Low Carb Rich Chocolate Ice Cream Recipes
CHOCOLATE KETO ICE CREAM RECIPE - HOMEMADE!
Chocolate Keto Ice Cream Recipe: this decadent chocolate keto ice cream recipe yields rich 'n creamy homemade keto ice cream. Just 1 net carb for delicious keto ice cream!
Provided by Demeter | Beaming Baker
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- The day before, freeze the freezer bowl according to your ice cream maker's instructions. Here is the ice cream maker I use.
- Blend all ingredients together in a food processor. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
- Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker's directions.
- Enjoy immediately if you like super, super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-5 hours, until firm.
- Chocolate keto ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1/3 cup, Calories 109 calories, Sugar 0g, Sodium 17mg, Fat 10g, Carbohydrate 2g, Net Carbs, Fiber 1g, Protein 1g, Cholesterol 0mg
LOW CARB RICH CHOCOLATE ICE CREAM
This recipe is for a decadently rich and creamy low carb chocolate ice cream.... think Haagen Dazs! I recommend Swerve Sweetener (Erythritol) for this recipe since it really does taste just like sugar and has no aftertaste like some other sugar substitutes... but by all means use whatever sweetener you prefer. You will need an ice cream machine for this.
Provided by Hollyism
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
- In a medium mixing bowl, whisk together egg yolks and Swerve until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don't cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
- Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
- Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
- Completely chill mixture in the refrigerator for 4 hours or overnight is best. Freeze in Ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 258, Fat 23.7, SaturatedFat 14.2, Cholesterol 142.4, Sodium 35.6, Carbohydrate 11.9, Fiber 2.6, Sugar 4.8, Protein 4.5
LOW-CARB DARK CHOCOLATE ICE CREAM
I put up the recipe for Low-carb Dark Chocolate Peanut Butter Ice cream, so I thought I would put it up without the peanut butter for the nutritional info! Cook time is freezing time =)
Provided by Chele B
Categories Frozen Desserts
Time 40m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in double boiler over hot (not boiling) water.
- Gradually whisk in 1st cup of cream, stir until smooth.
- Remove from heat and let it cool.
- Whisk eggs in a mixing bowl until light and fluffy.
- Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
- Add the 2nd cup of cream, vanilla, and salt; whisk.
- Add the chocolate mixture; blend well.
- Cover, chill, and freeze according to ice cream maker's directions.
Nutrition Facts : Calories 296.2, Fat 30.7, SaturatedFat 18.7, Cholesterol 134.4, Sodium 62.9, Carbohydrate 6, Fiber 2.4, Sugar 0.4, Protein 4.6
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