Keto Dark Chocolate Ice Cream – Haagen Dazs Ice Cream Copy Cat – Sugar Free | Keto Recipes

Keto Dark Chocolate Ice Cream – Haagen Dazs Ice Cream Copy Cat – Sugar Free | Keto Recipes

July 31, 2019 9 By William Morgan


Welcome to keto meals and recipes dot com.
If you love creamy, luxurious haagen-dazs
Bavarian dark chocolate ice cream, then please watch as I demonstrate my
step-by-step tutorial on how to make my sugar-free, keto dark chocolate ice cream
that is a haagen dazs copycat recipe. Before beginning,
I would like to mention that the best results for any homemade ice cream are achieved by using an ice cream machine.
You don’t have to have a fancy one, like the one that I have with the compressor. In the YouTube description,
I’ll post the link to my Breville, in case you’re interested, and
two types of highly rated
Cuisinart ice cream makers, both of which are really good, and really inexpensive, priced under $50 (USD).
The macro nutrient ratio for the keto dark chocolate ice cream is
six point six to one, with five point five grams of total carbs, two point two grams of dietary fiber,
resulting in only three point three net carbs per serving, which is 72 grams, or three tablespoons, of ice cream.
This ice cream recipe uses a French custard base, as most of the Haagen-Dazs ice creams are a custard base.
There are three easy steps to this extremely rich chocolate ice cream recipe.
First, you have to make the chocolate truffle mixture,
which, by the way, is a slightly modified version of my chocolate truffle fat bomb recipe.
If you want to make these chocolate truffle fat bombs, I’ll provide a link in the description below.
Now the first thing you have to do is either chop up very small pieces, but I prefer to grate the pure chocolate.
This will help it to melt faster and more evenly.
Today I’m using a Baker’s brand
100% pure chocolate. As with many chocolates,
you do have to look at the label to make sure it’s not a compound or a
baking chocolate, because those have other ingredients and some of them even have sugar in them.
If you prefer you can also use a premium chocolate such as Ghirardelli 100 percent dark chocolate or the Lindt
100 percent dark chocolate. So when your chocolate is grated, put it into a medium-sized bowl and
then add the heavy cream,
your powdered or instant coffee,
MCT oil or coconut oil,
and
unsalted butter.
And I mustn’t forget to tell you, I also add
Dutch process cocoa powder, because I find that it tastes better in this recipe,
and gives it more of a Haagen-Dazs Bavarian Dutch chocolate ice cream
overall flavor,
and a confectionery sweetener, such as the monk fruit sweetener that I’m using.
Now to show you how to make a bain marie,
or, as some people call it, a double boiler. For this, you take a small pot and add about an inch or
2.5 centimeters of water. Then place the pot on a medium low heat
element. Bring the water to a slight simmer.
All you want to do is just to keep the water hot enough that it’s steaming.
You don’t actually even want it to be simmering. Then place the bowl with all the ingredients on top of the pot.
As your ingredients are heating over medium low heat, stir slowly and frequently while all the ingredients are melting.
And then continue cooking until you have a smooth, grit free, ganache.
The chocolate ganache will be very thick. At this point, add 1/4 cup of additional heavy whipping cream and stir well,
and you’ll notice that your ganache will be glossy and viscous.
Then right away remove the bowl from the top of the pot and set it aside, and also don’t forget to turn off your stove element.
Now it’s time to make the custard mixture. First separate your egg whites and your yolks.
But don’t throw your egg whites away. Put them into an airtight container,
which, of course, you have to label and date,
and put this container into the freezer until you have a recipe that requires egg whites only.
Then take your egg yolks and add them to a mixing bowl.
And sprinkle the confectionery sweetener on top.
Whip these two ingredients at low speed until combined, then increase your speed to medium, then continue whipping at medium speed until the mixture
has become a pale yellow and you’ve noticed that the overall volume has increased.
This is the thickness that you want. When you’re done whipping the egg yolk mixture, just set the bowl aside for a moment.
Now take the saucepan: you can even empty the water out of the one you used for your bain marie, and
combine the heavy whipping cream and the almond milk.
Stir and heat slowly over low heat until the mixture reaches 175 degrees Fahrenheit or 80 degrees Celsius.
By heating the cream slowly, the raw taste of the cream will be cooked out,
which will bring out the chocolate taste to its fullest in the custard. And when the cream mixture has reached its proper temperature,
the next thing is to temper the egg mixture.
You do this by slowly drizzling one cup or ladle full of the cream mixture into your bowl with the whipped egg yolks,
as you’re stirring.
Just to make sure that my egg yolk mixture is well tempered,
I repeat with a second ladle or cupful, and then it’s safe to pour in the rest of your hot cream. Just stir really well.
Now you also have to get the bowl with the chocolate truffle mixture.
Pour about 1/3 of the truffle mixture into the tempered egg bowl.
Mix well before adding the next third, and then repeat with the last third.
When the chocolate custard is well combined, pour this mixture back into the saucepan that
you used earlier to heat the cream. Put the pot back on the element and cook the custard over low heat.
Just please don’t be tempted to increase the heat to speed up the process.
It’s very important to use low heat to prevent the chocolate custard from burning. At this point,
You’ll have to stir continuously until your custard has reached
175 degrees Fahrenheit or 80 degrees Celsius. It’ll take about 15 to 20 minutes.
This may seem a bit tedious but, believe me, it’s really worth it. Because of all the chocolate in this custard,
it’s very important to mix slowly and continuously to make sure that the ingredients are well emulsified.
And while you’re cooking the final custard, just place the ice cream container that you will be storing your finished ice cream product and put it
in the freezer to chill. And take this time to also prepare an ice water bath. When your chocolate custard has reached the desired temperature,
pour the custard back into the mixing bowl you used previously, and put the bowl into the ice water bath.
As the chocolate custard is cooling, stir frequently.
This will prevent the chocolate custard from separating, and it will keep the custard smooth and creamy.
One thing that I do differently for the chocolate custard, as opposed to my other recipes, is I don’t place the room temperature
custard in the refrigerator
And the reason is that it’s very important to maintain a smooth creamy mixture.
And the only way that you can do that is by stirring it frequently.
So even after the custard is at room temperature, I leave the bowl in the ice water bath
And I usually do other things, but come back every five to ten minutes to give this a quick stir.
The frequent stirring will keep the chocolate well integrated and the mixture becomes very silky as it cools and thickens.
I also found that, if I put it in the refrigerator, the chocolate custard forms a really thick skin,
even with the cling wrap, and then I had to remove the
skin, because it didn’t integrate well into the rest of the custard. And that’s a waste.
I also found that, by stirring the custard in the ice water bath, it actually cooled very quickly.
It only took about 45 minutes to an hour to be as chilled as it usually took three to four hours in the refrigerator.
Now the last part is to make the ice cream, so prepare your ice cream machine according to your manufacturer’s directions.
My machine has a compressor, so all I have to do is pre-chill.
But, if your machine doesn’t have a compressor,
you should remember to pre-freeze your churning pot by placing it in your freezer for 24 hours before you start making the custard.
But whichever kind of machine you’re using, remember always follow the manufacturer’s instructions for best results.
I also found a really handy trick: Start your ice cream machine churning, and the blade rotating:
When the custard is very cool to your touch, start the ice cream machine churning and
as the blade is rotating slowly pour the chocolate custard mixture into the churning pot.
Some machines, like mine, have different degrees of setting. Set it to maximum hardness.
Then all you have to do is relax and let the machine do its own thing.
A cute feature of my Breville machine is that it plays different kinds of jingles to let me know that the ice cream is done.
Today I chose this one.
When this ice cream is done, it’s at a really nice soft serve consistency.
So get your pre chilled container.
After all the ice cream has been scooped into my freezer container, I cover it with cling wrap and securely put on the airtight lid.
Then you simply have to put in the freezer for a few hours.
How long will depend on your personal preference and the shape of your container.
Okay, it’s finally all done. Now It’s time to serve.
just scoop out some of this chocolate deliciousness,
And enjoy! If you’re serving this to guests
you can also decorate it with strawberries or put pieces of 90 percent Lindt chocolate or Ghirardelli chocolate.
This dark chocolate flavor is truly a chocolate lover’s delight.
By the way, in the end cards, I will also provide links to some of the other ice cream flavors that I’ve made.
So, please click on the links and check those out too.
Thank you very much for watching my video. I’d like to thank everyone who requested that I make this flavor.
Please do leave me a comment. I love hearing from you!
As always, the link for the printable keto dark chocolate haagen-dazs ice cream copycat recipe will be posted in the description below.