Keto Chocolate-Chocolate Chip Ice Cream

from ButterYum
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.