Keto Chocolate Ice Cream

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  • prep time

    prep time

    3 h 20 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    3 h 20 min

Keto Chocolate Ice Cream

15 ratings

This dairy-free Keto chocolate ice cream is a chocolate lover's dream. It is rich, creamy, and has just the right amount of crunch and sweetness. If you love chocolate-flavored treats, this delicious Keto chocolate ice cream is perfect for you. It is ideal for cooling off the summer heat and satisfying your sweet cravings. The best part about it is that it requires only four ingredients, very little hands-on preparation, and no ice cream machine. This Keto chocolate ice cream will become your favorite summer treat.

Can you make this Keto chocolate ice cream using an ice cream machine?

Whether you use an ice cream machine, a mason jar with an immersion blender, or a handheld mixer, this Keto chocolate ice cream recipe will turn out rich and deliciously creamy. This recipe is made without an ice cream machine to save you the hassle of buying one. However, if you already have an ice cream machine, you can make freshly churned Keto chocolate ice cream in about half an hour, depending on your ice cream machine. Follow your ice cream machine instructions to make this delicious Keto chocolate ice cream in no time.

Can you customize this Keto chocolate ice cream recipe?

Yes, this Keto chocolate ice cream recipe consists of only 4 ingredients, making it very flexible to customize. A good alternative for coconut cream is heavy whipping cream. They both have almost similar fat content and hence can be used as substitutes. To intensify the chocolate flavor, consider adding a splash of freshly brewed espresso. Be sure to use the highest quality cocoa powder accessible to you, as it will affect the chocolate flavor of the ice cream.

What makes this chocolate ice cream recipe Keto?

Using full-fat coconut cream makes this chocolate ice cream recipe Keto. Coconut cream is high in fats and low in carbs and sugar. For this reason, it is considered the commonly used regular cream alternative in many Keto, Low-carb, paleo, dairy-free, and gluten-free recipes. Also, the use of cocoa powder in this Keto chocolate ice cream makes this ice cream ideal for those on a Keto diet since it is low in carbs and mostly sugar-free.

  • Net Carbs

    3.8 g

  • Fiber

    1.8 g

  • Total Carbs

    5.6 g

  • Protein

    2.3 g

  • Fats

    18 g

186 cals

Keto Chocolate Ice Cream

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Coconut Milk by Aroy-d

    Coconut Milk by Aroy-d

    2-½ cup

  • Cocoa Powder

    Cocoa Powder

    6 tbsp

  • Vanilla Extract

    Vanilla Extract

    ½ tsp

  • Salt

    Salt

    ⅛ teaspoon

Recipe Steps

steps 5

3 h 20 min

  • Step 1

    In a large jar, add coconut milk, cocoa powder, vanilla extract, and salt. Add 3 tablespoons of erythritol or ½ tsp of stevia if you prefer your ice cream sweet. The sweetener is optional.
    Step 1
  • Step 2

    Use an immersion blender to blend the ice cream mixture for about 10-15 seconds or until well combined, and the coconut milk thickens. An electric mixer works as well. A good tip is to use a chilled bowl to combine the ice cream mixture; this will make the coconut milk thicken faster and firmer.
    Step 2
  • Step 3

    Pour or spoon out the mixture into a shallow freezer-safe dish and smoothen up the top of the mixture to create an even surface. Cover with plastic wrap. Transfer the ice cream mixture to the freezer. Freeze for 2 hours until semi-solid.
    Step 3
  • Step 4

    After 2 hours, take the freezer-safe dish out of the freezer and mix the ice cream mixture with a spoon. You may add in the nuts at this point. Cover the baking dish with plastic wrap. Transfer the mixture back to the freezer for an additional 60-90 minutes until hardened.
    Step 4
  • Step 5

    Once ready, remove the ice cream from the freezer and scoop it out. Top with chopped nuts and enjoy. If the mixture becomes too hard, allow it to thaw for a few minutes before scooping. For a soft serve ice cream, leave the ice cream mixture in the fridge for about 1 hour. Break the ice cream mixture into chunks and blend in a high-speed blender and serve.
    Step 5

Comments 25

  • SuperAvocado790832

    SuperAvocado790832 8 months ago

    Very delicious. I made it with a splash of decaf espresso, and a mix of erythritol and stevia. Added some cinnamon, walnuts and cacao nibs too. Super yummy. My consistency is more like sorbet because I didn’t mix it so much during the freezing process, but I think it’s fine.

    • UpbeatAvocado615909

      UpbeatAvocado615909 2 years ago

      great recipe

      • Psychic Medium Nik

        Psychic Medium Nik 2 years ago

        What can u use for crunch instead of nuts?

        • JillMcD

          JillMcD 2 years ago

          You could use cocoa nibs

        • RemarkableKale972726

          RemarkableKale972726 2 years ago

          seeds?

        • Joan

          Joan 2 years ago

          Cacao nibs

        • pmckee

          pmckee 2 years ago

          Mini chocolate chips

      • kschocktx

        kschocktx 2 years ago

        Substitute high protein almond/cashew milk and premier protein powder. Results are higher protein, lower calories, if blended well, is a lighter ice cream

        • Tattyshack

          Tattyshack 2 years ago

          instead of the cocoa powder ?

        • PositiveP

          PositiveP 2 years ago

          I like that idea cause I can’t have coconuts

      • FabulousAvocado146251

        FabulousAvocado146251 2 years ago

        Helpful tip: Read the “about the recipe” section.

        • IneffableMacadamia580651

          IneffableMacadamia580651 3 years ago

          Works for me!

          • RemarkableMacadamia206150

            RemarkableMacadamia206150 3 years ago

            Can't stand coconut .. can anything else be used?

            • Hermicane

              Hermicane 2 years ago

              35% cream

            • GorgeousAvocado632980

              GorgeousAvocado632980 2 years ago

              I use unflavored whey powder & almond milk instead of the coconut.

            • SplendidKetone390208

              SplendidKetone390208 3 years ago

              I am gonna use that 18gm per serving for my fat boom. I have a hard time getting in my fat.

            • GorgeousKale784961

              GorgeousKale784961 3 years ago

              Heavy cream

          • RMA39

            RMA39 4 years ago

            How can I make this so that it doesn’t take up all of my allowed fats?

            • GorgeousAvocado632980

              GorgeousAvocado632980 2 years ago

              replace coconut w whey protein and almond milk

          • Clau

            Clau 4 years ago

            I made mine with coffee instead of cocoa and heavy whipping cream plus allulose. It was delicious!!

            • csommer3727

              csommer3727 2 years ago

              Reg coffee or instant?

            • SarajKafa

              SarajKafa 4 years ago

              You are the genius of delicious thank you so much for sharing

          • Scully66

            Scully66 5 years ago

            This was amazing ty

            • Francesca

              Francesca 6 years ago

              This was good but not great. A little too icy; like a melted fudgsickle. Will make it with heavy cream next time.

              • LauraMiles

                LauraMiles 5 years ago

                How did it turn out with the heavy cream?