Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups heavy whipping cream
  • 6 tbsp powdered Swerve Sweetener
  • 6 tbsp allulose ((or BochaSweet))
  • 1/4 tsp xanthan gum
  • 1/4 cup cocoa powder
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup unsweetened almond or macadamia milk ((use hemp milk for nut-free))
  • 1 1/2 tbsp vodka ((optional, helps reduce iciness))
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup chopped keto marshmallows
  • 1/2 cup chopped, toasted pecans

Instruction

  • In a medium saucepan over medium heat, combine the whipping cream and sweeteners. Whisk to dissolve the sweeteners, and let the mixture cook until it becomes thicker and a little syrupy, about 10 minutes.
  • Remove from heat and sprinkle the surface with xanthan gum. Whisk quickly to combine.
  • Add the cocoa powder and chocolate and let sit until the chocolate melts. Whisk until smooth. Chill the mixture 2 hours.
  • At this point, your mixture will be very thick. Whisk in the almond milk to thin it out, then whisk in the vodka, vanilla extract, and salt.
  • Add the mixture to an ice cream maker and churn according to the manufacturer's in instructions.
  • Once churned, transfer to an airtight container and stir in the chopped marshmallows and pecans. Freeze until firm, at least 4 hours and up to overnight.