When I served this Keto Chocolate-Chocolate Chip Ice Cream to my oldest daughter, she said she would never have guessed it was low-carb. With only 5 net carbs per 1/2-cup serving, that makes this recipe a winner in my book! Plan ahead - the base should be made a day ahead and the mixture should be processed in your ice cream maker 30–90 minutes before serving. For longer storage, freeze in ice pop molds.

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