• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

This keto chocolate ice cream has only 3.7g net carbs per scoop! In this post I”m sharing all my secrets to make the smoothest, creamiest low carb ice cream you’ll ever have.
Prep Time
20 mins
chilling tim
4 hrs
Total Time
4 hrs 20 mins
Course
Dessert
Cuisine
British
Servings
12
Calories
266 kcal

INGREDIENTS

1x
2x
3x
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1/2 cup / 50g cacao powder
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1/3 cup / 80 ml almond milk unsweetened
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4 large egg yolks
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1 tbsp MCT oil
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1.5 tsp powdered gelatin
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1 tbsp vanilla extract sugar free
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1/4 tsp. salt
INSTRUCTIONS

Place your ice cream canister from your ice cream maker in the freezer overnight.
Place the cacao powder and 1 cup of cream into a medium saucepan. Stir with a balloon whisk to combine. Add the rest of the heavy cream and almond milk. Bring to a simmer, stirring continually with the whisk until fully combined then remove from the heat.
In a mixing bowl, add the egg yolks and whisk using an electric whisk until light and fluffy. Sprinkle in the allulose (or powdered erythritol, if using) and continue whisking until combined.
Slowly add the cream mix to the eggs a little at a time. Whisking using a balloon whisk till combined.
Place the gelatin in a small bowl with 1 tbsp of water and allow to bloom for about 5 minutes.
Add the whole mix back to the pan. Add the bloomed gelatin mix and heat on low (about 4 – 5 minutes) until thick enough to coat the back of a spoon.
Pour the mix into a mixing bowl, add the vanilla and MCT oil and leave at room temperature for 30 minutes to cool covered 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.
When chilled, pour the chocolate mix into the ice cream maker and churn according to the manufacturers instructions, 20 minutes – 1 hour. Mine took about 45 minutes. Don’t worry if it’s not a set soft serve as it will set in the freezer. Transfer to a container and freeze for 2 hours or until scoop-able. If you leave in the freezer overnight, just allow it to soften at room temperature for about 30 minutes and then scoop.
Serves 12 (12 scoops)
Hands on time: 20 minutes
Overall time: 4 – 5 hours
Net Carbs: 3.7g per 1 scoop serve
Storage: Freezer for up to 3 months in a sealable Tupperware or stainless steel container
** for a lighter, less rich sugar free ice cream, replace 1 cup / 240 ml of the double cream / heavy cream with the same amount of unsweetened almond milk
*** I’ve linked to allulose on Amazon US in the ingredient list above. In the UK and Europe you can buy it from Mydietshop.
*** If you cannot get hold of allulose, use powdered erythritol or xylitol instead. Both will set harder than allulose.
*** Reduce the sweetener to 1/2 cup / 80g if you prefer desserts less sweet.
NUTRITION
Calories: 266kcal
Protein: 3.5g
Fat: 26g
Fiber: 1.3g
Sugar: 1.7g