Keto Chocolate Ice Cream

Full Recipe Here: Keto Chocolate Ice Cream

Ingredients

• 2 cups heavy whipping cream
• 1 1/2 cups almond milk
• 2/3 cup Sweetener such as Allulose or Swerve
• 3 tbsp Unsweetened Cocoa Powder
• 4 large egg yolks
• 1 tsp vanilla extract

Instructions

1. Add the heavy cream, unsweetened milk, and sweetener into a saucepan over medium-high heat. Bring to a boil, stirring constantly.
2. Lower the heat to medium-low and whisk in the cocoa powder until the mixture is smooth and thoroughly combined. Allow it to simmer gently for about 1 minute, then remove from the heat.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks and vanilla extract. Gradually pour the hot cream mixture into the yolks while whisking vigorously to prevent the yolks from cooking.
4. Return the mixture to the stove, setting the heat to low. Stir continuously until the mixture thickens slightly and can coat the back of a spoon, which typically takes about 5-7 minutes. Avoid boiling to prevent curdling.
5. Remove the custard from heat and let it cool at room temperature for about 30 minutes. Then cover and refrigerate until fully chilled, preferably overnight.
6. Using an ice cream maker: Pour the chilled mixture into the bowl of your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it has a soft-serve texture.
7. Without an ice cream maker: Transfer the mixture to a freezer-safe container. Freeze, stirring every hour to break up ice crystals, for about 4-5 hours, or until it reaches the desired consistency.
8. Enjoy immediately for a soft serve texture, or for a firmer ice cream, transfer to an airtight container and freeze for an additional 2-4 hours.