Keto Chocolate Ice Cream Recipe That’s Incredibly Creamy and Easy

If you’re dreaming about a scoop of something cold, rich, and totally guilt-free, this keto chocolate ice cream recipe is about to become your new favorite dessert. I remember the first time I tried to make keto ice cream at home, I was craving chocolate like crazy but didn’t want to derail my low-carb progress. What came out of my freezer totally blew me away: creamy, chocolatey bliss with none of the sugar!

This recipe is perfect for those hot summer days, cozy movie nights, or honestly, anytime you need a sweet treat that won’t spike your carbs. It’s easy, uses simple ingredients, and tastes just like the real deal, maybe even better.

Quick Highlights

• Rich and Creamy: Satisfies your chocolate cravings with a smooth texture.
• Low Carb: Only 3.7g net carbs per serving.
• Easy to Make: Simple steps, no complicated equipment needed.
• Customizable: Add your favorite keto-friendly mix-ins.

Recipe Card

Keto Chocolate Ice Cream

Recipe by Souhail

Difficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cill time

4

hours 

Calories

266

kcal

A rich and creamy keto-friendly chocolate ice cream that’s low in carbs and high in flavor.

Ingredients

• 2 cups heavy cream

• 1 cup unsweetened almond milk

• 1/2 cup unsweetened cocoa powder

• 3/4 cup allulose or erythritol

• 4 large egg yolks

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

• Prepare the Base: In a saucepan over medium heat, combine heavy cream, almond milk, cocoa powder, and sweetener. Stir until the mixture is warm and the sweetener is dissolved.
• Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm cream mixture to the yolks, whisking constantly to prevent curdling.
• Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
• Cool the Mixture: Remove from heat and stir in vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
• Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
• Freeze and Serve: Transfer the churned ice cream to a container and freeze for an additional 2-3 hours until firm. Let it sit at room temperature for a few minutes before scooping.

Notes

• Sweetener Tip: Allulose makes the ice cream softer and creamier, while erythritol might make it a bit firmer, both work, just depends on your texture preference.
• Dairy-Free Option: You can swap the heavy cream with full-fat canned coconut milk to make this recipe dairy-free and still deliciously creamy.
• Chill Time Matters: Be sure to chill your ice cream base thoroughly before churning, this helps it freeze faster and gives you a smoother scoop!

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Let’s Talk Tips for the Creamiest Keto Chocolate Ice Cream

Okay, friend, before you dive in, I’ve got a few quick tips that’ll take your keto chocolate ice cream from good to amazing. These are the little secrets I’ve learned from making (and remaking) this recipe more times than I can count. Trust me, they’re worth it!

• Use high-quality cocoa powder: Dutch-processed cocoa gives the deepest, richest chocolate flavor. Totally worth the upgrade!
• Sweetener matters: Allulose keeps the texture smooth and scoopable, while erythritol can make it a little more icy. Both work, just depends on what you like.
• Chill the base completely: Cold base = creamier ice cream. Let it hang out in the fridge for at least 4 hours or even overnight if you can.
• Don’t skip the egg yolks: They make the ice cream super rich and give it that custard-like texture that’s oh-so-good.
• Let it soften a bit before scooping: Keto ice cream can freeze hard, so let it sit on the counter for 5–10 minutes to soften up before serving.

Fun Ways to Mix Up This Recipe (Because Variety Is Sweet)

One of the best things about this keto chocolate ice cream recipe is how customizable it is. Once you nail the base, you can switch it up in so many fun ways depending on what you’re craving, or what’s in your pantry!

• Make it dairy-free: Swap the heavy cream with full-fat canned coconut milk and use almond or coconut milk as your base. It’s just as rich and super satisfying.
• Try different sweeteners: Not into allulose? Monk fruit sweetener or a stevia-erythritol blend can work too, just be mindful of sweetness levels.
• Add mix-ins: Stir in chopped dark chocolate (85% or higher), sugar-free chocolate chips, crushed pecans, or a swirl of peanut butter right before freezing.
• Turn it mocha-style: Add a teaspoon of instant coffee or espresso powder to the base for a delicious mocha twist.
• Nut-free version: Swap almond milk with coconut milk or another nut-free alternative to make it allergy-friendly.

FAQs About Keto Chocolate Ice Cream Recipe

Wrapping It Up with a Sweet Scoop!

I mean, how good does that look? This keto chocolate ice cream recipe is proof that you can totally stay on track with your low-carb goals and still enjoy a big scoop of chocolatey bliss. It’s rich, creamy, and totally satisfies those dessert cravings, without the sugar crash.

If frozen treats are your thing, you have to try my Keto Butter Pecan Ice Cream with Condensed Milk, it’s buttery, nutty, and just as easy. Or for a quick snack that hits the sweet spot, don’t miss these chewy, no-bake Keto Cookie Dough Bites.

Keep it cool and keto, friend!