If your favorite after-dinner treat is creamy keto chocolate ice cream, have I got a deal for you! You can whip up a batch of this incredible keto ice cream with just 7 ingredients, and it’s mind-blowing good. Cure your chocolate craving while indulging a little.
Combine all the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.
Raw Eggs: If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.Glycerin: The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.To Freeze: Put the ice cream in individual freezer-safe containers or all of it in one. It will last around 1-2 months in the freezer.Substitutions: Use whatever milk you prefer. If you don’t want the keto ice cream to be chocolate, you can omit the cocoa and it will be vanilla flavored instead.Prep Time: It usually takes around 25-30 minutes to make the ice cream depending on your machine. Then you will need to freeze it for 1-3 hours so it can set up properly.Notes on Sweeteners: