Rich and chocolatey yet refreshing keto summer treats are here! Prepare these scrumptious Decadent Keto Chocolate Ice Cream Bombs effortlessly and pop one in your mouth whenever you want to indulge yourself, or offer these treats to your loved ones when you want to pamper them.
With just 0.1 grams of net carbs per ice cream bomb, you won’t be bombed out of ketosis but you can enjoy these tidbits to your heart’s content! Don’t forget to check the tips for variations for fabulous twists on these superb keto ice cream bombs!
How to make these Keto Chocolate Ice Cream Bombs
This recipe is so effortless that you don’t have to bomb through it, but it’s ready in a cinch. To make these treats, just blend all ingredients in a blender, pour into a silicone mold and freeze. That’s it!
Since you don’t need any knowledge bombs for this recipe, let’s take a look at how to prepare these keto ice cream bombs.
In a blender jar, combine 1 tub (8.8 oz = 250 g) ricotta cheese…
…1/2 cup (120 ml) ice cubes…
…1/3 cup (80 ml; or to taste) powdered erythritol or another natural keto sweetener to taste…
…2—3 tablespoons raw cocoa powder…
…and a tiny pinch (about 1/8 teaspoon) of unrefined sea salt or Himalayan salt. The salt is important to lend that decadent flavor! I recommend always using a tiny pinch of salt in all chocolate recipes.
Close the lid tightly.
Blend until smooth.
Like this.
Pour into a chocolate silicone mold.
Now, don’t bomb around but quickly put the mold in the freezer for a few hours, until completely frozen.
These are now frozen.
Remove from the mold.
Looks pretty!
Serve. Store the leftovers in the freezer.
Yum! This one is da bomb!
How I came up with this icy keto treat recipe
I have made several instant ice cream versions this week. Again, I have used this ancient instant keto ice cream recipe of mine as a base. For example, I made a strawberry soft ice version using our strawberry and lime-flavored Ellu electrolyte powder.
Delighted by how tasty ice cream you can make with ricotta — and with very little effort — I decided to make more instant ice cream experiments. As you can read from the post linked in the previous paragraph, I made many instant ice cream experiments about ten years ago. For example, I tested mascarpone in instant ice cream.
In my opinion, it was terrible! Frozen mascarpone leaves an unpalatable, greasy layer on your tongue. So totally disgusting! Why do I mention this? Because there are several frozen keto fat bomb recipes out there that use mascarpone. I wonder about the people who have developed those recipes and their palates. Don’t they taste anything? Don’t they have any feeling in their tongue?
After several experiments, I noticed that ricotta makes the best instant ice cream regarding texture, flavor, and mouthfeel. Ricotta is rich, but it doesn’t create that ugly greasy layer stuck on your tongue. It makes velvety ice cream that feels heavenly in your mouth. So, when making instant ice cream, I always use ricotta.
But back to the recipe development. We launched a new, green apple-flavored electrolyte powder on Friday (more about that later in this post), and I made instant ice cream using frozen green apple, ricotta, sweetener, and electrolyte powder.
Well, the result wasn’t ice cream but a runny, rather drinkable mixture. I saved the situation by pouring the mixture into popsicle molds and freezing them into delicious Keto Green Apple Popsicles.
When I thought of this week’s blog post, I wanted to experiment with chocolate-flavored instant ice cream. Since I usually use frozen berries in my instant ice cream, I needed to replace them with something else for my chocolatey version.
I was thinking of either frozen avocado or ice cubes, and wanted to experiment with ice cubes first. They should help make at least a slushy consistency and hopefully even the consistency of soft ice when combined with thick ricotta.
For my first experiment, I used a tub of ricotta, 1 cup (240 ml) ice cubes, 1/4 cup (60 ml) powdered erythritol, 2 tablespoons raw cocoa powder, and a pinch of Himalayan salt. I combined all ingredients in a blender and blended until smooth.
To my disappointment, the blended mixture was super runny. Now what? How can that happen again?
I poured the mixture into a plastic container and froze it. Maybe I could use it simply as ice cream after freezing.
Next, I decided to use less ice. Maybe the ice got watery during blending, and that’s why the mixture was so runny, I pondered.
Also, the frozen mixture wasn’t sweet enough, so I needed to add more sweetener.
However, again, my mixture was runny. This time, I got the idea of making ice cream bombs and poured the runny mixture into a silicone mold. I froze the mold for about four hours and checked the result.
To my big surprise, the bombs both looked adorable and tasted heavenly! Now, with less ice, the flavor and mouthfeel were rich and not too watery like in the first experiment that contained 1 cup (240 ml) ice cubes. In fact, the ice was reducing the greasy feeling that using pure ricotta would have caused, so ice was definitely needed.
I was super happy with my keto ice cream bombs — they were a real pleasure to pop in my mouth during the heatwave we have here in Finland right now. Moreover, when calculating the macros, I was astonished at how little carbs these frozen keto treats have!
Yet another bomb-related pun for your pleasure: these treats are also sort of time bombs as well in the sense that they melt pretty quickly. So, timely eating is a must!
Here’s the recipe for you to enjoy:
Decadent 5-Ingredient Keto Chocolate Ice Cream Bombs
Rich and chocolatey yet refreshing keto summer treats are here! Prepare these scrumptious Decadent Keto Chocolate Ice Cream Bombs effortlessly and pop one in your mouth whenever you want to indulge yourself, or offer these treats to your loved ones when you want to pamper them. With just 0.1 grams of net carbs per ice cream bomb, you won’t be bombed out of ketosis but you can enjoy these tidbits to your heart’s content! Don’t forget to check the tips for variations for fabulous twists on these superb keto ice cream bombs!
Ingredients
- 1 tub (8.8 oz = 250 g) ricotta cheese
- 1/2 cup = 120 ml ice cubes
- 1/3 cup = 80 ml (or to taste) powdered erythritol or another natural sweetener of choice to taste
- 2—3 tablespoons raw cocoa powder
- pinch teaspoon unrefined sea salt or Himalayan salt
Instructions
- Place all ingredients in a blender. Blend until smooth.
- Pour the mixture into a silicone chocolate mold.
- Freeze for about 4 hours, or until completely frozen.
- Remove from the mold and serve immediately. Store the leftovers in the freezer.
Recommended Products
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Anthony's Confectioner's Erythritol, 2 lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly -
NOW Natural Foods, Organic Confectioner's Erythritol Powder, Replacement for Powdered Sugar, Zero Calories, 1-Pound (Packaging May Vary) -
Anthony's Organic Cocoa Powder, Gluten Free & Non GMO, 2 Pound
| Nutrition information | In total | Per bomb if 24 bombs in total |
| Protein | 47.3 g | 2.0 g |
| Fat | 42.6 g | 1.8 g |
| Net carbs | 2.3 g | 0.1 g |
| kcal | 578 kcal | 24 kcal |
Tips for variations
It’s easy to give some variation on these brilliant bombs. For a dairy-free version, replace the ricotta with avocado. If you use (let’s say, 1 cup = 240 ml) frozen avocado cubes, I’m sure the consistency will be like soft ice that you can serve immediately.
You can jazz up these treats with natural flavorings, like mint leaves or peppermint oil. Orange is another flavor that goes well with chocolate. Add a drop or maximum of two food-grade orange essential oil or 1 teaspoon of freshly grated orange peel from organic orange.
To make treats for adults, add a tablespoon of rum to get even more decadent treats. Alcohol also makes the consistency a tad softer and more ice cream-like.
Instead of bombs, make popsicles. Pour the blended mixture into popsicle molds and freeze. A tasty treat for kids and adults alike is ready to dig in (or should we say: lick in).
If you are in a hurry, make an instant treat: the blended mixture makes an awesome keto milkshake. Since ricotta has far less carbs than regular milk — and is much richer in mouthfeel — it’s the ideal ingredient for a keto milkshake!
Get more crunch and texture to these bombs by adding grated chocolate, crushed nuts, or finely chopped berries (freeze-dried raspberries are fabulous!) to the treats before freezing them. You can simply sprinkle the add-ons on the mixture in the mold before freezing.
General prattling
This week was so busy that I started working on my blog post yesterday. Usually, I do the recipe experiments and take the blog post photos during the week, often on Wednesday, Thursday, or Friday at the latest. Linguistic tasks kept me slightly busy, but our Ketokamu activities kept me super busy.
Like I told you, we launched a new Ellu electrolyte powder on Friday.
I was preparing for the launch and developed several recipes with Ellu. I also wrote newsletters and other texts, which certainly was time-consuming. Luckily, I love to write, and writing in Finnish is really enjoyable. I have a characteristic writing style, and I love to play with words. I’m also very exact when it comes to correct Finnish spelling. I’m really sad that nowadays people are not paying attention to spelling. It’s downright horrible to read text, especially on the web. You actually seldom see correctly written Finnish! People make so many elementary mistakes, especially with compounds, that it makes me furious.
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