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Keto Chocolate-Chocolate Chip Ice Cream

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Level: Intermediate

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Description

When I served this Keto Chocolate-Chocolate Chip Ice Cream to my oldest daughter, she said she would never have guessed it was low-carb. With only 5 net carbs per 1/2-cup serving, that makes this recipe a winner in my book! Plan ahead – the base should be made a day ahead and the mixture should be processed in your ice cream maker 30–90 minutes before serving. For longer storage, freeze in ice pop molds.

Ingredients

  • 2 cups Whole Milk
  • 2 cups Half And Half (not Fat-free)
  • ½ cups Dutch-Processed Cocoa Powder, Sifted
  • 6  Large Egg Yolks
  • 1 cup Powdered Erythritol Sweetener (aka Swerve Confectioners)
  • 1 teaspoon Pure Vanilla Extract
  • ½ cups Lily’s Dark Chocolate Baking Chips (sweetened With Stevia)

Preparation

In a 3-quart, heavy-bottom saucepan over medium-high heat, combine milk, half-and-half, cocoa powder, and egg yolks, stirring constantly until mixture comes to a boil. Continue stirring and cook for 1 minute, being careful not to let the mixture boil over.

Remove from the heat and stir in the powdered erythritol and pure vanilla extract. Strain mixture through a fine mesh sieve. Cover well and chill overnight.

Process in ice cream maker following manufacturer’s instructions. When ice cream is done churning, serve immediately or transfer to a freezer-safe container and freeze for 1 hour for a slightly firmer texture.

Alternately, mixture can be frozen for longer periods of time if frozen in ice pop molds.

Nutritional stats per 1/2-cup serving: 120 calories, 10g fat, 5g net carbs, 4g protein.

Makes about 1 1/2 quarts.

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