Keto Rocky Road Ice Cream

Step by Step Instructions

1. 1

   With the heat off, whisk the egg yolks and cocoa powder in a saucepan, adding a little of the measured macadamia milk to loosen the mixture into a smooth paste.

   For this step

   • 3 large egg yolks
   • 1/2 cup unsweetened cocoa powder
   • 1 cup macadamia milk or nut milk
2. 2

   Whisk in the powdered allulose and remaining macadamia milk, then the heavy cream. Heat over medium-low heat, stirring constantly, until the custard coats the back of a spoon and reaches 160°F. This may take about 5–10 minutes once heated; use the temperature and thickening cues rather than the clock alone. Do not let it boil. Remove from the heat and stir in the vanilla.

   For this step

   • 1/2 cup powdered allulose
   • remaining nut milk
   • 2 cups heavy cream
   • 1 teaspoon vanilla extract
3. 3

   Cool the base promptly: transfer to a heat-safe bowl, set the bowl in an ice-water bath and stir, keeping water out of the custard. Refrigerate for at least 2 hours, until thoroughly cold. Do not leave the base at room temperature for more than 2 hours total, or 1 hour above 90°F.

4. 4

   Once chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions for about 20-30 minutes. In the last few minutes of churning, add the chopped nuts, sugar-free marshmallows and keto chocolate (if using). Mix until evenly distributed. Transfer the churned ice cream to a lidded container and freeze for 2-4 hours until firm. Allow ice cream to soften at room temperature for a few minutes before serving.

   For this step

   • 1/2 cup chopped nuts
   • 1/2 cup sugar free marshmallows
   • 1/2 cup sugar free chocolate, optional