Creamy Keto Chocolate-Coconut Ice Cream
Who says you have to give up ice cream while on Keto? This creamy keto chocolate-coconut ice cream is another favorite in our home. Refreshing on a hot summer day, or in our case, just about any time of year!
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Useful Kitchen Equipment for Creating Your Masterpiece:
Ingredients
Traditional Chocolate Ice Cream
- ¾ cup Unsweetened Cocoa Powder (sifted)
- 3 ⅓ cups Unsweetened Coconut Milk
- ⅔ cup Monk Fruit Allulose Blend (granulated sweetener)
- ⅓ cup Swerve, Brown Sugar
- 1 ½ tsp Vanilla Extract
- 1 Pinch Sea Salt
- 2-3 Tbsp Unflavored Vodka (optional, to control icing)
Custard-style Chocolate Ice Cream with Egg Yolks
- 5 Large Egg Yolks (lightly whisked)
- ½ cup Monk Fruit Allulose Blend, Powdered (sweetener)
- 1 Pinch Sea Salt
- 1 ½ cups Unsweetened Coconut Milk (beverage)
- 1 cup Heavy Whipping Cream
- ¼ cup Unsweetened Cocoa Powder (sifted)
Instructions
Traditional Chocolate Ice Cream
- Using a blender or in a medium mixing bowl with an immersion blender on low speed, mix all ingredients together until very smooth with no clumps.
- Cover and refrigerate for 2 hours, or overnight.
- Whisk mixture together again before pouring into the ice cream maker.
- Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream with have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Custard-style Chocolate Ice Cream with Egg Yolks
- In a medium bowl, whisk together the eggs yolks, powdered sweetener, and sea salt, until combined and light yellow in color. Set aside for later.
- In a medium saucepan, whisk together the coconut milk and heavy whipping cream and cocoa powder. Heat over medium heat, whisking occasionally, until it just starts to simmer. Remove from the heat.
- Very slowly, pour the hot cream mixture into the egg yolk mixture while whisking constantly. (Doing this in a thin stream and whisking vigorously will prevent scrambling the eggs).
- Once the custard is combined and smooth, return the mixture back to the saucepan. Return to the stove over low heat, and heat, stirring frequently, until the mixture reaches a temperature of 170 degrees F, about 3-5 minutes.
- Remove from heat, cover and refrigerate for at least 4 hours, until very cold (below 40 degrees F).
- Pour the cold custard mixture into the pre-frozen ice cream maker bowl. Churn according to manufacturer guidelines, usually 20-25 minutes, until ice cream is the texture of soft serve.
- Serve immediately, or for firmer ice cream, transfer to a freezer container and freeze until solid.
Chef's Notes
1. Powdered Monk Fruit Allulose Blend sweetener works best when making homemade ice cream. This helps to control the icing of your ice cream when frozen.
2. It’s been widely reported that 2-3 Tablespoons of unflavored Vodka or glycerin will help. However, even though the taste of the alcohol reportedly is not detectable in the finished product, don’t include it if you’d prefer not to include it in your ice cream.
Nutrition for Custard-style Ice Cream Recipe:
Calories: 207; Carbs: 5.5 g; Saturated Fat: 19.6 g; Fiber: 1.6 g; Protein: 4 g; Sugar: 3 g; Net Carbs: 3.9 g
Nutrition
Serving: 0.5cupCalories: 25kcalCarbohydrates: 1.5gProtein: 0.5gSaturated Fat: 2.5gPotassium: 17.5mgCalcium: 70mg
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