Description
A velvety, intensely chocolatey ice cream that’s Keto-friendly, creamy and scoopable without the sugar crash.
Ingredients
Scale
- 480 ml (2 cups) Heavy cream
- 240 ml (1 cup) Unsweetened almond milk
- 6 large Egg yolks
- 100 g (1/2 cup) Erythritol
- 15 ml (1 tbsp) Vodka or light rum (optional)
- 40 g (1/3 cup) Unsweetened cocoa powder (for chocolate version)
- 10 ml (2 tsp) Vanilla extract
- 1/4 tsp Fine sea salt
- Optional mix-ins (sugar-free chocolate chips, crushed nuts)
Instructions
- Warm the dairy: Combine heavy cream and almond milk in a medium saucepan, heating until steam rises, about 6–8 minutes.
- Whisk egg yolks with erythritol in a heatproof bowl until slightly pale, about 1 minute.
- Temper the egg yolks by slowly pouring hot cream into them while whisking. Return to saucepan and cook, stirring, until thickened, about 3–4 minutes.
- Stir in cocoa powder or vanilla, vodka, and salt. Strain the custard through a fine mesh sieve and cool to room temperature.
- Chill the custard in the refrigerator until very cold, at least 2 hours or overnight.
- Churn in an ice cream maker according to directions, or use freeze-and-stir method if not available.
- Transfer the churned ice cream to an airtight container, press a piece of parchment on the surface, and freeze at least 2 hours.
Notes
For extra creaminess, blend the cold base in a blender for 30 seconds before churning. Use an instant-read thermometer for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 360
- Sugar: 1g
- Sodium: 90mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 210mg