Ultimate Keto Chocolate Ice Cream
Try this Ultimate Keto Chocolate Ice Cream recipe.
Try this Ultimate Keto Chocolate Ice Cream recipe.
- 3 large egg yolks
- pinch salt (i like pink himalayan)
- optional: 15-20 drops stevia extract (clear stevia
- vegetable glycerin - 1-2 tablespoons. this ingredi
- also put the ice-cream in single-serving container
- 1/4 cup water (60 ml/ 2 fl oz)
- 3 cups coconut milk or heavy whipping cream (720 ml / 24
- 3/4 cup erythritol or swerve or other healthy low-carb swe
- 1/2 cup cacao powder (45 g/ 1.5 oz)
- 1 tbsp gelatine - see note in step 8
- 1/4 cup mct oil (60 ml/ 2 fl oz) or 2-4 tbsp vodka
- 1/2 cup chopped dark chocolate or dark chocolate chips (90
- Carbohydrate 43.9416 g
- Cholesterol 15104.16 mg
- Fat 324.8496 g
- Fiber 0 g
- Protein 194.1264 g
- Saturated Fat 116.90424 g
- Serving Size 1 1 recipe (1224g)
- Sodium 587.52 mg
- Sugar 43.9416 g
- Trans Fat 12.81528 g
- Calories 3880 calories
Step-by-step
- Pour the coconut milk in a large sauce pan. Reserve ½ cup of coconut milk for later.
- Add the erythritol, salt and stevia (if used) and stir well.
- Start heating the mixture over a medium heat.
- Add the cacao powder (unsweetened raw cacao) and mix until dissolved.
- Heat until the mixture starts boiling and then reduce the heat to low.
- Meanwhile, in a small bowl, mix the egg yolks with the remaining coconut milk.
- Slowly pour about a cup of the hot mixture into the cold egg yolk mixture while whisking.
- Then, slowly pour the egg mixture back in the sauce pan and keep stirring.
- Mix the gelatine with the water.
- Cook the chocolate mixture while stirring until it starts to thicken and it lightly covers the spatula. Then, take off the heat and set aside.
- Pour the gelatine into the cream mixture.
- Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally.
- Add the MCT oil (or vodka) and mix in well.
- Let it cool down to room temperature (do not refrigerate or it may get too thick). You can place a plastic wrap over the top to prevent it from drying.
- Once it cools down, pour into the ice-cream maker and process according to the manufacturer's instructions.
- When done, scoop in a freezer-friendly container and add roughly chopped dark chocolate or chocolate chips.
- Place in the freezer for 30-60 minutes.
My Keto Chocolate Ice Cream Journey: A Deliciously Guilt-Free Treat
As a busy professional, finding time for healthy eating can be a challenge. Between client meetings, presentations, and the endless emails, whipping up elaborate meals often feels impossible. That’s why I've become such a fan of recipes that are both quick and satisfying – and this keto chocolate ice cream is a perfect example. It satisfies my sweet tooth without the guilt of a sugary indulgence, and it's surprisingly easy to make.
The recipe itself is incredibly versatile. I've adapted it over time, experimenting with different sweeteners and add-ins. Sometimes I use swerve instead of erythritol, and the texture is just as delightful. I've also tried adding a pinch of sea salt to enhance the chocolate flavour, creating a truly decadent experience. The beauty of this recipe is its adaptability - it's a blank canvas for your culinary creativity.
One of my favorite things about this ice cream is the way it feels – luxurious and creamy, yet surprisingly light. The coconut milk provides a rich base, while the MCT oil adds a subtle richness that elevates the flavour profile without adding unnecessary weight. This recipe is perfect for those warm summer evenings when you need a little treat without feeling bloated or sluggish. It's refreshing and light, and it manages to combine the richness of chocolate with the lightness of a dessert that won't disrupt my day-long routine or leave me feeling sluggish.
The process is incredibly straightforward, even for a kitchen novice like myself. The steps are clearly defined, and even on my busiest days, the entire process can be completed within an hour or two, including the freezer time. I often prepare it on a Sunday afternoon, knowing that I'll have a delicious treat ready for the week ahead. The ease of preparation is a huge selling point for this recipe.
The best part? I can enjoy this without any worry about derailing my diet. This ice cream fits perfectly within my keto lifestyle. It's a perfect combination of indulgence and health consciousness, enabling me to live a balanced lifestyle. It's a dessert I can share with friends and family without feeling the need to apologize for the ingredients. Everyone is equally delighted with how creamy and rich the end result is.
This Keto Chocolate Ice Cream has quickly become a staple in my life. It's a reminder that healthy eating doesn't have to be boring, and it's a perfect example of how a little bit of effort can yield huge rewards in terms of taste and satisfaction. It’s also become a firm favourite for my colleagues at work, as it is the perfect treat to keep in the office fridge for those long and hard days!
The versatility of this recipe also makes it great for those who are always on the go. You can easily adjust the recipe to fit your specific dietary needs and preferences. Whether you're a busy professional, a dedicated fitness enthusiast, or simply someone who appreciates a delicious and guilt-free dessert, this Keto Chocolate Ice Cream is a must-try. You won't regret adding it to your repertoire.
I highly recommend experimenting with different types of chocolate. Using higher-quality dark chocolate significantly enhances the overall flavor. I’ve found that the addition of a few raspberries or a swirl of peanut butter adds an interesting twist to the standard recipe. It makes a great addition to a low carb, ketogenic diet.
This isn't just ice cream; it's a little slice of happiness perfectly suited for a busy lifestyle.
