- 5 egg yolks
- 2 whole eggs
- 2/3 cup Swerve sweetener (Erythritol)
- 1/3 cup cocoa powder
- 3 cups whipping cream
- 1/4 cup dark chocolate mini-chips
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
Makes: 10 servings
- Be sure to freeze your ice cream maker bowl at least a day ahead. I keep mine in the freezer so it is always ready when I need it.
- In a large sauce pan, whisk the egg yolks, eggs, and Erythritol together until slightly foamy (about 2 minutes).
- Place over medium-low heat and stir in cocoa powder, whipping cream, vanilla and salt.
- Stir continuously so the mixture does not burn, bring mixture to a slow bubble. Check temperature with a food thermometer, once at 160 degrees F you can remove the sauce pan from the stove. It is important to bring the mixture to temperature slowly, don’t rush it by turning up the heat.
- Once at 160 F, remove from heat and allow to cool in the pot for 15 minutes.
- Refrigerate for at lest an hour, will keep overnight if making ice cream the next day.
- Following your ice cream maker instructions, add the chilled mixture to the machine and let it churn for 25 – 40 minutes depending on the consistency you like. My machine requires me to add the mixture while the machine is turned ON and churning.
- If adding chocolate chips, add to the last 5 minutes of churning time.
- Scoop out and enjoy!
Double Chocolate Delight
Summer is around the corner so I unpacked my ice cream maker and got to work! The first keto ice cream post of the year is a chocolate ice cream with chocolate chips. You can sprinkle the chips on after or add them in when the mixture is churning.
This batch ran for 25 minutes in the ice cream maker and was just stiffer than a soft serve. For a thicker ice cream let it mix for 40 minutes.
Amount Per Serving
|Net Carbohydrates||5.2 g|