Don’t forget to tag me on @lowcarb.india and use the hashtag #lowcarbindia when you make this recipe 🙂

This is a simple guide to make the best keto chocolate chunk ice cream. It tastes just like gourmet After Eight icecream sans the carbs. Links are provided for ingredients which I use and recommend.

Ingredients:

• • • Peppermint oil extract (I used this).
    • HWC (heavy whipping cream). I use amul hwc. Amul fresh cream or coconut cream (vegan) are decent alternatives.
    • 85%+ dark chocolate or chocolate chips. I used Lindt 90%
    • Vanilla Extract with condensed milk extract or Vanilla Milk Extract. I used some homemade vodka vanilla extract (using pod and vodka) and the condensed milk extract.
    • Sweetener: Liquid stevia (healthiest), Erythritol or Xylitol (best tasting). Note: Xylitol is dangerous to dogs. Pet owners beware.
    • Gelatin (not veg) / Agar agar
    • Instant Coffee
    • Salt to taste. I use a blend of pink salt and tata lite salt.

Recipe:

Makes 3 large scoops.

1) Take 250ml of hwc or fresh cream or coconut cream and freeze it in a large bowl for 20 minutes.

2) Next whip the cream to soft peaks. It’s recommended you use an electric hand mixer or a similar device. This should take 10 minutes. Once done keep it in the freezer.

3) Take about 3g of gelatin or agar agar and let it bloom in 20 ml of cold water for 5 minutes. Once done, add it to a pan with powdered sweetener (If you’re using xylitol or erythritol make sure you blitz it in a spice blender so its fine and not too granulated) and 1/2 a spoon of instant coffee and salt to taste (I use two-three pinches). Heat the pan till everything is dissolved. Stir well.

4) Take the whipped cream and add peppermint and vanilla extract to taste.  I used a tsp of vodka vanilla extract (or 5-6 drops of glycerin vanilla extract) and about 6 drops of peppermint oil (don’t go overboard). I also used condensed milk extract to give it that deeper flavour (about 3-4 drops) since we can’t use condensed milk on keto, this step is totally optional but recommended. If you’re using liquid stevia use it now. Mix well and taste.

5) Next add the hot gelatin in small batches to the whipped cream. Use the electric mixer to mix it quickly. You might want a little more extract and sweetener as per your taste now. Don’t make it too sweet, by rule of thumb just leave it at sweet enough.

6) Freeze the mix for 25 minutes in an airtight container. After that take it out and add dark keto chocolate chips or chocolate chunks. I just cut lindt 90% into small pieces and mix it well.

Optional: Add some chocolate ganache on the top layer with some sea salt (as shown in the picture). To make the ganache just microwave some dark chocolate in ghee or butter – 25 secs at a time. Add a drop of cream.

7) Freeze for at least 6 hours. Defrost for 5 minutes before serving. The icecream lasts well for 5-7 days if stored in an airtight container.

Don’t forget to tag me on @lowcarb.india and use the hashtag #lowcarbindia when you make this recipe 🙂