Keto Chocolate-Chocolate Chip Ice Cream – a delicious recipe with Milk, Dutch, Egg Yolks, Confectioners, Vanilla, Baking Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 3-quart, heavy-bottom saucepan over medium-high heat, combine milk, half-and-half, cocoa powder, and egg yolks, stirring constantly until mixture comes to a boil. Continue stirring and cook for 1 minute, being careful not to let the mixture boil over.
2
Remove from the heat and stir in the powdered erythritol and pure vanilla extract. Strain mixture through a fine mesh sieve. Cover well and chill overnight.
3
Process in ice cream maker following manufacturer's instructions. When ice cream is done churning, serve immediately or transfer to a freezer-safe container and freeze for 1 hour for a slightly firmer texture.
4
Alternately, mixture can be frozen for longer periods of time if frozen in ice pop molds.
5
Nutritional stats per 1/2-cup serving: 120 calories, 10g fat, 5g net carbs, 4g protein.
637
kcal
Calories
44
g
Fat
37
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups Whole Milk, 2 cups Half And Half (not Fat-free), 1/2 cups Dutch-Processed Cocoa Powder, Sifted, 6 Large Egg Yolks, and more.
Yes, Keto Chocolate-Chocolate Chip Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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