Low Carb Vanilla Ice Cream with Chocolate Chips
Indulge in the creamy decadence of this *Low Carb Vanilla Ice Cream with Chocolate Chips*, a guilt-free treat that’s perfect for satisfying your sweet tooth while sticking to a low-carb lifestyle. Made with a rich blend of heavy cream, unsweetened almond milk, and a touch of erythritol, this homemade ice cream is perfectly sweetened without any added sugar. Velvety vanilla custard serves as the luscious base, while sugar-free chocolate chips add a delightful burst of texture and flavor in every bite. This keto-friendly ice cream is churned to silky perfection and requires just 15 minutes of prep time before chilling and freezing. Serve it up as a refreshing dessert or enjoy it straight from the freezer whenever your cravings strike. Whether you're on a ketogenic diet or simply watching your carbs, this creamy indulgence will be a new freezer staple!
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Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol (or preferred low-carb sweetener)
- 2 teaspoons Vanilla extract
- 4 Egg yolks
- 0.5 cup Sugar-free chocolate chips
- 1 pinch Pinch of salt
Directions
Step 1
In a medium saucepan, combine the heavy cream, almond milk, erythritol, and a pinch of salt. Place the saucepan over medium heat and stir occasionally until the mixture is heated through but not boiling, about 5-7 minutes.
Step 2
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Step 3
Gradually ladle about 1/2 cup of the heated cream mixture into the bowl of egg yolks, whisking constantly to temper the eggs and prevent them from curdling.
Step 4
Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.
Step 5
Cook the mixture over low heat, stirring with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon, about 5 minutes. Be careful not to let it boil.
Step 6
Remove the saucepan from heat and stir in the vanilla extract.
Step 7
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight.
Step 8
Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Step 9
About 5 minutes before the churning is complete, add the sugar-free chocolate chips to the ice cream maker and allow them to incorporate evenly.
Step 10
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Step 11
Serve and enjoy your delicious low-carb vanilla ice cream with chocolate chips!
Nutrition Facts
| Serving size | (1039.1g) |
|---|
| 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 477.6mg | 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