 5 large egg yolks
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup plus 2 tablespoons allulose
- 2/3 cup (54 grams) cocoa powder
- 1 tablespoon vanilla extract
- 1 teaspoon food-grade glycerin, optional
- 1/4 teaspoon xanthan gum, optional
Instructions
- Place a fine mesh sieve over a large bowl and set aside.
- Combine the egg yolks and salt in a medium bowl and whisk to blend.
- Combine the milk, cream, allulose, and cocoa powder in a medium saucepan over medium heat. Cook, stirring, until the mixture is steaming and just barely simmering. Turn the heat off.
- While whisking constantly, gradually add about 1 cup of the hot mixture to the egg yolks.
- Pour the egg yolk mixture back into the saucepan and place over medium heat. Cook while whisking until the mixture reaches about 180 F. It should coat a spoon.
- Whisk in the vanilla and pour the hot mixture through the sieve into the large bowl.
- Cover the bowl and let it cool to room temperature. For faster cooling, put the bowl in a larger container of ice water and stir the mixture frequently.
- Refrigerate the cooled chocolate custard mixture for about 1 to 2 hours, until chilled.
- Churn in your ice cream maker following the manufacturer’s instructions.
- Transfer the soft churned mixture to a freezer container and freeze for a few hours, or until firm.
Find it online: https://classic-recipes.com/keto-chocolate-ice-cream-recipe/