Low Carb Chocolate Ice Cream Recipe | KetoVale

Low Carb Chocolate Ice Cream

Here is a Chocolate Ice Cream recipe for a low carb lifestyle. If you are missing ice cream on your ketogenic diet, this is a recipe you can use to satisfy your cravings.

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Low Carb Chocolate Ice Cream
Chocolate Ice Cream Recipe
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 6 hours
Servings
Ingredients
Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 6 hours
Servings
Ingredients
Chocolate Ice Cream Recipe
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Melt the chocolate and coconut oil in a double boiler slowly over low heat. Once it's melted, remove heat and let it cool down.
  2. Separate the egg whites from the egg yolks.
  3. Whip egg whites with either lemon juice or salt (not both) with the given amount to the soft peak stage then add vanilla extract in.
  4. Beat the yolks and add the sweetener in slowly and beat until the mixture is stiff.
  5. Whisk the heavy whipping cream with coconut cream until soft
  6. Add avocado to a blender and blend it with chocolate and coconut oil mixture.
  7. Add yolks mixture in then fold in whipped egg white make sure not to deflate it.
  8. Finally, add the whipped cream and mix until smooth.
  9. Stir in the sugar-free chocolate chips or cocoa nibs, if using.
  10. Transfer everything to a container and freeze for 6 hours up to 24 hours.
  11. Scoop and enjoy!
    Low Carb Chocolate Ice Cream
  12. If you want to take this recipe to a whole new level, try adding a strawberry purée "bomb" in the middle to have a classical combo of chocolate and strawberry. You can do this by using silicon form, freeze purée before making ice cream then submerge strawberry in ice cream mix in another form and freeze it.
    strawberry purée chocolate ice cream
  13. Here's how it looks when you cut in half.
    Strawberry purée ice cream
Recipe Notes

The serving size is about 3/4 cup and the ingredient be enough for 20 servings. It's important to leave it out of freezer for some time before serving, when it is overcooled in the freezer, it might be hard as rock.

Macros (per serving): Calories: 236 kcal – Fat: 21.8 g – Net carbs: 3.8 g (total carbs: 7.7 g, dietary fiber: 3.9 g) – Protein: 4.9 g

We use Swerve as our choice of sweetener because it doesn't have the bitter aftertaste like stevia and monkfruit. Another great thing is that Swerve has zero net carbs and the ingredients in Swerve don’t affect blood sugar and it's non-glycemic and keto friendly.

KetoVale.com Team
 

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