Keto Chocolate Ice Cream

• 165 Calories
• 16g of Fat
• 2g of Protein
• 2g of Net Carbs

Servings8 servings

Prep Time30 minutes

Cook Time20 minutes

Ingredients

2cups

unsweetened coconut milk

1cup

heavy cream

1/2cup

So Nourished granular erythritol

2tsp

unflavored gelatin powder

1/4cup

cold water

3Tbsp

vodka

1/8tsp

sea salt

2tsp

vanilla extract

1/2cup

Lily's Chocolate Chips

1/2 cup

unsweetened cocoa powder

Instructions

Mix the gelatin and water in a small bowl and set aside.

Add the coconut milk and ½ cups of the heavy cream to a small pot.

Stir in the erythritol and cocoa powder then bring to a boil over medium heat. Stir occasionally to make sure the cocoa and erythritol are well blended into the milk.

Once the mix boils, turn the heat to low.

While the milk is heating, whisk the egg yolks and remaining ½ cup of heavy cream and a small bowl.

Pour about one cup of the hot chocolate milk mix into the bowl with the egg yolks. Whisk constantly while you add the hot milk to the eggs so that the eggs do not cook.

Pour the egg mix into the small saucepan with the rest of the milk and then return the pot to the stovetop.

Stir the milk mix constantly over low heat. When the liquid begins to thicken, remove the pot from the stove and stir in the gelatin.

Stir in the vodka, salt and vanilla extract.

Pour the chocolate ice cream mix into a new bowl or container, cover and place in the fridge to cool. Let the mix cool completely, overnight if possible.

Pour the cooled ice cream mix into the bowl of your ice cream maker and churn using the manufacturer’s directions. Once the ice cream is chilled and thick, scoop it into a new freezer safe container with a lid. Mix in the chocolate chips, stirring them in only once or twice to prevent the newly frozen ice cream from melting.

Cover the ice cream and place it in the freezer to chill and harden for at least two hours.

Scoop and serve!