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Filtering by Tag: ice cream

Keto Chocolate-Chocolate Chip Ice Cream

Patricia Reitz

It seems like just about everyone is trying to reduce their carb intake these days, which can put a damper on eating some of your favorite foods, like ice cream.  But today you're in luck because I've come up with an awesome chocolate ice cream recipe that has only 5 net carbs per 1/2-cup serving (leading national brands have 17 to 25 grams).  When I served it to my oldest daughter, she said she would never have guessed it was low-carb.  That makes this recipe a winner in my book!  Plan ahead - the base should be made the day before you plan to serve and the mixture should be processed in your ice cream maker 30-90 minutes before serving (see below).

IMPORTANT:  Because this ice cream contains no sugar (which helps to keeps the texture soft and scoopable), it's best served either soft-serve style right out of the machine, or freeze for 1 hour for a slightly firmer texture.  If allowed to freeze longer than 1 hour, it will freeze solid like ice, which actually would be fine if you want to pour the mixture into freezer pop molds (just omit the dark chocolate baking chips from the recipe).


Start by whisking together the milk, half and half, egg yolks, and sifted cocoa powder.  Those things that look like lumps of cocoa are actually cocoa powder covered bubbles - keep whisking.

Soon the mixture will look like this.  Heat over medium high heat, stirring constantly, until it boils.


Boil mixture for 1 minute, being careful not to allow the mixture to overflow.


Remove from the heat and stir in the vanilla and powdered erythritol (Swerve).


Strain the mixture through sieve.


Chill mixture overnight.

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Approximately 30-90 minutes before serving, pour mixture into ice cream machine and process according to manufacturer's instructions.  This recipe is best served "soft-serve style" right away or freeze for 1 hour for a slightly firmer texture.

For longer storage, freeze mixture in ice pop molds.

how to make low-carb, keto-friendly, ketogenic chocolate ice cream recipe


Items used to make this recipe:

Keto Chocolate-Chocolate Chip Ice Cream

makes twelve 1/2-cup servings (5 net carbs per serving)



  1. In a 3-quart, heavy-bottom saucepan over medium high heat, combine milk, half and half, cocoa powder, and egg yolks, stirring constantly until the mixture comes to a boil; continue stirring and cook for 1 minute, being careful not to let the mixture boil over.

  2. Remove from the heat and stir in the powdered erythritol and pure vanilla extract.

  3. Strain mixture through a fine mesh sieve; cover well and chill overnight.

  4. Process in your ice cream maker following the manufacturer's instructions.

  5. When ice cream is done churning, serve immediately or transfer to a freezer-safe container and freeze for 1 hour for a slightly firmer texture.

Nutritional stats per 1/2-cup serving: 120 calories, 10g fat, 5g net carbs, 4g protein.


  • You can make your own powdered erythritol (swerve confectioners) by grinding granulated erythritol in an electric coffee grinder, a small food processor, or a nutribullet.

  • Because this ice cream contains no sugar (which helps to keeps the texture scoopable), it's best served either soft-serve style right out of the machine, or freeze for 1 hour for a slightly firmer texture. For longer storage, omit dark chocolate baking chips and freeze in ice pop molds.

Very Cherry Gelato

Patricia Reitz

In honor of National Ice Cream Day, I'd like to share this recipe for Very Cherry Gelato. The cherries are roasted, which not only intensifies their flavor, but it also prevents them from freezing too hard in the ice cream (a tip from David Lebovitz). Let's get churning. 

I love Boyajian products and this stuff is pretty amazing. If you don't have any, feel free to use Kirsch, Amaretto, or Bourbon.  

The cherries are left whole with the pits inside.  Sprinkle with a little sugar and a splash of natural cherry flavor (or other alcohol).

They roast in the oven for only 15 minutes.  They'll lose a little of their lovely color, but the intensified flavor will more than make up for that.

The pits are very easy to remove after the cherries are roasted.

Oooh.. and look at all that lovely cherry juice.  It's packed full of flavor so we'll definitely add it to the ice cream.  Here's the recipe.

Items used to make this recipe:

Very Cherry Gelato

Printable Recipe


  • 40 whole sweet cherries, stems removed

  • 2 tablespoons sugar

  • 1 teaspoon natural cherry flavor (or Kirsch, Amaretto, Bourbon)

  • 1 1/2 cups whole milk

  • 1 cup heavy cream

  • 4 egg yolks

  • 1/2 cup granulated sugar

  • pinch of salt

  • 2 teaspoons vanilla extract


To prepare cherries:

  1. Preheat oven to 400F.

  2. Place whole, stemmed cherries in an oven safe dish. Add 2 tablespoons sugar and natural cherry flavor; toss well.

  3. Roast cherries, uncovered for 15 minutes. Remove from oven and allow to cool.

  4. Using gloved hands, remove pits and discard (save the juice from the pan). Chop cherries into small pieces. Store cherries and their juice in an airtight container in the fridge for up to 5 days.

To prepare ice cream base:

  1. Whisk together egg yolks, sugar, and salt in a bowl; set aside.

  2. In a heavy bottomed saucepan, heat the milk and heavy cream together until small bubbles start to form around the edges of the pan.

  3. Slowly whisk about 1/2 cup of the hot milk/cream mixture into the yolks.

  4. Pour the egg yolk mixture back into the milk/cream mixture and heat over medium-high, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract.

  5. Pour ice cream base into an airtight container and refrigerate overnight.

To make ice cream:

  1. Process ice crema base, chopped cherries, and cherry juice in an ice cream machine following the manufacturer's instructions. Makes about 1 quart.