Low carb, keto friendly chocolate ice cream, sugar free, gluten free and also diabetic friendly!
Keto / low carb
This ice cream resembles "parfait" ice cream and has very good macros.
The wulnuts are optional but they're so good with chocolate and tahini!
This combination tastes perfect.
Who doesn't like chocolate when combined with nuts?
The wulnuts do not freeze, keep their wonderful flavor and remain crunchy.
Keto Chocolate Ice Cream
VIDEO
It is known that ice creams containing erythritol are almost impossible to remain fluffy after freezing.
The texture of this ice cream will be fluffier if you use xylitol, allulose (hard to find in Europe) or fiber syrup.
Some ice cream recipes contain alcohol to help prevent forming of ice crystals, but in this recipe I just use only a small amount of vegetable glycerin and some guar gum.
The ice cream maker helps to have a fluffier result.
If there is no ice cream maker, after putting the ice cream in the freezer, you have to beat with a hand mixer every half an hour until completely freeze.
Another way is to put the mixture in a ziploc bag and press with your hands every half an hour.
Please note that all these help to prevent the formation of ice crystals but again if you choose to add erythritol in the mixture the ice cream will be very hard a day after.
If you don't plan to consume it on the same day, it would be good to divide the ice into into smaller containers not to thaw the whole mixture every time.
8 containers of 100 g (1 portion each) are ideal.
The process is very easy but requires some preparation as the bucket of the ice cream maker should have been put in the fridge several hours earlier.
I usually make the ice cream mixture in the afternoon and let in the fridge until next day.
The bucket of the ice cream maker is respectively placed in the freezer and is ready for use at the same time.
Take the ice cream out of the freezer 10-20 minutes to soften before serving.
Keto Chocolate Ice Cream
Servings 8 (of 100g)
• Ingredients:
400 ml / Full fat coconut milk* (1 can)
3 / Egg yolks
35 g / Cocoa powder (sugar-free)
70 - 90 g / Erythritol-stevia blend or any other natural 1:1 sweetener
1/2 tsp / Guar gum
200 ml / Bio heavy cream
2 Tbsp (30 g) / Tahini (sesame paste)
1/5 tsp / Salt
2 tsp / Homemade vanilla extract
1 Tbsp / Vegetable glycerin
50 g / Coarsely chopped walnuts (optionally)
*Note:
Coconut milk should be at room temperature.
If the coconut milk contains guar gum you do not need to add extra.
• Ingredients for the syrup:
50 g / Dark chocolate (> 85% cocoa content)
2 tsp / Coconut oil
• Instructions:
1 Mix sweetener and guar gum and set aside.
2 In a small sauce pan, mix the yolks and 100 ml of the coconut milk.
3 Add cocoa powder and salt.
4 Mix well until smooth like a sauce.
5 Heat the mixture on low - medium, stirring constantly until steaming but not boil!
6 Set aside and add tahini (sesame paste), the remaining coconut milk, vanilla extract and sweetener.
7 Mix well, cover the sauce pan with a lid and place in the fridge to cool.
8 If you want to use the ice cream maker, you should also put the bucket in the freezer.
9 Beat heavy cream until soft picks and add to the yolk mixture.
10 Turn the ice cream maker on and pour the mixture into the bucket adding the vegetable glycerin at the same time.
11 Let the ice cream maker freeze the mixture (it takes about 30 minutes for this amount of ice cream).
12 If you want to add wulnuts you have to add those just before turning off the device.
13 When the ice cream is ready, pour the mixture into a bowl (or 8 smaller ones), sprinkle with a some cocoa or walnuts and place in the freezer.
Note:
The preface of the recipe mentions alternatives in case there is no ice cream maker.
14 10 minutes before serving, put the ice cream out of the freezer.
• For the syrup:
Melt the chocolate and coconut oil in a double boiler and garnish.
• Serve and enjoy!
Note:
The macros of this recipe have been calculated without nuts and chocolate syrup.
Macros for 1 serving (100 g)
Protein: 3.7 g
Carbohydrates (net): 3 g
Fat: 22.6 g
Energy: 235 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.