This small-batch keto chocolate ice cream is silky, creamy and can fool even the most discerning palate. I love this recipe because it’s fool-proof and quite delicious.
Prep Time:10 minutes
Cook Time:2 hours
Total Time:2 hours 10 minutes
Yield:4 cups of ice cream 1x
16tablespoonsHeavy Whipping Cream
3tablespoonscocoa powder, unsweetened
1/3 cup Swerve Sweetener (granulated)
5large egg yolks
1 teaspoon vanilla
In a saucepan, stir together your swerve (erythritol), cream, cocoa powder, salt and vanilla on medium-low heat, until the sweetener has dissolved and is completely incorporated. You do not want this to boil – only for the sweetener to dissolve.
You should be left with warm cream. Turn off your burner.
Crack and separate your egg yolks from the egg whites. Set egg whites aside.
Grab a whisk and temper your eggs by slowly adding the cream with one hand, and whisking vigorously with the other until your egg yolks and cream mixture are fully incorporated.
Grab a strainer, and strain the mixture. you will notice a small bit of the cooked yolk – not much if the eggs are tempered correctly.
Pour the strained mixture back into your saucepan and stir on low heat, measuring the temperature until it reaches 160 degrees. If you’re not using pasteurized eggs, this step is very important to be sure you’re not consuming raw or undercooked eggs. The mixture should thicken and be able to coat the back of a spoon.
Pour the strained mixture into an airtight container and refrigerate for two hours.