Keto Vanilla Ice Cream with Chocolate Chips
Indulge in the creamy decadence of Keto Vanilla Ice Cream with Chocolate Chips, a low-carb twist on a classic dessert that’s as rich and satisfying as the real thing. Made with a luscious combination of heavy cream, unsweetened almond milk, and granulated erythritol, this luxurious treat is perfectly sweetened without the sugar. Infused with pure vanilla extract and studded with sugar-free chocolate chips, every bite offers a delightful balance of flavor and texture. The silky, custard-based ice cream is crafted with egg yolks, creating a thick, velvety consistency that churns beautifully in an ice cream maker. Whether you're following a ketogenic lifestyle or simply craving a guilt-free dessert, this keto-friendly, gluten-free ice cream is the ultimate way to stay cool while treating your taste buds. Perfect for summer evenings or as a make-ahead dessert, it’s a freezer essential you'll return to time and time again!
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Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol (granulated sweetener)
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Sea salt
- 4 large Egg yolks
- 0.5 cup Sugar-free chocolate chips
Directions
Step 1
In a medium saucepan, combine the heavy cream, almond milk, erythritol, vanilla extract, and sea salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling (around 170°F).
Step 2
In a separate bowl, whisk the egg yolks until smooth and slightly pale. While whisking continuously, slowly pour about 1 cup of the hot cream mixture into the yolks to temper them.
Step 3
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (around 175-180°F). Do not let it boil.
Step 4
Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
Step 5
Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate for at least 4 hours or overnight until fully chilled.
Step 6
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last 5 minutes of churning, add the sugar-free chocolate chips.
Step 7
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Step 8
Scoop and enjoy your creamy, keto-friendly vanilla ice cream with chocolate chips!
Nutrition Facts
| Serving size | (1040.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2443.3 |
| Total Fat 221.1g | 0% |
| Saturated Fat 126.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1218mg | 0% |
| Sodium 918.9mg | 0% |
| Total Carbohydrate 187.1g | 0% |
| Dietary Fiber 32.2g | 0% |
| Total Sugars 1.5g | |
| Protein 20.3g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 514.9mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 177.4mg | 0% |
Source of Calories