Homemade Chocolate Ice Cream
This Homemade Chocolate Ice Cream is luxuriously rich and creamy! It is hard to believe it is sugar-free, low carb, dairy free and keto friendly. One bite of this homemade chocolate ice cream recipe is enough to convince you that making homemade ice cream is well worth the time and effort.
Servings 12
Calories 205kcal
Ingredients
- 30 ounces full-fat coconut milk
- 1 tablespoon gelatin
- ¼ cup MCT Oil or other flavorless oil
- ½ cup Swerve confectioners-style sweeter or sweetener of choice
- 4 egg yolks
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla powder
- ½ teaspoon fine sea salt
Instructions
- Whisk together ¼ cup of coconut milk and gelatin.
- In a medium saucepan, heat remaining milk, MCT Oil and Swerve to medium heat.
- Remove from heat and whisk in gelatin mixture until combined. (An immersion blender works great. Alternatively, you can mix everything in a blender.)
- Stir in egg yolks, cocoa powder, vanilla powder and sea salt.
- Refrigerate mixture for two hours. (Or overnight.)
- Transfer to ice cream maker and process according to manufacturer’s instructions.
- May be kept in a freezer-safe container for up to one month.
- Remove from freezer for at least 15 minutes prior to serving.
Notes
Variations for Homemade Chocolate Ice Cream:
- Add chocolate chips and a few drops of peppermint essential oil or 2 teaspoons peppermint extract for Chocolate Mint Chip Ice Cream.
- For Dark Chocolate Ice Cream add an extra ¼ cup unsweetened cocoa powder.
- For Chocolate-Coconut Ice cream, add 1 teaspoon coconut extract to the blender. Stir in 1 ½ cups shredded unsweetened coconut before processing.
- You may use full-fat milk or half-and-half in place of coconut milk. (This option is not keto-friendly)
Tips and Tricks for Making Homemade Chocolate Ice Cream:
- The faster the ice cream freezes, generally speaking, the creamier it will be. If time permits, refrigerate the ice cream mixture overnight before churning. I will often refrigerate it in my blender container and then process it again just before putting it in the ice cream maker
- This recipe has 3.4 net carbs per serving.
Nutrition
Calories: 205kcal | Carbohydrates: 11g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Cholesterol: 65mg | Sodium: 110mg | Potassium: 198mg | Vitamin A: 85IU | Vitamin C: 0.7mg | Calcium: 24mg | Iron: 2.8mg