Low Carb Dark Chocolate Ice Cream

Indulge guilt-free with this creamy and decadent Low Carb Dark Chocolate Ice Cream—perfect for satisfying your sweet tooth while staying keto-friendly! This luscious treat combines the rich intensity of 85% dark chocolate with the silky smoothness of heavy cream and almond milk, creating a velvety texture that's irresistibly indulgent. Sweetened with erythritol and infused with cocoa powder, this low-carb dessert offers the ultimate balance of sweetness and bold chocolate flavor without the sugar. The recipe’s egg yolk base gives it a luxurious creaminess, while a hint of vanilla and a touch of salt elevate the flavors to perfection. With minimal prep time and simple ingredients, this homemade ice cream is the ideal dessert for health-conscious chocolate lovers. Whether enjoyed on its own or paired with fresh berries, it’s a delightful way to stay on track with your low-carb lifestyle!

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 4 ounces Dark chocolate (85% cacao or higher), chopped
• 0.5 cup Cocoa powder
• 0.75 cup Erythritol or preferred low-carb sweetener
• 4 large Egg yolks
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

In a medium saucepan over medium heat, combine the heavy cream and unsweetened almond milk. Heat until the mixture begins to simmer, then remove from heat.

Step 2

Add the chopped dark chocolate into the hot cream mixture. Let it sit for a minute, then whisk until the chocolate is completely melted and the mixture is smooth.

Step 3

In a separate bowl, whisk together the cocoa powder and erythritol.

Step 4

In a large bowl, whisk the egg yolks until they are smooth. Gradually add the cocoa powder and erythritol mixture, whisking constantly until completely incorporated.

Step 5

Slowly pour about one cup of the warm chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs. Continue by slowly adding the rest of the chocolate mixture, whisking constantly.

Step 6

Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 8-10 minutes.

Step 7

Remove from heat and stir in the vanilla extract and salt.

Step 8

Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps.

Step 9

Cover the bowl and refrigerate for at least 4 hours, or until thoroughly chilled.

Step 10

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Step 11

Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Nutrition Facts

Serving size	(1128.6g)

Amount per serving	% Daily Value*
Calories	2605.3

Total Fat 232.0g	0%
Saturated Fat 132.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 1218mg	0%
Sodium 954.5mg	0%
Total Carbohydrate 254.0g	0%
Dietary Fiber 26.4g	0%
Total Sugars 20.5g
Protein 27.7g	0%

Vitamin D 161.0IU	0%
Calcium 641.1mg	0%
Iron 19.5mg	0%
Potassium 1532.4mg	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: 64.9%

Protein: 3.4%

Carbs: 31.6%