Keto Coconut Rough Ice Cream

My non-keto husband can sure make keto success difficult sometimes. While I love him to death, there is regularly ‘devil food’ brought into our house – donuts, ice cream, chocolate etc etc. A few weeks ago, he came across Coconut Rough Ice Cream and couldn’t help but buy a tub. Well, that stuff was delicious but oh so not keto friendly with just a casual 20 grams of sugar per 100 grams. Of course I had to sample some, for science and stuff and decided to set out on making my own version – I present Keto Coconut Rough Ice Cream!

It turned out so so delicious that I’ve been eating it ever since. Because I used the darkest chocolate I could find, it’s incredibly rich so you really don’t need a lot of it.

You will see there is vodka in the recipe – this stops the ice cream from freezing completely hard without using an ice cream maker, and also gives you an excuse not to share it with the kids!

I use Lindt 80% dark chocolate for this recipe and recommend you check the carb count of any chocolate you use. A lot of them sneak in a lot of sugar to balance the bitter taste of dark chocolate.

So now you have 5 egg whites left over? I have the perfect solution for you: Keto Coconut Macroons! 

Keto Chocolate Ice Cream – Coconut Rough

Yield: 10 small servings

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

My keto take on the new coconut rough ice cream, low carb and sugar free and no ice cream machine required! 

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Ingredients

• 2 cups cream
• 100 grams dark chocolate, broken into pieces
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup xylitol
• 5 egg yolks
• 3/4 cup coconut flakes, or dessicated coconut
• 2 tablespoons vodka

Instructions

1. In a medium size saucepan, combine the cream, chocolate, vanilla and salt and place of low heat. Simmer, stirring regularly, until the chocolate is completely melted (approx 8 – 10 minutes)
2. Meanwhile, in a large heat proof bowl, whisk the xylitol and egg yolks until creamy and pale. 
3. Once the chocolate has melted completely into the cream, set aside to cool for a few minutes. It should be cool enough to touch. 
4. Slowly whisk the chocolate cream into the egg yolks, whisking rapidly to prevent the egg yolks from cooking. 
5. Stir through the coconut flakes and vodka and pour into a freezer safe container. Freeze for at least 3 – 4 hours or until set. 

Nutrition Information:

Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 303Total Fat: 28gSaturated Fat: 17gUnsaturated Fat: 0gCholesterol: 163mgSodium: 84mgCarbohydrates: 1.9gFiber: 2gSugar: 3gProtein: 3g