Activated charcoal has been quite the rage for the last few years, especially on Instagram. I have seen it used a bunch in cocktails, and even in cheese! One of its most popular uses is in ice cream, so here we are.

This recipe only has a little bit of charcoal, focusing mostly on a burnt caramel flavour. Instead of being gothic black, it comes out silver screen grey. 🎬

Ingredients

1/2 cup unsweetened almond milk
1/3 cup heavy (35%) cream
2 Tbsp Swerve brown
1 Tbsp butter
1 tsp food grade activated charcoal powder
1/2 tsp vanilla extract
Pinch of salt

Yields: 1 serving
Per serving*:
Calories: 392
Net carbs: 1
Protein (grams): 2
Fat (grams): 39

Prep time: 5 min
Cook time: 15 min
Total time: 4 hours 35 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small saucepan, melt the butter over high heat.

Whisk in the Swerve brown and add a pinch of salt, then bring to a simmer.

Once simmering, whisk constantly and allow the mixture to brow, about 3-5 min.

Reduce the heat to medium-high. Add the almond milk, cream, activated charcoal and vanilla extract, and bring back to a slow simmer.

Transfer the ice cream base to a mason jar and allow to cool at room temperature for 15 min.

Move the mason jar to the fridge and refrigerate a minimum of 4 hours or overnight, until chilled.

Pour the ice cream mixture into the churner and turn it on.

Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.

Allow to churn for about 30-45 min, scrapping the sides every 15 minutes, or following the instructions for your model of ice cream maker.

Once the ice cream is churned, serve and enjoy! 🖤