Description
A rich and creamy keto chocolate ice cream that is sugar-free and perfect for satisfying your dessert cravings without breaking ketosis.
Ingredients
Scale
- 5 large egg yolks
- 1/2 cup Besti Powdered Monk Fruit Allulose Blend
- 1 pinch sea salt
- 1 1/2 cups unsweetened coconut milk beverage
- 1 cup heavy cream
- 1/4 cup Dutch processed cocoa powder
Instructions
- In a medium bowl, whisk together the egg yolks, powdered sweetener, and sea salt until combined and light yellow in color. Set aside.
- In a medium saucepan, whisk together the coconut milk, cream, and cocoa powder. Heat over medium heat, whisking occasionally, until it just starts to simmer. Remove from heat.
- Very slowly, pour the hot cream mixture into the egg yolk mixture while whisking constantly to prevent scrambling the egg.
- Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat and heat, stirring frequently, until the mixture reaches 170°F (76°C) in about 3-5 minutes.
- Remove from heat. Cover and refrigerate for at least 240 minutes, until very cold (below 40°F (4°C)).
- Pour the cold custard mixture into a pre-frozen ice cream maker bowl. Churn according to manufacturer instructions, usually about 20-25 minutes, until the ice cream is the texture of soft serve.
- Serve immediately, or for firmer ice cream, transfer to a freezer container and freeze until solid.
Notes
For a richer flavor, add a splash of vanilla extract. Adjust the sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 210mg
Keywords: keto dessert, sugar free ice cream, low carb treat