Keto Chocolate Ice Cream

This keto chocolate ice cream is rich, creamy and dreamy.
This keto chocolate ice cream is rich, creamy and dreamy. It is an easy recipe to make and a cold dessert everyone will love.

If you are looking for a keto chocolate ice cream that is rich, creamy and dreamy THIS IS IT! This gluten-free keto chocolate ice cream is easy to make too. There is just something so rich and wonderful about chocolate. Enjoy a sweet treat with this rich and creamy keto chocolate ice cream. It is an easy, delicious cold dessert that everyone will love.

Want to make someone’s day? Then I suggest making this keto chocolate ice cream for them. It is seriously good chocolate ice cream. This recipe is sugar-free, gluten-free and keto friendly. This keto chocolate ice cream is so easy to make. Simple ingredients for a rich, chocolatey keto ice cream treat. It is an ice cream that has deep chocolate flavour and velvety smoothness.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

Happy National Ice Cream Day! It was on Sunday actually but that shouldn’t stop us from celebrating ice cream today. In fact, we should celebrate ice cream everyday if we can. Right?

This chocolate ice cream is low carb, keto, gluten-free and uber creamy and delicious. I used my vitamix to blend up the cream, milk, sweetener and chocolate then added yogurt and a bit more cream to the mixture. Place it in the refrigerator to cool and then into an ice cream machine. You’ve now got the creamiest chocolatey ice cream.

If you are looking for a keto chocolate ice cream that is rich, creamy and dreamy THIS IS IT.

WHAT INGREDIENTS DO YOU NEED TO MAKE THE ICE CREAM:

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

This is a perfect cold chocolate dessert that has no added sugar in it. Use this easy to follow recipe to make homemade keto chocolate ice cream. It is so tasty on a warm summer day. Whether you are following a low-carb/keto diet you SHOULD definitely try this recipe! If you are not following a low-carb/keto diet you should STILL make this incredibly good keto chocolate ice cream.

Whenever the mood strikes for some ice cream, I suggest making this keto chocolate ice cream recipe. You will be so happy you did! Making ice cream at home is easy and you know exactly what you are putting into it. With the warm days of summer here, now is a great time to dig out your ice cream maker.

Will you make this chocolate ice cream?

This keto chocolate ice cream is rich, creamy and dreamy. It is easy to make and a wonderful cold dessert.

HOW TO MAKE THE ICE CREAM:

  1. Put the cream, milk, swerve, chocolate and vanilla in a vitamix blender.
  2. Add the lid and turn too high.
  3. Process on highest speed for about 4 minutes. You are heating up the mixture.
  4. Add the yogurt and cream and mix on low speed for a few seconds.
  5. Pour yogurt mixture into a bowl and stir in the chocolate chips and place in refrigerator for at least 6-8 hours to cool.
  6. Remove and add mixture to an ice cream machine.
  7. Follow ice cream machine instructions.
  8. Once frozen you can serve the ice cream immediately or place in freezer to firm up more.
Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/my-gluten-free-recipes/

HERE ARE SOME MORE SUMMER DESSERT RECIPES:

This keto chocolate ice cream is rich, creamy and dreamy.

Keto Chocolate Ice Cream

This keto chocolate ice cream is rich, creamy and dreamy. It is an easy recipe and is a wonderful cold dessert.
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Dessert
Cuisine American

Equipment

  • vitamix
  • bowls
  • ice cream maker

Ingredients
  

Instructions
 

  • Put the 1/2 cup cream, milk, swerve, chocolate and vanilla in a vitamix blender.
  • Add the lid and turn to high.
  • Process on highest speed for about 4 minutes. (You are heating the mixture)
  • Add the yogurt and cream and mix on low for a few seconds.
  • Pour yogurt mixture into a bowl and stir in chocolate chips and place in refrigerator for a day.
  • Remove and add yogurt to an ice cream machine.
  • Follow ice cream machine instructions.
  • Once frozen you can serve or place in freezer to firm up more.
  • Enjoy!
Keyword chocolate ice cream, cold dessert, gluten-free, gluten-free ice cream, ice cream, keto, keto ice cream, low-carb, low-carb dessert
Tried this recipe?Let us know how it was!

Gluten-Free Rhubarb Cheesecake Ice Cream

gluten free rhubarb cheesecake ice cream

Ice Cream.
Cheesecake Ice Cream!
Rhubarb Cheesecake Ice Cream!
Are you excited for this gluten free recipe?
I am.
I remember hot days (before my Celiac diagnosis) when a visit to Dairy Queen included a cheesecake blizzard for me. There was just something about the combination of creamy ice cream and chunks of cheesecake. Now, of course, I cannot eat a blizzard but I decided to make my own gluten free version and I think it is far better than the DQ one.
With summer weather and not wanting to heat our houses with baked goods, this gluten free rhubarb cheesecake ice cream is a fantastic dessert alternative.
Are you enjoying your summer so far?
It has been a hard time for a lot of folks here in Southern Alberta. We experienced for the first time a natural disaster. In fact, it was the worst natural disaster in Canada’s history.
Flooding. Unbelievably bad flooding from Banff to Canmore to Calgary and down to High River.
It is hard for me to even put into words how devastating this flood has been to so many.
100,000 people were evacuated from the city. With a population of 1.1 million people that is almost 1/10 of our city having to leave their homes.
We are lucky our home was not damaged at all. However we have friends whose homes were flooded and it’s been tough watching them struggle through the mess, the loss of belongings and the financial toll it is taking on so many.
Photo credit: Andy van der Raadt
If you are interested in helping the flood victims one of the ways I think is great is to order t-shirts that the Calgary Stampede are selling called “Hell or High Water” or other t-shirts that talented artists have done up to aid in the flood relief.
As much as this blog is about sharing gluten free recipes and living gluten free, it is also an outlet for me to share my city and its stories, so I needed to share a little of what is going on in my area and what so many Albertans are dealing with this summer.
Back to the ice cream recipe!


Gluten-Free Rhubarb Cheesecake Ice Cream

Ingredients
  

  • 1/2 cup water
  • 1/2 cup white sugar
  • 3 cups rhubarb, chopped
  • 1 1/2 cup milk
  • 1 cup white sugar
  • 1 pkg (250g) cream cheese
  • 2 large eggs
  • 2 tsp vanilla
  • 3 cups whipping cream
  • 1 tsp lemon zest
  • 2 tbsp optional: gluten free graham cracker crumbs

Instructions
 

  • In a small saucepan on low heat cook the 1/2 cup water, 1/2 cup sugar and the chopped rhubarb until the rhubarb is soft.
  • Let cool.
  • Pour into a small bowl, cover and refrigerate
  • In a medium bowl beat 1 cup sugar and the cream cheese with a hand mixer.
  • Add the 2 eggs and vanilla and beat until smooth.
  • In a medium saucepan heat the milk until hot, but not boiling.
  • Remove from stove.
  • Slowly pour the hot milk into the cream cheese mixture and whisk until combined and smooth.
  • Return the custard to the saucepan and cook on low heat until the custard starts to thicken.
  • Stir occasionally.
  • Remove from heat and pour custard into a medium bowl to cool.
  • Once cooled whisk in the whipping cream and the lemon zest until smooth.
  • Cover the custard and refrigerate for at least an hour or overnight.
  • Pour cooled custard into your ice cream maker and follow ice cream makers instructions.
  • Once ice cream is finished, spoon ice cream into a glass rectangular dish.
  • Remove rhubarb from fridge and swirl the stewed rhubarb into the ice cream.
  • Optional
  • Swirl a couple Tbsp of gluten free graham cracker crumbs into the ice cream.
  • Cover and freeze until firm.
Tried this recipe?Let us know how it was!



gluten free rhubarb cheesecake ice cream
gluten free rhubarb cheesecake ice cream

Gluten-Free Maple Walnut Crunch Ice Cream

I scream, you scream, we all scream for ice cream!
Yep, that is the theme I am on these days. With the warmer spring weather, my mind is filling up with variations of gluten free ice cream I can make.
Gluten free ice cream?
Isn’t all ice cream gluten free?
Surprisingly, the answer is no for most of the brands out in the market.
Gluten in ice cream? Who puts flour in ice cream you ask?
Well, it’s the little, but powerful word in the gluten free community that we all have to look out for.
Beware of the word – modified.
Modified milk, modified corn starch, modified ingredients. Most, if not all of the time, modified is a sneaky word for gluten.
Why do they put gluten in ice cream? It’s because gluten is a cheap thickening agent.
You can easily add gluten to a milk product and it’ll end up thicker and creamier than it was.
I’m not going to go into a long winded explanation of why so many companies put gluten in their dairy products, but I am going to ask you to read your labels.
Please, do not assume that the ice cream you buy in your grocery store is gluten free. It may, if not most likely, is not.
So again, with winter finally behind us and the promise of leaves on the trees budding, flowers being planted and deck furniture being set up, I am in the mood for ice cream.
In fact, you will be getting quite a few recipes in the next couple of blogs. How does rhubarb cheesecake ice cream, mango sorbet, blueberry sorbet or gluten free rocky road ice cream sound? Tell me in the comments below!
Those are the flavors I’ve been working on lately and will be sharing the recipes with you all.
Here is the first of many ice cream recipes to come.
Recipe: Gluten-Free Maple Walnut Crunch Ice Cream
This ice cream has 2 components- the maple walnut ice cream base and a maple walnut crunch that you will be swirling in, plus some extra for the topping.
Basically you are getting 2 recipes today.

gluten-free walnut ice cream
gluten-free walnut ice cream
gluten-free walnut ice cream
gluten-free walnut ice cream
gluten-free walnut ice cream
gluten-free walnut ice cream


Maple Walnut Crunch topping

Ingredients
  

  • 1 cup gluten free Rice Krispies
  • 2 cup raw walnuts, coarsely chopped
  • 1 cup brown sugar
  • 1 tbsp maple syrup
  • 1/3 cup water
  • pinch of Maldon sea salt
  • 1 tbsp butter

Instructions
 

  • In a medium saucepan, on medium/high heat stir together the brown sugar, maple syrup and water.
  • Watch closely and stir occasionally.
  • Let mixture get to a light boil for 3 minutes.
  • Remove from heat.
  • Add the butter, walnut, Rice Krispies and salt.
  • Stir well.
  • Pour mixture onto a parchment lined cookie sheet.
  • Sprinkle with the sea salt.
  • Let cool.
  • Once cool, break up pieces.
Tried this recipe?Let us know how it was!

Maple Walnut Ice Cream

Ingredients
  

  • 2 cup milk
  • 2 cup whipping cream
  • 4 tbsp brown sugar
  • 6 large egg yolks
  • 3/4 cup maple syrup
  • pinch of salt
  • 1/2 tsp vanilla

Instructions
 

  • In a medium saucepan, combine the milk, cream and brown sugar.
  • Heat on low/medium heat until mixture is hot, but not boiling.
  • In a small bowl, whisk the egg yolks.
  • Slowly pour some of the hot liquid into the beaten egg yolks.
  • Whisking constantly.
  • Do this a little at a time because you are trying to heat up the egg temperature slowly.
  • You are not looking for scrambled eggs.
  • Once you’ve added about 1/2 of the hot milk to the eggs you can put the saucepan back on the stove and whisk in the remaining milk/eggs mixture.
  • Let the custard cook on medium heat, stirring occasionally until mixture thickens
  • .Remove from heat.chilled overnight, remove from fridge and place in your ice cream maker.
  • Add the maple syrup, vanilla and salt. Stirring well.
  • Let cool to room temperature and then place custard in the refrigerator overnight to chill.
  • Once custard is chilled overnight, remove from fridge and place in your ice cream maker.
  • Pour ice cream into a large rectangular glass dish.
  • Add half of the maple walnut crunch to the ice cream and swirl to combine.
  • Cover with lid and place in freezer to set.
  • Enjoy!
Tried this recipe?Let us know how it was!