Craving a decadent low-carb treat? This Keto chocolate ice cream is simple to make and tastes like an absolute dream!
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Keto Chocolate Ice Cream
Who doesn’t love a nice bowl of ice cream after dinner? Or in the middle of the afternoon… or for breakfast… hey, I’m not one to judge!
There are some amazing brands of low-carb and Keto ice cream on the market these days, but they can be a little pricey. And sometimes, I just don’t feel like going to the store.
That’s when I whip up a batch of my homemade Keto chocolate ice cream! It does need at least four hours to chill in the freezer, so you’ll need to plan ahead a bit. But what’s more fun than planning for ice cream?
This recipe makes six servings, so unless you’ve got a big family of ice cream lovers, you can probably enjoy it throughout the week. It’s like meal-prepping for dessert.
Not to mention, the creamy texture and rich, chocolate flavor are absolutely irresistible. Once you try a bite, you’ll want to make sure you always have some in the freezer!
How Many Carbs Are In Chocolate Ice Cream?
These days, there are SO many ways to make ice cream. That means a lot of different possibilities for nutritional profiles.
If we look at two scoops of traditional chocolate ice cream from Baskin Robbins, that will be about 33 grams of carbs with only 2.5 grams of fiber. That also includes 24 grams of sugar.
Halo Top is a brand known for making healthier, lower-sugar ice cream that still tastes great. They do have a Keto line, but their plain chocolate ice cream flavor is a part of their regular line.
One serving of plain chocolate will have 18 grams of carbs, 2 grams of fiber, and 8 grams of sugar alcohols, or 8 net carbs. It also has 7 grams of sugar. Much better than Baskin Robbins, but probably a little higher than we want.
Compare that to this Keto chocolate ice cream recipe, where a serving comes out to only 4 net carbs! So, it has half the carbs of the Halo Top version, AND it’s a fraction of the cost to make. Sounds like a win-win to me.
How Do You Temper The Eggs
For this recipe, you will need to temper the eggs. If you’ve never done this before, don’t worry! It’s a very simple process.
The first step in this recipe is to combine heavy whipping cream, cocoa powder, low-carb sweetener, and xanthan gum in a saucepan. Once hot, we add the egg.
However, we need to make sure the egg doesn’t cook once it’s added to the hot mixture. Nobody wants scrambled eggs in their ice cream.
Tempering is how we avoid that! All you have to do is whisk the egg in a bowl, then add a little bit of the hot mixture to the egg and continue whisking.
Once the egg is blended with the heavy whipping cream mixture, it won’t be able to solidify into scrambled eggs. So, it’s now safe to add into the hot mixture in the sauce pan. That’s all it takes!
What Toppings To Add To Ice Cream
When it comes to ice cream sundaes, your only limit is your imagination. Let’s go ahead and have some fun.
I am ALL about adding caramel sauce to my scoops. Top with some Lily’s chocolate chips and you are in for a treat, my friend!
You can also never go wrong with simple toppings like chopped nuts, toasted coconut, berries, or more chocolate chips. ChocZero syrups are another great option.
Of course, this ice cream is also wonderful all on its own. If a simple bowl of rich and creamy chocolate ice cream sounds better than a complicated sundae, then by all means, grab a spoon and dig in!
How To Make Keto Chocolate Ice Cream
In a saucepan over medium heat on the stove, whisk together the heavy whipping cream, cocoa powder, confectioners sugar substitute, and xanthan gum until well combined.
Heat the mixture to 160 degrees.
In a small bowl, whisk the egg. Slowly add some of the hot mixture, whisking continuously, until the egg is tempered.
Add the egg mixture back to the saucepan and bring the mixture to 165 degrees.
Remove from heat. Stir in the chocolate chips and vanilla extract until completely combined.
Let the mixture rest until it cools to room temperature.
Transfer the mixture to a mixing bowl. Whip until creamy, soft peaks form.
Transfer the mixture to a well-greased loaf pan.
Place in the freezer to chill for at least 4 hours before serving.
Other Dessert Recipes From The Keto Option That You Might Like
- In a saucepan over medium heat on the stove, whisk together the heavy whipping cream, cocoa powder, confectioners sugar substitute, and xanthan gum until well combined.
- Heat the mixture to 160 degrees.
- In a small bowl, whisk the egg. Slowly add some of the hot mixture, whisking continuously, until the egg is tempered.
- Add the egg mixture back to the saucepan and bring the mixture to 165 degrees.
- Remove from heat. Stir in the chocolate chips and vanilla extract until completely combined.
- Let the mixture rest until it cools to room temperature.
- Transfer the mixture to a mixing bowl. Whip until creamy, soft peaks form.
- Transfer the mixture to a well-greased loaf pan and place in the freezer to chill for at least 4 hours before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 362Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 121mgSodium: 59mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 5g
Nutrition is calculated using a third party plug-in. It is best to always validate!