Do I need to use an electric hand mixer to make this frosty recipe?

No, a blender or an ice cream machine will work.

Can I make this chocolate frosty recipe ahead of time?

Yes, but I wouldn't necessarily recommend it as the ice cream will begin to form ice crystals resulting in the texture changing. If you do want to make this in advance, you can store it in the freezer for up to 2 weeks then, when you are ready to eat, let it thaw on the counter for about 15-20 minutes before serving.

Keto Frosty (No-Churn Chocolate Ice Cream)

Name: Keto Frosty (No-Churn Chocolate Ice Cream)
Prep time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (240mL) heavy whipping cream; 3 Tablespoons (22g) powdered monk fruit sweetener; 2 Tablespoons (10g) unsweetened cocoa powder

Description

This Keto Frosty is a delicious no-churn chocolate ice cream that can be ready to enjoy in 30 minutes! It’s made with only 3 ingredients: heavy cream, powdered monk fruit sweetener, and cocoa powder. The best part? No fancy ice cream maker required!

Ingredients

1 cup (240mL) heavy whipping cream
3 Tablespoons (22g) powdered monk fruit sweetener
2 Tablespoons (10g) unsweetened cocoa powder

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Instructions

In a mixing bowl, using an electric mixer, starting on the lowest speed and gradually increasing speed, mix together heavy cream, powdered monk fruit sweetener, and cocoa powder until stiff peaks form.
Using a rubber spatula, transfer mixture into a storage baggie then transfer the baggie to the freezer to chill until just frozen, about 25 minutes, depending on the temperature of your freezer. (If you don’t want to freeze in a storage baggie, see note below.)
Cut off the corner of the storage baggie and pipe into glasses or bowls before serving.

Recipe Notes:

Other Ways To Mix The Ice Cream: You don’t need to use a hand mixer. A blender or an ice cream machine will work.

Alternative To Using A Storage Baggie: If you don’t have a storage baggie, you can freeze the bowl of the ice cream mixture and scoop from there when serving, or transfer the mixture to a piping bag and pipe it into serving dishes once chilled. Personally, because we like to make this recipe so often, I use the same storage baggie each time and then wash it with soap and hot water to reuse again later.

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