Chocolate Ice Cream
We all love chocolate ice cream and there are many ways to enjoy it, some being healthier than others. We find enjoying chocolate ice cream is healthiest when homemade and low carb. Chocolate in its pure form has some nutritional benefits. Cocoa beans, the main ingredient in chocolate, contain naturally occurring polyphenols. There is some evidence that polyphenols help reduce blood pressure and have antioxidant properties. However, chocolate is still a food you should include sparingly in your diet because of the high calories, sugar and fat. When choosing chocolate you should find the best quality dark chocolate available. Dark chocolate is best for you because it's the least processed chocolate, which means it contains the highest percentage of flavonoid-filled cocoa beans (cocoa).
Chocolate ice cream should be enjoyed sporadically and in moderation. Even though making your homemade chocolate ice cream is better for you than store bought ice cream is a high calorie and high fat food. Chocolate ice cream can be enjoyed in moderation when you are maintaining a healthy balanced diet with a variety of vegetables, fruits, lean proteins, and whole grains paired with daily exercise.
So why should we prepare chocolate ice cream at home, instead of putting it on our shopping list? Homemade ice cream with its flavorful, fresh, and natural ingredients not only tastes better but is better for you than store bought. It is absolutely worth the little bit of extra trouble to get the quality you’re craving without artificial ingredients, fake thickeners, or unnatural stabilizers to keep it "fresh" for weeks (or months!) in the grocery store freezer! Try one of these recipes at home today!
1 ½ cups heavy cream
¾ cups unsweetened almond milk, divided use hemp milk for nut-free
⅓ cup dark cocoa powder
⅓ cup Swerve Sweetener
⅓ cup Bocha Sweet can sub allulose or xylitol
3 large egg yolks
2 ounces unsweetened chocolate chopped
1 ½ tablespoon vodka optional, helps reduce iciness
½ teaspoon vanilla extract
⅛ teaspoon salt
- Set a bowl over an ice bath.
- In a medium saucepan over medium heat, combine the cream, ½ cup of the almond milk, cocoa powder and sweeteners. Whisk together until well combined and stir until mixture reaches 160F on an instant read thermometer.
- Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.
- Remove from heat and add the chopped chocolate. Let sit 5 minutes and then whisk until smooth.
- Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
- Before churning, whisk in the remaining ¼ cup of almond milk milk, the vodka, if using, the vanilla extract, and the salt (the mixture will be VERY thick until these ingredients are whisked in).
- Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
- Once churned, transfer to an airtight container and freeze another few hours until firm.
6 Egg Yolks
4 oz Erythritol
2.5 cup Heavy Cream
1 tsp vanilla extract
3 tbsp Unsweetened Cocoa Powder
- Heat the heavy cream and vanilla in a saucepan over low heat until it reaches 50C/122F, then remove from the heat and allow to cool to 40C/104F.
- Whisk the egg yolks with the erythritol until the yolks are pale yellow, add the cocoa and mix well.
- Pour half a cup of the warm cream into the eggs and mix well, add the remaining cream and ensure that all the eggs and cream are combined. If the cream is too hot it will begin to cook the eggs and you will have small lumps of egg yolk in your ice cream.
- Pour the mix back into the saucepan that was used to heat the cream and place over low heat to thicken.
- To thicken the custard, use a low heat and stir continuously. If the mixture heats too quickly or unevenly the eggs will cook and scramble. This step can take 10-20 minutes. The custard will be ready when the mixture coats the back of the spoon without dripping off.
- Pour the custard into a container and place in the fridge, to help it cool quicker I recommend giving it a stir every 10 minutes. Depending on the size of your container it can take anywhere from 20 minute to 1 hour to completely chill.
- Pour the cold custard into your ice cream churner and let the machine work its magic. You will have delicious ice cream in under 30 minutes.
- When the ice cream is the consistency of soft serve, pour it into a container and place in the freezer, leave it for at least 15 minutes to harden up and then enjoy.
- Garnish the Keto Ice Cream with Sugar-Free Chocolate Chips, you could add nuts or grated sugar-free chocolate and work it through your mix if you like.