No Churn Keto Chocolate Ice Cream

No Churn Keto Chocolate Ice Cream

Ingredients

• 13 1/2 oz full fat coconut milk
• 150 g Swerve Sweetener (or xylitol
• 75 g cocoa powder ((or xylitol, to taste**))
• 1/4 tsp kosher salt
• 1/4 tsp xanthan gum
• 480 g heavy whipping cream
• 1 tsp vanilla extract
• 2 tbsp vodka ((or xylitol, to taste**))

Instructions

1. Add coconut milk, sweetener, cocoa and salt to a saucepan over medium heat.
2. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended.
3. Sprinkle xanthan gum little by little and blend until fully combined.
4. You will likely have some air bubbles, but be sure to check there are no lumps.
5. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender).
6. Remove from heat and allow the mixture to cool completely.
7. Add heavy whipping cream to a large chilled bowl and whip until soft peaks form.
8. Blend in vanilla extract and the cooled chocolate mixture.
9. (Optional): add in more cocoa, to taste, for a dark chocolate version.
10. (Optional): add in your booze of choice.
11. The mixture should be thick but still pourable.
12. And, if for any reason your mixture is too thick (whipped cream too much, used a lot of cocoa...): thin it out little by little with more coconut milk.
13. See recipe video for texture reference.
14. Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight).