Keto Rocky Road Ice Cream
Indulge in a guilt-free frozen treat with this decadent Keto Rocky Road Ice Cream! Perfectly creamy and ultra-chocolatey, this low-carb dessert features a rich custard base made with heavy whipping cream, unsweetened cocoa powder, and dark chocolate, sweetened with erythritol to keep it keto-friendly. Crunchy chopped almonds and sugar-free marshmallows add delightful texture, while a touch of xanthan gum ensures a perfectly smooth consistency. This recipe is a true crowd-pleaser, delivering all the classic rocky road flavors without the sugar overload. Ideal for anyone following a ketogenic diet, this treat is easy to prepare using an ice cream maker, and the result is a luscious dessert that’s perfect for a summer day or any special occasion.
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream
- 1 cup Unsweetened almond milk
- 4 large Egg yolks
- 0.5 cup Erythritol or another keto-friendly sweetener
- 0.5 cup Unsweetened cocoa powder
- 3 ounces Dark chocolate (85% cacao or higher), chopped
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Xanthan gum
- 0.5 cup Unsalted almonds, chopped
- 0.5 cup Sugar-free marshmallows, roughly chopped
Instructions
In a medium saucepan over medium heat, combine the heavy whipping cream and almond milk. Stir occasionally and bring to a gentle simmer.
In a separate bowl, whisk together the egg yolks and erythritol until the mixture is pale and slightly thickened.
Gradually whisk the hot cream mixture into the yolks, a little at a time to temper the eggs and prevent curdling.
Return the cream and egg mixture to the saucepan. Add the cocoa powder and whisk until smooth. Continue to cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove the saucepan from the heat and add the chopped chocolate, stirring until completely melted and smooth.
Stir in the vanilla extract and sprinkle the xanthan gum evenly over the mixture, whisking immediately to avoid clumps.
Let the custard cool for about 30 minutes, then cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until thoroughly chilled.
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Fold in the chopped almonds and sugar-free marshmallows.
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 2.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 322 mg | 7% | |
*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.
