Keto Soft Serve Chocolate Ice Cream Recipe made with dry ice
This recipe is going to knock your socks off!
Equipment
- Stand Mixer
- Blender
Ingredients
- 1 1/4 cups Almond Milk
- 1 1/4 cups half and half cream
- 1/4 cup heavy whipping cream
- 2/3 cup Allulose sweetener
- 1/2 cup Heavy Whipping Cream Powder
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp vegetable glycerin
- 1 1/4 cups dry ice crushed until it's powdered
Instructions
- Add all the ingredients to a blender and pulse it until all the ingredients fully combine together.
- Start to prep the dry ice. Be very careful not to tough the dry ice with your bare hands because it could cause a burn to your skin. We placed the dry ice block in a towel using gloves on our hands. We used a meat tenderizer to break off a chunk of the dry ice. We placed that dry ice into a large ziplock baggie. We continued to use the meat tenderizer tool to crush the dry ice until it formed a powder (very fine) texture. You need 1 1/4 cups of crushed dry ice.
- Add the liquid ingredients into the bowl of your stand mixer and attach the paddle attachment.
- Turn the stand mixer on to level 2 power (slow) and slowly start to add the powdery dry ice mixture to the liquid mixture one tablespoon at a time.
- Once you've added all of the dry ice, turn off the mixer and use a rubber spatula to scrap down the sides of the bowl and mix up the bottom just in case any of the ice cream got stuck at the bottom of the mixing bowl.
- Continue mixing the ice cream on a speed of 2 or 3 until it's thick and creamy!
Notes
You can serve this keto soft serve chocolate ice cream immediately or you can store it in a freezer friendly airtight container for later use.
The glycerin and allulose sweetener used in this recipe help to keep the ice cream soft and scoop-able.
The amount of cocoa in this recipe almost reminds me of a Wendy's chocolate shake I used to consume before my sugar free keto days. It's absolutely delicious!