Keto Dark Chocolate Ice Cream
Indulge guilt-free with this rich and creamy Keto Dark Chocolate Ice Cream, a luscious dessert that satisfies your sweet tooth while staying low in carbs. Crafted with a blend of heavy cream, unsweetened almond milk, and decadent Dutch-processed cocoa, this keto-friendly treat achieves its luxurious texture with the addition of silky egg yolks and an ice cream maker. Sweetened naturally with erythritol and infused with 85% dark chocolate and pure vanilla extract, every spoonful delivers an intense burst of chocolate flavor without spiking your carbs. Perfect for a summer indulgence or as a year-round dessert, this easy-to-make ice cream comes together in just 25 minutes of prep, with the reward of a smooth and scoopable finish after a little time to chill. Garnish with shaved chocolate or nuts for an extra crunch, and enjoy this low-carb masterpiece that's bound to become your new go-to!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Cocoa powder (unsweetened, preferably Dutch-processed)
- 0.75 cup Erythritol sweetener
- 4 Egg yolks
- 2 ounces Dark chocolate (85% cocoa or higher, chopped)
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, almond milk, erythritol, cocoa powder, and salt. Whisk together over medium heat until the mixture is hot and begins to simmer, but do not let it boil.
In a separate bowl, whisk the egg yolks until they become slightly thickened.
Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to avoid cooking the eggs. Gradually add more of the hot mixture while continuing to whisk until fully incorporated.
Return the egg yolk mixture back to the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and add the chopped dark chocolate and vanilla extract. Stir until the chocolate is melted and the mixture is smooth.
Pour the mixture through a fine-mesh sieve into a bowl to remove any lumps. Allow it to cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours or until firm enough to scoop.
Scoop and serve your keto dark chocolate ice cream, optionally garnished with shaved dark chocolate or nuts of your choice.
Nutrition Facts
Calories |
2501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 117.4 g | 587% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 10.9 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 672 mg | 52% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1746 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
