Sugar-Free Dark Chocolate Ice Cream

Indulge in the rich, velvety decadence of Sugar-Free Dark Chocolate Ice Cream—an irresistible treat that satisfies your chocolate cravings without the guilt. This keto-friendly recipe combines heavy cream, unsweetened almond milk, and sugar-free dark chocolate for a luscious, creamy base, sweetened with erythritol for a naturally low-carb dessert. The deeply satisfying flavor of cocoa powder is elevated by a touch of vanilla extract, while the silky custard is perfected through hand-tempered egg yolks. Perfect for those seeking a healthier alternative to traditional ice cream, this low-sugar dessert is a chocolate lover’s dream, ideal for summer days or elegant dinner parties. With just 20 minutes of prep and an ice cream maker, enjoy a decadent frozen delight that's as wholesome as it is delicious.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 0.5 cup Unsweetened cocoa powder
• 0.5 cup Erythritol or sugar substitute granules
• 4 oz Dark chocolate (sugar-free), chopped
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 4 large Egg yolks

Directions

Step 1

In a medium saucepan, combine the heavy cream, almond milk, cocoa powder, erythritol, and salt. Whisk the mixture to combine the cocoa powder and bring it to a simmer over medium heat, stirring occasionally.

Step 2

While the cream mixture is heating, place the chopped dark chocolate in a heat-proof bowl.

Step 3

Once the cream mixture is simmering, remove it from the heat and pour it over the chopped chocolate. Let it sit for about 2 minutes to melt the chocolate, then whisk until smooth.

Step 4

In a separate bowl, whisk the egg yolks until they become pale yellow.

Step 5

Slowly add about 1/2 cup of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs and prevent curdling.

Step 6

Gradually whisk the tempered egg yolks back into the saucepan with the remaining cream mixture.

Step 7

Return the saucepan to medium-low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 5 minutes and should not exceed 170°F (77°C).

Step 8

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

Step 9

Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps, then cover with plastic wrap, pressing it against the surface to prevent a skin from forming.

Step 10

Refrigerate the custard for at least 4 hours, or until thoroughly chilled.

Step 11

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, until the mixture reaches a soft-serve consistency.

Step 12

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

Nutrition Facts

Serving size	(1148.5g)

Amount per serving	% Daily Value*
Calories	2806.4

Total Fat 250.7g	0%
Saturated Fat 142.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 946.1mg	0%
Total Carbohydrate 245.5g	0%
Dietary Fiber 69.6g	0%
Total Sugars 3.3g
Protein 43.7g	0%

Vitamin D 161.0IU	0%
Calcium 732.8mg	0%
Iron 34.9mg	0%
Potassium 2733.9mg	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: 66.1%

Protein: 5.1%

Carbs: 28.8%