Low Carb Vanilla Ice Cream with Chocolate Chips
Indulge in the creamy sweetness of Low Carb Vanilla Ice Cream with Chocolate Chips, a delightful dessert that's both guilt-free and easy to make! This keto-friendly recipe combines heavy cream, unsweetened almond milk, and erythritol for a rich, velvety base that's naturally low in carbs and sugar-free. Flavored with hints of pure vanilla extract and loaded with melt-in-your-mouth sugar-free chocolate chips, this ice cream offers the perfect balance of decadence and health-conscious indulgence. With a simple yet elegant technique of making a luscious custard base, this recipe is an ideal way to satisfy dessert cravings without compromising your diet goals. Perfect for summer treats or year-round enjoyment, serve this low-carb ice cream as the ultimate creamy delight that your whole family will love!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol (or preferred low-carb sweetener)
- 2 teaspoons Vanilla extract
- 4 Egg yolks
- 0.5 cup Sugar-free chocolate chips
- 1 pinch Pinch of salt
Instructions
In a medium saucepan, combine the heavy cream, almond milk, erythritol, and a pinch of salt. Place the saucepan over medium heat and stir occasionally until the mixture is heated through but not boiling, about 5-7 minutes.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Gradually ladle about 1/2 cup of the heated cream mixture into the bowl of egg yolks, whisking constantly to temper the eggs and prevent them from curdling.
Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.
Cook the mixture over low heat, stirring with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon, about 5 minutes. Be careful not to let it boil.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight.
Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
About 5 minutes before the churning is complete, add the sugar-free chocolate chips to the ice cream maker and allow them to incorporate evenly.
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Serve and enjoy your delicious low-carb 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 | 478 mg | 21% | |
| 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.
