Decadent Choco Ice Cream (With only 1 NET Carb!)

keto-choco-ice-cream-1g-net-low-carb

So, ever since I tried my first bite of Halo Top Ice Cream, I have been a HUGE fan.  I have tasted a many low carb ice cream and many of them just taste pretty bitter with a terrible aftertaste. Oh but when tasted that first heavenly bite of Halo Top I was in love.  Until I saw the price tag.  I know you get what you pay for, but getting a tiny pint of ice cream was just not economical for me at this time.  My solution? Spend money on amazon and buy an ice cream maker instead, because that’s what I do. Yeap. Makes total sense right? I’ll eventually save like 20 bucks after you count the cost of the machine, and the ingredients. Genius.

In all actuality, this really will save me a fair amount of money because it makes a much larger batch of ice cream, and I can make froyo (is there such thing as a keto-friendly froyo?) and sorbet.  For me, the only difficult part of keto was needing that sweet treat in the summer when it’s hot that only ice cream or sorbet could solve.

Anyways, here is a tasty ice cream recipe.  It’s fairly easy, and you’ll feel 10x more legit for making your own ice cream; oh, and it’s only 1G net carb.

Ingredients

  • 2 cups heavy cream
  • 1 1/2 cups half n half
  • 1/2 cup cocoa powder
  • 1/2 cup Erythritol
  • 4 large egg yolks
  • 1/2 tsp vanilla extract
  • 1/4 tsp Xanthan gum (Highly reccomended, helps reduce iciness)
    • If you don’t  xanthan gum, you can use tps vodka

 In a medium saucepan over medium heat, combine the heavy cream, 1 cup half n half, cocoa powder and sweetener. Whisk together until well combined and stir until mixture reaches 170F on an instant read thermometer, or some type of stove-top thermometer.

Whisk egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper (to slowly raise the temperature of) the yolks; otherwise the yolks will cook and you’ll have to restart. Slowly add tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 175F on thermometer and is thick enough to coat the back of a spoon.

Pour mixture into bowl, then cover and refrigerate for at least 3 hours.

Pour in Vodka (if using), and vanilla extract: Mixture will be VERY thick until these ingredients are whisked in.

Sprinkle surface with xanthan gum (again, if using), and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions (roughly 30 mins).

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).

Nutrition Info:

It is only 1G net carb, but it is definitely a little steeper in calories, I will admit.  It’s very rich, so you only need a tiny bit, but I’m definitely going to try to experient and make a lower calories version soon!

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 302
% Daily Value *
Total Fat 22 g 34 %
Saturated Fat 18 g 91 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 187 mg 62 %
Sodium 64 mg 3 %
Potassium 152 mg 4 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 5 g 22 %
Sugars 2 g
Protein 5 g 10 %
Vitamin A 21 %
Vitamin C 0 %
Calcium 8 %
Iron 5
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Decadent Mug Cake

cakeI know I have been teasing you all with that delicious cake I posted yesterday, but now that I finally have my blog up it’s only fair to give you the recipe. Spoiler Alert: It’s SUPER Easy and right under 5g net carbs.

Ingredients: 

  • 2 tbsp salted butter
  • 1.5 tbsp erytritol or splenda
  • 2 tbsp cocoa powder
  • 2 tbsp almond meal or flour
  • 2 tsp coconut flour
  • 1/4 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 egg

Melt butter in microwave. Mix all other ingredients in mug, bowl, or ramaken. Add butter and the egg and mix until combined. This makes 2 ramaken molds or 1 big mug. If you are using mug, mug microwave for 70 seconds. To make sure it’s cooked, insert a toothpick in the middle of the cake, nothing should be sticking to the toothpick once you remove it. If not done microwave in 10-second increments and re-test with tooth pick.

Sauce Ingredients:

  • 2 squares of 86% dark Ghirardelli chocolate
  • 2 tbsp Heavy whipping cream
  • 1/4 tsp vanilla extract

Place ingredients in microwave safe bowl, and microwave for 15 seconds at a time, until chocolate is melted and you are able to achieve a smooth consistency. Pour over cake once cooled. Enjoy!