I’ve been playing around with dipping into ketosis more these days (especially after a fairly high carb month while travelling around South America), and the easiest way to eat ultra low carb is having the option of a delicious treat once in a while. Enter…keto chocolate ice-cream! I usually make my ice-cream with raw, grass-fed cream from Hurdlebrook dairy at the farmer’s market, but I haven’t been in two weeks, so this recipe happens to be dairy-free too. Luckily, I’d made some coconut milk with a few fresh organic coconuts, and needed a way to use it up before it went bad; FYI, I used some of it to try and recreate the delicious Vanilla latte I had at the Bulletproof cafe in LA ;).
Now, I’ve made ice-cream in my trusty ice-cream maker using coconut milk before, but it’s always turned out less creamy than I like, even when I add plenty of egg yolks. After looking around on some keto blogs for inspiration, I discovered that the addition of gelatin and MCT oil can help, and holy crap, it really did! This was some of the densest, richest, creamiest ice-cream I’ve ever made…and I’ve made ice-cream with cream so thick you can stand a spoon in it! I was having a total brain fart day though, and for some reason thought 1/3 was less than 1/4 at totally the wrong time, resulting in too much cocoa powder being added. It resulted in an intensely dark, truffle-like concoction, but eating almost all of it at 8pm was NOT a good idea; I felt like I’d drank a cup of coffee and took a while to fall asleep, so if you decide to go down this route, be warned!
2 cups coconut milk
1/4-1/3 c cocoa powder (depending how much of a chocolate BEAST you are)
3 egg yolks
2 tsp gelatin (I used 1 T collagelatin)
2.5 T MCT oil
Monk fruit/stevia/erythritol to sweeten
1) Mix 1/4C coconut milk with the gelatin and set aside to ‘bloom’.
2) Heat the rest of the milk with the cocoa and sweetener until warm.
3)Add the gelatin, stirring till smooth, then the egg yolks and MCT oil
4) Whisk with an electric whisk or hand blender until super smooth and the consistency of custard
5) Let cool, then churn in an ice-cream maker till ready. I imagine you can also freeze this in a tupperware container, mixing occasionally, old school style.
I enjoyed a bowl with pecans roasted in cinnamon and maple syrup, for a nice contrast.