Keto No-Churn Chocolate Ice Cream

Photo by Food Feed Studios

Total time: 6 hours or more (including prep + freeze time)

Serves: 6 

Serving size: 1 cup (about 2-3 scoops)

Macros/serving:

178 calories

15g fat

4g net carbs

17g fiber

5g protein

Ingredients

• 4 large eggs

• ½ cup Swerve sweetener

• ¼ tsp cream of tartar

• 1oz Lily’s dark chocolate chips

• 1 ¼  cup organic coconut cream

• 1 tbsp vanilla

Instructions

1. Separate the egg whites from the egg yolks.

2. Whisk the egg whites and add the cream of tartar.

3. As the egg whites thicken, add in Swerve.

4. Whisk until they create stiff bumps. In another bowl, whisk in the coconut cream.

5. In a third bowl, mix the egg yolks with the vanilla extract.

6. Melt the chocolate chips and mix in with the egg whites.

7. Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.

8. Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 4 hours.