Justine’s Easy Keto Chocolate Ice Cream

This keto chocolate ice cream has only  approx. 3.7g net carbs per scoop!  It is the smoothest, creamiest chocolate low carb ice cream you'll ever have.

Prep Time: 20 minutes

chilling time: 4 hours

Total Time: 4 hours 20 minutes

Serves 12 scoops

Ingredients

• 720 ml ( 3 cups) heavy cream 
• 50g cocoa powder
• 80 ml ( 1/3 cup) milk
• 4 large egg yolks
• 5 tsp powdered gelatine
• 120g Justine’s Erythritol powdered in a blender ( for less sweet version, try 80g )
• 1 tbsp vanilla extract 
• 1/4 tsp. salt
• OPTIONAL: Try adding  a cup of Justine’s Keto Dark or White Choc Chips

 Instructions

1. Place your ice cream canister from your ice cream maker in the freezer overnight.
2. Place the cocoa powder and 1 cup of cream into a medium saucepan. Stir with a balloon whisk to combine. Add the rest of the heavy cream and milk. Bring to a simmer, stirring continually with the whisk until fully combined then remove from the heat.
3. In a mixing bowl, add the egg yolks and whisk using an electric whisk until light and fluffy. Sprinkle in Justine’s powdered erythritol and continue whisking until combined.
4. Slowly add the cream mix to the eggs a little at a time. Whisking using a balloon whisk till combined.
5. Place the gelatine in a small bowl with 1 tbsp of water and allow to bloom for about 5 minutes.
6. Add the whole mix back to the pan. Add the bloomed gelatine mix and heat on low (about 4 - 5 minutes) until thick enough to coat the back of a spoon.
7. Pour the mix into a mixing bowl, add the vanilla ( add in choc chips here if using) and leave at room temperature for 30 minutes to cool covered in cling film with a small air gap at the sides (this stops a skin forming).
8. Place in the fridge to cool for 1 - 2 hours, or overnight. If you leave overnight and it goes thick, just give it a really good stir with a spatula and it will become pourable again. I left mine overnight.
9. When chilled, pour the chocolate mix into the ice cream maker and churn according to the manufacturer’s instructions, 20 minutes - 1 hour. Don’t worry if it’s not a set soft serve as it will set in the freezer. Transfer to a container and freeze for 2 hours or until scoop-able. If you leave in the freezer overnight, just allow it to soften at room temperature for about 30 minutes and then scoop.

Storage: Freezer for up to 3 months in a sealable Tupperware or stainless steel container

Allow to stand at room temperature for about 30 minutes before scooping or carefully microwave at 10 second intervals until it reaches your desired consistency.