Keto Rocky Road Ice Cream

Indulge in the decadence of Keto Rocky Road Ice Cream, a low-carb twist on a classic dessert favorite! This creamy, no-sugar-added treat combines the richness of heavy whipping cream and cocoa with the crunch of chopped almonds and the chewy sweetness of sugar-free marshmallows. Infused with dark chocolate and a hint of vanilla, this keto-friendly ice cream delivers all the indulgence without the guilt. Perfectly balanced with the use of erythritol and xanthan gum for a smooth texture, it's churned to perfection and ready to scoop straight from your freezer. Whether you're satisfying a sweet tooth or impressing guests, this keto dessert is a must-try for ice cream lovers who crave a sugar-free delight!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Heavy whipping cream
• 1 cup Unsweetened almond milk
• 4 large Egg yolks
• 0.5 cup Erythritol or another keto-friendly sweetener
• 0.5 cup Unsweetened cocoa powder
• 3 ounces Dark chocolate (85% cacao or higher), chopped
• 2 teaspoons Vanilla extract
• 0.5 teaspoon Xanthan gum
• 0.5 cup Unsalted almonds, chopped
• 0.5 cup Sugar-free marshmallows, roughly chopped

Directions

Step 1

In a medium saucepan over medium heat, combine the heavy whipping cream and almond milk. Stir occasionally and bring to a gentle simmer.

Step 2

In a separate bowl, whisk together the egg yolks and erythritol until the mixture is pale and slightly thickened.

Step 3

Gradually whisk the hot cream mixture into the yolks, a little at a time to temper the eggs and prevent curdling.

Step 4

Return the cream and egg mixture to the saucepan. Add the cocoa powder and whisk until smooth. Continue to cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Step 5

Remove the saucepan from the heat and add the chopped chocolate, stirring until completely melted and smooth.

Step 6

Stir in the vanilla extract and sprinkle the xanthan gum evenly over the mixture, whisking immediately to avoid clumps.

Step 7

Let the custard cool for about 30 minutes, then cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until thoroughly chilled.

Step 8

Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 9

Fold in the chopped almonds and sugar-free marshmallows.

Step 10

Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Step 11

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Nutrition Facts

Serving size	(1298.7g)

Amount per serving	% Daily Value*
Calories	3065.5

Total Fat 259.8g	0%
Saturated Fat 134.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 388.0mg	0%
Total Carbohydrate 267.9g	0%
Dietary Fiber 58.6g	0%
Total Sugars 20.0g
Protein 53.9g	0%

Vitamin D 161.0IU	0%
Calcium 866.5mg	0%
Iron 32.2mg	0%
Potassium 2953.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 5.9%

Carbs: 29.6%