There is just something sinful in the taste of this keto chocolate ice cream! The recipe is also sinfully simple: just 5 ingredients! However, those ingredients are carefully chosen to create as luscious treat as possible.
This sweet and creamy indulgence is also easy to make, since you don’t have to cook anything, just mix all ingredients and churn in the ice cream maker to a delicious, lip-smacking and rich ice cream experience.
Not only delicious, this keto chocolate ice cream recipe is also healthy and nourishing: it uses fresh, raw eggs to get the full benefits. However, if you are not comfortable with raw eggs, I give some tips how to replace those in the end of this post. A dairy-free version is also easy to make.
Tips for making the ice cream
So, this sinful tasting ice cream is also sinfully easy to make! Just combine all ingredients, mix well and pour into ice cream maker.
Let’s take a closer look how to make this incredible ice cream:
Take a deep and narrow bowl. Pour in there the cream…
…and an optional pinch of salt. It’s not an absolute must, but it gives nice balance and rounds the flavors (and also adds to that sinful taste!).
Mix well first with spoon. This is just to prevent the powdery ingredients flying around in your kitchen. Believe me, they would spread all over if you used the electric mixer in the very beginning.
Then, take the electric mixer and mix until smooth. This takes just a half a minute or so.
Pour the mixture into your ice cream maker and let churn according to the manufacturer’s instructions. I have an ages old ice cream maker, but since it seems to work fine, I didn’t have the need to buy a new one, though I dream of a proper ice cream maker with compressor and stuff.
Now the mixture has been churning for 20 minutes.
20 minutes more and it’s ready! Now it’s soft ice consistency, so I would place the ice cream in the freezer for a while.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||26.0 g||102.2 g||10.2 g||1064 kcal|
|Per serving if 2 servings in total:||13.0 g||51.1 g||5.1 g||532 kcal|
|Per serving if 3 servings in total:||8.7 g||34.1 g||3.4 g||355 kcal|
My chocolate ice cream experiments
Now I have to confess something: As I always try to find shortcuts and simplify things, I don’t want to spend time for any cooking when preparing ice cream. I rather search for easy methods where all you need is just to mix the ingredients and let the ice cream maker take care of the rest. Naturally, I don’t want to sacrifice anything while simplifying things, but create an ultimate ice cream experience where texture and taste are the best possible ones.
I did lots of experiments with this ice cream until I found the right ingredients and right amounts. I’ve made lots of ice cream flavors, but this time wanted to create a perfect recipe for simple chocolate ice cream.
In my very first experiments I used sour cream (or actually crème fraîche) in addition to heavy cream, however it wasn’t a perfect match with chocolate. The ice cream was simply too bitter. In vanilla ice cream sour cream gives a perfect touch and some edge, but with this chocolate ice cream it was just spoiling things.
Somehow I was thinking of adding eggs. First of all, they would be really nourishing. Since I didn’t want to do any cooking, I decided to try out how the ice cream will turn out with raw eggs. I was actually pretty skeptical and thought that heavy cream and raw eggs together will just create icy and flaky mass, but the result was surprisingly good! The texture was smooth and exactly like soft ice. The flavor was fine, but I had to use more cocoa powder and more sweetener to make it even better.
Vanilla extract was a must. Without it the flavor was simply too bland. From my 3-ingredient 5-minute ice cream experiments I knew that salt would be a perfect addition to sweet ice cream. Sometimes when making the 5-minute ice cream, the plastic bag broke and you got some salt to the ice cream. Then I realized that salt has much to give to the taste (as long as you don’t add too much!) and I have often added salt when making any ice cream flavor.
After a few more adjustments I was satisfied with the result. Both the texture and the flavor were oh-so-heavenly divine!
Tips for variations
First of all, if you are not comfortable with raw eggs, you can use pasteurized eggs, or a combination of powdered eggs and water. Even better idea is to replace the water with heavy cream.
You can also make this recipe easily dairy-free by replacing the heavy cream with coconut milk.
If you consider the aftertaste of the sweetener too strong, you can combine different sweeteners for minimizing the side tastes and maximizing the sweetness. For example, you can use stevia glycerite together with Swerve.
Note that this recipe makes quite a small amount of ice cream. I just needed to adjust it to my ice cream maker. I recommend to adjust the amount to fit to your ice cream maker.
Needless to say, you can spice up this ice cream with all kind of nice low-carb stuff, for example:
- chopped nuts
- dark chocolate chips or grated dark chocolate
- fresh or frozen berries
- rum flavor, cherry extract or other flavoring of choice
- freshly grated orange peel from organic orange (only the orange-colored part)