Vanilla Chocolate Chip Ice Cream

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.

Vanilla Chocolate Chip Ice Cream in glass container with scoop

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❤️ 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
Vanilla Chocolate Chip Ice Cream in glass dish with more ice cream and scooper in back

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.

Vanilla Chocolate Chip Ice Cream in scoop

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

*Exact measurements are listed in the recipe card below.

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🔪 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.

eggs and sweetener whisked in glass bowl

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.

cream being ladled into glass bowl with egg yolks and whisk

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.

egg yolk mixture being ladled into saucepan with cream and whisk

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

ice cream custard being poured from saucepan through fine mesh sieve

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!

vanilla bean paste being whisked into ice cream custard in glass bowl

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

Vanilla Chocolate Chip Ice Cream base in glass bowl with yellow spoon

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.

Vanilla Chocolate Chip Ice Cream custard being poured into ice cream maker

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).

chocolate chips being poured into Vanilla Ice Cream in ice cream maker

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

Vanilla Chocolate Chip Ice Cream in ice cream maker

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

Vanilla Chocolate Chip Ice Cream in white spoon held over ice cream maker

Store in the freezer until ready to serve.

Vanilla Chocolate Chip Ice Cream in rectangular glass container

💡 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.
Vanilla Chocolate Chip Ice Cream in glass container with scoop

☑️ 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:

Vanilla Chocolate Chip Ice Cream in glass dish with more ice cream and scooper in back

🔄 Substitutions and Additions

  • 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.
Vanilla Chocolate Chip Ice Cream in scoop

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.

Vanilla Chocolate Chip Ice Cream in glass dish with more ice cream and scooper in back

🍽️ More Keto Frozen Treats

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Vanilla Chocolate Chip Ice Cream in glass container with scoop

Vanilla Chocolate Chip Ice Cream

This smooth and creamy Vanilla Chocolate Chip Ice Cream has a luscious vanilla custard base, loaded with rich chocolate chips!
4 from 1 vote
Author: Julianne
Servings 6
PREP 10 minutes
COOK 30 minutes
TOTAL 40 minutes

RECIPE VIDEO

Ingredients
 

Instructions
 

  • 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.
  • 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.

Recipe Notes

This recipe has been updated since the video was filmed.  Please refer to the ingredients and instructions in the recipe card, as they are the most up to date.
If you can’t find allulose, you can use 1/3 cup of monk fruit instead.  Keep in mind that it’s the allulose that keeps this ice cream from freezing rock hard, so if you use another sweetener, it will freeze harder.  Just take it out of the freezer about 10-15 minutes before serving and it will be easier to scoop.
For the best outcome, using an ice cream maker is really needed, but you can also make it without one.  Just add the mixture to a cold glass dish and place in the freezer, then mix every 30 minutes or so.  
The vanilla bean paste is pretty essential, it’s packs a ton of vanilla flavor and of course, 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!

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Dessert
Cuisine American
Calories 320kcal
Nutrition Facts
Vanilla Chocolate Chip Ice Cream
Amount per Serving
Calories
320
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
20
g
125
%
Carbohydrates
 
3
g
1
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.

*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.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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

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4 from 1 vote

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9 Comments

    1. I’ve not tried that before, so I can’t say for sure. If you do decide to try it, I would suggest using just the coconut cream that solidifies at the top when you refrigerate the can overnight.

  1. I just made this recipe. Well, sort of. The moment the ice cream maker started going, the batter instantly froze up and the machine could no longer run. It just started wobbling on my counter! I think there must be an error in the recipe. I am looking at many other recipes and it looks like 3 – to 4 cups of dairy is more typical. 2 cups is perhaps not enough? I also use a Cuisineart like you do, and followed all instructions for the machine. My husband ended up adding 2.5 more cups of cream and scraped and scraped and scraped to get the rock-hard ice cream loose from the sides of the frozen bowl. Any way, the machine is up and running now, smoothly. Fingers crossed. I am curious about the measurements listed.

    1. I am not sure why your ice cream maker froze up. I’ve never had that problem with this recipe doing that and I have made it a dozen times. The measurements listed are exactly how I make it every time. I hope the modifications worked out for you.

  2. 4 stars
    Hi, I really loved the taste of this ice cream. However, I ended up with tiny lumps. I followed all instructions. Did I overcook the custard? I’d love to make it again but I am wondering what I can improve. Thanks! mJ

    1. Yes, it sounds like you did. When you make any custard, you don’t want the heat to be too high or it will cook the custard too quickly. Not tempering the eggs gradually enough will produce lumps as well, which are basically scrambled eggs.