Keto No-Churn Chocolate Custard Ice Cream

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    3 min

  • ready time

    ready time

    23 min

Keto No-Churn Chocolate Custard Ice Cream

5 ratings

You will love this rich, custard-style chocolate ice cream that is very easy to whip together! You may not buy ice cream ever again!

  • Net Carbs

    1.4 g

  • Fiber

    0.3 g

  • Total Carbs

    10.6 g

  • Protein

    3.2 g

  • Fats

    10.2 g

115 cals

Keto No-Churn Chocolate Custard Ice Cream

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Heavy Cream

    Heavy Cream

    ¾ cup

  • Raw Egg

    Raw Egg

    3 large

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ½ cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Vanilla Extract

    Vanilla Extract

    ¾ teaspoon

  • 100% Cocoa Special Dark by Hershey's

    100% Cocoa Special Dark by Hershey's

    2 tbsp

Recipe Steps

steps 7

23 min

  • Step 1

    Prepare a medium stockpot with a few inches water and bring it to a boil. In the meantime, whip the heavy cream in a stand mixer fitted with a whisk attachment until stiff peaks form. Remove from the bowl and allow to stand in the fridge.
    Step 1
  • Step 2

    Clean the mixing bowl and whisk attachment and then combine eggs and sweetener together with a whisk. Sit the mixing bowl over boiling water, making sure the bottom of the bowl does not touch the water. Whisk until the eggs come to 160 F.
    Step 2
  • Step 3

    Remove from the heat and place in the stand mixer attached with a whisk attachment. Beat for 2 minutes on very high speed and then add in the dark cocoa powder and vanilla extract.
    Step 3
  • Step 4

    Continue to beat until mixture is very fluffy, like soft-serve ice cream about another 4-6 minutes.
    Step 4
  • Step 5

    Add some of the chocolate mixture to the whipped cream and gently fold in.
    Step 5
  • Step 6

    Then fold in all of that back into the chocolate mixture and gently fold until combined.
    Step 6
  • Step 7

    Pour into a loaf pan and freeze until firm enough to scoop about 6-8 hours. If the ice cream is too frozen, allow to sit at room temperature for 15 minutes before scooping and serving.
    Step 7

Comments 5

  • Uprincon

    Uprincon 2 years ago

    Has anyone tried it with coconut cream instead of whipping cream?

    • CindyJ

      CindyJ 4 years ago

      Do you use the whole egg or just the yokes?

      • AmazingKale209764

        AmazingKale209764 2 years ago

        The photo shows the whole egg, including yolk.

    • FabulousCauliflower861127

      FabulousCauliflower861127 4 years ago

      I love this turned out AMAZING!!

      • Cndysue83

        Cndysue83 4 years ago

        It was delicious! Will make it again!