Chocolate Ice Cream (Keto, egg-free, dairy-free, Paleo)

dessertchocolatesnacks
Written By Yvonne Tomlinson

Here we go, dairy-free, egg-free, and low glycemic Chocolate Ice Cream that is foolproof! This Chocolate Ice Cream is not only easy to make it is actually good for you. I’ve made this recipe dairy-free and egg-free so that it can be enjoyed on almost any special diet. By using only erythritol as a sweetener it assures that you can stay in Ketosis while having your own serving of this Chocolate Ice Cream.

Erythritol is a safe alcohol sugar derived from plants that will not cause digestive distress like some of the others may such as sorbitol and maltitol. I use only Erythritol and Xylitol in my sweetened recipes (aside from stevia) and these sugars will not raise your blood sugar levels. You still do need to be careful however if you tend towards having cravings, find yourself eating for emotional reasons, or still think about food all the time because these are still quite sweet and will make your brain want more.

My goal is to make healthy treats for my whole family even if I do not want to eat them myself. I really don’t want to totally deprive my children of dessert on special occasions, so I usually just make them myself. Then I can actually feel good when I watch them eat. Having three kids makes it hard to keep up with the amount they eat so I spend a lot of time in the kitchen creating Paleo, grain-free, and low glycemic recipes that are quick and easy to put together.

I think we can all relate to caving in and buying regular ice cream for our kids and then later getting mad at them for how much they ate. Has this ever happened to you? Well, I want to make it easy for you to make healthy guilt-free treats that you can enjoy guilt-free. So I’ve created this Chocolate Ice Cream to be full of healthy fats and very low in carbohydrates. Please let me know what you think.

Yield: 6
Author: Yvonne Tomlinson
Chocolate Ice Cream

Chocolate Ice Cream

Prep time: 10 MinInactive time: 1 HourTotal time: 1 H & 10 M

Ingredients

  • 1 can coconut milk, full-fat or 2 cans full fat coconut milk, chilled, using just the hard cream part
  • 1/4 cup coconut oil, softened
  • 1/4 cup collagen peptides
  • 1/4 cup raw cacao powder
  • 1/4 cup Swerve confectioner’s sweetener

Instructions

  1. Make sure your ice cream maker’s insert bowl is pre-frozen.
  2. If you do not have an ice cream maker you can use a high-powered blender or even a hand-held mixer, details are in the notes below.
  3. Combine all of the ingredients into a blender and blend until smooth.
  4. Pour the mixture into an ice cream maker and follow the directions for your machine.
  5. Serve immediately or place in a freezable container for later.

Notes

If you are using a blender you will want to freeze the blended ingredients for one hour in a shallow baking dish prior to re-blending.

Alternatively, you can add 1 cup of ice to the mixture and then blend it. It will work best if the mixture is chilled.

You can also use a hand-held mixer and whip up the chilled ice cream mixture until it is of your desired consistency.

This ice cream can get quite hard in the freezer so it is best eaten right away. Once it has been fully frozen, remove the ice cream from the freezer and let it thaw for 15 minutes prior to eating.


Nutrition Facts

Calories

245

Fat

23

Sat. Fat

20

Carbs

12

Fiber

1

Net carbs

10

Sugar

0

Protein

11

Sodium

39

Cholesterol

0
Yvonne Tomlinson
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