Dark Chocolate Coconut Ice Cream (Keto & Paleo)
This is another adaptation of my mother’s keto ice cream genius. She went to work to create a keto version of Chocolate Moose Tracks and after quite a few tries she nailed it! I cannot do dairy so I adapted it for me and used coconut milk and cut out the 1:1 keto sweeteners. You can reduce the monk fruit and add a bit of chicory root sweetener (Just Like Sugar), allulose, Swerve or another birch based non-GMO erythritol, but I prefer keeping things as clean and simple as possible and I don’t mind the taste of monkfruit. Trust your taste buds though, because everyone is different!
This is best when made with an ice cream maker like this one of my mom’s or like my Kitchen Aid Bowl Attachment but you can just remove the dish from the freezer every twenty minutes to give it a stir, or pour it into silicone popsicle molds. I would recommend adding a bit of vodka to keep it from getting to icy in that case.
I do hope you enjoy it!
Brenna xo
Dark Chocolate Coconut Ice Cream
Equipment
- Saucepan & whisk
- Ice Cream Maker or Ice Cream Bowl Attachment
- Freezer safe glass container
Ingredients
- 4 cups coconut milk or cream
- 4 egg yolks
- 1/2 - 1 tsp monk fruit powder (I use 1 tsp and omit the other sweeteners)
- 2 tbsp chicory root sweetener just like sugar
- 1 tbsp beef gelatin
- 1-2 tsp vegetable glycerine
- 4 oz chocolate baking bar finely chopped and melted into cream
- 1/2 cup cocoa powder
- 1 tsp vanilla
- 1 tsp vodka or whiskey optional
Instructions
- Heat the coconut cream in a saucepan to 175ºF
- Add sweeteners while whisking
- Add beef gelatin while whisking
- Add gelatin and whisk
- Separate eggs and whisk the yolks
- Scoop out about a half cup of the hot coconut cream and start to drizzle it into the egg yolks while whisking. Keep adding until you have combined them. Repeat with another half cup of cream until eggs are fully tempered.
- Add the cream and egg yolk mixture back into the saucepan of cream and whisk.
- Add the finely chopped chocolate and whisk.
- Add the cacao powder and whisk until smooth.
- Add vanilla and whisk. (and vodka if using)
- Pour contents into a heat safe dish and refrigerate 2 hours or overnight.
- Pour into ice cream maker and set for 20 minutes. Alternatively you can freeze it and pull it out every twenty minutes to stir it until it is set.