Keto Ice Cream Recipe Chocolate Flavor

Keto Ice Cream Recipe Rich & Creamy Chocolate Flavor

We’ve come up with a delicious keto ice cream recipe for all of you chocolate and ice cream lovers out there.

It has only one net carb and is an ice cream which you can make in a variety of flavors. Today it’s “Chocolate” Keto Ice Cream.

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Homemade Chocolate Keto Ice Cream

Making your keto Ice cream at home isn’t a difficult task with the right tools. We use a high-quality, affordable ice cream maker that you can get here..

Cooking your own keto ice cream ensures that you know exactly what goes into it.

Authentic, rich and creamy ice cream is based on a Creme Anglaise.

Creme Anglaise is a French pouring custard, traditionally made with egg yolks, sugar, and milk. But we change that to ake it keto.

We made our Creme Anglaise extra creamy by swapping the milk for LCHF heavy cream. Heavy cream increases the fat content and lowers the number of carbohydrates.

Resulting in a keto ice cream that will impress even the most assuming dessert connoisseur.

Ingredients for Keto Chocolate Ice Cream:

Ingredients keto chocolate Ice Cream

Smooth, rich and creamy keto chocolate ice cream with simple ingredients.

How To Make Keto Chocolate Ice Cream

  1. Heat the heavy cream and vanilla in a saucepan over low heat until it reaches 50C/122F, then remove from the heat and allow to cool to 40C/104F.
  2. Whisk the egg yolks with the erythritol until the yolks are pale yellow, add the cocoa and mix well.
  3. Pour half a cup of the warm cream into the eggs and mix well, add the remaining cream and ensure that all the eggs and cream are combined. (make sure the cream is only warm not hot) If the cream is too hot, it will begin to cook the eggs, and you will have small lumps of egg yolk in your ice cream.
  4. Pour the mix back into the saucepan that was used to heat the cream and place over low heat to thicken.
  5. To thicken the custard, use a low heat and stir continuously. (take your time) If the mixture heats too quickly or unevenly, the eggs will cook and scramble. This step can take 10-20 minutes.
    The custard will be ready when the mixture coats the back of the spoon without dripping off.
  6. Pour the custard into container and place in the fridge, to help it cool quicker I recommend giving it a stir every 10 minutes. Depending on the size of your container it can take anywhere from 20 minutes to 1 hour to completely chill.
  7. Pour the cold custard into your ice cream churner and let the machine work its magic. You will have delicious ice cream in under 30 minutes.
  8. When the ice cream is the consistency of soft serve ice cream pour it into a container and place in the freezer, leave it for at least 15 minutes to harden up and then enjoy!

We garnished our Keto Ice Cream with Sugar-Free Chocolate Chips, you could add nuts or grated sugar-free chocolate and work it through your mix if you like.

Low Carb Keto Chocolate Ice Cream

Keto Chocolate Ice Cream Recipe - "Rich & Creamy" - Easy to Make at Home!

Missing Ice Cream on your ketogenic diet? Great news. We've have the best keto ice cream recipe for all of the chocolate and ice cream lovers out there.
4.91 from 95 votes
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Course: Dessert
Cuisine: French
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes
Servings: 10 Serves
Calories: 215kcal
Author: Gerri

Ingredients

Instructions

  • Heat the heavy cream and vanilla in a saucepan over low heat until it reaches 50C/122F, then remove from the heat and allow to cool to 40C/104F.
  • Whisk the egg yolks with the erythritol until the yolks are pale yellow, add the cocoa and mix well.
  • Pour half a cup of the warm cream into the eggs and mix well, add the remaining cream and ensure that all the eggs and cream are combined. If the cream is too hot it will begin to cook the eggs and you will have small lumps of egg yolk in your ice cream.
  • Pour the mix back into the saucepan that was used to heat the cream and place over low heat to thicken.
  • To thicken the custard, use a low heat and stir continuously. If the mixture heats too quickly or unevenly the eggs will cook and scramble. This step can take 10-20 minutes. The custard will be ready when the mixture coats the back of the spoon without dripping off.
  • Pour the custard into container and place in the fridge, to help it cool quicker I recommend giving it a stir every 10 minutes. Depending on the size of your container it can take anywhere from 20 minute to 1 hour to completely chill.
  • Pour the cold custard into your ice cream churner and let the machine work it's magic. You will have delicious ice cream in under 30 minutes.
  • When the ice cream is the consistency of soft serve pour it into a container and place in the freezer, leave it for at least 15 minutes to harden up and then enjoy.

Notes

Nutrition

Serving: 100g | Calories: 215kcal | Carbohydrates: 2g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 23mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 18% | Vitamin C: 1% | Calcium: 4% | Iron: 1%

Try our other Keto Ice Cream Flavors:

Low Carb Ice Cream Cheesecake Flavor

Dairy-Free Ice Cream Coconut Cream

To make a larger batch of Chocolate Keto Ice Cream, adjust the recipe card above.

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