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 …