This mason jar chocolate ice cream is possibly the simplest and easiest ice cream you can make. You should give it a try!
All you need is heavy cream, unsweetened cocoa powder, and keto sweetener of your choice. For more flavor, add a little bit of vanilla extract, instant coffee powder, and nutmeg.
Cocoa is an excellent source of flavonoid antioxidants that help decrease inflammation and free radical toxins, which may lead to chronic diseases.
Be sure to use raw, unprocessed cacao for the highest levels of antioxidants. Most store-bought brands of cocoa are highly processed, which kills off many beneficial ingredients.
Research shows that cocoa consumption may have beneficial effects on satiety, mood, and cognitive function. It also helps reduce the risk of nerve injury and diabetes by stabilizing blood sugar levels (1).
If you don’t have a mason jar, just use any container you have.
There are only two easy steps involved in making this ice cream:
Step 1: Blend all the ingredients.
Step 2: Freeze it for 3 hours.
That’s it! It can’t get any simpler than this. You can also add extra sugar-free chocolate chips on top for more flavor and texture.
Tip: If you want a creamier mixture remove the ice cream from the freezer after freezing for 1 hour and mix again in the blender. Freeze for 2 more hours and enjoy.
When using mason jars, you should never pour hot liquid into a cool jar or they will crack because they are made of glass. It’s best to choose a jar with a metal lid to avoid spills, such as these Smiths Mason Jars.
Want to spice it up a little bit? You can add any low-carb flavor for variation, such as ginger, mint extract, orange extract, banana extract, and berries extract. Try different flavors every time you make it.
Let’s Do It!
Put all the ingredients in the blender and mix until you get a creamy mixture.
Place in a jar and refrigerate for at least three hours until frozen. Enjoy!
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Chocolate Mason Jar Ice Cream
- Blend all of the ingredients thoroughly to produce a homogenous, creamy mixture.
- Transfer to a jar and freeze for at least 3 hours or so. Best served cold.