Indulge in a guilt-free dessert that satisfies your chocolate cravings without derailing your Keto diet! This Keto Chocolate Ice Cream, made with just three simple ingredients, is a creamy delight that you can whip up in a mere five minutes. Imagine treating yourself to a luscious scoop of chocolatey goodness that's not only delicious but also low in carbs. With minimal prep and no cooking required, this recipe is perfect for those hot summer days or whenever you need a sweet escape. Ready to dive into a world of rich flavors and creamy textures? Let’s get started!
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol
Instructions
- Begin by gathering all your ingredients: 2 cups of heavy cream, 1/2 cup of unsweetened cocoa powder, and 1/2 cup of erythritol. Ensure that your erythritol is finely granulated for better blending.
- In a large mixing bowl, pour in the 2 cups of heavy cream. Use a whisk or an electric mixer to beat the cream until it starts to thicken slightly. This should take about 1-2 minutes on medium speed.
- Once the cream has thickened, gradually sift in the 1/2 cup of unsweetened cocoa powder. Sifting helps to avoid clumps and ensures a smooth texture. Continue to whisk until the cocoa powder is fully incorporated and the mixture is uniform in color.
- Next, add the 1/2 cup of erythritol to the bowl. Whisk the mixture again until the erythritol is fully dissolved and evenly distributed throughout the cream and cocoa mixture. Taste and adjust sweetness if desired, keeping in mind that erythritol can have a cooling effect.
- Once all the ingredients are well combined, pour the mixture into an ice cream maker. Follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency, usually around 20-30 minutes.
- If you do not have an ice cream maker, transfer the mixture to a freezer-safe container and place it in the freezer. Stir the mixture every 30 minutes for the first 2-3 hours to break up any ice crystals and ensure a creamy texture.
- After churning or freezing, let the ice cream sit at room temperature for about 5 minutes before serving to soften slightly. Scoop into bowls or cones and enjoy your delicious Keto chocolate ice cream!
Tips
- Chill Your Ingredients: For the best texture, make sure your heavy cream is cold before you begin. This helps it whip up faster and achieve a fluffier consistency.
- Sift the Cocoa Powder: Always sift your cocoa powder before adding it to the cream. This prevents clumps and ensures a smooth, velvety ice cream.
- Taste and Adjust Sweetness: Erythritol can have a cooling effect, so taste your mixture before freezing. You can adjust the sweetness to your preference by adding a bit more erythritol if needed.
- Use an Ice Cream Maker: If you have one, using an ice cream maker will give you the creamiest results. Follow the manufacturer's instructions for the best outcome.
- Stir During Freezing: If you don’t have an ice cream maker, make sure to stir the mixture every 30 minutes for the first few hours in the freezer. This will help break up ice crystals and keep your ice cream creamy.
- Let it Sit Before Serving: After freezing, let your ice cream sit at room temperature for about 5 minutes before scooping. This will soften it slightly, making it easier to serve.
- Experiment with Flavors: Feel free to add a splash of vanilla extract or a pinch of sea salt for an extra flavor boost. You can also mix in some chopped nuts or sugar-free chocolate chips for added texture.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 5g
Protein: 2g
Fat: 38g
Saturated Fat: 24g
Cholesterol: 135mg
