This Keto Chocolate Bacon Toffee Ice Cream combines all of my favorite flavors into a delicious and creamy keto ice cream that is both salty and sweet and has a satisfying crunch!
Since I love bacon and chocolate together, turning it into an ice cream flavor was an easy decision to make.
To add more texture and another layer of flavor, I decided to also include some sugar free toffee pieces.
Finally, to keep the bacon from softening in the ice cream, I insulated it by covering it in melted Lindt 90% chocolate and chilling it until hardened.
Then I chopped it up and stirred it, along with the sugar free toffee pieces, into the ice cream in the final 2 minutes of churning.
The verdict? AWESOMESAUCE!
The Lindt adds a pleasing bitter counterpart to the silky sweet ice cream, salty bacon, and sweet, crunchy toffee pieces. This is definitely my best low carb ice cream creation to date!
For the best results, it’s important to use a high quality bacon for this Keto Chocolate Bacon Toffee Ice Cream recipe, and to cook it until fully crisp and brittle before adding it to the melted chocolate.
Keto Chocolate Bacon Toffee Ice Cream
- Yield: 8 servings 1x
Print Recipe
Pin RecipeDescription
A decadent low carb ice cream recipe that has a creamy chocolate base with crunchy toffee and chocolate covered bacon stirred in.
Ingredients
- 1 cup granulated sugar substitute
- 3 large eggs
- 1 cup premium cocoa powder
- 1 cup almond milk (unsweetened vanilla)
- 1 1/2 cups heavy whipping cream
- pinch of salt
- 1/2 tsp xanthan gum
- 4 squares Lindt 90% chocolate
- 2 Tbsp heavy whipping cream
- 1/4 cup crispy bacon, chopped
- 3 squares sugar free toffee, chopped
Instructions
- Combine the sugar substitute, eggs, cocoa powder, xanthan gum, and almond milk in a blender and blend until smooth.
- Pour into a microwave safe bowl and microwave on high for one minute. Stir.
- Microwave for 30 seconds. Stir.
- Microwave for another 30 seconds. Stir.
- If the mixture hasn’t thickened slightly, repeat for 30 seconds one more time. Stir.
- If you end up with a few lumps you can stir vigorously or run through a strainer to remove them.
- Whisk in the heavy whipping cream and a pinch of salt.
- Chill in the refrigerator overnight.
- Meanwhile, melt the chocolate with the 2 Tbsp whipping cream, then stir in the bacon.
- Spread out the mixture on parchment or wax paper and chill until hardened.
- Once hardened, chop and set aside.
- When the ice cream mixture is fully chilled, run it through an ice cream maker according to the manufacturers instructions.
- In the final minute or two, stir in the bacon and toffee. Serve immediately or freeze until firm.
- If serving out of the freezer, be sure to defrost for 15 minutes at room temperature to soften before eating.
Notes
Approx nutrition info per serving: 325 calories, 30g fat, 6g net carbs, 5g protein
Nutrition
- Serving Size: 1/2 cup
- Calories: 325
- Fat: 30g
- Carbohydrates: 6g net
- Protein: 5g
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Roxanne says
March 18, 2016 at 1:31 pmWould like to know what it means by 4 squares of the chocolate?
Martina says
June 30, 2014 at 5:29 amChocolate & bacon – seriously, is there anything better? And I love your photos!
Mellissa Sevigny says
June 30, 2014 at 12:07 pmThanks so much Martina! That means a lot coming from you! :)
Nicole says
March 31, 2014 at 4:22 pmLooks delicious! I just had one question: What is the purpose of the xanthan gum? I’ve seen it in ice cream recipes before, but I have no idea what it does for ice cream.
Thanks! Can’t wait to make this one!
Dana M. says
March 10, 2014 at 4:14 pmThis looks like a delicious recipe. I did have one question: in your ingredients you list xanthan gum, but I don’t see where in the recipe we are meant to add it to the ice cream batter. When should we add the xanthan? And, is guar gum an ok thickening substitute? Thanks :-)
Mellissa Sevigny says
March 10, 2014 at 4:40 pmThanks for catching that Dana! I fixed the recipe – the xanthan gum goes in with the cocoa powder. And yes, guar gum will also work!
Amber says
March 1, 2014 at 12:20 pmOh my …I just can’t! I have to try this ASAP!
Mellissa Sevigny says
March 1, 2014 at 3:23 pmYou really really do!!!!
Kathy Hess says
March 1, 2014 at 9:49 amThat sounds so wonderful! Agree–need ice cream machine!! Thanks!
Mellissa Sevigny says
March 1, 2014 at 3:30 pmI’m running a flash giveaway on the ice cream maker on the facebook page right now so head over and enter!!!
Lynn Bynum says
March 1, 2014 at 9:11 amYummy, I love the yellow icecream maker
Mellissa Sevigny says
March 1, 2014 at 3:32 pmYou can enter to win this over on the facebook page until Sunday night!!!
movita beaucoup says
March 1, 2014 at 7:47 amGaaaaaaaah! This sounds amazing.
Also, I basically live for bacon.
Mellissa Sevigny says
March 1, 2014 at 3:32 pmWho doesn’t?!?!??! Ha ha!
natashalh says
March 1, 2014 at 12:26 amThis sounds awesome! It’s too bad my microwave is currently broken and my fiancee keeps stalling on the ice cream maker for the standing mixer! Maybe this recipe will finally sway him…
Mellissa Sevigny says
March 1, 2014 at 3:33 pmIf this recipe doesn’t motivate him nothing will!!!!
Savannah says
February 28, 2014 at 11:48 pmYummy!! I wonder if you could use coconut milk instead of almond it only has 1 carb.
Mellissa Sevigny says
March 1, 2014 at 3:33 pmYou definitely can use coconut milk Savannah – I’ve done it before with other ice cream recipes!
Carolyn says
February 28, 2014 at 8:24 pmOh, girl. This is my kind of recipe. YUUUUUUMMMMM!
Mellissa Sevigny says
March 1, 2014 at 3:34 pmThanks Carolyn! Great minds think alike – I see that you posted that yummy chocolate and peanut butter ice cream the same day!! Definitely need to try that one!
Maureen says
February 28, 2014 at 5:39 pmMUST. GET. AN. ICE. CREAM. MAKER!
Mellissa Sevigny says
March 1, 2014 at 3:34 pmGiving one away on the Facebook page – just head over to the post and like, comment and share to win!
Brooke says
February 28, 2014 at 4:02 pmI think this will be dinner for a few nights next week! Lol
Mellissa Sevigny says
March 1, 2014 at 3:37 pmLol, Brooke! I like your style! ha ha!