Keto Death by Chocolate Ice Cream

Original recipe here

Ingredients

• 1 1/2 cups coconut cream

• 3/4 cups unsweetened nut milk (or hemp)

• 1/3 cup dark cocoa powder

• 1/3 cup Swerve Sweetener (or some other erythritol)

• 1/3 cup Bocha Sweet can sub allulose or xylitol (yes, you need two diff kinds of sugar!)

• 3 large egg yolks

• 2 ounces unsweetened bakers chocolate, chopped

• 1 1/2 tbsp vodka (or tequila) optional, helps reduce iciness

• 1/2 tsp vanilla extract

• 1/8 tsp salt

Instructions

• Prep ice cream maker (if have one) by placing mixer in freezer for 1 day (covered with wax paper and rubber band so ice doesnt form)

• Set a bowl over an ice bath.

• In a medium saucepan over medium heat, combine the mix below. Whisk together until well combined and stir until mixture reaches 160F on an instant read thermometer.

  • cream

  • 1/2 cup of the almond milk

  • cocoa powder

  • and 2x sweeteners.

• Whisk the egg yolks in a medium bowl.

  • Temper the egg yolks with the sweet cream mix from above. (Slowly add 1 cup of the hot cream mixture, whisking continuously to heat the yolks gently. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.

• Remove from heat and add the 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.

• Before churning, whisk in the remaining 1/4 cup of almond milk milk, the vodka, if using, the vanilla extract, and the salt (the mixture will be VERY thick until these ingredients are whisked in).

• Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions. (25 min). If using add ins, put in last 5 minutes.

• Once churned, transfer to an airtight container and freeze another few hours until firm.