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so Quito ice-cream is what we’re making on the channel today we’re actually making Quito chocolate ice cream and today’s recipe is actually the first recipe in a series of mason jar keto ice cream recipes that would be coming out with all summer long I’ve got a ton of different flavors planned for you guys but I thought it’ll only be right since I love chocolate so much to do chocolate keto ice cream as the first recipe in the series well that being said let’s jump right into the recipe make some ice cream all right so the first thing we wanna do is take out our food scale so that we can properly measure out the ingredients and then we’ll also want to get out a mason jar and I recommend using a 24 ounce or 700 milliliter wide mouth mason jar to make this Quito ice cream in so once we’ve got that out we’re gonna add that to the scale and then since we are making quito chocolate ice cream we’re gonna need some unsweetened cocoa powder this is gonna add a bunch of chocolate flavor to our Quito ice cream without adding a bunch of carbs so for today’s recipe we’ll be adding a heaping tablespoon or seven grams of that stuff to our mason jar now we’re gonna add some sweetness to our Quito ice cream and of course we’re gonna do that without adding any carbs or any calories for that matter by using some confectioner’s swarf with that being said I think using two tablespoons or 24 grams of that stuff adds the perfect amount of sweetness to this mason jar chocolate ice cream so that’s what I’m adding to the jar now we’re all set to add the base of today’s low-carb ice cream recipe which is heavy whipping cream and we’ll want to add one cup or 235 milliliters of it to our mason jar we’re also gonna add some pure vanilla extract and the reason for this is because the alcohol and the extract will actually help keep our Quito chocolate ice cream super creamy so once we add a teaspoon of that into our mason jar we’re all set to pop the lid out of the jar and shake everything in there for several minutes probably around three to five minutes it is kind of a workout but once the whipping cream does thicken up and pretty much doubles in size that’s when you want to add it to your freezer you want to freeze the mason jar kedo ice cream for around four to five hours and actually I recommend checking in on it and giving it a good shake every hour for the first two hours that it’s freezing now what I will say is that the keto ice cream is best the day that you make it I mean check this out this is four or five hours later and it’s creamy it’s thick and it’s absolutely delicious however if you guys are planning on freezing this ice cream for more than a day I highly recommend replacing some of the confectioner swerve with Exile at all exile atoll is another low carb sweetener and the reason I recommend this is because it’ll help keep the ice cream creamier once it freezes all the way south however regardless of if you take my advice on that or not if you do freeze this for more than a day and it becomes totally frozen you’re gonna want to take your mason jar keto ice cream out and let it set at room temperature for at least a little bit just to help let it defrost because it will freeze more than a normal ice cream will and this will just help return some of the creaminess to the ice cream with that being said is always if you want more information about today’s keto chocolate ice cream recipe check the video description below I’ll see you the next one
This Post Was All About KETO ICE CREAM | CHOCOLATE MASON JAR ICE CREAM FOR KETO.
Here’s The Video Description From YouTube
Keto Ice Cream made in a mason jar in just minutes! Of course, this low carb chocolate keto ice cream recipe does take a few hours to freeze, but it’s totally worth the wait. As far as Im concerned this is the best no churn, no machine ice cream you’ll make for the keto diet!
THINGS I USED IN TODAY’S KETO ICE CREAM RECIPE:
Unsweetened Cocoa Powder:
PURE Vanilla Extract:
KETO ICE CREAM MACROS (PER SCOOP) Recipe Makes 3 Scoops:
1 NET CARBS
2g Carbs – 1g Fiber = 1g NET CARBS
*NOTE: Do not count the “carbs” from the confectioners swerve towards net carbs….it has 0 calories and should be tracked as 0 carbs!
1 Cup (235mL) Heavy Whipping Cream
1 1/2 Tbsps (7g) Unsweetened Cocoa Powder
2 Tbsps (24g) Confectioners Swerve
1 Tsp (3g) Vanilla Extract
PRO-TIP: Use Xylitol if freezing for more than 1 day. It will keep the keto ice cream creamier. The ice cream may need up to 30 minutes to defrost depending how frozen it is, so let it set at room temp until it softens up to your liking.
It’s BEST the day you make it.