Keto Chocolate Ice Cream

Instructions

STEP 1

Place your ice cream machine’s canister in the freezer overnight. If it’s not fully frozen the ice cream will not thicken to soft serve.

The next day, get your ingredients ready! I’m using:

• heavy cream. Or use full fat coconut milk from a can for a dairy-free version
• cacao powder or cocoa powder
• unsweetened almond milk
• egg yolks
• gelatin (the secret ingredient!)
• MCT oil (optional, but recommended)
• allulose (or powdered erythritol)
• vanilla extract
• pinch of sea salt

STEP 2

Mix cacao and cream. Place the cocoa powder and ⅓ of the cream into a medium saucepan. Stir with a balloon whisk. It will get thick. Add the rest of the heavy cream and almond milk immediately to thin. Bring to a simmer, stirring continually with the whisk until combined. Remove from the heat.

STEP 3

Whisk the egg yolks and sweetener. In a large mixing bowl, add the egg yolks and blend using an electric whisk until light and fluffy. Sprinkle in the allulose and continue blending until combined. 

STEP 4

Combine. Slowly add the cream mixture to the eggs a little at a time. Whisking using a balloon whisk till combined. 

Place the gelatin in a small bowl with water and allow to bloom.

Add the whole mix back to the pan. Add the bloomed gelatin mix and heat on low until it is thick enough to coat the back of a spoon.

STEP 5

Cool mix, churn ice cream, freeze. Pour the mix into a mixing bowl, add the vanilla and MCT oil and let cool to room temperature. Cover in cling film with a small air gap at the sides (this stops a skin forming). 

Place in the fridge to cool for 1 – 2 hours, or overnight. If you leave overnight and it goes thick, just give it a really good stir with a spatula and it will become pourable again. I left mine overnight.

STEP 6

When chilled, pour the chocolate mix into the ice cream maker and churn according to the manufacturers instructions. Don’t worry if it’s not a set soft serve as it will set in the freezer.

STEP 7

Transfer to a container and freeze for 2 hours or until scoopable.

If you leave it in the freezer overnight, just allow it to soften to room temperature for about 30 minutes and then scoop.

Tips For No Churn Low Carb Ice Cream

Here are my tips for a no churn keto chocolate ice cream:

• Put the mixture into a freezable container. Take it out of the freezer every 30-60 minutes and stir to break up any ice crystals that form during freezing.
• Use allulose over any other sweetener.
• Don’t miss out on the MCT oil (not to be confused with regular coconut oil!). MCT oil stays liquid even when frozen and it helps keep the ice cream smooth.
• Adding a tablespoon of rum or vodka or ¼ teaspoon of xanthan gum can also make low carb ice cream creamier.