Rich in taste and texture, but low in carbs this 5 ingredient dairy-free chocolate keto ice cream is refreshing and delicious.
Prep Time:10 minutes
Total Time:10 minutes
2 cans coconut cream or coconut milk
3 large egg yolks
1/4 cup cacao powder
1/2 teaspoon peppermint extract
1/2 cup stevia, monk fruit sweetener
1 cup sugar free chocolate chips (optional)
Add coconut milk, extracts, cacao powder, and sweetener to a small pot. Under very low heat, bring mixture to a very soft boil (just heat until small bubbles appear). Turn stove off and let cool slightly.
Add egg yolks to a stand mixer or large bowl and beat on high for 20-30 seconds until pale and fluffy. With the mixer still on high, SLOWLY drizzle in 1/4 cup of the hot cream mixture to the egg yolks to temper. Add additional cream mixture slowly in 1/4 cup increments. If you add the hot mixture to the eggs too quickly, it will result in scrambling the eggs. Let cool 5 minutes.
Pour contents into an ice cream maker and churn until it is soft serve consistency, stir in optional chocolate chips if desired, then place into a container and freeze. Let container sit out for 10-15 minutes before scooping.
This recipe can also be used without an ice cream maker, simply pour mixture into a container after it has cooled slightly and freeze. Stir every 10 minutes until thick and creamy.