No-Churn Keto Vanilla Chocolate Swirl Ice Cream


Step 1Prepare the keto vanilla ice-cream base recipe. Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol (you can use 1/4 to 1/2 cup depending on your palate). Whisk until they create stiff peaks.

Step 2In another bowl, whisk the cream until soft peaks form when the whisk is removed. Be careful not to over whisk the cream.

Step 3In a third bowl, mix the egg yolks with the vanilla extract or vanilla powder (or seeds from vanilla bean). I used a combination of vanilla extract and vanilla bean powder.

Step 4Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.

Step 5Before placing in the freezer, melt the dark chocolate. I melted mine in a glass jug placed in a sauce pan filled with 1-2 cups of hot water.

Step 6Remove the jug from the water bath and allow to cool. The chocolate should be fluid but not hot.

Step 7Using a knife, swirl the chocolate through the sugar-free vanilla ice-cream and drizzle some on top. You can keep a little back to drizzle on top when you serve if you like. You may need to reheat it to melt it again.

Step 8Place in the freezer and allow to set for at least 2 hours. I froze mine for 4 hours.

Step 9Serve with a drizzle more of melted chocolate.

Step 10Store in freezer for up to 3 months.