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Keto Chocolate Ice Cream

A keto-friendly ice cream made with chocolate and mascarpone is a creamy and delicious dessert for summer.
Prep Time20 minutes
Freezing time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American, Low carb
Keyword: keto ice cream
Servings: 8 servings
Calories: 300kcal

Ingredients

Instructions

  • Place the ice cream canister in the freezer overnight.
  • Prepare a medium pan with a few inches of water and simmer.
  • In a large glass bowl, whisk the egg yolks and allulose until smooth.
  • Place the bowl over the saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water. Whisk for about 8 minutes until the mixture is thick, pale and fluffy and increased in volume.
  • Remove from the heat and allow to cool for a couple of minutes.
  • Fold in the mascarpone cheese and stir until combined.
  • Add the cocoa, salt and melted chocolate and stir well.
  • In a separate bowl whisk the cream into stiff peaks.
  • Fold the cream into the mascarpone mixture and gently mix.
  • Pour into the canister of an ice-cream maker and churn according to manufacturer’s instructions.
  • Spoon the churned cream into an air tight container and place in the freezer for at least 4 hours.

Notes

Makes 8 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 4g | Protein: 5g | Fat: 30g | Fiber: 1g