Keto Chocolate Ice Cream

Enjoy this recipe that I created for www.ketologic.com.

PER SERVING: CALORIES 323 | FAT 31G | CARBOHYDRATES 5G | FIBER 1.5G | NET CARBOHYDRATES 3.5G | PROTEIN 6G

Homemade ice cream can be a bit intimidating, and when you compound the process by making it keto-friendly, it can be all the more overwhelming. Recipes for low-carb ice cream online are all over the internet, and most of them seem to be pretty disappointing. However, if a proper base (we call it crème anglaise in the professional culinary world) is prepared and a decent quality ice cream maker is used, then there is no reason why you cannot concoct a satisfying homemade, ketogenic ice cream themselves. You may need to play a bit with the sweeteners and the cocoa ratio to appease there personal preference, but the cream, milk and egg base is going to provide the consistency. MCT oil, vodka, and xanthan gum are all popular options for reducing iciness and hardness while frozen, while gelatin will also aid in keeping the ice cream soft by adding some richness and creaminess to the texture. However, if you don’t have those ingredients on hand or you find it to be superfluous to the preparation process, then by all means leave them out, especially if you plan to eat your ice cream sooner rather than later.

INGREDIENTS:

3 cups heavy cream
1/2 cup cocoa
4 egg yolks
4 large eggs
3/4 cup erythritol or similar artificial sweetener
2 teaspoons vanilla extract
pinch salt
1/4 cup unflavored/unsweetened almond milk
4 tablespoons MCT oil or 2 tablespoons vodka or 1/4 teaspoon xanthan gum (all optional to reduce iciness)
2-3 teaspoons gelatin mixed together with 3-4 tablespoons water (optional)
2 ounces chopped unsweetened extra dark (90%) chocolate or chocolate chips (optional)

PREPARATION:

Set up an ice bath (bowl of ice water). In a separate bowl (slightly smaller than the ice bath bowl), whisk together the eggs yolks, eggs, erythritol/sweetener, and vanilla extract. Put the cream and cocoa into a small saucepan and bring to a simmer at medium-high heat. Add half of the cream mixture to the eggs to temper and whisk together. Reduce the heat on the stove to medium-low and pour the contents of the bowl back into the saucepan. Stir with a spoon for about 10-15 seconds and remove from the heat. The mixture should be thick enough to coat the back of the spoon, but if the eggs curdle, then it is overcooked and will not work.

Return all of the mixture back to the bowl and set on top of the ice bath. Whisk in the salt and the almond milk. This is the step where you whisk in either the MCT oil, vodka or xanthan gum and/or the gelatin (plus water). Allow the mixture to cool down to room temperature for about 1 hour. Covering it with plastic wrap after about 30 minutes can prevent it from drying, but it is not necessary and it may slow your cooling process. It can be cooled in the refrigerator, but this may thicken it too much.
Pour the contents into an ice cream maker and churn according to the manufacturer’s directions. Churning usually takes about 30-60 minutes. If adding the chopped chocolate/chocolate chips, fold it in after the ice cream mixture is finished churning. It can be served immediately or scooped into a container for freezing. Freezing will firm it up a bit, but it will need to sit out for a while to soften before serving if frozen for more than a few hours.

Yield: 10

http://www.ketologic.com

http://www.yourwaycuisine.com

Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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Chocolate Truffles

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It’s not really news these days that dark chocolate, especially that which is high in cocoa, has quite a few health benefits. After years of being told that every guilty pleasure that we enjoy is slowly killing us, it is a relief to know that small amounts of some our favorite treats, such as chocolate and red wine, can provide us with some healthful advantage. While these chocolate truffles should still be considered a treat, due to their sugar and fat content, just a small amount can be a healthy addition to the diet. A small amount of cocoa contains a high level of antioxidants that studies have shown to have heart-healthy effects, such as lower oxidation levels of bad LDL cholesterol and higher levels of HDL cholesterol. Other studies have also shown that cocoa in dark chocolate may reduce blood clotting, stabilize arterial plaque, and keep arteries more flexible, while increasing blood flow, which can have a positive effect on blood pressure and help reduce risk of heart attack and stroke.

Prepare these chocolate truffles as a treat for your Valentine and find comfort in the fact that you may be doing something for nice for their health as well.

Ingredients:

  • 8 oz semisweet or bittersweet chocolate (high quality, 62% or higher cacao) chopped into small pieces
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • or
  • 1-2 teaspoons Amaretto (optional)
  • or
  • 1 tablespoon almond extract (optional)
  • ½ cup cocoa powder
  • ½ cup chopped almonds (optional)

 

Preparation:

  1. In a small, heavy saucepan bring the heavy whipping cream to a simmer.
  2. Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, Amaretto or almond extract, and allow to stand for a few minutes. Then stir until smooth. You have now prepared the chocolate base referred to as ganache.
  3. Allow to cool and then place in the refrigerator for two hours. Remove from refrigerator and with a tablespoon roll out balls of the ganache. Roll in your hands quickly, so not to melt, and place on a baking sheet lined with parchment paper. Place back in the refrigerator for at least a couple of hours.
  4. Roll in cocoa powder or chopped nuts and serve. Keep refrigerated.

 

Nutrition Facts:

Calories: 120

Fat: 4g

Saturated Fat: 2g

Carbohydrates: 18

Fiber: 1g

Protein: 1g

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