This Death by Chocolate ice cream is for serious chocolate lovers only. Rich and creamy, this low carb chocolate ice cream is the best keto frozen dessert! I don’t mess around when it comes to healthy chocolate desserts, people.
I often write a blog post thinking about what I have to say about a particular recipe. But today we are going to flip that on its head: what does this recipe say about me? I think this one is speaking loud and clear. This recipe is saying that I love deep, dark chocolate and I love rich, creamy low carb ice cream. The recipe says that when it comes to chocolate cravings, I don’t mess around. It also says that I am your typical woman, moody and irritable at times, and chocolate is the best way to soothe the beast. This recipe is saying that yeah, if it’s my time to go, I wouldn’t mind drowning in a big vat of low carb dark chocolate ice cream. That’s what this recipe says about me. Now ask yourself, what does it say about you?
This low carb ice cream recipe was the brainchild of a serious chocolate craving. I was getting ready to head on vacation, I had some cream that needed using up, and I wanted something with unbelievably rich dark chocolate flavour. I wanted SERIOUS chocolate ice cream; just chocolate with no bits and pieces in it and no competing flavours. Just pure, unadulterated low carb chocolate ice cream.
I’ve had some chocolate ice creams that have turned out lighter in both flavour and colour in the past, and I wanted to make sure I got this right. So I did some research on how to get the kind of intense chocolate I was looking for. In casting around, I found this custard-based rich chocolate ice cream recipe from my friend Joan of Chocolate, Chocolate and More and decided to make it my model for the death by chocolate ice cream recipe.
Testing the Low Carb Chocolate Ice Cream Recipe
I actually made this recipe a few times before I was satisfied with it. The first time, the custard was so thick and rich after being refrigerated that it was like chocolate pudding and I could hardly pour it into the ice cream maker. It was unbelievably good and unbelievably chocolate-y, and just the right consistency coming out of the machine, so it needed no time in the freezer to set. But it was almost too rich, if you can believe it, and none of us could eat more than a few bites. My kids only made it halfway through their modest servings, each of them coming up for air with glassy, chocolate-drugged eyes and full tummies. It was just too much for them and even I struggled. Yep, death by chocolate ice cream.
So for the second batch, I thinned the custard with a little more cashew milk just before churning. This made it easier to get out of the bowl and into the ice cream maker, and it made for easier consumption. One could actually enjoy a proper serving without getting too full after the first bite. This is a real chocolate lover’s keto chocolate ice cream recipe. It’s rich and thick and every bite is a mouthful of deep, dark, creamy, cold chocolate. For those chocolate cravings that just won’t quit.
This Death by Chocolate ice cream is for serious chocolate lovers only. Rich and creamy, this low carb chocolate ice cream is the best keto frozen dessert! I don't mess around when it comes to healthy chocolate desserts, people.
- 2 cups heavy cream
- 1 1/2 cups unsweetened cashew milk or almond or coconut, divided
- 1/2 cup cocoa powder for super dark ice cream, use Hershey's Special Dark
- 1/2 cup Swerve Sweetener
- 4 large egg yolks
- 3 ounces unsweetened chocolate chopped (can also use Lily's Chocolate
- 2 tbsp vodka optional, helps reduce iciness
- 1/2 tsp vanilla extract
- 1/4 to 1/2 tsp liquid stevia extract or other sweetener, to taste
- 1/4 tsp xanthan gum optional, helps reduce iciness
- Set a bowl over an ice bath and set aside.
- In a medium saucepan over medium heat, combine cream, 1 cup of the cashew milk, cocoa powder and sweetener. Whisk together until well combined and stir until mixture reaches 170F on an instant read thermometer.
- Whisk egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 175F on an instant read thermometer and is thick enough to coat the back of a spoon.
- Remove from heat and add chopped chocolate. Let sit 5 minutes and then whisk until smooth.
- Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
- Whisk in additional 1/2 cup cashew milk, vodka, if using, vanilla extract and stevia extract (mixture will be VERY thick until these ingredients are whisked in).
- Sprinkle surface with xanthan gum, if using, and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
- Once churned, you can serve immediately or you can pack in an air tight container and freeze until a little firmer (1 to 2 hours).
Serves 8. Each serving has 9.09 g of carbs and 3.3 g of fiber. Total NET CARBS = 5.79 g.