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.

Lavender Lemonade

Who loves lavender?  I do! Not only does it smell wonderful - it tastes great too, but it's very strong so you have to be careful not to use too much.  Here, dried lavender buds are gently steeped in hot water to make a tea which is then combined with water and freshly squeezed lemon juice to make this refreshing lavender lemonade.

The ingredients needed are pretty simple, fresh lemons, water, sugar, and dried lavender.  If you grow your own lavender, you can dried the buds yourself, otherwise they're pretty easy to find online (this is what I purchased).

Gorgeous lemons!!!

We need a lot of freshly squeezed lemon juice (don't even think about using the stuff in a bottle!).  You can squeeze the juice by hand (this is my favorite style for manual squeezing), but for large jobs, I love using my electric juicer.  Sadly, this exact one is no longer made, but there are plenty of similar models available online (here).

Over high heat, combine some of the water with the sugar. 

Stir the sugar until it dissolves.

Bring the mixture to a boil.

Turn off the heat and add the dried lavender flowers; steep for 10 minutes.

After 10 minutes, strain the lavender out and discard.  Add the remaining water and freshly squeezed lemon juice and serve over ice.

Oh, and here's a tip - store the empty lemon halves in the freezer.  Whenever you need lemon zest, grab a frozen half and run it over a microplane grater.  You'll never be without lemon zest again! 

Enjoy!

Items used to make this recipe:

(affiliate links)

• electric citrus juicer https://amzn.to/2LiUSDp

• handheld citrus juicer https://amzn.to/2LfFhEk

• dried lavender flowers https://amzn.to/2LTZG32

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Lavender Lemonade

makes 8 servings

Printable Recipe

Ingredients

• 8 cups water, divided

• 1 1/2 cup granulated sugar (or more to taste)

• 2 tablespoons dried lavender

• 2 cups freshly squeezed lemon juice

• optional: a drop or two of blue or purple food coloring

• garnish: lemon slices and fresh lavender petals

Directions

1. In a large saucepan, bring 2 cups of water and sugar to a boil, stirring until sugar dissolves.

2. Remove from heat and stir in dried lavender; steep for 10 minutes.

3. Strain lavender from mixture and discard.

4. Place lavender-infused water in large pitcher; add remaining water, lemon juice, optional food coloring and stir well.

5. Serve over ice.