Keto Chocolate Ice Cream

Keto Chocolate Ice Cream is a rich, creamy, and intensely chocolatey dessert that satisfies your sweet tooth without the sugar or high carbs of traditional ice cream. Made with heavy cream, unsweetened cocoa powder, and keto-approved sweeteners, this ice cream is smooth, indulgent, and perfect for a ketogenic diet. You can enjoy it on its own or with low-carb toppings like nuts or sugar-free chocolate chips.

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Ingredients

Ice Cream Base

• 2 cups heavy cream
• 1 cup unsweetened almond milk (or coconut milk for dairy-free version)
• 1/2 cup powdered erythritol, monk fruit, or another keto-friendly sweetener
• 1/2 cup unsweetened cocoa powder
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Add-Ins

• 1/4 cup sugar-free chocolate chips
• 1 teaspoon instant espresso powder (enhances chocolate flavor)
• Chopped nuts (almonds, pecans, or walnuts)

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Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowls
• Ice cream maker (or freezer-safe container for no-churn method)

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Instructions

Step 1: Prepare the Chocolate Base

1. In a medium saucepan, combine heavy cream, almond milk, cocoa powder, sweetener, and salt.
2. Heat over medium heat, whisking constantly until the mixture is warm and the cocoa powder is fully dissolved. Do not boil.
3. Remove from heat.

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Step 2: Temper the Egg Yolks

1. In a separate bowl, whisk the egg yolks until smooth.
2. Slowly pour about 1/3 of the warm cream mixture into the yolks while whisking continuously to temper the eggs.
3. Pour the egg mixture back into the saucepan with the remaining cream, whisking constantly.

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Step 3: Thicken the Custard

1. Heat the mixture over low-medium heat, stirring constantly with a spatula or wooden spoon.
2. Cook until the custard thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). Do not let it boil to prevent curdling.
3. Remove from heat and stir in vanilla extract (and espresso powder if using).

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Step 4: Chill the Mixture

1. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
2. Cover with plastic wrap pressed onto the surface to prevent a skin from forming.
3. Chill in the refrigerator for at least 2–4 hours, or until completely cold.

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Step 5: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
2. In the last few minutes, add sugar-free chocolate chips or nuts if desired.

No-Churn Method:

1. Pour the chilled custard into a freezer-safe container.
2. Freeze for 3–4 hours, stirring every 30 minutes to prevent ice crystals and ensure creaminess.

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Step 6: Serve

1. Once churned or frozen, scoop the ice cream into bowls or cones.
2. Optional: drizzle with sugar-free chocolate sauce or sprinkle with nuts.
3. Enjoy immediately for soft-serve texture, or freeze longer for firmer ice cream.

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Helpful Tips

• Use full-fat cream for the creamiest texture.
• Sift cocoa powder to avoid lumps in the custard.
• For extra richness, replace 1/4 cup of almond milk with more heavy cream.
• Keep ice cream tightly covered in the freezer to prevent ice crystals.

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Storage

• Store in an airtight container in the freezer for up to 2 weeks.
• Let sit at room temperature for 5 minutes before scooping for easier serving.

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Why This Recipe Is Keto-Friendly

• Uses sugar-free sweeteners instead of sugar
• Heavy cream and almond milk provide healthy fats
• Very low in net carbs
• High in fat and moderate protein, fitting perfectly into ketogenic macros