This (no-churn!!) low carb and keto chocolate ice cream is ridiculously creamy and a breeze to whip up! i.e. it's ideal.Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
Add coconut milk, sweetener, cocoa and salt to a saucepan over medium heat. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended.
Sprinkle xanthan gum little by little and blend until fully combined. You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Remove from heat and allow the mixture to cool completely.
Add heavy whipping cream to a large chilled bowl and whip until soft peaks form. Blend in vanilla extract and the cooled chocolate mixture. (Optional): add in more cocoa, to taste, for a dark chocolate version.
(Optional): add in your booze of choice. The mixture should be thick but still pourable. And, if for any reason your mixture is too thick (whipped cream too much, used a lot of cocoa...): thin it out little by little with more coconut milk. See recipe video for texture reference.
Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight).
If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.
Xylitoland allulose are, without a doubt, the best sweeteners for keto ice cream. They help to retain the creamy texture (they work pretty much like inverted sugars!), and allows you to skip the churning if need be in many recipes.And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).Having said that, this no-churn vanilla ice cream is sooo luscious, that you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 30 minutes to scoop it out.And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! *You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.**Be sure to measure a very lightly packed 1/4 teaspoon of xanthan gum, as it's an ingredient that's easy to overpack. And if you overdo it, you'll get gummy ice cream. ***Booze is totally optional, it just keeps your ice cream from freezing rock solid. This ice cream is super creamy though, so 10-15 minutes at room temp make it ultra scoopable once again. Please note that nutrition facts were estimated per 1/2 cup serving. This recipe yields approximately 5 cups.