If, by any chance, you think that you are not a fan of chocolate ice cream, do not leave this page until you come to realize that you are. Follow this keto recipe and think again.
I have to admit that I’ve never been a chocolate ice cream fan. I’ve always thought: There are so many flavors in the world, why stick to the conventional chocolate?! Well, turns out that sometimes I allow myself to do just that and make delicious keto chocolate-hazelnut ice cream, which turns me into a chocolate fan in a second.
I think that going beyond chocolate, adding hazelnuts (or any other (roasted) nuts if desired) is a must. I’ve chosen hazelnuts because they’ve always combined with chocolate so well. Besides, they are among keto-friendliest nuts. Not only are they relatively low in carbs, they also contain low amounts of the unstable polyunsaturated fatty acids, especially Omega 6. This gives them room for more monounsaturated fatty acids and makes them healthier than walnuts, pecans, brazil nuts, and even almonds.
The chocolate I use in the recipe is Lindt’s 90% dark chocolate. The calories and macronutrients follow this particular chocolate’s ingredients, so if you use a different kind of chocolate, recalculate the macros. If you think that doing so is even necessary, of course. By any means, I think most of us deserve days without stressing out about strict counting of calories and (net) carbs. You know, stress can cause weight gain, and even type II diabetes sometimes. Didn’t mean to scare you, though.
If you can’t tolerate milk, use coconut cream instead of heavy cream. I still need to try that, but I’m sure it’s delicious, as well.
Mixing the egg yolks in a bowl, suspended over simmering water, helps with two things: You get to slowly cook the yolks, so you don’t have to stress about possibility of bacteria. And, you bring the air into the yolk mixture, which makes the ice cream more fluffy. Mixing the heavy cream also helps with the fluffiness. This comes in particularly handy to all of us who don’t have an ice cream maker with a built-in freezer.
My freezer goes down to – 65 °F. This means that the ice cream will go rock hard overnight. But, adding vodka prevents it from forming crystals. Also, it is good if you make a number of small portions, packing the ice cream into numerous small containers. If you do that, plan your day so that you can take a small container out of the freezer a couple of hours after putting it in there and enjoy in just the right softness of the ice cream. With the crunchiness of the hazelnut-chocolate filling, mmmmm …
Still prefer vanilla ice cream? Check out this recipe!
- 3 oz. 90% dark chocolate (I used Lindt)
- 1 tbsp. coconut oil
- 4 oz. hazelnuts (ground; optionally roasted)
- 1 tbsp. powdered erythritol (optional)
- Ground the hazelnuts in an s-blade food processor.
(I like to leave some bigger bits.)
- In a small pan, combine the hazelnuts, coconut oil, and chocolate. Cook over medium heat until the chocolate melts. Stir to combine. If you find the mixture too bitter, add a tbsp of powdered erythritol. Set aside to cool.
Chocolate Ice Cream
- In a large heatproof bowl, mix together egg yolks, erythritol, and stevia extract.
In a medium-size sauce pan, bring some water to boil and reduce the heat until the water is simmering. Suspend the bowl with yolks over the water, making sure the bowl is not touching the water. Using an electric mixer, beat continuously for a couple of minutes until the mixture is pale and creamy.
- Add cocoa powder, vodka, pinch of salt, and vanilla extract. Mix well, and make sure you scrape the sides of the bowl well.
Let the mixture cool down (in the fridge if you wish) before you continue.
- Using a stand electric mixer, whisk the chilled whipping cream until stiff peaks are formed (about 2 to 3 minutes on high). Do not over whip.
- Gently fold about ⅓ of the whipped into the chocolate-yolk mixture. Next, transfer the chocolate-yolk-cream mixture into the bowl with whipped cream and gently fold in until the mixture smooths out and becomes soft and silky. Try not to deflate the mixture by over mixing. You want it to remain airy.
- Transfer half of the chocolate ice cream to a container that can be sealed. Put half of the chocolate-hazelnut sauce onto the first layer and make swirls with a knife or a spoon. Add the rest of the ice cream on top and put the rest of the chocolate-hazelnut sauce on it. Make the swirls.
- You can choose to use multiple smaller containers. I prefer this option. This way you can enjoy the ice cream in 2 - 3 hours, and after that, when it has gotten harder, it softens quicker.
- Gently cover the ice cream with a small piece of plastic wrap or parchment paper (or both). Seal the top and freeze for at least 6 hours.
If you want to enjoy the ice cream sooner, pack it into smaller containers and leave it in the freezer for 2 - 3 hours. In this time, it reaches just the right consistency but it is still smooth and creamy (at - 65 °F). Enjoy within two weeks!