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KETO CHOCOLATE ICE CREAM ! Only 2.4 Carb per Serving !

Keto Chocolate Ice Cream is silky smooth, sweet as can be, and a tasty cold treat to cool down this summer.


  • 4 ounces unsweetened Lily’s chocolate, chopped
  • 1 cup almond milk
  • 2 large eggs
  • 3/4 cup powdered Lakanto Monkfruit or sweetener of choice (powdered desolves easier)
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt


  1. Beat eggs with electric mixer until light and foamy, about 1 minute. Slowly add the sweetener and continuing mixing until blended. Any remaining sweetener will dissolve in the cooking process.
  2. Add almond milk, cream, vanilla, and salt to sauce pot over low heat, SLOWLY and briskly, whisk in egg mixture.
  3. NOTE- it is important to slowly add the eggs and continuously whisk so the eggs do not scramble.
  4. Continue whisking and increase heat to medium. Cook for 1-2 mins.
  5. Remove from heat and add chocolate. Mix until fully melted.
  6. Pour into ice cream maker and freeze according to manufacturer’s instructions. About 4-6 hrs.
  7. Ice cream can be enjoyed earlier if you like it soft.
  8. In the Cuisinart (or similar) Ice Cream 2 quart machine, this takes approximately 30

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Amount Per Serving: CALORIES: 210 TOTAL FAT: 21g SATURATED FAT: g TRANS FAT: 0g CHOLESTEROL: mg SODIUM: mg CARBOHYDRATES: 2.6g PROTEIN: 4.4gNutrition facts are auto- populated by the app for this recipe card, numbers may vary. For best results, input your exact brand ingredients into a recipe analyzer like Verywell or MyFitnessPal.

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