Description
Keto chocolate ice cream delivers rich, creamy indulgence for dessert enthusiasts seeking low-carb satisfaction. Chocolate lovers can savor this simple, luxurious treat that brings Italian-style gelato magic to health-conscious palates.
Ingredients
Scale
- 5 large egg yolks
- 1½ cups (360ml / 12 fl oz) unsweetened coconut milk beverage
- 1 cup (240ml / 8 fl oz) heavy cream
- ½ cup (80g) powdered monk fruit allulose blend
- ¼ cup (25g) Dutch processed cocoa powder
- 1 pinch sea salt
Instructions
- Egg Base Preparation: Whisk egg yolks, powdered sweetener, and sea salt in a mixing bowl until the mixture transforms into a pale, uniform golden hue.
- Liquid Infusion: Combine coconut milk, heavy cream, and cocoa powder in a saucepan, heating gently and whisking until the mixture reaches a near-simmer, then immediately remove from heat.
- Tempering Technique: Gradually stream the scalding cream mixture into the egg yolk blend, whisking vigorously to prevent scrambling and create a smooth, integrated custard.
- Precision Cooking: Return the blended mixture to the saucepan, cooking on low heat while stirring consistently until the temperature precisely hits 170°F, which typically requires 3-5 minutes of attentive monitoring.
- Cooling and Setting: Transfer the custard to a sealed container and refrigerate for a minimum of 4 hours, ensuring the temperature drops below 40°F to develop an ideal consistency.
- Churning Process: Pour the thoroughly chilled custard into a pre-frozen ice cream maker bowl, activating the churning mechanism for 20-25 minutes until achieving a silky soft-serve texture.
- Serving Options: Enjoy immediately as a creamy soft-serve or transfer to a freezer-safe container to solidify into a classic ice cream consistency.
Notes
- Prevent Egg Scrambling: Temper the hot cream mixture slowly into egg yolks, whisking constantly to avoid creating scrambled eggs.
- Temperature Precision: Use a digital thermometer to hit exactly 170°F (76°C) for a smooth, safe custard base without overheating.
- Chill Thoroughly: Refrigerate the mixture for at least 4 hours, ensuring it reaches below 40°F (4°C) for the best creamy texture.
- Freeze Smartly: Pre-freeze your ice cream maker bowl for optimal churning and use immediately or store in an airtight container to maintain ideal consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (or 4 hours)
- Category: Desserts, Snacks, Drinks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 1g
- Sodium: 20mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 210mg