KETO CHOCOLATE ICE CREAM

With this recipe you can make your own delicious keto friendly chocolate ice cream with just 5 ingredients!

For this recipe I used an ice cream maker, but if you don’t have one, not to worry. You can still prepare this delicious ice cream.

INGREDIENTS

INSTRUCTIONS

  1. In a large pot, melt the butter on medium heat. When the butter is melted, add 2 cups of heavy cream and the powdered erythritol.
  2. Higher the heat, and bring the mixture to a boil, when it starts to boil, lower down the heat and let simmer for 5 minutes. Stir inbetween.
  3. When the mixture is ready (when it sticks to the back of a spoon), add the cacao powder, mix with a spatula or whisk. Set aside and let it cool down.
  4. When the mixture is cooled down, add the remaining 1 cup of heavy cream. Mix until everything is incorporated and transfer to the ice cream maker. Let it run until the ice cream is formed.
  5. If you don’t have an ice cream maker, transfer the mixture into a container, place in the freezer and stir every 30 minutes, until the ice cream is formed.

RECOMMENDED COOKING TOOLS

ice cream maker

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For my Dutch Keto Fam:

KETO LASAGNA

This lasagna is one of my favourites! I shared a lasagna recipe before a while back, but I made some adjustments and this one tastes even better.

It was by accident really. Before, I used ricotta cheese in between the layers, but I forgot to bring it when I did groceries. I still had some cream cheese and heavy cream in the fridge and used that. It turned out to taste pretty amazing!

RECIPE FOR 8 PORTIONS

INGREDIENTS

For the noodles
  • 3 cups grated mozzarella cheese
  • 1 1/2 cup almond flour
  • 1 tsp baking power
  • 1 egg

For the meat layer

  • 1 Tbs of ghee (or your favourite fat to use)
  • 1 onion, cut into small pieces
  • 1 garlic clove, minced
  • 35 oz. ground meat
  • 1 1/2 cup tomato sauce
  • Salt and pepper
  • Italian spices

For the cheese layers

  • 3 cups grated mozzarella cheese
  • 14 oz. cream cheese
  • 6 Tbs heavy cream

INSTRUCTIONS

Start by making the noodles:

  1. Place the mozzarella cheese in a bowl, and melt it in the microwave for one minute. Stir and add it to the microwave again for a couple of seconds if not fully melted.
  2. When the mozzarella is melted, add the almond flour, baking powder and egg, and knead into a ball, until everything is incorporated and you have a nice ‘dough’.
  3. Transfer the dough onto a parchment paper onto a baking tray. Roll out the dough and shape into a rectangle, with a thickness of around 2 inches . Bake in the oven for 20 minutes at 370 F.
  4. Set cheese noodles aside to let cool. While noodles are cooling, prepare your meat sauce.
  5. In a In a large skillet, add ghee, onion, garlic and ground meat. Season with salt, pepper and Italian seasoning. Cook on medium heat until meat is browned. Drain excess fat from pan. 
  6. Add in tomato sauce. Reduce to low heat and cook at a simmer for about 3 minutes. 

Assembling Lasagna

  1. Evenly slice your cheese dough into thirds.
  2. Add a thin layer of meat sauce to the bottom of an 8 x 4 inch loaf pan. Add some shredded mozzarella and place a noodle layer on top.
  3. Add some cream cheese on top of the noodle layer and evenly pour 2 tbs of heavy cream on top.
  4. Repeat with meat sauce, mozzarella, noodle, cream cheese and heavy cream.
  5. Top with remaining meat sauce. Sprinkle on remaining mozzarella.
  6. Bake lasagna in the middle of your oven at 350F for about 20 minutes. If you wish to get some color on the top cheese layer, set your oven to a low broil (after the 20 min bake) and let the cheese bubble and blister for about 2 minutes.
  7. Let lasagna cool slightly before slicing and serving. If desired, sprinkle on some finely chopped fresh basil, oregano and parsley and freshly grated parmesan cheese before serving. 

Enjoy!