Ultimate Keto Chocolate Ice-Cream
Calories 380kcal
Ingredients
- 3 cups coconut milk (or heavy whipping cream, 720 ml / 24 fl oz - I like Aroy-D coconut milk)
- 3/4 cup erythritol (or heavy whipping cream, 720 ml / 24 fl oz - I like Aroy-D coconut milk)
- 1/2 cup cacao powder (or heavy whipping cream, 720 ml / 24 fl oz - I like Aroy-D coconut milk)
- 3 large egg yolks
- 1/4 cup water (or heavy whipping cream, 720 ml / 24 fl oz - I like Aroy-D coconut milk)
- 1 tablespoon gelatin
- 1/4 cup oil
- 4 tablespoons vodka
- 1 pinch salt
- 1/2 cup dark chocolate chips (or heavy whipping cream, 720 ml / 24 fl oz - I like Aroy-D coconut milk)
- 20 drops stevia extract (or heavy whipping cream, 720 ml / 24 fl oz - I like Aroy-D coconut milk)
Instructions
- Pour the coconut milk in a large sauce pan.
- Reserve 1/2 cup of coconut milk for later.
- Add the Erythritol, salt and stevia (if used) and stir well.
- Start heating the mixture over a medium heat.
- Add the cacao powder (unsweetened raw cacao) and mix until dissolved.
- Heat until the mixture starts boiling and then reduce the heat to low.
- Meanwhile, in a small bowl, mix the egg yolks with the remaining coconut milk.
- Slowly pour about a cup of the hot mixture into the cold egg yolk mixture while whisking.
- Then, slowly pour the egg mixture back in the sauce pan and keep stirring.
- Mix the gelatine with the water.
- Cook the chocolate mixture while stirring until the it starts to thicken and it lightly covers the spatula.
- Then, take off the heat and set aside.
- Pour the gelatine into the cream mixture.
- Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally.
- Add the MCT oil (or vodka) and mix in well.
- Let it cool down to room temperature (do not refrigerate ir it may get too thick).
- You can place a plastic wrap over the top to prevent it from drying.
- Once it cools down, pour into the ice-cream maker (I use a Cuisinart) and process according to the manufacturer's instructions.
- Feedback tips: If the consistency is too thick, gently heat up the chocolate mixture until it's liquid again (do not boil, only warm it up) - or reduce the amount of gelatine powder to just 1 teaspoon.
- Churning may take anything between 30-60 minutes depending on your ice-cream maker.
- When done, scoop in a freezer-friendly container and add roughly chopped dark chocolate or chocolate chips.
- Place in the freezer for 30-60 minutes.
- Enjoy! 🙂
Nutrition
Calories: 380kcal
Originally posted 2019-02-20 17:24:39.
