Keto No Churn Chocolate Ice Cream

Keto No Churn Chocolate Ice Cream
Ingredients:

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk (or other low-carb milk substitute)
• 1/2 cup powdered erythritol sweetener (or to taste)
• 1/4 cup sugar-free chocolate syrup
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon vanilla extract
• A pinch of salt (optional)

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Instructions:

1. Whip the Cream:
   • In a large mixing bowl, use an electric mixer to beat the heavy whipping cream on medium speed until stiff peaks form.
2. Combine Ingredients:
   • In a separate bowl, mix together the almond milk, powdered erythritol, sugar-free chocolate syrup, cocoa powder, vanilla extract, and salt (if using) until smooth.
3. Fold Mixtures:
   • Gently fold the chocolate mixture into the whipped cream using a spatula. Be careful not to deflate the whipped cream too much.
4. Freeze:
   • Spread the mixture into a loaf pan or a 2-quart baking dish. Freeze until firm, which usually takes about 4-6 hours or overnight.
5. Serve:
   • Allow the ice cream to sit at room temperature for 15-20 minutes before serving for the best texture.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Nutritional Information (per serving, assuming 8 servings):

• Calories: ~250
• Fat: ~22g
• Protein: ~3g
• Carbs: ~5g
  • Fiber: ~2g
  • Net Carbs: ~3g

Tips:

• Sweetener: Adjust the erythritol to your taste preference. You can also use other keto-friendly sweeteners like monk fruit or stevia if preferred.
• Chocolate Syrup: Ensure the chocolate syrup you use is sugar-free to keep it low-carb.
• Texture: For an extra smooth texture, blend the ingredients before folding them into the whipped cream.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Enjoy this rich and creamy keto chocolate ice cream as a satisfying low-carb dessert!