Keto Chocolate Ice Cream

Sometimes you just need to sit down with a large bowl of creamy sweet ice cream. Luckily this Keto Chocolate Ice Cream with a Salted Caramel Swirl is the perfect combo of sweet + salty with none of the guilt from indulging. While this may look complicated I promise that it’s as easy as can be. For the ice cream all you have to do is blend the ingredients together in a blender, then pour into an ice cream maker, how easy is that? Keto Chocolate Ice Cream!

Keto Chocolate Ice Cream

For the caramel you’ll start out by cooking the water and Swerve until the Swerve turns golden. Then you’ll whisk in the butter, cream, vanilla, and salt for one luscious caramel sauce. I may have eaten some with a spoon before swirling the rest into the ice cream.

This may just become your go-to, easy as pie (really though, who ever thought making pie was easy?) ice cream recipe.

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Nutritional Values

Macronutrient ratio:                   Calories from carbs (8%), protein (6%), fat (86%).

Total Carbs                                    9.1                                grams
Fiber                                               2.7                                grams
Net Carbs                                      6.4                                grams
Protein                                            5                                  grams
Fat                                               30.2                                grams
of which Saturated                   24.2                                grams
Calories                                       303                                kcal
Magnesium                                 86                                  mg (21% RDA)
Potassium                                  349                                 mg (17% EMR)

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Ingredients

Chocolate Ice Cream

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• 2 cans (13.5 oz/ 400 ml) full-fat coconut milk (27 fl oz/ 800 ml)
• 1 tsp sugar-free vanilla extract
• 1/2 cup unsweetened almond milk (120 ml/ 4 fl oz)
• 3/4 cup cacao powder (64 g/ 2.3 oz)
• 1/2 cup Swerve or Erythritol, powdered (100 g/ 3.5 oz)
• 1 1/2 tbsp gelatin (16 g/ 0.6 oz)

Salted Caramel

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• 2 tbsp water (30 ml)
• 1/2 cup Swerve or Erythritol, powdered (100 g/ 3.5 oz)
• 2 tbsp unsalted butter (28 g/ 1 oz)
• 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
• 1 tsp sugar-free vanilla extract
• pinch of salt

Notes: Use room temperature coconut milk (not chilled) to allow the ingredients to combine while blending.

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Instructions

Hands-on 20 minutes                        Overall 4-6 hours

1. Start by making the caramel. In a medium sized pot combine the water and Swerve. Set over medium heat and bring to a simmer. Continue to simmer for 5-7 minutes until it turns golden and has reduced. Whisk in the butter, cream, vanilla, and salt. If it’s too thin keep simmering until it is slightly thick. Note: it will thicken as it cools as well.
2. For the ice cream, combine all ingredients in a blender and blend until smooth. Pour the mixture into an ice cream maker …
3. … and churn according to the manufacturer’s directions.
4. Once it’s done churning pour into a quart size container and swirl in the caramel using a knife to swirl it through the layers. Freeze 3-4 hours.
5. Before serving let the ice cream sit at room temperature for 30 minutes.
6. Enjoy!!!

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