Keto Creamy Chocolate Ice Cream
This Keto ice cream is packed with rich cocoa and a generous amount of fats. It's easy to whip up, and you don't need an ice cream maker or any churning while freezing. It's a delightful dessert, perfect for sharing after dinner.
Ingredients for Keto Chocolate Ice Cream The base of this Keto ice cream includes soft cream cheese, whipped heavy cream, and coconut oil. It's flavored with unsweetened cocoa powder, providing a decadent chocolate taste with a hint of vanilla. To sweeten the ice cream, powdered erythritol is used in the recipe, but feel free to use any powdered low carb sweetener of your choice. Adjust the quantities to your taste preferences and required macros.
Suggestions for Serving This Keto ice cream is an ideal dessert for families and a delightful weekend treat. Enjoy it on its own or pair it with a handful of low carb berries. Remember to let the ice cream sit at room temperature for about 10 minutes before serving to make scooping easier.
Ingredients:
- 7oz Cream cheese
- 1-1/2 tbsp Cocoa Powder (unsweetened)
- 1-1/2 tbsp Coconut oil
- 1-1/4 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1/3 cup Pure Erythritol
- Combine the erythritol, cocoa powder, cream cheese, coconut oil, and vanilla extract in a food processor. Blend thoroughly until a smooth mixture forms, occasionally scraping down the sides of the food processor spatula during the blending process.
- Pour the cream into a mixing bowl. Whisk vigorously until it doubles in volume, becoming light and fluffy. Alternatively, you can use a stand mixer with a whisk attachment to whip the cream until it thickens.
- Using a kitchen spoon, carefully add the chocolate mixture into the bowl containing the whipped cream. Gently fold the two mixtures together until they are well combined. Aim for a texture that is almost mousse-like.
- Prepare a deep freezer-proof tray, like a loaf tin, by lining it with plastic wrap. Slowly spoon the ice cream into the lined tray, being careful not to disturb the plastic wrap. Use a spatula to gently level the surface, ensuring it is smooth and even.
- Cover the tin with a lid or aluminum foil, then transfer it to the freezer. Make sure the tin sits flat to ensure even setting. Allow the ice cream to set and firm for approximately 2-3 hours. When you're ready to serve, take the tin out of the freezer about 10 minutes in advance to slightly soften the ice cream for easier scooping. Enjoy your delicious Keto chocolate ice cream!
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