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Keto No-Churn Chocolate Custard Ice Cream
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!
How to Make It
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 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 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 4
Continue to beat until mixture is very fluffy, like soft-serve ice cream about another 4-6 minutes.
Step 5
Add some of the chocolate mixture to the whipped cream and gently fold in.
Step 6
Then fold in all of that back into the chocolate mixture and gently fold until combined.
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.
Ingredients
- Heavy Cream – ¾ cup
- Raw Egg – 3 large
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- Coarse Kosher Salt by Morton – ¼ tsp
- Vanilla Extract – ¾ teaspoon
- 100% Cocoa Special Dark by Hershey’s – 2 tbsp
