Soft & Creamy Keto Chocolate Ice Cream

I love ice cream and when I first started keto in 2020 there were not many options on the market or good recipes for that matter. I figured out an ice cream that was a little higher in carbs but absolutely delicious. Since then I have evolved that recipe to make my ice cream even more delicious and less carbs. This is my base chocolate ice cream recipe. It can be modified in an endless amount of ways. I have put my brownie bites into it, fudge swirl, peanut butter chunks, peanut butter sauce, truffle pieces etc. I have many of these things in keto form on my channel YouTube.com/ketoupgrade .

For this particular batch of keto chocolate ice cream I made for the bakery was "Snickers" so I added caramel drizzle, caramel marshmallows, peanuts and hard caramel chunks. My keto nougat recipe would have been way to hard when completely frozen.

My caramel sauce is in this video- https://youtu.be/PRCI77HBGqs

I used my snickers ice cream bar caramel and peanut part for 7 pints, so you may only need a half batch- https://youtu.be/rJZJjlkfEFI

The marshmallow were store bought, I bought mine at Walmart but you can get them on Amazon- Max Mallow keto marshmallows - https://amzn.to/3tyizPg

These are all the flavors I have done so far, so I'm sure you will find some you like!

( https://youtube.com/playlist?list=PLDA690SIIES1yOrd8qLa2g1qnnaw7ga8y )

Allulose is my favorite sweetener to use to keep the keto ice cream soft even weeks after being in the freezer. I use some classic or golden monkfruit with Allulose to add some more sweetness and to make the ice cream a tiny bit stiffer. If you use all Allulose the ice cream will be incredibly soft. The combination of both sweeteners gives the perfect ice cream texture, just like a store bought regular ice cream. You can also use xylitol to replace the allulose but it is higher on the glycemic index and has more calories. It is also unsafe for pets and my cats love to lick my bowls if I leave them unattended for 2 seconds. I also add liquid stevia sometimes, if you have different flavored ones you can add them to the base or different extracts. You can also use MCT powders to add sweetness and different flavors. If you use anything with gums in it you can omit the gelatin from the recipe. The gelatin is there to give a creamier consistency.

I used perfect keto MCT oil powder for several ice cream recipes, I have a 20% off code if you want to purchase any.

Perfect Keto Link: https://perfectketo.com/KETOUPGRADECHEF

Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

The cream base I choose to use is heavy cream and some kind of unsweetened alternative milk. But the liquid is totally up to you. My original recipe I used heavy cream and half and half and it is by far the creamiest keto ice cream but it is much higher in carbs than using a unsweetened nut/oat/flax milk. I would keep the heavy cream to keep the creamy consistency but the other half can be any milk/nut milk you want to use. Different nut milks produces different consistencies. I always have macadamia, almond and cashew in my house and out of those 3, unsweetened cashew milk makes the creamiest keto ice cream. At the bakery I use unsweetened so delicious coconut milk and it makes a really creamy ice cream and it doesn't taste like coconut.

There are 2 eggs in this particular keto ice cream recipe but this is also up to you. Two egg yolks or 1 whole egg and an egg yolk would work also. Egg yolks make a creamier ice cream but for once I decided to make it simple for you guys and just use whole eggs.

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Anchor Hocking Baking and Storage Set - https://amzn.to/3CY7omv

Scale - https://amzn.to/339tsKN

Infrared Thermometer - https://amzn.to/3awzMQB

Silicon spatulas- https://amzn.to/3u8rQNw

Mixing bowls- https://amzn.to/32ZZclx

Silicon whisks- https://amzn.to/3ujOMtn

Kitchen Aide Ice Cream Bowl - https://amzn.to/324fPiP

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Lakanto golden monkfruit sweetener- https://amzn.to/2ShMYTj

Granular monkfruit- https://amzn.to/3u7ebGd

xylitol- https://amzn.to/2QN4j6p

Hoosier Hill Allulose - https://amzn.to/3gRodaS

Splenda Allulose - https://amzn.to/3hdAINj

It's Just Allulose - https://amzn.to/38OA4RQ

Big Box of Allulose - https://amzn.to/3kNPM6G

(As an Amazon Associate I earn from qualifying purchases)

Keto Chocolate Ice Cream Base

1 1/4 Cup/10 Ounces Heavy Cream

1 1/4 Cup/10 Ounces Unsweetened Alternative Milk of Choice

1/2 Cup/80 g Allulose or xylitol

3 Tbs. Erythritol/Monkfruit (can use just erythritol)

1/2 tsp. Salt

44 g/1/3 Cup Cocoa Powder

2 Eggs

1/2 tsp. Gelatin

1/2 Tbs. Water

Liquid Stevia- Optional if you like things sweeter

1 tsp. Extract- optional for different flavors (strawberry, raspberry, caramel, coffee, peppermint)

Instructions:

1. Pour the cream and unsweetened milk of choice into a heavy bottom sauce pot with the allulose, salt, the other sweetener, and cocoa powder and heat until the sweetener is dissolved and small bubbles are forming around the edge

2. Crack the eggs into a medium bowl and bloom the gelatin over the water

3. Once everything is dissolved and hot, temper the eggs with the hot mixture by adding a splash at a time and whisking vigorously as you pour until half the liquid is incorporated

4. Pour everything back into the pot, scraping the bowl clean and whisk together, add the gelatin puck and stir until dissolved, strain mixture back into the bowl, cover the liquid directly with plastic wrap and chill for at least 8 hours or place over an ice bath and stir every 20 minutes until below 40 degrees

5. Place a 6 cup bowl in the freezer and churn the chilled base according to the manufacturers instruction on your ice cream maker

6. Place frozen ice cream into the bowl that was in the freezer, if you are adding in other ingredients, scoop a few scoops into the bowl and layer your add in in between scoops

Macro for a whole pint (2 Cups) makes about 5 Cups

Calories 560

Fat 56 g

Total Carbs 24 g

Fiber 6 g

Sugar Alcohol 12 g

Net Carbs 8 g

Protein 12 g

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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.

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