Description
When I served this Keto Chocolate-Chocolate Chip Ice Cream to my oldest daughter, she said she would never have guessed it was low-carb. With only 5 net carbs per 1/2-cup serving, that makes this recipe a winner in my book! Plan ahead – the base should be made a day ahead and the mixture should be processed in your ice cream maker 30–90 minutes before serving. For longer storage, freeze in ice pop molds.
Ingredients
- 2 cups Whole Milk
- 2 cups Half And Half (not Fat-free)
- ½ cups Dutch-Processed Cocoa Powder, Sifted
- 6 Large Egg Yolks
- 1 cup Powdered Erythritol Sweetener (aka Swerve Confectioners)
- 1 teaspoon Pure Vanilla Extract
- ½ cups Lily’s Dark Chocolate Baking Chips (sweetened With Stevia)
Preparation
In a 3-quart, heavy-bottom saucepan over medium-high heat, combine milk, half-and-half, cocoa powder, and egg yolks, stirring constantly until mixture comes to a boil. Continue stirring and cook for 1 minute, being careful not to let the mixture boil over.
Remove from the heat and stir in the powdered erythritol and pure vanilla extract. Strain mixture through a fine mesh sieve. Cover well and chill overnight.
Process in ice cream maker following manufacturer’s instructions. When ice cream is done churning, serve immediately or transfer to a freezer-safe container and freeze for 1 hour for a slightly firmer texture.
Alternately, mixture can be frozen for longer periods of time if frozen in ice pop molds.
Nutritional stats per 1/2-cup serving: 120 calories, 10g fat, 5g net carbs, 4g protein.
Makes about 1 1/2 quarts.
