Description
Rich, creamy, and sugar-free, this Keto Chocolate Ice Cream provides a guilt-free way to indulge your sweet tooth while maintaining a ketogenic diet. It features a smooth custard base made with heavy cream, cocoa powder, and egg yolks, ensuring a velvety texture that rivals any store-bought variety.
Ingredients
Scale
- 3 cups heavy cream (or coconut cream for dairy-free version)
- 1/2 cup unsweetened cocoa powder (Dutch-processed for a richer flavor)
- 6 tablespoons pure stevia sweetener, such as Truvia (or another keto sweetener of choice)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 6 large egg yolks
Instructions
- In a medium saucepan, whisk together 2 cups of the heavy cream, cocoa powder, sweetener, vanilla extract, and salt.
- Heat the mixture over medium heat, stirring constantly, until it begins to simmer. Do not let it boil. Remove from heat once the sweetener has completely dissolved.
- In a separate bowl, whisk the egg yolks until they lighten in color.
- Gradually add about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
- Pour the tempered egg mixture back into the saucepan with the remaining hot cream mixture, whisking to combine.
- Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 5-7 minutes).
- Pour the remaining 1 cup of cold heavy cream into a large bowl.
- Strain the hot custard mixture through a fine mesh sieve into the bowl with the cold cream, stirring to combine.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes.
- For a no-churn version, pour the mixture into a freezer-safe container and freeze for 1 hour. Remove and whisk vigorously or blend with a hand mixer, then return to the freezer. Repeat 2-3 times before completely freezing.
- Transfer to a lidded container and freeze for at least 2 hours before serving.
Notes
- To make it dairy-free, substitute heavy cream with full-fat coconut cream.
- Add a tablespoon of vodka to prevent the ice cream from freezing too hard.
- For a creamy texture, add 1-2 tablespoons of MCT oil.
- Allow the ice cream to sit at room temperature for 5-10 minutes before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 325
- Sugar: 0
- Sodium: 85
- Fat: 33
- Saturated Fat: 20
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
- Cholesterol: 215
Keywords: keto chocolate ice cream, sugar-free chocolate ice cream, low carb ice cream, homemade keto ice cream