This is a frozen chocolate dessert shaped in a bowl: heavy whipping cream, almond milk and cocoa whipped to stiff peaks, folded with chopped pecans and sugar-free chocolate chips, then frozen in a plastic-wrap-lined bowl. You turn it out and cut it into wedges, like a cake. It needs no ice cream machine.
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Prep is 15 minutes. The freezer does the rest, and the total is 4 hours 15 minutes. It serves 8, and a wedge has 3 grams of carbohydrates.
What Goes into It
Amounts are in the recipe card at the bottom.
- Heavy whipping cream (2 cups): the rich base. It whips into the stiff peaks that hold the shape.
- Unsweetened almond milk (1 cup): lightens the texture a little and balances the cream.
- Erythritol (1/2 cup): or another keto sweetener. It sweetens without adding carbs.
- Vanilla extract (1 teaspoon) and sea salt (1/4 teaspoon): the salt balances the sweetness.
- Unsweetened cocoa powder (1/2 cup): the chocolate flavor.
- Chopped pecans (1/2 cup): for crunch.
- Sugar-free chocolate chips (1/2 cup): they add more chocolate in small pieces.
Whipping, Folding and Freezing
Put the cream, almond milk, erythritol, vanilla, cocoa and salt in a large bowl. Whip with a hand mixer or stand mixer until the mixture forms stiff peaks, which takes 3-5 minutes. It should look light and fluffy. A whisk works if you have no mixer, with some effort.
Fold in the pecans and chocolate chips gently with a spatula, so they spread evenly without knocking out the air.
Line a medium bowl or mold with plastic wrap and leave some overhang for lifting it out later. Pour in the mixture and smooth the top. Fold the overhanging wrap over the top and freeze for at least 4 hours, until solid. Freezing overnight gives the best result, with a firmer texture that is easier to slice.
To serve, lift the dessert out by the plastic wrap, turn it over onto a serving platter and peel off the wrap. Cut into wedges. Let it sit at room temperature for a few minutes first if it is too hard to slice.
Options
- Ice cream maker: churning the mixture before freezing gives a creamier texture.
- Other nuts: walnuts or almonds in place of the pecans.
- Peppermint: add a teaspoon of peppermint extract for a mint chocolate version.
- Berries: fold in fresh or frozen raspberries or strawberries.
- Chocolate syrup: drizzle sugar-free chocolate syrup on top before serving, for extra sweetness and a better look.
What to Serve with It
- Berries or a quick compote: simmer berries with a little erythritol for a sweet-tart sauce.
- Whipped cream: whip heavy cream with a little erythritol until soft peaks form.
- Herbal tea or coffee: the warm drink is a contrast to the cold dessert.
Storing Leftovers
Keep leftovers in an airtight container in the freezer, where they hold for up to a week.
Nutrition per Wedge
One wedge has about 250 calories, 24 grams of fat (12 grams saturated), 3 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar, 4 grams of protein and 50 milligrams of sodium.
FAQ
Can I use a different sweetener?
Yes. Monk fruit and stevia both work. Adjust the quantity to the sweetness of the one you pick.
How long does it take to freeze?
At least 4 hours. Overnight is better, because the texture is firmer and slices more cleanly.
How should leftovers be stored?
In an airtight container in the freezer, for up to a week. Let it sit at room temperature for a few minutes before slicing.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Ice Cream Bomb with Chocolate and Pecans delights!
Ingredients
Instructions
In a large mixing bowl, combine the heavy whipping cream, almond milk, erythritol, vanilla extract, cocoa powder, and sea salt. Use a hand mixer or stand mixer to whip the mixture until it forms stiff peaks. This should take about 3-5 minutes.
Gently fold in the chopped pecans and sugar-free chocolate chips until evenly distributed throughout the mixture.
Line a medium-sized bowl or mold with plastic wrap, leaving some overhang for easy removal. Pour the ice cream mixture into the lined bowl, smoothing the top with a spatula.
Cover the top with the overhanging plastic wrap and freeze for at least 4 hours or until solid. For best results, freeze overnight.
To serve, remove the ice cream bomb from the bowl by lifting the plastic wrap. Invert it onto a serving platter and remove the wrap. Slice into wedges and enjoy!
Notes
For a creamier texture, consider churning the mixture in an ice cream maker before freezing.
You can also substitute the pecans with walnuts or almonds for a different flavor.
For added sweetness, drizzle some sugar-free chocolate syrup on top before serving.
Nutrition
| Serving Size | 1 wedge |
|---|---|
| Calories | 250 calories |
| Sugar Content | 0g |
| Sodium Content | 50mg |
| Fat Content | 24g |
| Saturated Fat Content | 12g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 0g |
| Protein Content | 4g |
| Cholesterol Content | 100mg |