Did you know that Chocolate Ice Cream ranks as the 2nd most popular ice cream in North America? According to the International Dairy Foods Association, America’s top five flavors are:
- Cookies N’ Cream
- Mint Chocolate Chip
- Chocolate Chip Cookie Dough
Here is the SFZ version of this perennial favorite. This ice cream gives you a serious dose of mouth watering chocolate flavor that is sure to satisfy your chocoholic cravings. You can make it pure, smooth and creamy OR add flakes or chunks of dark chocolate to add a bit of texture and an extra zap of chocolate.
It is great for all Low-Carb diets and is definitely Keto friendly. Even small amounts of dark chocolate chunks keep you in the Keto zone.
You’ll need an ice cream maker to get a nice smooth texture. The only ingredients you might not be familiar with are glycerin or MCT oil which help emulsify the ice cream and intensify the flavor. If you use MCT oil, it adds to the fat content making this a perfect Keto snack or dessert.
Making ice cream is easy and if you have a great ice cream making machine, it is also fast. Because I don’t bother to temper (yes, I use RAW eggs and I’m still alive). It takes me less than 35 minutes, start to finish.
I eat raw eggs for breakfast almost daily and have never been sick. This processing decision is totally up to you … the “safer” route is to temper your ice cream base … here’s how to temper eggs.
When I am making ice cream for my own consumption, I do not bother tempering. When I am making ice cream for guests, including children, I take the extra time and temper.
Once my batch is ready, I let my ice cream sit in the freezer for about two hours … and then I can indulge IF you temper the ice cream mixture, it will take about 90 minutes longer (cooling time).
My Favorite Low-Carb No-Sugar Chocolate Ice Cream
Homemade No-Sugar Low-Carb Chocolate Ice Cream
- In a medium sauce pan, add sweetener mix and chocolate powder. Slowly add a few tablespoons milk and make a paste. Continue to slowly add more mild. Put the pot on a medium burner and heat while stirring. Keep stiring until the sugar has dissovled and the chocolate mix is smooth. Add the rest of the milk and take off the burner to cool.
- In a medium bowl, whisk egg yolks. Slowly add in the cream and keep on whisking. Add in the cooled chocolate mix and stir. NOTE: You can use a top loading blender.
- Cover bowl and let the custard sit in your refrigerator at least 30 minutes or even overnight.
- Pour custard into your ice cream machine and process as instructed. My Ice Cream Machine normally takes 20 minutes to process to a semi-stiff ice cream.
- If you are adding chocolate shavings, chocolate chunks or nuts, add and continue churning until evenly mixed.
- Scoop into a storage container and place in your freezer for two or more
hours OR if you simple can not wait, eat directly as “soft ice cream.”
- Enjoy! IF your ice cream gets really hard, let it sit out on your counter for 10 to 15 minutes before scooping.
You can make a darker chocolate by adding up to 1/2 cup more of cocoa powder.
There are literally dozens additions that change the texture and taste of the basic recipe. Add up to one cup:
- nuts (chopped almonds, walnuts, hazelnuts)
- dark chocolate (shaved or chopped)
- white chocolate (chopped). The white chunks make for a really pretty ice cream, but definitely add carbs … which takes it out of the keto carb range)
- fruit chunks (chopped frozen strawberries, cherries, blueberries)
- coconut shreds
Want MORE Ice cream?
I’ve actually never seen glycerine in a grocery store. I have seen it sold in drug stores, BUT you have to make sure it is a “vegetable” or “food grade” glycerine since some types should only be used on skin.
Premium Quality Cocoa Powder
The quality of Cocoa Powder you use is really important in ice cream because the flavor is not hidden by anything else.
Here is the brand I use for ice cream making because it is recommended for “cold” cooking … which means it is perfect for ice cream. It was also recommended in Cook’s Illustrated, a source of information I really trust!
Sugar Blend Recipe
In a real pinch I just use Xylitol. I always buzz it in a coffee grinder first to make a more easy to dissolve sugar powder. Be aware that pure Xylitol might affect your digestion … so don’t be feeding ice cream made with only Xylitol to guests or kids.
The reason for the “Sweetner Blend” is to combine different sugar substitutes in a way that tastes MOST like sugar and has the least impact on your body. The sweetener blend is great for Diabetics and will not affect blood sugar levels.
Here’s the recipe … and here’s a link to more information about sugar blends.
- Put the ingredients in a small bowl and stir 5 or 6 times. This is especially important if you are using the blend that includes STEVIA ... you want to distribute that one teaspoon throughout the other ingredients.
- Add the ingredients in a spice blender, coffee blender, Ninja or NutriBullet type blender.
Give it a buzz for about 30 seconds. You are looking for a fine sugar like consistency … not quite as fine as icing sugar.
- Store in a glass jar with an air tight lid.