Whenever the mood strikes for some ice cream, make this keto chocolate ice cream recipe. You’ll never miss the carbs!
Add 2 cups heavy whipping cream, granular sweetener, and butter to a medium saucepan.
Simmer over medium heat, stirring until sweetener completely dissolves.
Bring mixture to a boil, then lower the heat and simmer for 30 minutes until reduced to about half, stirring occasionally.
Pour into a heat-proof storage container and allow to cool to room temperature.
Once cooled, add cocoa powder and vanilla and mix. *Here is where you would add the optional chocolate shavings.
In a mixing bowl, add the remaining 2 cups of heavy whipping cream and whip to stiff peaks.
Gently fold cocoa mixture into the whipped cream.
Freeze for 3-4 hours and allow to sit at room temperature for 15-30 minutes to thaw slightly.
Serve and enjoy!
Calories: 300
Net Carbs: 3 g
*Please note- this will have a mousse-like texture when thawed completely.