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Home / Recipes / Desserts / Vanilla Chocolate Chip Ice Cream - Keto and Low Carb

Vanilla Chocolate Chip Ice Cream - Keto and Low Carb

May 17, 2018 by Keto Cooking Christian 5 Comments

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Creamy vanilla custard churned into a smooth and refreshing ice cream, studded with sugar-free chocolate chips!

Vanilla Chocolate Chip Ice Cream Keto and Low Carb

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.

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!!

Vanilla Chocolate Chip Ice Cream – Keto and Low Carb

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. 

Vanilla Chocolate Chip Ice Cream – Keto and Low Carb

 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!

How to Make Keto Vanilla Ice Cream

Ingredients

2 cups heavy cream

5 egg yolks

½ cup swerve granular (or erythritol)

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

½ 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

More Keto and Low Carb frozen treats...

Strawberry and Coconut Cream Popsicles

Neapolitan Popsicles

Coconut Ice Cream

Strawberry Cheesecake Popsicles

Vanilla Chocolate Chip Ice Cream - Keto and Low Carb

 

Shop  my favorite products on Amazon  and check out my Keto Pantry List!

vanilla chocolate chip ice cream keto and low carb

Vanilla Chocolate Chip Ice Cream - Keto and Low Carb

Creamy vanilla custard churned into a smooth and refreshing ice cream, studded with sugar-free chocolate chips! 
4 from 1 vote
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Recipe Video

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Author: Julianne
Course: Dessert
Calories: 320
Servings: 6

INGREDIENTS

  • 2 cups heavy cream
  • 5 egg yolks ½ cup swerve granular, or erythritol
  • 2 teaspoons vanilla bean paste, or 1 tablespoon vanilla extract
  • ½ cup Lily’s dark chocolate chips, or other stevia-sweetened/sugar free chocolate chips
  • Pinch of salt

INSTRUCTIONS

  • 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.

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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Nutrition Facts
Vanilla Chocolate Chip Ice Cream - Keto and Low Carb
Amount Per Serving
Calories 320 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Carbohydrates 3g1%
Sugar 2g2%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit. Share on Facebook Share on Twitter

© Copyright for Keto Cooking Christian LLC. Please use the buttons above to share on social media, but please do not copy/paste the recipe.

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Filed Under: Desserts, Posts, Recipes Tagged With: best keto recipes, best low carb recipes, easy keto recipes, easy low carb recipes, gluten free recipes, homemade low carb ice cream, keto, keto dessert recipes, keto diet, keto homemade ice cream, keto ice cream, keto recipes, ketogenic diet, low carb dessert recipes, low carb ice cream, low carb recipes

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Proverbs 21:21
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5 Comments
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Marie Josee
September 15, 2019 4:29 pm

4 stars
Hi, I really loved the taste of this ice cream. However, I ended up with tiny lumps. I followed all instructions. Did I overcook the custard? I’d love to make it again but I am wondering what I can improve. Thanks! mJ

Reply
Author
Keto Cooking Christian
September 15, 2019 4:32 pm
Reply to  Marie Josee

Yes, it sounds like you did. When you make any custard, you don't want the heat to be too high or it will cook the custard too quickly. Not tempering the eggs gradually enough will produce lumps as well, which are basically scrambled eggs.

Reply
Anonymous
August 15, 2018 8:59 pm

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

Reply
Anonymous
August 15, 2018 8:59 pm

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

Reply
Keto Cooking Christian
August 15, 2018 9:27 pm
Reply to  Anonymous

Thanks so much!

Reply

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Keto Cooking Christian

I'm Julianne, welcome!  Eating healthy doesn't mean you have to sacrifice great flavor.  I offer tasty and indulgent Keto & Low Carb recipes that will never leave you feeling deprived! More about me...

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