Super Creamy Keto Chocolate Ice-Cream


Step 1Pour the coconut milk in a large sauce pan. Reserve 1/2 cup of coconut milk for later. Add the Erythritol, salt and stevia (if used) and stir well. Start heating the mixture over a medium heat.

Step 2Add the cacao powder (unsweetened raw cacao) and mix until dissolved. Heat until the mixture starts boiling and then reduce the heat to low.

Step 3Meanwhile, in a small bowl, mix the egg yolks with the remaining coconut milk.

Step 4Slowly pour about a cup of the hot mixture into the cold egg yolk mixture while whisking.

Step 5Then, slowly pour the egg mixture back in the sauce pan and keep stirring.

Step 6Mix the gelatine with the water. Cook the chocolate mixture while stirring until the it starts to thicken and it lightly covers the spatula. Then, take off the heat and set aside. Pour the gelatine into the cream mixture.

Step 7Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally.

Step 8Add the MCT oil (or vodka) and mix in well. Let it cool down to room temperature (do not refrigerate ir it may get too thick). You can place a plastic wrap over the top to prevent it from drying. Once it cools down, pour into the ice-cream maker (I use a Cuisinart) and process according to the manufacturer's instructions.
Feedback tips: If the consistency is too thick, gently heat up the chocolate mixture until it's liquid again (do not boil, only warm it up) - or reduce the amount of gelatine powder to just 1 teaspoon.

Step 9Churning may take anything between 30-60 minutes depending on your ice-cream maker.

Step 10When done, scoop in a freezer-friendly container and add roughly chopped dark chocolate or chocolate chips. Place in the freezer for 30-60 minutes.
I like using small single-serving containers like these.
Enjoy! :-)