Keto Rocky Road might be the most decadent ice cream you've ever tasted. It features a rich chocolate base with chopped pecans and homemade keto marshmallows. No one will ever guess it's sugar-free!
In a medium saucepan over medium heat, combine the whipping cream and sweeteners. Whisk to dissolve the sweeteners, and let the mixture cook until it becomes thicker and a little syrupy, about 10 minutes.
Remove from heat and sprinkle the surface with xanthan gum. Whisk quickly to combine.
Add the cocoa powder and chocolate and let sit until the chocolate melts. Whisk until smooth. Chill the mixture 2 hours.
At this point, your mixture will be very thick. Whisk in the almond milk to thin it out, then whisk in the vodka, vanilla extract, and salt.
Add the mixture to an ice cream maker and churn according to the manufacturer's in instructions.
Once churned, transfer to an airtight container and stir in the chopped marshmallows and pecans. Freeze until firm, at least 4 hours and up to overnight.
Notes
Store the ice cream in an airtight container for up to 2 months.
Nutrition
Serving: 1serving = ½ cup | Calories: 266kcal | Carbohydrates: 5.9g | Protein: 3.2g | Fat: 24.5g | Fiber: 3g