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Welcome to ice cream royalty! You will fall in love with this keto version of the famous Stracciatella ice cream that is known for its delicate chocolate shreds.
Stracciatella was my favorite ice cream growing up. I love the thin chocolate shavings speckled in the sweet ice cream. It is one of the most popular ice cream flavors in Italy and can be found in just about every ice cream parlor there (and in Germany, too).
Surprisingly to me, Stracciatella is not a common ice cream flavor in the U.S. I believe here it has been replaced by vanilla chocolate chip ice cream. And while there is nothing wrong with that, in comparison to fine and delicate Stracciatella, chocolate chip comes off as the clumsy cousin.
What makes Stracciatella ice cream so special?
The Italian word Stracciatella means “little shreds,” which refers to the thin and irregular shreds of dark chocolate found in this ice cream. We will achieve this effect by pouring melted chocolate into our ice cream churner. The result is spectacular!
Tips for super creamy and soft keto-friendly Stracciatella ice cream!
Use allulose. You may have noticed that your homemade ice cream turns stone-hard once stored in the freezer. I had this problem and would usually take out my ice cream 20 minutes or so before attempting to scoop it. In store-bought ice cream, you will find a list of fillers and emulsifiers that keep the cream from freezing so hard. By using allulose (a natural and keto-friendly sweetener), we can achieve this effect, too! The trick is to combine allulose with erythritol, and your ice cream will end up soft and “scoopable” even after days in the freezer. FYI: If you only use allulose, your ice cream will not solidify. You need to combine it with another sweetener.
Churning. Yes, you will need an ice cream maker for this recipe. This will prevent large ice crystals from forming and whips air into the cream mixture, resulting in the smooth and rich flavor we desire! I use this machine and it has worked well for me for over six years now. After churning, the ice cream will have a soft-serve texture to it and will need to be frozen for another couple hours to become firm.
And now let’s get to it!
Keto Stracciatella Ice Cream
- 1 ounce sugar-free chocolate shaved
- In a medium bowl, whisk together the heavy cream, whole milk, sweeteners, and vanilla extract until well combined.
- Pour the mixture into the canister of an ice cream maker and churn according to manufacturer’s directions. (It takes about 20 minutes with my machine for the ice cream to reach soft-serve texture.)
- In a small saucepan over low heat, melt the coconut butter. Turn off heat, add chocolate and sweetener, and whisk until everything is combined and the chocolate is completely melted.
- While the ice cream is still churning and about 5 minutes before it is done, slowly pour the melted chocolate into the ice cream.
- Transfer your stracciatella ice cream to an airtight container and freeze for another hour or two, until firm enough to scoop. You can garnish your served ice cream with chocolate shavings.