This smooth and creamy Vanilla Chocolate Chip Ice Cream has a luscious vanilla custard base, loaded with rich chocolate chips! It's the ultimate sugar-free treat for satisfying your sweet tooth on a hot summer day.

Jump to:

• ❤️ Why You'll Love This Keto Chocolate Chip Ice Cream
• 🛒 Ingredients for Sugar-Free Ice Cream
• 🔪 How to Make Keto Vanilla Ice Cream
• 💡 Tips for Making the Best Homemade Ice Cream
• ☑️ Storage Instructions
• 🍴 What to Serve with Chocolate Chip Ice Cream
• 🔄 Substitutions and Additions
• Can I Use Another Sweetener?
• What Can I Do If It's Too Soft?
• Why Is My Custard Separating?
• What if My Keto Ice Cream is Too Firm?
• 🍽️ More Keto Frozen Treats

❤️ Why You'll Love This Keto Chocolate Chip Ice Cream

• Sweet vanilla flavor
• Rich chocolate chips
• Smooth and creamy texture
• Easy to make
• Doesn't freeze rock solid like most Keto ice creams

This ice cream is about as close as you can get to the real deal. It's infused with warm vanilla bean flavor complemented by a perfect sprinkling of dark chocolate chips. It’s creamy, dreamy, and oh-so-satisfying when you’re craving something sweet, without added sugar.

If you've never tried making homemade ice cream before, this recipe is awesome for your first try because it’s basically fail-proof. For the best results, using an ice cream maker is recommended, but fear not if you don't have one. Simply pour the mixture into a chilled glass dish, pop it into the freezer, and give it a stir every 30 minutes.

If you love this homemade ice cream recipe, you should also try this Coffee Chip Ice Cream and this Coconut Ice Cream.

🛒 Ingredients for Sugar-Free Ice Cream

• Heavy cream
• Unsweetened almond milk
• Egg yolks
• Allulose
• Vanilla bean paste
• Sugar Free Chocolate Chips
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Saucepan
• Whisk
• Mixing bowl
• Fine mesh sieve
• Ice cream maker

🔪 How to Make Keto Vanilla Ice Cream

Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze over night.

Beat the egg yolks and sweetener together, then set aside.

Add the heavy cream and almond milk to a saucepan over medium heat and heat to a gentle simmer. Temper the eggs with the cream by slowly adding a ladle full of the cream to the egg mixture, whisking the entire time.

Whisk in another ladle full, then add the mixture into the saucepan with the remaining cream and almond milk, then cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.

Remove from the heat and pour through a fine mesh sieve. This helps remove any solids, so you have a smooth creamy ice cream.

Transfer to a bowl, then whisk in the salt and vanilla bean paste (or extract) and allow to cool for a few minutes.

Tip: The vanilla bean paste works best because it packs a ton of vanilla flavor and has those gorgeous little flecks of vanilla beans. You can use vanilla extract, but do try to get the bean paste, it makes a huge difference, trust me on this!

Cover with plastic wrap, making sure the plastic is touching the top of the custard (to prevent a skin from forming).

Chill in the fridge for at least 2 hours or over night.  It’s important to make sure the custard is very cold before adding to the ice cream maker, so the longer it chills, the better.

Remove the chilled custard from the fridge and pour into your ice cream maker.  Churn for 25-30 minutes, according to the instructions on your ice cream maker (mine took 30 minutes).

Add in the chocolate chips during the last 5 minutes of churning. 

Once it’s the consistency of soft-serve, it's ready!  

Store in the freezer until ready to serve.

💡 Tips for Making the Best Homemade Ice Cream

• Tempering the eggs: When adding hot cream to the egg yolks and sweetener, do it slowly while whisking continuously to avoid scrambling the eggs.

• Cooking the custard: Stir the custard constantly while cooking over medium-low heat. This helps to thicken it evenly and prevents it from sticking or burning.

• Straining the custard: After cooking, pour the custard through a fine mesh sieve to ensure a smooth and creamy texture by removing any cooked egg bits or solids.

• Chilling the custard: Allow the custard to cool sufficiently in the refrigerator before churning. This ensures a smoother texture and better consistency when churning in the ice cream maker.

• Churning time: Follow the manufacturer's instructions for your ice cream maker. Churning times can vary, but typically aim for 25-30 minutes or until it reaches a soft-serve consistency before adding chocolate chips.

☑️ Storage Instructions

Transfer the ice cream into an airtight container and store it in the freezer. Enjoy it within a week for the best texture and flavor.

🍴 What to Serve with Chocolate Chip Ice Cream

This ice cream is delicious served just as it is. If you're looking for a complete dessert experience, here are are sugar-free tasty treats you can serve with it:

• Chocolate Chip Cookies
• Homemade Vanilla Wafers
• Coconut Meringue Cookies
• Pound Cake
• White Chocolate Macadamia Cookies
• Chocolate Dipped Shortbread Cookies
• Snickerdoodle Cookies
• Mocha Meringue Cookies

🔄 Substitutions and Additions

• Nuts: Add chopped almonds, pecans, or walnuts for a crunchy texture.

• Berries: Fold in fresh or frozen berries like raspberries, strawberries, or blueberries for a fruity twist.

• Coconut flakes: Sprinkle unsweetened coconut flakes for added flavor and texture.

• Nut butter swirl: Swirl in almond butter, peanut butter, or any other nut butter for a creamy, nutty taste.

• Cocoa powder: For a richer chocolate flavor, mix in unsweetened cocoa powder during the cooking process.

• Spices: Add a dash of cinnamon or nutmeg for a warm spiced twist.

Can I Use Another Sweetener?

Allulose is preferred because it gives you a smooth and creamy texture in ice cream. Substituting with other sweeteners may affect the texture and sweetness of the final product.

What Can I Do If It's Too Soft?

If your ice cream is too soft after churning, transfer it to a freezer-safe container and let it firm up in the freezer for a few hours before serving.

Why Is My Custard Separating?

If separation occurs, it might indicate overheating. Strain the mixture and whisk vigorously while cooling to help emulsify the custard.

What if My Keto Ice Cream is Too Firm?

You should not have that issue with this recipe. If the ice cream is too firm, simply let it sit at room temperature for a few minutes before scooping.

🍽️ More Keto Frozen Treats

• Butter Pecan Ice Cream
• Coffee Chip Ice Cream
• Strawberry Ice Cream
• Strawberry Coconut Popsicles
• Chocolate Ice Cream
• Strawberry Cheesecake Popsicles

*Originally published on May 17, 2018, updated on August 1, 2024 with improvements to the recipe, new photos, new recipe information and helpful tips.