For those following a ketogenic lifestyle, the desire for a sweet, creamy treat doesn't have to be a forbidden craving. This article explores how to make keto chocolate ice cream at home, ensuring a delicious and satisfying dessert that aligns with your dietary goals.
Why Keto Ice Cream?
Traditional ice cream is loaded with sugar, making it a no-go for those on a keto diet. However, with the right ingredients and techniques, it's entirely possible to create a low-carb version that captures the essence of this classic dessert. The key lies in replacing sugar with keto-friendly sweeteners and using a base that's high in healthy fats.
Ingredients for Keto Chocolate Ice Cream
The foundation of any good keto ice cream lies in its ingredients. Here's a breakdown of what you'll need:
Dairy or Non-Dairy Base
- Unsweetened, full-fat coconut milk: A favorite keto ingredient, coconut milk is low in carbs, high in fat, and naturally low in sugar. It provides a creamy texture without the need for dairy.
- Coconut cream: Another keto-friendly ingredient derived from coconuts, it's low in carbs and a rich source of healthy fats, further enhancing the ice cream's creaminess.
- Heavy cream: This is a classic ice cream ingredient that adds richness and contributes to a smooth, velvety texture.
- Almond Milk: Can be used to thin out the mixture.
Keto-Friendly Sweeteners
- Allulose: Is recommended to get the creamiest results.
- Powdered erythritol (swerve confectioners): A popular choice for keto baking and desserts.
- Liquid sweeteners: Keto maple syrup - Provides sweetness and flavor.
- Xylitol: Another sugar alcohol option.
- Swerve/Lakanto: If you use Swerve/Lakanto, it is recommended to only make enough ice cream for the day that you plan on eating it.
Chocolate Components
- Raw cacao powder: For a deep, rich chocolate flavor. Opt for a good quality cocoa powder.
- Dutch-processed cocoa powder: Has been treated with an alkaline solution to neutralize the acidity. It is darker than natural cocoa, and has a richer, more chocolate-y flavor.
- Unsweetened chocolate: Packs some serious chocolate flavor into this sugar-free ice cream.
Flavor Enhancers and Stabilizers
- Vanilla extract: Enhances the overall flavor profile.
- Almond extract: Adds a subtle nutty note.
- MCT oil: Not to be confused with regular coconut oil.
- Gelatin: Acts as an emulsifier and stabilizer, contributing to a smoother texture.
- Xanthan Gum: Use sparingly to avoid a slimy texture.
- Salt: Balances the sweetness and enhances the other flavors.
Optional Add-Ins
- Lily's dark chocolate premium baking chips: Sweetened with stevia, these add chunks of chocolate to your ice cream.
- Alcohol (vodka, etc.): Inhibits large ice crystals from forming, resulting in a softer, creamier texture.
Equipment
- Ice cream maker: While no-churn methods exist, an ice cream maker will yield a superior creamy texture.
- Food processor or blender: For blending the ingredients.
- Mason jar: An alternative to make ice cream without ice cream machine.
- Saucepan: To combine and heat ingredients.
- Whisk: For stirring and combining ingredients.
- Instant read thermometer: To ensure proper temperature when cooking custard bases.
- Airtight, freezer-friendly container: For storing the finished ice cream.
Step-by-Step Instructions
1. Preparation
- Chill the ice cream maker: The day before, freeze the freezer bowl according to your ice cream maker's instructions.
- Bloom the gelatin: Place the gelatin in a small bowl with 1 tablespoon of water and allow to bloom for about 5 minutes.
2. Blend the Base
- Food processor method: Add all ingredients (except optional add-ins) to a food processor. Blend until smooth and well mixed, scraping down the sides as needed.
- Saucepan Method: Add coconut milk, sweetener, cocoa and salt to a saucepan over medium heat. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended. Sprinkle xanthan gum little by little and blend until fully combined.
3. Create a Custard Base (Optional, but Recommended for Extra Creaminess)
- Combine ingredients: In a medium saucepan over medium heat, combine the cream, 1/2 cup of the almond milk, cocoa powder and sweeteners. Whisk together until well combined and stir until mixture reaches 160F on an instant read thermometer.
- Temper the egg yolks: Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks.
- Cook the custard: Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.
- Cool the custard: Remove from heat and add the chopped chocolate. Let sit 5 minutes and then whisk until smooth. Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
- Add remaining ingredients: Before churning, whisk in the remaining 1/4 cup of almond milk milk, the vodka, if using, the vanilla extract, and the salt (the mixture will be VERY thick until these ingredients are whisked in).
4. Churn the Ice Cream
- Pour the mixture into the ice cream maker.
- Follow directions for making ice cream according to ice cream maker's directions. Churn for the time specified in your ice cream maker's instructions (usually 20-45 minutes).
5. Freeze for a Firmer Texture
- Enjoy immediately if you like super, super soft ice cream.
- If you like firmer ice cream, pour into an ice cream container and freeze for 2-5 hours, until firm.
6. No-Churn Method
- Add heavy whipping cream to a large chilled bowl and whip until soft peaks form.
- Blend in vanilla extract and the cooled chocolate mixture.
- (Optional): add in more cocoa, to taste, for a dark chocolate version.
- (Optional): add in your booze of choice.
- The mixture should be thick but still pourable.
- And, if for any reason your mixture is too thick (whipped cream too much, used a lot of cocoa…): thin it out little by little with more coconut milk.
- Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight).
Tips for the Best Keto Chocolate Ice Cream
- Use high-quality ingredients: The better the ingredients, the better the final product will taste.
- Don't skimp on the fat: Fat is essential for a creamy texture in keto ice cream.
- Chill the base thoroughly: This helps the ice cream freeze faster and more evenly.
- Consider adding alcohol: A tablespoon or two of vodka or other spirits can prevent the ice cream from becoming too hard.
- Experiment with flavors: Add nuts, seeds, or other keto-friendly ingredients to customize your ice cream.
Serving and Storing
- Serving: Allow the ice cream to thaw for 10-20 minutes at room temperature before scooping.
- Storing: Store in an airtight, freezer-friendly container in the freezer for up to 3 months. Chocolate keto ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable.
Keto Chocolate Ice Cream Sundae Ideas
The great thing about keto chocolate ice cream is you can totally make it into a keto friendly ice cream sundae! There are lots of toppings that are keto friendly! You will for sure want to put some low carb whipped cream on top of it too! If you are stuck on what ideas make great toppings for keto ice cream, check out a few of our favs!
Nutritional Information
One serving of keto chocolate ice cream has only 3.7g net carbs.
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