No-Churn Keto Chocolate Ice Cream (Edit recipe)

20 minutes

8 hours (freeze time)

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	512
Fat:	55 g
Carbohydrates:	6 g
Protein:	13 g
Cholesterol:	200 g
Sodium:	70 mg
Fiber:	5 g
Sugars:	0 g
Calculated for total recipe.

by Keto Asian Flavours

Serves: 4-6

Ingredients

2.5 cups Heavy Cream (Whipping Cream)
1/2 cup Almond Milk, unsweetened
1/4 cup Dutch Processed Cocoa Powder
1 cup Allulose, adjust to taste
2 Tbsp Egg Yolk Powder
1 tsp Vanilla Extract
1/2-1 tsp Gum Arabic (Acacia Gum)
1/4 tsp Guar Gum
1 tsp Unflavored Gelatin, (optional)

Mix-In Ingredients (optional)

1 Tbsp Lily's Keto Dark Chocolate Baking Chips, finely chopped
1 Tbsp 100% Cacao (Bakers Chocolate), chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, sprinkle the gelatin powder onto the almond milk. Let sit for 10 minutes. Skip this step if not using gelatin powder and add the unsweetened almond milk to the blender instead.
In a blender, add in all the ingredients except for the gum Arabic and guar gum.
Blend for 15-20 seconds on low speed until mixture is well combined.
While the blender is running on low speed, add in the gum Arabic and guar gum.
Continue blending until the mixture is thick, avoiding whipped cream consistency.
Transfer the mixture to a shallow air tight container.
Stir in optional mix-in ingredients.
Place a piece of parchment paper onto the mixture and cover it with the lid. Freeze the mixture overnight until frozen. Serve.