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Inghetata keto de ciocolata. Continuam seria retetelor homemade, adaptate perioadei curente… si azi facem inghetata keto de ciocolata, super buna si cremoasa, i-a placut chiar si iubitului meu, si el NU agreeaza retetele mele keto :)) A iesit atat de cremoasa si ciocolatoasa! (stiu ca nu exista cuvantul, dar l-am inventat eu, da? :)) Si daca mai faceti si niste conuri de inghetata dupa reteta aceasta… Nu mai zic nimic :D (12 portii a cate 4g net carbs si 235cal)

Ingrediente:

Punem pe foc intr-o craticioara laptele de cocos, smantana lichida si ciocolata, amestecam bine pana ciocolata se topeste. Separat batem cu mixerul ouale, indulcitorul si pudra de cacao.

Turnam acest amestec in cratita si aducem totul la punctul de fierbere, amestecand constant cu telul. Fierbem totul la foc mic cateva min, pana se ingroasa.

La final adaugam guma xanthan, vanilia, romul si branza mascarpone, luam de pe foc, omogenizam bine tot si punem crema obtinuta racita intr-un bol mare, cu folie alimentara deasupra, pentru a nu face pojghita.

De aici avem 2 variante:

  • 1. turnam direct crema in forme de inghetata sau intr-o caserola si o introducem in congelator
  • 2. o introducem in frigider si o lasam la racit, apoi o turnam in masina de facut inghetata, procedand conform instructiunilor masinii.

Din aceste cantitati mi-au iesit 6 inghetate micute pe bat si o caserola din care estimez sa mancam de vreo 4-6 ori, e consistenta si satioasa aceasta inghetata. Pofta mare!

*Smantana lichida fara caragenan am gasit pana acum doar aceste 3 sortimente: Laptaria cu Caimac, Sanlacta, Artesana si Ken Nata (cu 35% sau 38% grasime, se cumpara doar online). Daca ati mai descoperit vreun alt brand, dati-mi de stire :)

ENGLISH VERSION

We continue the series of homemade stuff because of the current situation… and today we make keto chocolate ice cream, super delicious and creamy :) Even my honey loved it, and he does NOT like keto foods :)) (12 servings of 4g net carbs and 235cal each)

Ingredients:

  • 400 ml coconut milk
  • 300 ml heavy cream
  • 3 tbsp cocoa
  • 100 g sugar free dark chocolate
  • 100 g eritritol
  • 2 eggs
  • 1 tsp rum essence
  • 1 tsp vanilla extract
  • 250 g mascarpone
  • 2 tsp xanthan gum (optional for thickening)

Place the coconut milk, heavy cream and chocolate in a large saucepan over medium heat, stirring until the chocolate melts. Separately beat the eggs, cocoa and sweetener with a mixer.

Pour the cocoa ix into the saucepan and simmer over low heat, always stirring, until it thickens. In the end add the xanthan gum, vanilla, rum and mascarpone, mix until smooth. Pour the cooled cream in a large bowl and press clingfilm on the surface so that it doesn’t form a thin crust.

We have 2 options now:

  • 1. pour directly in the ice cream molds or a rectangular pan and place in the freezer.
  • 2. chill in the fridge, the ad to the ice cream maker and prepare according to the instructions.

From these quantities I filled 6 ice cream lollies and a square dish from which I estimate we’ll eat like 4-6 times, this ice cream is very thick and filing. Enjoy!

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