Keto Chocolate Ice Cream
Even your carb-loving friends will adore this decadent Low Carb Chocolate Ice Cream. It is rich, creamy, and dreamy.
Prep Time5 minutes mins
Cook Time5 minutes mins
Freezing Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 12
Calories: 283kcal
Author: Wendy Polisi
- 3 cups heavy cream
- ¾ cup Allulose Sweetener
- 5 tablespoons unsweetened cocoa powder
- ⅛ teaspoon xanthan gum
- ⅛ teaspoon sea salt
- 8 ounces Lily’s Chocolate chopped (or chocolate chips)
- ¼ cup MCT oil or melted coconut oil
- 2 teaspoons vanilla extract
Bring heavy cream, allulose, cocoa powder, xanthan gum, and sea salt to a simmer over medium-high heat. Cook, whisking constantly, until the sweetener is dissolved.
Remove from heat and stir in chocolate, MCT oil, and vanilla extract.
Chill thoroughly in the refrigerator and process according to the ice cream makers manufacturers instructions.
It will initially be like soft-serve. If you prefer it firmer, place it in a freezer-safe dish and cover. Freeze for 2 hours.
Calories: 283kcal | Carbohydrates: 3g | Protein: 2g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 82mg | Sodium: 48mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg