by KetoFocus.com
4.8 Stars (5 Reviews) 16 Comments
EasyEgg Free
Keto chocolate ice cream is creamy, scoopable, and egg-free! This recipe will quickly become your go-to summer dessert! The irresistible rich and chocolatey flavor of the keto ice cream is made with a combination of unsweetened cocoa powder and keto chocolate.
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Nutrition Facts
8
Servings
335
Calories
31.7g
Fat
1.2g
Protein
3.6g
Net Carb
14.7g
Total Carbs
Keto Chocolate Ice Cream Recipe Video
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Sugar Free Chocolate Ice Cream Ingredients
2 cup heavy whipping cream - 1/4 cup powdered erythritol
- 2 tablespoons 100% unsweetened cocoa powder
- 1/8 teaspoon salt
- 6 oz sugar free chocolate chips
- 2 tablespoons vodka or white rum
2 cup heavy whipping cream Keto Chocolate Ice Cream Directions
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Make chocolate milk
In a medium saucepan, heat cream, erythritol sweetener, cocoa powder and salt over medium heat. Bring to a light boil and remove from the heat immediately.
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Finish ice cream base
Add keto chocolate to a large bowl. Pour hot cream mixture over a bowl full of keto chocolate and stir until melted and smooth. Stir in vodka or rum. Refrigerate 30 minutes.
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Churn instructions
Pour chocolate ice cream base into an ice cream maker and churn according to manufacturer's instructions.
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No-churn instructions
Mix ice cream mixture with an electric mixer or pulse in a blender until thickened and fluffy. Spoon into a freezer safe container. Freeze until hardened.
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Low Carb Chocolate Ice Cream Recipe
This keto chocolate ice cream recipe is one of the smoothest, creamiest, and richest keto ice creams you will ever make. The heavy whipping cream, powdered erythritol sweetener, unsweetened cocoa powder, salt, and keto chocolate come together to create a satisfying dessert perfect for a hot day. The secret ingredient to a perfect keto ice cream is to add vodka or white rum to get a creamy consistency. If you have an ice cream maker, you can quickly whip up a batch of keto chocolate ice cream, but if you don’t, there are several no-churn options too. To keep the recipe keto-friendly, we use sugar-free chocolate and cocoa powder. Since cooking and tempering the egg can be difficult, this keto ice cream recipe has been modified to be fail-safe and is egg-free. That way, there is no possibility of curdling the egg yolk.
Keto Chocolate
The best part of keto chocolate ice cream is, of course, the chocolate! This recipe calls for keto-approved chocolate such as the one from ChocZero since it is sugar-free and sugar-alcohol-free. You can choose to use dark chocolate chips, milk chocolate, or white chocolate, but we recommend using dark chocolate for a rich and intense chocolate flavor. This recipe also uses cocoa powder, but it is important to use 100% unsweetened cocoa powder since some contain sugars and higher levels of carbohydrates. It is best to heat the cream, sweetener, and cocoa powder in a saucepan for smooth and melted chocolate and then pour it over the chocolate chips. Once you do that, the chocolate will be ready to be churned into low carb ice cream!
Creamy Ice Cream
The surprising secret ingredient that makes keto ice cream creamy is vodka! With just 2 tablespoons of vodka, the mixture will soften and turn into a creamy, delicious mixture. You can use any white distilled spirit like vodka, rum, or even gin or tequila. However, if you do not add alcohol to the ice cream mixture, it will freeze and be rock hard. We also recommend using vodka since the gin and tequila have a stronger flavor, and you may be able to taste it in the ice cream.
Substitutions
There are a few substitutes for alcohol that will make the keto ice cream creamy, including a sugar-free syrup like allulose syrup . You can use 1/4 cup of allulose syrup in place of the vodka and the sugar-free sweetener for a creamy and sweet chocolate keto ice cream.
Churn Using An Ice Cream Machine
An ice cream maker is the quickest and easiest way to make keto chocolate ice cream. With an ice cream maker, you can make freshly churned, creamy ice cream within 20-45 minutes, depending on your ice cream machine. If you make this recipe often, you may want to consider purchasing an ice cream maker.
No-Churn Ice Cream Instructions
If you don’t have an ice cream maker, you can follow the no-churn instructions to make keto chocolate ice cream. The first option is to add the ice cream mixture to a mason jar, shake it until it thickens, and freeze it overnight. The second option involves using a blender or electric mixture, and then once the mixture thickens, freeze it. Regardless of if you use an ice cream maker, a mason jar, or a blender, this recipe for keto chocolate ice cream will turn our rich and deliciously creamy.
Nutritional information & Macros
Nutrition Information
Keto Chocolate Ice Cream
Servings: 8
| Amount Per Serving | |
|---|---|
| Calories | 335 |
| Fat | 31.7g |
| Protein | 1.2g |
| Total Carbs | 14.7g |
| Net Carbs | 3.6g |
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I’m new to KETO and not yet totally versed, but I love your channel and subscribe. Your recipes are awesome!
I just made my first batch of this ice cream. My variance was in addition to add 1 tsp of almond extract as I love chocolate almond flavor. The ice cream is excellent. Thank you, do you have one for Peanut Butter?Reply
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Hi. I have checked out your recipe for dairy free ice cream–vanilla. Can you also make that a chocolate version using this recipe (i.e. using full fat coconut milk vs heavy cream)? Thanks so much!! Your recipes are great!
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Heather did you try the coconut milk?
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Holy Moly! This is the best chocolate ice cream I’ve ever tasted, keto or otherwise. I watched your video and decided to give this one a try. I used Dutch process cocoa and Lily’s dark chocolate chips, as I love dark chocolate and wanted a rich, deep flavor. This was perfection! My only concern was that chilling the mixture for 30 minutes was not long enough, it was still steaming when I poured it into my ice cream maker. It was fine in the end, however. I would recommend chilling for at least an hour or until actually cool. Thank you for this recipe. Having a keto dessert that is actually better tasting than the regular stuff is a big win!
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14.7g carbs per serving????? Is that a typo??
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3.6 g net carbs – most people count net carbs
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What is she referring to “add Keto Chocolate”? Is that the chocolate chips melted down?
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Yes, melted sugar-free chocolate (aka keto chocolate)
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If I would to double this recipe would I double all the ingredients including the vodka? I made the vanilla one and I love that one.
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Yes, I would double the vodka too just to make sure you have enough to lower the freezing point.
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Love the recipe! The only question I have is what did I do wrong to make the ice cream get rock hard after freezing overnight? It was nice and soft after about 6-7 hours, but the next day it was hard. I did use the vodka.
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Like most ice creams (even not keto), you have to let it sit out for several minutes to get softer. Then it will be scoopable. 🙂
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I know there are 8 servings, but what is the serving size?
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About 1/2 cup
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HI, I MADE THIS ICE CREAM BUT IT CAME OUT GRITTY. WHY WOULD THAT BE? I USED ALLULOSE, WHICH SOME SAY IS THE BEST TO USE, AND I DID USE THE RUM. I ALSO WHIPPED IT A FEW MINUTES BEFORE PUTTING IN MY ICE CREAM MACHINE BECAUSE IT WAS VERY WATERY.
THANKS,
ROSEMARYReply
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Maybe the sweetener or the chocolate didn’t dissolve. It shouldn’t be gritty. The only thing that would make it gritty would be the sweetener or if the chocolate had solidified. Did you use powdered allulose? If you used granulated, that could be the problem.
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