No Churn Keto Chocolate Ice Cream
This No Churn Keto Chocolate Ice Cream is creamy and super chocolatey A perfectly delicious Keto frozen treat with no ice cream maker required Low Carb with a dairy free option
This No Churn Keto Chocolate Ice Cream is creamy and super chocolatey A perfectly delicious Keto frozen treat with no ice cream maker required Low Carb with a dairy free option
- 4 large eggs separated
- 5.3 oz (150 g) 85% or 90% dark chocolate broken into pieces
- 1.8 oz (50 g) cocoa butter
- â¼ teaspoon cream of tartar
- â½ cup powdered erythritol or swerve (80 g/ 2.8 oz
- 1 tablespoon sugar-free vanilla extract (15 ml)
- 1 cups heavy whipping cream or coconut cream (300 ml/ 10.1 fl oz)
- Carbohydrate 0.6428 g
- Cholesterol 185.64 mg
- Fat 8.416 g
- Fiber 0 g
- Protein 5.278 g
- Saturated Fat 4.00344 g
- Serving Size 1 1 serving (72g)
- Sodium 60.56 mg
- Sugar 0.6428 g
- Trans Fat 0.895759999999999 g
- Calories 99 calories
Step-by-step
- Melt the chocolate and cocoa butter in a double boiler, or heatproof bowl placed over a small saucepan filled with 1 cup of water, over medium heat.
- Let the melted chocolate cool to room temperature. In the meantime, separate the egg whites from the egg yolks. Using an electric mixer, beat the egg whites and cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol. Beat until they create stiff peaks.
- In another bowl, whisk the cream until soft peaks form when the whisk is removed.
- In a third bowl, mix the egg yolks with the vanilla extract.
- When the chocolate has cooled down to room temperature, using a rubber spatula, add about a third of the fluffy egg whites and mix with the chocolate. Then add the remaining egg whites and gently fold in without deflating them.
- Slowly stir in the egg yolk and vanilla mixture. Finally, fold in the whipped cream using the spatula, creating fluffy chocolate mousse.
- Transfer the chocolate mousse into a deep baking dish (I used a 9 x 9 inch baking tray lined with heavy-duty parchment paper). Freeze for at least 4-6 hours, or until set.
Replacing heavy cream with full-fat coconut cream alters the final texture by introducing a distinct tropical note while maintaining the necessary fat content for freezing. Making frozen desserts without a machine requires mechanical aeration to prevent solid ice blocks from forming. Understanding the physical cues of each mixing stage ensures a smooth mouthfeel.
Controlling Aeration and Temperature
Melting chocolate and cocoa butter together requires indirect heat from a double boiler to prevent the solids from scorching. Allow this mixture to cool completely before combining it with other components, as excessive heat will instantly deflate whipped dairy. Whip the egg whites with cream of tartar until they hold rigid peaks that stand straight up without curling over when the beaters are lifted. Fold these whites into the chocolate base slowly using a rubber spatula, slicing down through the center and sweeping around the bowl to preserve the trapped air cells. Heavy cream requires whipping only until soft peaks form, yielding a texture resembling loose mousse rather than solid frosting. When scaling this formulation up or down, maintain the exact ratio of fats to proteins to prevent crystallization during the four to six hours required for freezing.Assessing Doneness by Texture
Visual inspection replaces specialized equipment when evaluating each component. Egg whites signal readiness when they form glossy, upright peaks that retain their shape against gravity. The heavy cream is sufficiently whipped when the beaters leave distinct, soft ridges that slowly dissolve back into the surface. Once all elements are combined, the resulting mixture appears light, aerated, and uniform in color. Pour this base into a lined 9-by-9-inch baking dish, smoothing the top before placing it into the freezer. The dessert is ready to scoop once it resists gentle pressure from a finger, yielding a firm yet sliceable consistency.
