Salty ice cream with chocolate and nuts

This keto ice cream is perfect for those who want to enjoy a dessert without carbs. It is simple to make and consists of healthy ingredients.

Preparing the Chocolate

Melt 25 g of dark chocolate with at least 85% cocoa in a water bath or microwave.

If using a microwave, melt the chocolate in 15-second intervals, stirring each time until fully melted.

However, it is better to use a water bath.

Whipping the Cream

In a separate bowl, whip the cream (150 g) with stevia powder (28 g) until soft peaks form.

Be careful not to over-whip the cream, or it may turn into butter.

Mixing

Slowly pour the chocolate mixture into the whipped cream while continuously stirring.

Although the chocolate will be warm, it will cool quickly from the cream. At the same time, it will prevent the cream from losing its shape as it will also set.

Add a pinch of sea salt and finely chopped nuts (25 g), and gently mix again.

Freezing

Transfer the mixture to a freezing container and place it in the freezer for at least 4 hours for the ice cream to fully set.