Are you an ice cream lover turned keto who may have thought your ice cream indulging days were over?? Well think again, because this deliciously smooth, chocolatey sweet confection aka keto-friendly ice cream is sure to satisfy. No old-fashioned churn or fancy ice cream maker needed, just a simple blender and a mixer. Guaranteed to become a favorite for any ice cream aficionado whether adhering to a keto-lifestyle or not!
Chocolate Ganache Ice Cream
Prep Time: 10 hours
Cool Time: 6 hours
Total Time: 6 hours 10 minutes
Nutrition Facts (per serving): 310 calories, 31g total fat, 23g carbohydrates, 19g fiber, 4g net carbs, 5g protein
1 (13.5ounce) can full fat coconut milk
¾ cup powdered low-carb sweetener
3/4 cup cocoa powder use the smaller amount for milk chocolate and the larger for dark
1/4 teaspoon salt
1/4 teaspoon xanthan gum
2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons whiskey (optional)
1 package of HighKey Chocolate Chip Mini Cookies
Allergens: coconut, almond, eggs, milk
- 1Place the coconut milk, sweetener, cocoa powder, salt, xanthan gum in a blender and blend on high for 1-2 minutes until smooth.
- 2In a large bowl beat the whipping cream with an electric mixer until it forms soft peaks. Gently fold in the chocolate mixture, vanilla, and whiskey. Stir in the crumbled cookies.
- 3Pour the mixture into a lidded container and freeze 4-6 hours.
- 4To serve, remove the ice cream from the freezer 30 minutes before serving to allow it to soften. Scoop the ice cream into a bowl and top with a cookie.
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