Keto Chocolate Ice Cream

If you’re doing the ketogenic diet for a prolonged period of time you probably already have or will encounter quite a lot of temptations.

Some seasons during the year are basically a minefield of temptations while others are a bit easier to handle.

Wanna give in to your temptation without feeling guilty? This rich keto chocolate ice cream is for serious chocolate lovers only.

Nutrition information :

Serving Size 90g

Fat 22.5g

Net Carbohydrates 4.75g

Carbohydrates 5.5g

Fiber 0.75g

Protein 1.75g

Ingredients:

1. 240g or 1 cup Heavy Cream

2. 70g Powdered Erythritol

3. Two egg yolks

4. 1.5 tbsp unsweetened cacao powder

5. 1/2 tsp vanilla extract

Instructions:

1. Add the heavy cream & cacao powder to a non-sticking pot and bring to a boil.

Keep stirring while the heavy cream-cacao mixture begins to boil.

2. Make sure that no clumps of cacao powder are left in the heavy-cream cacao mixture.

It can be tricky to avoid this because it tends to happen as soon as you add a bigger amount of cacao powder to the heavy cream. 3. Use a strainer to make sure no clumps are cacao mixture are left

4. Simply filter the heavy cream-cacao mixture after you're done with this step and before you proceed to the next step.

5. In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture. The bowl should be big enough to hold both the egg mixture and the heavy cream mixture. 6. Place the big bowl with the egg mixture on top of a pot that's filled with water.

This will be our self-made double boiler for this time being. 7. Bring the water in the pot to a boil and start to drizzle in the heavy cream-cacao mixture into the egg mixture.

All of the heavy cream-cacao-mix is going to be added into the bowl with the egg mixture. 8. Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.

(It should look like a thin layer covering the spoon )

9.Let the mixture cool down and chill it in the fridge for at least 30 minutes. 10. Fill your ice cream into a suitable container.

We recommend consuming the ice cream within 1-2 weeks.