The ketogenic diet is much easier when you can end your night with keto chocolate ice cream made in an ice cream maker! This recipe is extremely easy to make and taste just like chocolate ice cream. All you will need are a few simple ingredients and of course an ice cream maker.
Of course, any quality ice cream maker will do, however, If you would like to know what I suggest using I wrote a whole article called the best ice cream maker for keto recipes!
Like any high-quality ice cream, my goal was to make this keto chocolate ice cream as rich and creamy as possible. Which is why I went a bit heavy on the egg yolks and heavy whipping cream. Most keto ice cream recipes will use a mix of almond milk and whipping cream. However, I only use heavy whipping cream this keto chocolate ice cream to ensure it is as creamy and full of fat as possible!
This keto chocolate ice cream makes for a great movie night snack or after dinner dessert. However, it does tend to freeze pretty hard so I would recommend letting it thaw out a bit before eating. Storing it in individual ice cream containers will help with this process so you don’t have to defrost the entire batch.
The entire recipe makes about 8 servings. Each serving contains roughly 436.33 calories, 43.1 grams of fat, 23.58 total carbs, 4.74 net carbs, and 7.3 grams of protein. For more keto ice cream recipes made with heavy whipping cream check out my article 7 keto ice cream recipes made with heavy cream!
Keto Chocolate Ice Cream Ingredients
- 5 egg yolks
- 2 whole eggs
- 1 cup Swerve Sweetener
- 1/3 cup cocoa powder
- 3 and 1/2 cups heavy whipping cream
- 1 1/2 Tsp vanilla extract
- 1/2 Tsp salt
Directions
- Place your ice cream churning bowl in the freezer the day before using to ensure it is properly chilled.
- In a saucepan whisk 5 egg yolks, 2 whole eggs, and 1 cup Swerve (1/4 cup at a time). Whisk for about two minutes.
- Next, add the remaining ingredients to the saucepan place on stove top on low-medium heat stirring constantly.
- Continue to stir and bring the mixture up to 160 degrees Fahrenheit to ensure safety.
- Take the mixture off of the stove top and allow to cool in the fridge for a couple of hours.
- Then, pour the mixture into your ice cream maker according to manufacturer’s instructions. Usually about 25-40 minutes.
- By this time it should have the about the same consistency of a soft serve ice cream.
- Enjoy some keto chocolate ice cream straight away or store it in a freezer-safe container for a few hours.
- Keto ice cream usually freezes a bit harder than regular ice cream, so allow 20 minutes for the entire batch to defrost before serving, with a shorter wait time for smaller, portioned containers.
Keto Chocolate Ice Cream
This keto chocolate ice cream is made in an ice cream maker and is perfect for any occasion. Whether you just need an after-dinner treat or the perfect movie night snack, this recipe will do the trick. I mean, It's kinda hard to go wrong with low-carb chocolate ice cream!
Ingredients
Ingredients
- 5 egg yolks
- 2 whole eggs
- 1 cup Swerve
- 1/3 cup cocoa powder
- 3.5 cups heavy whipping cream
- 1 1/2 Tsp vanilla extract
- 1/2 Tsp salt
Instructions
Directions
-
Place your ice cream churning bowl in the freezer the day before using to ensure it is properly chilled.
-
In a saucepan whisk 5 egg yolks, 2 whole eggs, and 1 cup Swerve (1/4 cup at a time). Whisk for about two minutes.
-
Next, add the remaining ingredients to the saucepan place on stove top on low-medium heat stirring constantly.
-
Continue to stir and bring the mixture up to 160 degrees Fahrenheit to ensure safety.
-
Take the mixture off of the stove top and allow to cool in the fridge for a couple of hours.
-
Then, pour the mixture into your ice cream maker according to manufacturer's instructions. Usually about 25-40 minutes.
-
By this time it should have the about the same consistency of a soft serve ice cream.
-
Enjoy some keto chocolate ice cream straight away or store it in a freezer-safe container for a few hours.
-
Keto ice cream usually freezes a bit harder than regular ice cream, so allow 20 minutes for the entire batch to defrost before serving, with a shorter wait time for smaller, portioned containers.