“Creamy and delicious, this easy chocolate ice cream uses real chocolate and it couldn’t be more simple! Find the best-quality dark chocolate you can get your hands on, but it must be 85% cocoa for best results (I love Lindt!). The macros are calculate on a 100g (3.5oz) serving, which is about two ice cream scoops. I reckon you will be able to get out about 8-10 such servings from this batch. The prep time shown below includes the chilling of the ice cream mixture (prior to churning), but the longer, the better. The mixture should be completely chilled before getting churned in an ice cream maker.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Chocolate Ice Cream…
Indulge in the luscious goodness of keto chocolate ice cream! Made with dark chocolate (85% cocoa), this is an experience that will satisfy the cravings of health-conscious dessert enthusiasts. This treat creates a guilt-free dessert option that doesn’t compromise on flavour.
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The velvety texture of double cream, combined with the delightful sweetness of a keto-friendly sweetener, sets the stage for a decadent experience. The star of the show, the 85% chocolate, adds an intense flavour that takes this ice cream to new heights of culinary excellence.
The lifestyle of keto enthusiasts is perfectly complemented by this frozen delight. Each creamy spoonful brings a burst of flavour while keeping net carbs to a minimum. The richness of the chocolate provides a satisfying taste while maintaining the low-carb profile. This is a perfect choice for those seeking a sweet treat while adhering to their dietary goals.
So go ahead, savour this divine creation and relish every bite knowing that you are indulging in a guilt-free pleasure that aligns with your wellness goals.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Chocolate Ice Cream, as well as all the Desserts on Fats of Life®.
Chocolate Ice-Cream
Per serving
Ingredients
- 120 g (4.2 oz) best-quality dark chocolate, 85% cocoa, (I love LINDT)
- 400 g (14.1 oz) double cream
- 300 g (10.6 oz) unsweetened almond milk
- 3 large egg yolks
- 40 g (1.4 oz) powdered erythritol, confectioners
Instructions
- Break the chocolate up into smaller pieces and melt in a pan over very low heat. Set aside.
- Add the double cream and almond milk to a large pan over low heat. Bring to a very light simmer over moderately low heat.
- In the meantime, whisk the egg yolks in a large bowl.
- Pour a third of this warm creamy mix into the bowl of whisked eggs and mix well to combine. This step tempers the egg. Return the bowl of tempered eggs to the pan of warm cream.
- Return the pan to the heat and continue to cook over a gentle heat, whisking continuously. Do not allow the mixture to rise above 70°C. This will ensure that the eggs cook through safely, but don't scramble. I strongly advise checking this using a thermometer probe in the mixture while you whisk. It may take a little time to reach this temperature, but it’s imperative that you do not rush this (no one wants scrambled eggs!).TIP: I like to use a silicon-tipped whisk so I do not scratch my non-stick pans.
- Once the temperature is achieved, maintain this temperature for at least 10 minutes by lowering the heat further or shifting the pan partially off the heat source.
- After 10 minutes, remove the pan from the heat and whisk in the sweetener. Strain the mixture into a large bowl through a fine mesh sieve.
- Whisk in the melted chocolate, then cover the bowl and place in the fridge so the mixture can cool completely, at least an hour or two.
- NOTE: If you noticed any ‘eggy’ bits caught in the strainer, its likely you overcooked your mixture. Unfortunately. this means your ice cream will not only taste eggy, but the whisked eggs will not have done their job of stabilising the mixture effectively. You may need to bin it, unfortunately, so please invest in an inexpensive thermometer probe.
- When you are ready to churn, set up the ice cream maker. Give the mixture one more thorough whisk, then pour into the ice cream maker bowl. Churn the mixture according to the manufacturer's instructions until you are left with a thick, perfect ice cream.
- Once done, the ice cream is ready to enjoy, but you could also place it in a suitable container, kept in the freezer, covered. I often just use a bread baking tin lined with parchment paper.
- IMPORTANT: I recommend removing it from the freezer at least 40 minutes before enjoying: it just makes for much easier scooping. Another important note, ice cream churners differ. Mine has a bowl that needs to be frozen solid before I can use it. Check the instructions that come with your model. xxx
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 302Kcal / 1263kJ
Fat 30g
Carbohydrates 4g
Protein 3.6g
Allergens
Almonds
Milk
Eggs
Sesame - may be found in some brands of chocolate (check label)
Soy - may be found in some brands of chocolate (check label)
See all the Desserts on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx