Keto Chocolate Ice Cream
Ice cream churn required! Serving: 1 serving: Approx 1/2 cup | Calories: 225 kcal | Carbohydrates: 6.5g | Protein: 3g | Fat: 20.6g | Fiber: 3.3g
Equipment
- Ice cream maker
- Medium saucepan
- Whisk
Ingredients
- 4.5 cups heavy cream
- 2.25 cups unsweetened almond milk, divided in 2/3 to 1/3
- 1 cup cocoa powder
- 2 cups allulose
- 9 large egg yolks
- 4.5 tbsp vodka, optional, helps reduce iciness
- 1.5 tsp vanilla extract
- 0.38 tsp salt
Instructions
- Set a large glass or metal bowl in the refrigerator 2-3 hours before you start.
- In a medium saucepan over medium heat, combine the cream, 1/2 almond milk, the cocoa powder, sweeteners, and vanilla extract. Whisk together until well combined and stir until mixture reaches 160F on an instant read thermometer.
- Whisk the egg yolks in a medium bowl.
- Slowly add 1 cup of the hot cream mixture, whisking continuously to keep from cooking the yolks.
- Once the eggs have become a mixture, add them to the saucepan, whisking continuously.
- Cook while stirring continuously until mixture reaches 185 F on an instant read thermometer (about half an hour). Add the vodka, salt and vanilla extract.
- Cook for 15 minutes, stirring continuously. Pour the mixture into the bowl that has been cooling in the fridge. Cover it with a lid and refrigerate it for at least three hours.
- Whisk the remaining almond milk into the mixture before putting it in your ice cream maker.
- Pour the mixture into the canister of the ice cream maker and churn (according to the makers instructions) until it thickens, pour it into airtight containers and freeze.
