Sugar free chocolate ice cream - Keto ice cream
If you are lucky to have a good ice cream machine then you are going to have the best ice cream ever. If you don't have an ice cream machine then it will be a little hard, but to solve this just let it rest 10 minutes out of the freezer before eating it, then it will be perfect.
Some tips for this recipe:
- Before adding the cocoa powder, sieve it because it tends to absorb humidity and forms clumps. Use high quality cocoa powder, 100% cocoa.
- My best advice to get a good whipped cream is to use a chilled heavy cream that has at least being in the fridge for 12 hours or more and whip the cream in a chilled bowl you can chill it in the freezer for an hour or so before using it.
- If you are going to freeze the whole batch in a container, let it rest outside the freezer for 20 minutes, so it softens. Mix a little before serving it.
Sugar free chocolate ice cream - Keto ice cream
: 30 min.
: 3 h.
10 popsicles
- 2 cups heavy cream
- Sweetener to taste
- 1 tsp of vanilla extract
- 3 egg yolks
- 4 tbsp cacao powder
- Pinch of salt
- First we are going to prepare a custard. Place 1/2 cup of heavy cream in a pot at low heat.
- Add the vanilla extract and the sweetener. In case you are not sure how much sweetener to add at this point you can adjust it later.
- Heat the heavy cream without boiling it, it should be warm but not hot.
- Beat the yolks a little and then add the warm heavy cream slowly while stirring
- Put the mix into the pot again and turn the heat on to thicken it up. Once it thickens add the cocoa powder.
- Mix well to incorporate the cocoa powder, it takes time sometimes.
- Remove the pot from the heat once it reaches a consistency similar to Greek yogurt. Let it cool.
- If the custard is too thick after it cools down, you can add a little more heavy cream to thin it down. The final consistency should be similar to Greek yogurt.
- Now we are going to whip the cream. Once it is whipped, thick and fluffy add the chocolate custard. Mix gently so the heavy cream doesn't lose air.
- Finally fill the ice cream mold with the mix and freeze it for at least 3 hours.
- : 182.1 kcal
- : 2.01 g
- : 18.63 g
- : 2.47 g
- : 1 : 10
- : 0.02 mg
- : 0.12 mg
- : 0.08 mg
- : 0.37 mg
- : 0.03 mg
- : 0.16 µg
- : 44.18 mg
- : 8.99 µg
- : 209.03 µg
- : 0.29 mg
- : 39.54 IU
- : 0.55 mg
- : 1.61 µg
- : 39.87 mg
- : 0.09 mg
- : 0.47 mg
- : 14.33 mg
- : 83.4 mg
- : 4.19 µg
- : 15.45 mg
- : 0.36 mg
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