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I make my Chocolate Chip keto ice cream recipe by blending it in a blender first and then churning in my Cuisinart Ice Cream Maker for about 25 minutes. It’s pretty soft at first but can be eaten. Freezing it for a bit makes it nice and solid.
After freezing, If you don’t use glycerine, you’ll need to set out for 30 minutes or more to soften before serving.
I was able to make one bowl and freeze one pint.
I make my Chocolate Chip keto ice cream recipe by blending it in a blender first and then churning in my Cuisinart Ice Cream Maker for about 25 minutes. It's pretty soft at first but can be eaten. Freezing it for a bit makes it nice and solid.
Rate this recipe!
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Passive Time | 60 minutes |
| Servings |
Servings
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Ingredients
- 1 1/2 cups Coconut Milk
- 1 1/2 cups Heavy Cream
- 3 large egg yolks
- 3/4 cups Swerve
- 2 tsp Vanilla Extract
- 3/4 cup Lilly's Dark Chocolate Chips
- 2 tsp Glycerine
Ingredients
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Rate this recipe!
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Instructions
- Mix ingredients first in a blender holding back the chocolate chips
- Pour into ice cream maker (Freeze Bowl first)
- Churn for 10 minutes
- Slowly add the chocolate chips
- Churn for 20 more minutes
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