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Continuing my series of low-carb ice cream recipes (previous post: 1, 2, 3), here’s one for chocolate with a custard base.
This recipe is adapted from All Day I Dream About Food, with my normal substitutions:
- Allulose instead of swerve as the sweetener
- Ice cream stabilizer instead of vodka and xanthan gum for texture
- Liquid sucralose instead of stevia because I don’t like the taste of stevia
Like the Snickerdoodle, this one’s a bit more work due to the custard base. However, since the chocolate adds a lot of richness by itself, I think next time I’ll try this with a Philly base and see if I like it better.
As in previous recipes, I give two different options for the stabilizers. If you use the ice cream stabilizer mix, it will stay scoopable even when frozen. If you use the alcohol + xanthan gum, it will freeze solid, but return to an ice cream texture if allowed to warm for 10 min. or so before eating.
Hope you enjoy it,
– QD
Extra Rich Keto Chocolate Ice Cream
Equipment
- Ice cream maker
Ingredients
- 50 g dutch processed cocoa powder (e.g. Hershey's special dark)
- 100 g allulose
- 3 g ice cream stabilizer (can substitute 0.25 tsp xanthan gum + 30g vodka)
- 260 g heavy cream
- 360 g almond milk, divided (240 + 120g)
- 4 egg yolks (~80g)
- 85 g unsweetened chocolate, chopped
- 0.5 tsp vanilla extract
- 10 drops liquid sucralose
Instructions
- Set up an ice bath in a large bowl and set aside.
- In a saucepan, whisk together allulose, cocoa powder, and stabilizer. If replacing the stabilizer with vodka + xanthan gum, don’t add them here. Instead add with the vanilla.
- Add cream and almond milk and heat over medium to medium-low heat until the temperature is 170 °F, stirring frequently to prevent scorching.
- Using the hot mixture, temper the egg yolks, then return the tempered mixture back to the saucepan and continue heating until ~175 °F and the mixture is thick enough to coat the back of a spoon.
- Remove from heat and add the chopped chocolate. Let sit for 5 minutes to melt, then whisk until smooth.
- Strain the thickened mixture through a fine mesh sieve and into a bowl set in an ice bath. This removes lumps and rapidly cools down the mixture to stop further cooking of the eggs.
- Refrigerate for at least 4 hours and preferably overnight.
- Whisk in the second portion of almond milk, vanilla, and liquid sucralose (Note: the mixture will be very thick until these ingredients are mixed in), then churn in ice cream maker according to the manufacturer’s instructions.
