Learn how to make the best keto chocolate ice cream recipe with only 5 ingredients. This sugar-free chocolate ice cream tastes just like the one from your favorite ice cream store, only it’s way better for you!
Just as summer is around the corner, we’re here with a chill and chocolaty treat that’s not just sugar-free but also low in carbs. Made with easily available ingredients, this keto chocolate ice cream is easy to prepare and gives you a heavenly taste without the worry of piling on carbs.
Chill out this summer with a scoop of this tasty, sugar-free chocolate ice cream made from wholesome ingredients that fit right into your keto lifestyle.
Who said you can’t enjoy ice cream while on a keto diet? Our decadent keto chocolate ice cream is a perfect treat to indulge in while maintaining your diet. It’s creamy, filled with chocolate goodness, and sure to impress everyone, whether they’re on a keto diet or not.
So, are you longing for a scoopable, smooth ice cream that’s both cold and chocolatey on your keto diet? Look no further than this easy keto chocolate ice cream recipe.
Not all about chocolate? No problem! You can switch things up with our refreshing keto strawberry ice cream, indulge in our smooth keto vanilla ice cream, or enjoy a scoop of this delightful sugar-free frozen yogurt. There’s a taste to suit everyone!
- 1 Is Ice Cream Keto-Friendly?
- 2 Why You’ll Love This Keto Chocolate Ice Cream Recipe
- 3 Keto Chocolate Ice Cream Ingredients
- 4 How to Make Keto Chocolate Ice Cream
- 5 Top Tips
- 6 Mix Up Your Keto Chocolate Ice Cream
- 7 Storing Your Keto Chocolate Ice Cream
- 8 FAQs
- 9 More Keto Chocolate Recipes
- 10 Tools To Make Homemade Sugar-Free Chocolate Ice Cream
- 11 Keto Chocolate Ice Cream
Is Ice Cream Keto-Friendly?
Store-bought ice cream is generally not suitable for a keto diet, due to its high sugar and carb content. But don’t worry! There’s a world of keto ice cream recipes out there, made with naturally low-carb ingredients like almond milk, heavy cream, and keto-friendly sweeteners, which taste even better than store ones.
Why You’ll Love This Keto Chocolate Ice Cream Recipe
- Whip it up in just 35 minutes.
- Can be prepared ahead of time.
- Adjustable to your liking.
- Made from low-carb ingredients.
- Has only 2g net carbs per serving.
- Loaded with delicious chocolate flavor.
- Creamy and indulgent but guilt-free.
- Healthier than high-carb ice cream.
- Perfect for cooling down in the summer.
Keto Chocolate Ice Cream Ingredients
Here are the simple 5-ingredient sugar-free chocolate ice cream items you’ll need:
- Egg Yolks – used to thicken the ice cream and create a smooth, creamy texture.
- Sweetener – feel free to use your favorite powdered sweetener. I used erythritol, but monk fruit or allulose is also great.
- Unsweetened Almond Milk – you can also replace it with unsweetened coconut milk.
- Heavy Cream – use full-fat heavy cream to create creamy ice cream. For a dairy-free option replace with canned full-fat coconut milk.
- Cocoa Powder – use the best quality cocoa powder to obtain an intense chocolaty flavor.
- Salt – used to enhance all the flavors.
How to Make Keto Chocolate Ice Cream
Let’s dive into making this classic delight. This sugar-free chocolate ice cream recipe is easy to follow:
- Combine the egg yolks, powdered sweetener, and salt in a large bowl and whisk until it turns a yellowish hue. Set it aside.
- Mix the almond milk, heavy cream, and cocoa powder in a medium saucepan over medium heat. Stir occasionally until it starts to simmer.
- Take the saucepan off the heat and slowly pour the hot cream mixture over the egg yolk mixture. Continue to whisk until it becomes creamy.
- Transfer the creamy mixture back into the saucepan and cook on low heat for 5 minutes until it reaches 170F/76C.
- Remove the saucepan from the heat, cover it with a plastic wrap, and refrigerate for at least 4 hours until it cools completely.
- Pour the chilled mixture into a pre-frozen ice cream maker bowl and churn for about 20-25 minutes until the ice cream reaches your preferred consistency.
- You can consume it immediately or freeze it until solid for a more firm chocolate ice cream.
- Use the best quality heavy cream and cocoa powder for optimal results.
- Avoid over-churning the ice cream, as this can result in a grainy, icy texture.
- Cover the container with a lid or plastic wrap before freezing to prevent freezer burn.
- Ensure the mixture is chilled for at least 2 hours before churning for a smooth and creamy texture.
Mix Up Your Keto Chocolate Ice Cream
- For a chocolate-mint flavor, add a few drops of peppermint extract.
- For a Mexican twist, add a pinch of cinnamon and cayenne pepper.
- For a chocolate hazelnut flavor, add 2 tbsp of sugar-free homemade keto nutella spread and some chopped hazelnuts.
- Add a shot of espresso or instant coffee powder for a mocha-chocolate flavor.
- To make scooping easier, run the scoop under hot water to warm it up.
- Mix in keto caramel sauce.
Storing Your Keto Chocolate Ice Cream
- Freezer – This keto chocolate ice cream can be stored in the freezer for up to 3 months.
- Extra Tip: For easy scooping, remove the ice cream from the freezer and allow it to soften for about 5-10 minutes before serving.
Can I Make No Churn Keto Ice Cream?
No ice cream machine at home? No problem! Here are a few handy tips for making your own no-churn keto chocolate ice cream, making the process as smooth as the ice cream itself.
- Skip the Machine: Instead of using an ice cream machine, just pour the mixture directly into a container that can be safely popped into the freezer.
- Stir It Up: To avoid the formation of ice crystals , make sure to remove the container from the freezer every half an hour to an hour. Stir the mixture well each time. This helps break any ice crystals that might have started to form, ensuring a smoother texture for your ice cream.
- Sweeten Smartly: If available, consider using allulose as your sweetener. It has a very similar taste and texture to regular sugar but won’t affect your blood sugar levels, making it an excellent choice for a keto diet.
- MCT Oil Magic: While it might seem a little unusual, adding MCT oil can make a world of difference! Unlike regular coconut oil, MCT oil remains liquid even when frozen, contributing to a silkier texture in your ice cream.
- Add-In Ideas: Adding a little bit of alcohol, such as rum or vodka, to the ice cream mixture keeps it smooth and creamy. The alcohol lowers the freezing point of the ice cream, helping it stay softer and more scoopable. Another option is to use xanthan gum, a plant-based thickening agent. Try adding about ¼ teaspoon to this recipe and see how you like the texture. Remember, these are optional and can be experimented with as per your preference.
Can I Make This Ahead of Time?
Yes, you can! Ice cream is perfect for making in advance.
Absolutely! This is one of the perks of homemade ice cream. It’s freezer-friendly and can be made in advance, ready to satisfy your sweet cravings whenever they strike.
Is This Keto Chocolate Ice Cream Gluten-Free?
Absolutely, this recipe doesn’t use any wheat-based thickeners.
How Can I Stop Ice Crystals Forming?
To prevent the formation of ice crystals on your keto ice cream, it’s advisable to stir the ice cream mixture frequently during the churning/freezing process.
More Keto Chocolate Recipes
- Keto Chocolate Mousse
- The Best Chocolate Covered Strawberries
- The Best Keto Chocolate Cake
- 2 Ingredients Keto Chocolate Truffles
- Coconut Flour Chocolate Cake
- Keto Brownies
Tools To Make Homemade Sugar-Free Chocolate Ice Cream
re are some kitchen tools that can make your ice cream making experience even better:
- Saucepan: A saucepan is an absolute must-have for preparing the custard base for your ice cream. Something like this one would be the perfect size for your needs.
- Ice Cream Maker: While you can make no-churn ice cream (as we discussed earlier), an ice cream maker can make the process much more hands-off and give your ice cream a professional texture. I recommend an automatic ice cream maker like this one. It’s a breeze to use and doesn’t leave much ice cream clinging to the sides – meaning more in your bowl!
- Ice Cream Scoop: To get that classic ice cream scoop shape, invest in a good ice cream scoop. It not only makes serving easier but also gives your homemade dessert a store-bought look!
- Ice Cream Bowls: Make your dessert time more fun with these ice cream bowls that come with matching spoons. They’re sure to add an extra dash of joy to your keto chocolate ice cream experience.
- Freezable Ice Cream Container: If you’re planning on storing some ice cream for later (or making a big batch!), a good-quality freezable container is essential. Look for ones with tight-fitting lids to avoid freezer burn.
Keto Chocolate Ice Cream
- Mix the egg yolks, powdered sweetener, and salt in a large bowl.
- Add the almond milk, heavy cream, and cocoa powder in a medium saucepan over medium heat and cook on medium until the mixture starts to simmer.
- Remove the saucepan from the heat and slowly pour the hot cream mixture over the egg yolk.
- Transfer the mixture back to the saucepan and cook on low for 5 minutes until it reaches 170F/76C.
- Remove the saucepan from the heat, and refrigerate for at least 4 hours. Make sure to cover it with some cling film, but leave a small air gap at the sides to prevent a skin from forming.
- Pour the cold mixture into a pre-frozen ice cream maker bowl and churn it according to the manufacturer's instructions, which should take anywhere from 20 minutes to 1 hour. Don't worry if the mixture doesn't quite reach a soft serve consistency – it'll set up nicely in the freezer.
- Enjoy it immediately, or freeze it until solid for a firmer chocolate ice cream.
- If you leave it in the freezer overnight, you might need to let it soften at room temperature for about 15-20 minutes before scooping.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.