Low Carb Dark Chocolate Ice Cream
Indulge guilt-free with this rich and creamy Low Carb Dark Chocolate Ice Cream, a decadent dessert that's perfect for anyone embracing a keto lifestyle or cutting back on sugar. Made with velvety heavy cream and unsweetened almond milk, this recipe features 85% dark chocolate and cocoa powder for an intense chocolate flavor that's irresistibly bold. Sweetened with erythritol or another low-carb alternative, it lets you enjoy sweetness without compromising your goals. The simple technique of tempering eggs ensures a luxuriously smooth texture, and the finished product is churned to perfection in an ice cream maker for that classic creamy consistency. Serve it as a standalone treat or pair it with fresh berries for a truly indulgent experience—this sugar-free ice cream is destined to become your go-to dessert!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 4 ounces Dark chocolate (85% cacao or higher), chopped
- 0.5 cup Cocoa powder
- 0.75 cup Erythritol or preferred low-carb sweetener
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan over medium heat, combine the heavy cream and unsweetened almond milk. Heat until the mixture begins to simmer, then remove from heat.
Add the chopped dark chocolate into the hot cream mixture. Let it sit for a minute, then whisk until the chocolate is completely melted and the mixture is smooth.
In a separate bowl, whisk together the cocoa powder and erythritol.
In a large bowl, whisk the egg yolks until they are smooth. Gradually add the cocoa powder and erythritol mixture, whisking constantly until completely incorporated.
Slowly pour about one cup of the warm chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs. Continue by slowly adding the rest of the chocolate mixture, whisking constantly.
Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 8-10 minutes.
Remove from heat and stir in the vanilla extract and salt.
Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps.
Cover the bowl and refrigerate for at least 4 hours, or until thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 259 mg | 6% | |
*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.
