No-Churn Keto Chocolate Ice Cream

#1

https://ketodietapp.com/Blog/lchf/no-churn-keto-chocolate-ice-cream

I tried this ice cream recipe, and it turned out great! Still soft after being in the freezer overnight, very much scoop-able, and very chocolatey and satisfying. I used 85% dark chocolate and only used 2-3 tbsp of sweetener, but it’s still too sweet for my liking, so I’d recommend that you don’t use the 1/2 cup of sweetener unless you’re using unsweetened chocolate and like your ice cream very sweet. I melted the chocolate and cacao butter in a pot with some cream (maybe 1/4 cup?) without a double boiler, and it separated, but it emulsified again after I added some of the egg whites to it. There’s a vanilla version that’s made the same way, and while I haven’t tried it, I imagine it would be pretty good as well. It could be used as a base for any flavour you like! https://ketodietapp.com/Blog/lchf/no-churn-vanilla-keto-ice-cream

#2

I made the vanilla version of this yesterday, and it also turned out fairly well. It didn’t scoop quite as smoothly as the chocolate version, though I did accidentally deflate the egg whites by a good bit, so that might have been why. I used half of the amount of sweetener that was suggested, and it turned out sweet enough. I also added some MCT oil powder to the egg whites after beating them (probably the culprit for the deflation) and slowly drizzled a couple of tablespoons of coconut oil into the egg yolks.