Keto Chocolate Ice Cream
Your whole family will love this Keto Chocolate Ice Cream recipe. It’s smooth and creamy, rich and refreshing! It’s the perfect sugar-free treat on a hot summer day.
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❤️ Why You’ll Love this Keto Chocolate Ice Cream Recipe
- Rich chocolate flavor
- Super creamy texture like traditional ice cream
- Doesn’t freeze rock hard like other Keto ice creams
- Sugar-free and Keto friendly with only 5 net carbs per serving
Don’t you just love ice cream? It doesn’t really matter whether it’s summer or winter, it’s a year round dessert for many people. The issue, when you’re on Keto or a sugar-free diet, is finding a recipe that checks all the important boxes. The struggle is real!
Obviously, it has to be sugar-free and low carb. It must have a smooth and creamy texture. But mostly, it has to be delicious without a weird after taste from the sugar substitute. After trying this recipe, your taste buds are going to be so happy! And what better way to satisfy those chocolate cravings than with guilt-free ice cream!
Just in case, you want a double chocolatey treat to serve at your next party, serve a scoop of this ice cream with this Keto Chocolate Layer Cake or these yummy Chocolate Avocado Brownies.
What’s in Keto Chocolate Ice Cream
- Heavy cream
- Sugar-free semi sweet chocolate bar
- Allulose
- Unsweetened cocoa powder
- Egg yolks
- Instant coffee
- Vanilla extract
- Xanthan gum
- Salt
*Exact measurements are listed in the recipe card below.
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How to Make the Best Keto Chocolate Ice Cream
Place the insert to your ice cream maker in the freezer overnight.
Add the heavy cream, unsweetened cocoa powder, instant coffee and salt to a saucepan.
Whisk and heat until it’s just about to simmer.
Tip: Using a whisk helps break up any lumps from the cocoa powder.
In a mixing bowl, add in the allulose and egg yolks. Whisk for a few minutes, until they are pale in color.
Whisk in a ladle full of the heavy cream mixture to temper the eggs, then repeat once more.
Tip: Don’t rush this step or you’ll risk scrambling the eggs.
Pour the egg mixture into the saucepan and simmer on low for 8-10 minutes, stirring often, until it thickens enough to coat the back of a spoon.
Whisk in the xanthan gum, vanilla extract and the chopped chocolate.
Once the chocolate has melted, remove from the heat and pour into a bowl through a fine mesh sieve.
Tip: Using the sieve helps remove any lumps and ensures the custard is smooth.
Cover with plastic wrap that is touching the custard and chill in the fridge for at least 4 hours or overnight.
Tip: Adding the plastic wrap directly touching the custard helps prevent a skin from forming on top.
Pour the custard into your ice cream maker and churn for 25-30 minutes, according to the instruction for your model.
Transfer the ice cream to an ice cream storage container in the freezer.
How Long Does Homemade Keto Ice Cream Last in the Freezer?
If you want to make a batch or two of this ice cream in advance before a party or social get-together, just make it according to the instructions store it in the freezer for about a month in an airtight container.
For best results, if you’re not going to eat it within a few days, you may want to place a piece of plastic wrap on top of the ice cream and press down to make sure it’s touching the entire surface. This is just an added step to help prevent freezer burn.
How Many Carbs are in Keto Chocolate Ice Cream?
You should check the carb count when selecting the recipe that you want to make. For this recipe, there are 5 net carbs per serving as compared to 18-25 net carbs for regular ice cream! It’s truly a great way to satisfy, both your ice cream and chocolate cravings, while keeping your carbs in check.
Variations and Add-ins for Keto Ice Cream
- Nuts: If you like a little added crunch to your ice cream, add in some chopped toasted pecans or almonds.
- Chocolate Chunk: Want even more chocolatey flavor? You can add sugar free chocolate chips, or you can cut up a sugar free chocolate bar and add it to the ice cream maker.
- Chocolate Mint: As a nod to thin mint cookies, you can add a little peppermint extract to the ice cream base. Careful though, a little goes a long way.
- Toppings: This ice cream is just perfect the way it is, but if you want to add just a touch more decadence, you can top it off with a dollop of homemade whipped cream or some of this delicious homemade Salted Caramel Sauce.
Usually, the type of sweetener you use is to blame. This recipe uses allulose which helps to keep it soft. It also includes a tiny amount of Xanthan gum to ensure it has a creamy texture.
Can You Have Ice Cream on Ketosis?
Regular ice cream is loaded with sugar, and it would probably only take a couple of bites to knock you out of ketosis. This sugar-free recipe only has a fraction of the carbs and when eaten in moderation, should not create enough of an insulin response to knock you out of ketosis.
Having said that, if you are strict Keto and you have a Keto blood monitor, you should always test food for yourself.
More Keto Ice Cream Recipes
- No-Churn Raspberry Ice Cream
- Strawberry Ice Cream
- No-Churn Coffee Chip Ice Cream
- Cookie Dough Ice Cream
- No-Churn Lemon Ice Cream
- Vanilla Chocolate Chip Ice Cream
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Keto Chocolate Ice Cream
Ingredients
- 3 1/2 cups heavy cream
- 2 ounces sugar-free semi sweet chocolate bar, chopped
- 3/4 cup allulose
- 1/3 cup unsweetened cocoa powder
- 5 egg yolks
- 1 teaspoon instant coffee
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- Pinch of salt
Instructions
- Place the insert to your ice cream maker in the freezer overnight.
- Add the heavy cream, unsweetened cocoa powder, instant coffee and salt to a saucepan, whisk and heat until it’s just about to simmer.
- In a mixing bowl, add in the allulose and egg yolks. Whisk for a few minutes, until they are pale in color.
- Whisk in a ladle full of the heavy cream mixture to temper the eggs, then repeat once more.
- Pour the egg mixture into the saucepan and simmer on low for 8-10 minutes, stirring often, until it thickens enough to coat the back of a spoon.
- Whisk in the xanthan gum, vanilla extract and the chopped chocolate.
- Once the chocolate has melted, remove from the heat and pour into a bowl through a fine mesh sieve.
- Cover with plastic wrap that is touching the custard and chill in the fridge for at least 4 hours or overnight.
- Pour the custard into your ice cream maker and churn for 25-30 minutes, according to the instruction for your model.
- Transfer the ice cream to an ice cream storage container in the freezer.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
WOW! Thank you seems so insufficient for this beyond perfect recipe. This is so creamy and good it is better then regular ice cream. Thanks for spending the time to develope the perfect keto chocolate ice cream.
This absolutely made my day, thank you! I’m so happy you loved it, and it means a lot that you think it’s better than regular ice cream. That’s the ultimate compliment! I had a lot of fun testing this one, so I’m thrilled it hit the mark for you.
would this recipe work using a Ninja Creami? Thank you for all your recipes!
I have never used the Ninja Creami but this recipe will work in most any ice cream maker.