Ultimate Keto Chocolate Ice-Cream

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4.5 from 188 votes

Ultimate Keto Chocolate Ice-Cream

1 hour 20 minutes
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.

Article Categories:
Lunch

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