Creamy Chocolate Ice Cream

About

This BULLETPROOF® Keto ice cream is rich with cocoa and a hearty helping of fats. Quick to prepare, this ice cream does not require an ice cream maker or any churning throughout freezing. This makes a great dessert for sharing (if you want!), perfect for a post dinner treat.

Keto Chocolate Ice Cream Ingredients

The Keto BULLETPROOF® ice cream base is made with soft cream cheese, whipped heavy cream and coconut oil. The ice cream is flavored with unsweetened cocoa powder for a decadent chocolate flavor with just a hint of vanilla. The recipe calls for powdered erythritol to sweeten the ice cream, but you may use any powdered low carb sweetener you prefer. Just adjust the quantities to taste and the macros as necessary.

Serving Suggestions

This Keto ice cream makes the perfect dessert for families and is a great option to have as a weekend treat! The ice cream is excellent served on its own or with a handful of low carb berries. Be sure to take the ice cream out of the freezer for 10 minutes or so prior to serving so that it is soft enough to scoop!

BULLETPROOF® is a registered trademark owned by Bulletproof Digital, Inc.

Ingredients

7 ounce cream cheese spread
1 ½ tablespoon cocoa powder, unsweetened
1 ½ tablespoon coconut oil
1 ¼ cup heavy cream
1 teaspoon vanilla extract
⅓ cup 100% pure erythritol by now

Instructions

Add the erythritol, cocoa powder, cream cheese, coconut oil and vanilla to a food processor. Blend well to combine until smooth. You may need to periodically scrap down the sides of food processor throughout the blending process.
Add the cream to a mixing bowl. Whisk until doubled in volume, light and fluffy. Alternatively, you may add this to the bowl of a stand mixer with a whisk attachment and whip until thickened.
Carefully spoon the chocolate mixture into the bowl with the whipped cream. Gently fold the two together until well combined. The mixture should be almost mousse like in texture.
Line a deep freezer proof tray, such as a loaf tin with plastic wrap. Carefully spoon the ice cream into the lined tray. Gently level the surface with a spatula so that it is smooth and even.
Cover the tin and transfer to the freezer. Ensure that it is sat flat so that it sets evenly. Leave to set and firm for 2-3 hours. Remove from the freezer 10 minutes before serving.