Vanilla Chocolate Chip Ice Cream – Keto and Low Carb

Vanilla Chocolate Chip Ice Cream – Keto and Low Carb
Before starting Keto, I made ice cream all the time and it’s one of the things I miss most…until now!  This ice cream is about as close as you can get to the real deal.  It’s got a punch of vanilla flavor with a light sprinkling of dark chocolate chips.  Creamy, dreamy and very satisfying!  If you’ve never made homemade ice cream before, you don’t know what you are missing!!

For the best outcome, using an ice cream maker is really needed, but you can also make it without one.  Just add the mixture to a cold glass dish and place in the freezer, then mix every 30 minutes or so.  The vanilla bean paste is pretty essential, it’s packs a ton of vanilla flavor and of course, those gorgeous little flecks of vanilla beans.  You can use vanilla extract, but do try to get the bean paste, it makes a huge difference, trust me on this!

Ingredients

2 cups heavy cream

5 egg yolks

1/2 cup swerve granular (or erythritol)

2 teaspoons vanilla bean paste (or 1 tablespoon vanilla extract)

1/2 cup Lily’s dark chocolate chips (or other stevia-sweetened/sugar free chocolate chips)

Pinch of salt

Preparation

Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze over night.

Beat the egg yolks and swerve together, then set aside.

Add the heavy cream to a saucepan over medium heat and heat to a gentle simmer. Temper the eggs with the cream- add a ladle full of the cream to the egg mixture, whisking the whole time.

Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.

Remove from the heat and pour through a fine mesh sieve.

Whisk in the salt and vanilla bean paste (or extract) and allow to cool for a few minutes.

Cover with plastic wrap, making sure the plastic is touching the top of the custard (to prevent a skin from forming).

Chill in the fridge for at least 1 hour or over night.  It’s important to make sure the custard is very cold before adding to the ice cream maker, so the longer it chills, the better.

Remove the chilled custard from the fridge and pour into your ice cream maker.  Churn for 25-30 minutes, according to the instructions on your ice cream maker (mine took 30 minutes).

Add in the chocolate chips during the last 5 minutes of churning.  Once it’s the consistency of soft-serve, it’s ready!  Store in the freezer.

The ice cream will harden as it sits in the freezer.  So when you are ready to serve it, allow it to sit out on the counter for a few minutes, before serving.

Vanilla Chocolate Chip Ice Cream – Keto and Low Carb

Vanilla Chocolate Chip Ice Cream – Keto and Low Carb

Vanilla Chocolate Chip Ice Cream - Keto and Low Carb

Makes 6 Servings

Macros: Fat 34 grams – Protein 4 grams – Carbs 3 grams

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Vanilla Chocolate Chip Ice Cream - Keto and Low Carb
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Before starting Keto, I made ice cream all the time and it's one of the things I miss most...until now!  This ice cream is about as close as you can get to the real deal.  It's got a punch of vanilla flavor with a light sprinkling of dark chocolate chips.  Creamy, dreamy and very satisfying!  If you've never made homemade ice cream before, you don't know what you are missing!!
Course: Dessert
Servings: 6
Ingredients
  • 2 cups heavy cream
  • 5 egg yolks 1/2 cup swerve granular or erythritol
  • 2 teaspoons vanilla bean paste or 1 tablespoon vanilla extract
  • 1/2 cup Lily’s dark chocolate chips or other stevia-sweetened/sugar free chocolate chips
  • Pinch of salt
Preparation
  1. Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze over night.
  2. Beat the egg yolks and swerve together, then set aside.
  3. Add the heavy cream to a saucepan over medium heat and heat to a gentle simmer. Temper the eggs with the cream- add a ladle full of the cream to the egg mixture, whisking the whole time.  Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.
  4. Remove from the heat and pour through a fine mesh sieve. Whisk in the salt and vanilla bean paste (or extract) and allow to cool for a few minutes.  Cover with plastic wrap, making sure the plastic is touching the top of the custard (to prevent a skin from forming).
  5. Chill in the fridge for at least 1 hour or over night.  It’s important to make sure the custard is very cold before adding to the ice cream maker, so the longer it chills, the better.
  6. Remove the chilled custard from the fridge and pour into your ice cream maker.  Churn for 25-30 minutes, according to the instructions on your ice cream maker (mine took 30 minutes).   Add in the chocolate chips during the last 5 minutes of churning.  Once it’s the consistency of soft-serve, it's ready!  Store in the freezer.
Recipe Notes

The ice cream will harden as it sits in the freezer.  So when you are ready to serve it, allow it to sit out on the counter for a few minutes, before serving. For the best outcome, using an ice cream maker is really needed, but you can also make it without one.  Just add the mixture to a cold glass dish and place in the freezer, then mix every 30 minutes or so.  The vanilla bean paste is pretty essential, it's packs a ton of vanilla flavor and of course, those gorgeous little flecks of vanilla beans.  You can use vanilla extract, but do try to get the bean paste, it makes a huge difference, trust me on this!

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Wow. Nice recipes. I really like your dishes with the sayings 👍