Keto Chocolate-Chocolate Chip Ice Cream

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.

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.

Enjoy! 

Items used to make this recipe:

(affiliate links)

• Swerve Confectioners sugar substitute https://amzn.to/3B9MSzB

• Lily's dark chocolate premium baking chips (sweetened with stevia) https://amzn.to/2MBrjxn

• excellent quality dutch-processed cocoa powder https://amzn.to/3B8TBtA

• the best pure vanilla extract https://amzn.to/3ovS9fE

• 2-quart electric ice cream maker https://amzn.to/2Kq4IHC

• flat whisk https://amzn.to/3srCOhn

• 3 quart, heavy-bottomed saucepan https://amzn.to/2lLAtM8

• stainless sieves https://amzn.to/3soFRH3

• ice cream scoop https://amzn.to/2MEmdR5

• freezer-safe ice cream containers https://amzn.to/2lHTOOt

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Keto Chocolate-Chocolate Chip Ice Cream

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

Printable Recipe

Ingredients

• 2 cups whole milk

• 2 cups half and half (not fat-free)

• 1/2 cup dutch processed cocoa powder, sifted

• 6 large egg yolks

• 1 cup powdered erythritol sweetener (aka Swerve confectioners)

• 1 teaspoon pure vanilla extract

• 1/2 cup Lily's dark chocolate premium baking chips (sweetened with stevia)

Directions

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.

Notes

• 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.

Sous Vide Cheesecake in a Jar

I've been having a blast playing with my new sous vide circulator.  This week I have a great cheesecake recipe to share, but instead of being baked in a springform pan, it's cooked in tiny jam jars that are submerged in a hot water bath.  How cool is that?  I've omitted the graham cracker crust that usually lines the bottom of a cheesecake, but you could certainly add a thin layer to the bottom of your jars... or sprinkle crushed graham crackers on top just before serving.  

Eating Keto?  My recipe can easily be made keto-friendly by replacing the sugar with an equal amount of granulated splenda (I do not like the flavor erythritol imparts in this recipe).  The keto stats for one serving are as follows:  4g carbs, 6g protein, 27g fat, 245g sodium, 280g calories.

For the cheesecake batter you'll need cream cheese, eggs, sugar (or splenda), and pure vanilla extract (use the good stuff!).  Make sure the cream cheese and eggs are room temperature so leave them out on the counter for several hours before using.

The amount of batter this recipe makes is small so I like to mix it in my small food processor (I love this thing).  Process until completely smooth, scraping the sides of the bowl as necessary.

Divvy the batter evenly among eight 4-ounce canning jars (these are the ones I used).  If you want to be super precise, you can weigh the amount of batter going into each jar (my favorite scale).  

It's not time to close the jars yet, we still have one more step to do...

Now for the best part, the super yummy topping!  To make the topping, whisk together sour cream, sugar (or granulated Splenda), and pure vanilla bean paste.  You can use vanilla extract if you don't have vanilla paste, but trust me, the paste is amazing and you'll love seeing all the vanilla specks when you open those jars (this is the vanilla paste I can't live without).

Can you see all those tiny vanilla bean seeds?  Heaven!  

I guess I didn't get a photo of the topping all whisked together, but it only takes about 20 seconds to do.

Evenly distribute the topping among the jars.

Close the jars "fingertip tight" like you would if you were canning/preserving.  If the lids are too loose, water will get in the jars; and if the lids are too tight, the jars could explode so here's an easy way to know what "fingertip tight" is - place screw band on the jar and turn just until you feel resistance, then turn the band one-quarter turn more. 

Place the jars in a heat-safe container large enough to hold all the jars and a sous vide circulator, and yes it's okay to stack the jars (I used an 8-quart stockpot in the photo above).  Also, place the cooking vessel on a heat-proof surface away from children or pets.  Add water to cover the jars, making sure the water level falls between the minimum and maximum levels indicated on your sous vide circulator.

Bathe the cheesecakes at 165F for 90 minutes.  I've seen a few recipes that call for cooking to 175F, but I think the finished texture is a bit softer and more pleasing if you cook them to 165F.  

After 90 minutes, carefully remove the jars from the hot water.  As the jars cool, you may hear that familiar popping sound as a vacuum forms under each lid - such a satisfying noise!  Once the jar lids have popped (and don't worry if they don't), remove the screw bands and allow them to dry (if you leave the screw bands on the jars, they may rust).  Allow the jars to sit on the counter for about an hour, then chill for at least 3 or 4 hours before serving (or up to 5 days).

Serve these little guys directly from the jar.  I use a JarKey to easily release the vacuum sealed lids - if you're gentle, I promise you'll be able to reuse the lids again and again.

I wrote a short post about the JarKey a number of years ago - here's a link if you're interested in seeing it.  

Note: reusing lids is not recommended when canning/preserving for long-term storage, but we're not doing that here so it's fine to reuse the lids. 

Aren't they cute?  And they're easy to store (stack them in the fridge), easy to serve (no messy cutting), and easy to transport (tuck one into your lunch bag).  They're great as is, or you can add a little fruit topping - my favorite is blueberry - I make a quick sauce by thawing 1 tablespoon of frozen blueberries in the microwave for 10-20 seconds until soft and mushy, then I allow them to cool and thicken for a minute or two - no sugar or thickeners needed. 

Delish!

Items used to make this recipe:

(affiliate links)

• sous vide circulator https://amzn.to/3FGqv9i

• digital scale https://amzn.to/3HHcdTW

• 4-ounce jam jars https://amzn.to/3suFydZ

• small food processor https://amzn.to/3smhM3I

• vanilla bean paste https://amzn.to/3HhfWXZ

• pure vanilla extract https://amzn.to/3ovS9fE

• JarKey https://amzn.to/3oufUER

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Sous Vide Cheesecakes in a Jar

makes 8 servings

Printable Recipe

Ingredients

Cheesecake Layer:

• 16 ounces cream cheese, room temperature

• 2 large eggs, room temperature

• 2/3 cup granulated sugar

• 1 teaspoon pure vanilla extract

Creamy Topping:

• 8 ounces sour cream

• 1/4 cup granulated sugar

• 1/2 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

1. In the bowl of a food processor, combine cream cheese, eggs, 2/3 cup sugar, and pure vanilla extract until completely smooth, scraping down sides of bowl as needed. Alternatively, you can mix by hand, but be careful not to incoporate as little air as possible.

2. Evenly distribute cheesecake batter among eight 4-ounce jam jars.

3. In a small mixing bowl, whisk sour cream, 1/4 sugar, and vanilla bean paste; pour evenly over cheesecake mixture.

4. Top jars with canning lids, followed by screw bands that are tightened "fingertip tight" (see notes below).

5. Place jars in a heat-safe container large enough to hold all the jars and a sous vide circulator (it's ok to stack the jars) and place the container on a heat-proof surface away from children or pets.

6. Add water to cover the jars, making sure the water level falls between the minimum and maximum levels indicated on your sous vide circulator.

7. Cook the cheesecakes for 90 minutes at 165F, then remove from water and cool for 1 hour (remove screw bands to prevent the lids from rusting).

8. Chill cheesecakes for at 3 or 4 hours before serving (or up to 5 days).

Notes

• Recipe can be made Keto-friendly by replacing sugar with an equal amount of granulated splenda (may also substitute erythritol following manufacturer's suggested equivalent).

• To tighten jars "fingertip tight" - place screw band on jar and turn just until you feel resistance, then turn band one-quarter turn more.