Chocolate might be my greatest weakness when it comes to food.
There’s something so rich and fabulous about chocolate that I can’t resist.
Keto ice creams that crystallize and don’t scoop well make me want to cry, no joke – it’s like the worst trick you could play on me.
When it comes to chocolate ice cream, I like it rich, creamy, and dreamy!
THIS IS IT!
When this ice cream hits your mouth, it is so smooth and has the full body chocolate flavor with just enough sweetness.
And the creaminess!
Words just can’t even describe it.
This is what your spoon wants on it!
So do us both a favor, stop what you are doing.
Did you stop?
Ok, now run (no walking here – RUN!) to your kitchen, grab out the chocolate and start melting those chocolate chips and transform them into keto chocolate fudge ice cream!!!
Your family will thank you.
Your stomach will thank you.
No one loses here – it’s a win-win situation for everybody!
Fudgy Chocolate Ice Cream
Ingredients:
- 6 egg yolks
- 4 ounces Lily’s semi-sweet chocolate chips
- 2 cups half-and-half, divided
- 1/3 cup cacao powder
- 1 Tablespoon vanilla
- ¼ cup MCT oil
- 1 teaspoon liquid stevia
- 1 teaspoon salt
Directions:
- Whip the egg yolks until they have doubled in size and are a light-yellow color.
- Meanwhile in a small pan, melt the chocolate chips with ½ cup of half-and-half over low heat. Stir constantly once the chocolate starts to melt and remove from heat once smooth.
- Add the cacao powder, vanilla, MCT oil, stevia, and salt to the egg yolks and beat until well blended.
- Slowly add the melted chocolate to the egg yolk mixture and mix until well combined.
- Add the remaining 1-1/2 cups of half-and-half and mix until combined.
- Cool in the fridge overnight.
- Churn according to the manufacturer’s directions or until batter has thickened.
- Freeze for at least 2 hours before serving.
Kate
June 13, 2023 at 10:18 pmI’m curious about the MCT oil. Is it necessary for this recipe? What does it add? Also, at what point do you add it to the ice cream base? The recipe instructions don’t say, though it’s listed as an ingredient
Monster Cookie • Post Author •
June 14, 2023 at 1:21 pmHi Kate! I used the MCT oil to help keep the ice cream softer and to make it easier to scoop out. I think you could leave it out but then the ice cream might freeze more solid, so you would want to let it set out several minutes to warm a little before trying to scoop it if you leave the MCT oil out.
Also, thank you for pointing out that I didn’t tell you when to add it! I will get the recipe updated, but the MCT oil should be added at the same time as the vanilla!
I hope that helps!
Sherry
August 8, 2023 at 2:36 pmcan MCT oil powder with liquid added substitute for MCT oil
Monster Cookie • Post Author •
August 17, 2023 at 5:27 amHi Sherry! I don’t think MCT powder will work as well in this instance since the MCT oil is part of what helps this recipe not freeze solid. I hope that helps and please let me know if you have any further questions!
Geri Ball
August 13, 2024 at 9:57 amcan you make it if you don’t have an ice cream churn?
Monster Cookie • Post Author •
August 15, 2024 at 10:03 pmHi Geri! I haven’t tried making it without an ice cream machine so I can’t say for sure. Your best bet would be to manually stir it say every 15 minutes for the first hour or two to act as a pseudo ice cream turn yourself.