Double Chocolate Chunk Ice Cream (featuring JoJo’s Chocolate)

Recipe by Mandy Pagano

Recipe originally published on on 6/12/20. It has been heavily edited for re-publication.


I recently had the privilege to preview JoJo’s Chocolate’s new Keto line of chocolate bars, and what a treat it was! I have to tell you guys, in total seriousness, this might be the best ketofied chocolate I’ve ever had. It tastes right, and most importantly, it melts in the mouth like chocolate is supposed to do.

It’s truly a wonderful product, which is why I was super excited to create this recipe using their phenomenal low carb Raspberry Dream bar. This flavor is deep, dark chocolatey goodness, topped with dried raspberries and chopped pistachios, and it goes perfectly with a creamy chocolate ice cream. This creation will be the star of your keto summer!

Notes: As per a previous discussion, the three sweeteners I recommend in the ingredients list are the three that won’t freeze into an impenetrable brick. I trialed this recipe using Allulose and Bochasweet, and they both work beautifully. If you decide to use a different sweetener, know up front you will need to leave your frozen ice cream out a while before it can be scooped.


[tasty-recipe id="3743"]

Double Chocolate Chunk Ice Cream (featuring JoJo’s Chocolate)

  •  Author: Mandy Pagano
  •  Yield: 8 servings
  •  Cuisine: American
  •  Keywords: chocolate, comfort-food, desserts, family-favorites, ice-cream, kid-friendly, pistachio, summer, raspberry



  1. Prepare your ice cream maker as per its instructions. This means if you have a bowl that needs to be chilled ahead of time, do it well beforehand, as per your machine’s instructions.
  2. When ready to make the custard, set a fine mesh strainer over a lidded bowl or container. Set aside.
  3. In the bowl of a stand mixer, beat eggs, vanilla, and liquid stevia on low briefly just to break up the eggs and combine. Turn mixer off and set aside.
  4. In a heavy-bottomed saucepan, combine heavy cream, coconut milk, sweetener, cocoa powder, and salt.
  5. Cook over medium heat, occasionally whisking well to fully incorporate the cocoa powder into the mixture.
  6. Remove from the heat when the mixture comes to the beginning of a simmer. You want to pull it off the heat as you see the first few boil bubbles come to the surface.
  7. Turn the stand mixer on to medium and begin beating eggs.
  8. Slowly pour the very hot cream mixture into the eggs as they’re beating in the stand mixer. The heat from the cream mixture will bring the eggs to a safe temperature.
  9. Once all the cream mixture has been poured in, continue running the mixer at medium speed for five minutes.
  10. Pour the custard through the fine mesh strainer and into your storage bowl. Let cool slightly, then put the lid on and chill thoroughly. Ice cream custard should be aged a minimum of four hours, but longer is better. 8 hours or overnight yields the best and most consistent results.
  11. Once the custard has aged, follow your churn’s directions to freeze. In my small Cuisinart, for example, it typically takes 15 minutes to churn, but yours may vary depending on your machine. You are looking for a soft-serve texture.
  12. In the last few minutes you may sprinkle the chocolate chunks into the churning ice cream, OR you can quickly mix them in by hand when transferring to an airtight freezing container.
  13. Transfer the churned ice cream to your freezing container, put the lid on, and freeze a minimum of four hours. Eight or more for best results.
  14. Enjoy!


  • Serving Size: 1/8 of yield
  • Calories: 234 cal
  • Fat: 23 g
  • Carbohydrates: 20.7 g
    • Fiber: 4.3 g
    • Sugar Alcohols: 13 g
    • Net Carbs [total carbs - (fiber + sugar alcohol)] : 3.4g
  • Protein: 5.5 g

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