KETO MASON JAR ICE CREAM
Homemade low carb chocolate ice cream! The sweet tooth strikes again!
INGREDIENTS
- 1 cup heavy cream
- 2 tablespoons granular erythritol (I get it here)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 2 tablespoons sugar free chocolate chips, optional (I use this brand)
INSTRUCTIONS
- Combine all ingredients in a wide mouth pint sized mason jar. Screw the lid on and shake vigorously for 5 minutes. The liquid in side should double in volume, filling the mason jar.
- Freeze for 3 hours up to 24 hours.
- Scoop and enjoy!
NOTES
Per Serving (1/2 cup) – Calories: 206 | Fat:22g | Protein: 1g | Net Carbs: 2.25g
NUTRITION
- Serving Size: 1/2 cup
I make this all the time, and it’s delicious! The only thing I do differently is that I use my Magic Bullet, and it’s finished in 30 seconds. (I miss out on all that great arm exercise!) Sometimes, instead of chocolate, I add three strawberries and make strawberry ice cream. Sometimes, I leave it out all together and make vanilla. It’s a great recipe!
Any recommendations for how to prevent all the chocolate chips from sinking to the bottom during freezing?
Nice hacks!!