Love ice cream but trying to keep carbs in check? This keto chocolate ice cream hits the sweet spot without the sugar crash. It’s rich, creamy, and satisfies that chocolate craving with simple ingredients you might already have.
You don’t need special skills, just a little time and the right technique. Whether you use an ice cream maker or a no-churn method, you’ll get a scoopable dessert that tastes like the real thing.
Ingredients
Method
- Set up your tools. If using an ice cream maker, freeze the bowl for at least 24 hours. Have a heavy saucepan, whisk, and a fine-mesh strainer ready.
- Warm the dairy. In a saucepan, whisk together heavy cream and almond milk. Heat over medium until steaming, not boiling.
- Mix dry ingredients. In a bowl, whisk cocoa powder, sweetener, and salt to break up clumps. This helps the cocoa dissolve smoothly.
- Combine and whisk. Slowly add a ladle of warm dairy to the cocoa mixture, whisking to make a thick paste. Gradually whisk in more warm dairy until smooth, then pour everything back into the saucepan.
- Custard route (with egg yolks): In a separate bowl, whisk the yolks. Slowly drizzle in 1 cup of the warm chocolate mixture while whisking to temper. Pour the yolk mixture back into the pot. Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F/77–80°C). Do not boil.
- No-egg route: Skip step 5 and simply simmer the mixture gently for 2–3 minutes to fully dissolve sweetener and bloom the cocoa.
- Finish flavoring. Remove from heat. Stir in vanilla and optional vodka or glycerin. Taste and adjust sweetness.
- Strain and chill. Strain through a fine mesh sieve into a clean bowl to catch any bits. Press plastic wrap directly on the surface and chill at least 4 hours, preferably overnight. The base should be very cold.
- Churn. Pour into your ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency, 15–25 minutes. Fold in chopped dark chocolate if using.
- Freeze to set. Transfer to a lidded container. Press parchment or plastic wrap on top to prevent ice crystals. Freeze 2–4 hours until firm enough to scoop.
- No-churn alternative. Whip 1 cup of the heavy cream to soft peaks. Fold into the chilled chocolate base (skip the egg yolks for best lightness). Pour into a loaf pan, cover, and freeze 4–6 hours, stirring once at the 90-minute mark for better texture.
What Makes This Special
This isn’t just frozen cream and cocoa. It’s a thoughtfully balanced recipe designed to stay creamy without added sugar.
The secret is a mix of heavy cream, a bit of almond milk, quality cocoa, and a keto-friendly sweetener that doesn’t crystallize. A touch of vanilla and a pinch of salt round out the flavor, while optional vodka or glycerin helps with scoopability. You’ll get a classic chocolate flavor with a silky texture—no icy shards, no weird aftertaste.
What You’ll Need
- Heavy cream: 2 cups (480 ml) for richness and body.
- Unsweetened almond milk: 1 cup (240 ml) to lighten the base without adding carbs.
- Unsweetened cocoa powder: 1/2 cup (40–50 g), Dutch-process for deeper chocolate flavor.
- Allulose or a blend with erythritol/monk fruit: 2/3 to 3/4 cup, to taste. Allulose helps keep the texture soft.
- Egg yolks (optional but recommended): 4, for a custard-style base and extra creaminess.
- Vanilla extract: 2 teaspoons.
- Sea salt: 1/4 teaspoon to enhance flavor.
- Vodka or vegetable glycerin (optional): 1–2 tablespoons to reduce iciness and keep it scoopable.
- Dark chocolate (85–90%), finely chopped (optional): 1/2 cup for chunks or ripple.
How to Make It
- Set up your tools. If using an ice cream maker, freeze the bowl for at least 24 hours.
Have a heavy saucepan, whisk, and a fine-mesh strainer ready.
- Warm the dairy. In a saucepan, whisk together heavy cream and almond milk. Heat over medium until steaming, not boiling.
- Mix dry ingredients. In a bowl, whisk cocoa powder, sweetener, and salt to break up clumps. This helps the cocoa dissolve smoothly.
- Combine and whisk. Slowly add a ladle of warm dairy to the cocoa mixture, whisking to make a thick paste.
Gradually whisk in more warm dairy until smooth, then pour everything back into the saucepan.
- Custard route (with egg yolks): In a separate bowl, whisk the yolks. Slowly drizzle in 1 cup of the warm chocolate mixture while whisking to temper. Pour the yolk mixture back into the pot.
Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F/77–80°C). Do not boil.
- No-egg route: Skip step 5 and simply simmer the mixture gently for 2–3 minutes to fully dissolve sweetener and bloom the cocoa.
- Finish flavoring. Remove from heat. Stir in vanilla and optional vodka or glycerin.
Taste and adjust sweetness.
- Strain and chill. Strain through a fine mesh sieve into a clean bowl to catch any bits. Press plastic wrap directly on the surface and chill at least 4 hours, preferably overnight. The base should be very cold.
- Churn. Pour into your ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency, 15–25 minutes.
Fold in chopped dark chocolate if using.
- Freeze to set. Transfer to a lidded container. Press parchment or plastic wrap on top to prevent ice crystals. Freeze 2–4 hours until firm enough to scoop.
- No-churn alternative. Whip 1 cup of the heavy cream to soft peaks.
Fold into the chilled chocolate base (skip the egg yolks for best lightness). Pour into a loaf pan, cover, and freeze 4–6 hours, stirring once at the 90-minute mark for better texture.
Storage Instructions
- Store in an airtight, shallow container to reduce ice formation.
- Press plastic wrap or parchment directly onto the surface before sealing the lid.
- Freeze for up to 2 weeks for best texture and flavor.
- Let sit at room temperature for 5–10 minutes before scooping. If very firm, a warm scoop works wonders.
Why This is Good for You
- Low in net carbs: Uses keto-friendly sweeteners and unsweetened cocoa so you can enjoy dessert without a sugar spike.
- Healthy fats: The heavy cream helps with satiety and supports a ketogenic approach.
- Cocoa benefits: Unsweetened cocoa contains antioxidants and adds deep flavor without the sugar.
- Custom sweetness: You control the sweetener type and amount to fit your goals and taste.
What Not to Do
- Don’t skip chilling the base. A warm base won’t churn well and leads to iciness.
- Don’t use only erythritol. It can crystallize and turn the ice cream grainy.
Blend with allulose or use allulose alone.
- Don’t boil the custard. High heat can curdle the eggs. Keep it low and slow.
- Don’t skimp on salt. A small pinch makes the chocolate taste richer and more balanced.
- Don’t overload with add-ins. Too many chunks make it hard to scoop and can increase iciness.
Variations You Can Try
- Mocha: Add 1–2 teaspoons instant espresso powder to the warm base.
- Chocolate peanut butter: Swirl in 1/3 cup natural peanut butter (slightly warmed) after churning.
- Mint chocolate: Add 1/2 teaspoon peppermint extract and fold in sugar-free chocolate chips.
- Mexican chocolate: Add 1/2 teaspoon cinnamon and a small pinch of cayenne for warmth.
- Double chocolate: Melt 2 ounces very dark chocolate and whisk into the base before chilling for extra richness.
- Dairy-light: Swap almond milk with canned coconut milk (light) for a subtle coconut note.
FAQ
Can I make this without an ice cream maker?
Yes. Use the no-churn method: whip part of the cream to soft peaks, fold into the chilled chocolate base, and freeze.
Stir once or twice during freezing to improve texture.
What sweetener works best?
Allulose gives the smoothest texture and least aftertaste. If you prefer a blend, use mostly allulose with a little monk fruit or erythritol. Avoid pure erythritol to prevent crystallizing.
Is cocoa powder or dark chocolate better?
Cocoa powder creates a clean, bitter-sweet chocolate flavor and keeps carbs low.
Adding a bit of melted dark chocolate deepens the flavor and body. You can use both for a “double chocolate” result.
How do I fix ice cream that’s too hard?
Let it sit at room temperature for 10 minutes before scooping. Next time, add 1–2 tablespoons vodka or vegetable glycerin, or increase allulose slightly to keep it softer.
Can I use coconut milk instead of heavy cream?
Full-fat canned coconut milk works, but the flavor changes and the texture can be slightly denser.
Aim for similar total fat content and chill thoroughly for the best churn.
What’s the net carb count?
It varies by brand and serving size, but typically about 3–5 net carbs per 1/2-cup serving when using allulose and unsweetened ingredients. Check your labels to be sure.
Do I need the egg yolks?
No, but they help with silkiness and stability. If you prefer egg-free, simmer the base a bit longer and consider adding a teaspoon of xanthan gum or a pinch of guar gum for body.
Why strain the mixture?
Straining removes any cocoa clumps or cooked egg bits, giving a smoother, professional texture.
Wrapping Up
This keto chocolate ice cream is simple, deeply chocolaty, and genuinely scoopable. With the right sweetener and a thorough chill, you’ll get a creamy dessert that fits your goals without feeling like a compromise. Keep this base as your go-to, then tweak flavors and add-ins to match your mood. A reliable, low-carb ice cream you’ll make again and again.
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