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Low Carb - High Fat - Keto Chocolate Ice Cream
Only 4 Ingredients!
Those sweet cravings can still sometimes catch you out after you switch to a Low Carb way of eating and then the kids want IceCream for dessert so your left watching them eat it and then if your anything like me occassionaly caving in to just 1 tsp or maybe 2 or 3....
There are a few steps involved to making it but it will be worth the wait, We have made a chocolate version below however you could add essential oils or vanilla and berries and create your own favourite IceCream flavour.
Erythritol (or your low cal sweetener of choice)
Low Carb, Low Sugar 3 Ingredient Condensed Milk.
This recipe starts with a Low Carb, Low Sugar 3 Ingredient Condensed Milk. This takes a couple of minutes to make but is a great base for a 2 Ingredient Fudge we will share with you later ;). This Condensed Milk Recipe was sourced on MyMontana Kitchen, check out her website for a dairy free Condensed Milk recipe as well.
In a shallow saucepan combine
2 cups Heavy Cream
2 Tablespoons Unsalted Butter
1/3 Cup Erythritol (if you have a really sweet tooth, experiment with this amount as you may want more or some stevia as well however we found this amount to be just right)
Bring Ingredients to the boil, be careful not to scorch or burn at this point
Reduce the heat and continue to stir every few minutes. This process will take approximately 25-30 minutes depending on the depth of your pan. The mixture will thicken and condense....trust me it will just be patient.
Once completed pour into a seperate bowl and put to one side or in the fridge to cool completely.
Whip 500ml Heavy Cream
Add 2 Tblsp of Cacao to Condensed Milk mixture and stir to combine.
Once combined, fold in whipped cream transfer to a container and freeze.