Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Keto Chocolate Ice Cream
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This low-sugar chocolate ice cream (only 2 grams per serving!) fits right in with a keto diet. The egg yolk-based custard is the key to its full-bodied creaminess, while good-quality cocoa powder ensures a rich chocolate flavor. We tested various keto-approved sugar substitutes and found some to be gritty or simply too sweet. Stevia adds just the right amount of sweetness without changing the texture. Take care not to over-churn, to avoid graininess.
- Level: Easy
- Total: 4 hr 50 min (includes cooling, chilling and freezing times)
- Active: 15 min
- Yield: about 1 1/2 quarts
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 250
- Total Fat
- 25 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 175 milligrams
- Sodium
- 75 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 2 grams
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- Level: Easy
- Total: 4 hr 50 min (includes cooling, chilling and freezing times)
- Active: 15 min
- Yield: about 1 1/2 quarts
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 250
- Total Fat
- 25 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 175 milligrams
- Sodium
- 75 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 2 grams
Ingredients
Directions
Special equipment:
an ice cream maker- Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat.
- Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
- Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.
