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Creamy Keto Chocolate Ice Cream

Secret Recipe To Make Creamy Keto Chocolate Ice Cream

All the chocolate lovers get ready to get into the healthy chocolate world .This keto tasty treat is especially for chocoholicks.It is rich, creamy, fudgy and gets dissolved in the mouth leaving a luscious taste. It is dairy free, sugar free and with low carbs.

This dish is simple to make with just 8 steps and contains a lot of nutritions. 

Carbohydrates

Proteins

Fats

6.5 grams

5.9 grams

32.5 grams

 

Let’s get started with the Keto Chocolate Ice Cream Recipe

  • Servings : 8
  • Calories : 225kcal
  • Preparation Time : 20 mins
  • Cooking Time : 25 mins
  • Chilling Time : 1 hours

Total Time: 1 hours 45 mins

Ingredients Needed:

  1. 3 cups - Unsweetened Almond Milk or Coconut Milk or Heavy whipped Cream
  2. 1/3 cup - Low carb Sweetener such as Swerve Sweetener or Erythritol
  3. 3 - Egg Yolks
  4. 1/2 cup - Dark Cocoa Powder
  5. 1/4 cup - Bocha Sweet 
  6. 2 teaspoons - Gelatin Powder
  7. 1/2 teaspoon - Vanilla Extract
  8. 1/8 teaspoon - Salt
  9. 1+½  teaspoon - Vodka (Optional)
  10. 1/4 cup - MCT Oil
  11. 1/3 cup - Dark Chocolate Chips for garnishing

 Instructions:

Step 1 :

Take a large saucepan and pour coconut  milk or almond milk as per your preference.  Add  both the sweeteners and a pinch of salt to it. Stir it well on the medium flame till you get a thick texture.

Step 2:

Add dark cocoa powder and let it get dissolved in the mixture. Let dark cocoa powder boil with the mixture on a low flame. It will show up a creamy chocolaty texture. 

Step 3: 

Take another pan or bowl, put egg yolks and ½ cup  coconut oil to it. Pour the previous mixture into this bowl (containing a mixture of egg yolk and coconut oil). Let it cooldown.

Step 4: 

Whisk this whole mixture well. There should not be any crumbles and the texture should be silky smooth.Let this mixture get cooked on low flame until it turns thick.

Step 5:

Make a small mix of gelatine with 60 ml of water. Add this gelatine mix to the thick chocolate mixture which we just made. Also add vanilla essence to this mixture. 

Step 6: 

Put this saucepan over an ice bath and let it cool. Add vodka or MCT oil to it and mix well. Now, let it cool down at room temperature. 

Step 7:

Once it cools down, pour this mixture into Ice cream maker and churn it well for around 45 minutes.

Step 8:

When done, refrigerate this mixture for 60minutes and garnish it with chocolate chips. 

Tips & Tricks

  • MCT oil makes the ice cream more creamy and soft. If you don’t have MCT then use Vodka otherwise not. 
  • Add 1-2 teaspoons of glycerine to prevent crystallisation and it also maintains blood sugar 
  • Put all the ice cream in a single container for faster cooling and better softening. 
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