Keto Vanilla Ice Cream with Chocolate Chips
Indulge guilt-free with this creamy and luscious Keto Vanilla Ice Cream with Chocolate Chips! Perfect for low-carb lifestyles, this homemade ice cream recipe features wholesome ingredients like heavy cream, unsweetened almond milk, and erythritol for sweetness without the sugar. Infused with pure vanilla extract and a touch of sea salt, the velvety custard base churns into a decadent dessert complemented by rich, sugar-free chocolate chips for a delightful crunch in every bite. With minimal prep time and simple-to-follow directions, this keto-friendly treat is perfect for summer gatherings, cozy evenings, or anytime you're craving a sweet yet health-conscious dessert. Serve it solo or pair it with your favorite low-carb toppings for a truly unforgettable scoop!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol (granulated sweetener)
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Sea salt
- 4 large Egg yolks
- 0.5 cup Sugar-free chocolate chips
Instructions
In a medium saucepan, combine the heavy cream, almond milk, erythritol, vanilla extract, and sea salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling (around 170°F).
In a separate bowl, whisk the egg yolks until smooth and slightly pale. While whisking continuously, slowly pour about 1 cup of the hot cream mixture into the yolks to temper them.
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (around 175-180°F). Do not let it boil.
Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate for at least 4 hours or overnight until fully chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last 5 minutes of churning, add the sugar-free chocolate chips.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy your creamy, keto-friendly vanilla ice cream with chocolate chips!
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 126.7 g | 634% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 1.5 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 515 mg | 40% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 177 mg | 4% | |
*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.
