Keto black forest cherry ice cream is a decadent blend of fresh bing cherries with delightful chunks of chocolate swirled throughout at just 4 Net carbs per serving.
Cherries, as you likely know, are not considered to be Keto-friendly because they contain a high amount of natural sugar. That’s what makes this recipe so decadent!
If you’d prefer your ice cream has more of a cherry color to it, squish your cherries a bit before mixing them in.
How to Make Keto Black Forest Cherry Ice Cream
Keto black forest cherry ice cream is a decadent blend of fresh bing cherries with delightful chunks of chocolate swirled throughout at just 4 Net carbs per serving.
Cherries, as you likely know, are not considered to be Keto-friendly because they contain a high amount of natural sugar. That’s what makes this recipe so decadent!
How to Make Keto Black Forest Cherry Ice Cream
Bochasweet is my sweetener of choice as a sugar replacement. I’ve used just one-third of a cup here, which still allows for a nice ice-cream texture without too much iciness. According to my non-keto following spouse, the ice cream needs more sugar.
Now, if you’re just starting keto, or not yet fat-adapted, you might want to save this recipe for a little further down the road. Alternatively, you could omit the cherries altogether and use 3 teaspoons (total) of almond extract, which will give you a wonderful cherry-like flavor, without the carbs.
To prepare the magic shell topping, combine the solid coconut oil and chocolate chips in a microwave-safe dish and heat for 25 seconds, remove and stir until completely incorporated. Repeat, heating for only 15 seconds at a time. You don’t want to burn the chocolate!! Set is aside until needed.
Pour the heavy cream into a chilled mixing bowl and whip with an electric mixer or electric beater. As the cream is whipping, add the Bochasweet, 1 tablespoon at a time, allowing each addition to fully mix in before adding the next.
The cream will form soft peaks, this is the consistency you’re seeking! Fold in the half and half cream (or unsweetened almond milk) and both extracts. Again, taste the mixture to ensure it is sweet enough for your taste preference.
Using unsweetened almond milk will reduce carbs by 1 gram per serving, however, it will create less creamy ice cream. If you’re opting to use unsweetened almond milk, mix in 1/4 teaspoon of xanthan gum in the almond milk just prior to mixing it with the cream. This will ensure the ice cream doesn’t harden too much and remains scoopable. (or use 1 ounce of vodka).
If so, transfer the mixture to your ice cream machine. We’re using the ice cream attachment for our KitchenAid stand mixer. Start the machine and allow it to run about 15-20 minutes.
The ice cream will start to come together, with thick, creamy, pillowy clouds of delicious creamy vanilla base.
Next, add the pitted, chopped fresh cherries and allow the machine to mix them in fully.
Spoon your ice cream into a container. I use these fabulous SUMO ice cream containers. They are double insulated and they help keep homemade ice cream scoopable.
They’re slender, making them easy to squeeze into the door or in an overstuffed freezer, stack easily and there’s a spot on the lid to write with a whiteboard marker so you can easily identify the flavor you’ve just made. Oh, and they’re dishwasher safe too!
Spoon half of the ice cream into a container, drizzle with half of the Keto magic shell topping.
Spoon the rest of the soft ice cream on top, smooth it out and drizzle with the remaining keto magic shell topping. Cover and freeze for at least 2-3 hours to ripen. This one has been frozen for about 30 minutes:
It really needs at least 2 hours to completely solidify! I know, it’s super hard to wait for such scrumptiousness!! If you don’t want to add a chocolate drizzle, you can shave some Keto Dark Chocolate over the top just prior to serving.
What if I don’t follow a Keto lifestyle?
No worries, if you want to make regular ice cream use 1/2 cup of granulated sugar in place of the 1/3 c. Bochasweet that is called for in the recipe. If you tend to like sweeter ice cream, use 2/3 cup of sugar.
Keto Black Forest Cherry Ice Cream
You’ll Need:
1 1/2 c. Heavy Cream
1 c. half and half cream (or unsweetened almond milk)
1/3 c. Bochasweet
1 tsp. Vanilla Extract
1 tsp. Almond Extract
20 Fresh Bing Cherries, pitted & chopped
Keto Magic Shell Topping
1/4 c. Lily’s Semi-sweet Chocolate Chips
1 Tbs Coconut Oil
To prepare the magic shell topping, combine the solid coconut oil and chocolate chips in a microwave-safe dish and heat for 25 seconds, remove and stir until completely incorporated. Repeat, heating for only 15 seconds at a time. You don’t want to burn the chocolate!! Set is aside until needed.
For best results, chill the bowl and beaters in the fridge for 10-20 minutes prior to making the ice cream. This step is not required but certainly recommended, particularly during the summer months when the kitchen tends to be quite warm.
Pour the heavy cream into a chilled mixing bowl and whip with an electric mixer or electric beater. As the cream is whipping, add the Bochasweet, 1 tablespoon at a time, allowing each addition to fully mix in before adding the next.
The cream will form soft peaks, this is the consistency you’re seeking! Fold in the half and half cream and both extracts.
Transfer the mixture to your ice cream machine. We’re using the ice cream attachment for our KitchenAid stand mixer. Start the machine and allow it to run about 15-20 minutes, then add the pitted, chopped fresh cherries.
Spoon half of the ice cream into a container, drizzle with half of the Keto magic shell topping. Spoon the rest of the soft ice cream on top, smooth it out and drizzle with the remaining keto magic shell topping. Cover and freeze for at least 2-3 hours to ripen.
Spoon your ice cream into a container. I use these fabulous SUMO ice cream containers.
Directions for a KitchenAid Ice Cream Maker Attachment
Seat the frozen ice cream bowl on your Kitchenaid mixer. Attach the drive assembly to the motorhead (it slips right on). Place the dash in the bowl and turn the machine on to “Stir”.
With the machine running, pour the prepared ingredients into the freeze bowl. This is very important! If your KitchenAid mixer is NOT running when you pour the ingredients into the freeze bowl they will immediately freeze in place and you won’t be able to continue with the recipe.
Let the machine run for about 12-15 minutes before adding the remaining ingredients. Once the dasher starts to slip the ice cream is ready. Transfer it to a (covered) container and place it in the freezer for 2-4 hours to ripen prior to serving.
Please Note: Nutrition information is provided based on the ingredients and brands that we personally used. If you use alternate brands your numbers may fluctuate. Learn how to view the nutrition data on any recipe you desire here.
