A sugar free keto chocolate ice cream recipe with a silky-smooth and creamy texture! This low carb ice cream will satisfy your chocolate and ice cream cravings all in one. The post includes instructions with and without an ice cream maker.
Table of contents
Anyone else got ice cream cravings recently? Me too! This smooth and creamy keto chocolate ice cream is the answer to my combined love for sugar free chocolate and frozen treats. It has oodles of chocolate flavor!
It's summer as I'm writing this, but I'd like to stress that this low carb ice cream recipe is totally suitable all year round. I can definitely see myself enjoying a scoop after a meal in the depths of February!
I already have this recipe for vanilla sugar free ice cream and this Keto Strawberry Ice Cream on my website. It was time to post a chocolate version.
I'm pleased to say that this keto chocolate ice cream is even creamier and just totally drool-worthy.
Carbs in sugar free ice cream
The net carbs in shop-bought so called sugar free ice cream are often still high. Many brands use sweeteners such as maltitol which raise your blood sugar levels. Others contain artificial ingredients which makes them taste strangely fake and give a slimy texture.
I have yet to find a low carb ice cream in the stores that I truly enjoy. And believe me, I have tried out quite a few!
It boils down to this: if you want to eat a keto friendly ice cream recipe containing real, simple ingredients, just make it yourself. Want to see the keto ice cream nutrition (per scoop) for this chocolatey beauty?
- 3.7g net carbs
- 3.5g protein
- 26g fat. Yup. It's super-satisfying yet low in carbs!
Let me talk you through the recipe and then we'll chat about the ingredients, substitutions and how to make this ice cream without an ice cream maker.
How to make keto chocolate ice cream
1.) Place your ice cream machine’s canister in the freezer overnight. If it’s not fully frozen the ice cream will not thicken to soft serve.
The next day, get your ingredients ready! I'm using:
- double cream (that's heavy whipping cream in the US). Or use full fat coconut milk from a can for a dairy-free version
- cacao powder or cocoa powder
- unsweetened almond milk
- egg yolks
- gelatin (the secret ingredient!)
- MCT oil (optional, but recommended)
- allulose (or powdered erythritol)
- vanilla extract
- pinch of sea salt
Combine cacao and cream
2.) Place the cocoa powder and 1 cup of cream into a medium saucepan. Stir with a balloon whisk. It will get thick, don’t worry. Add the rest of the heavy cream and almond milk immediately to thin. Bring to a simmer, stirring continually with the whisk until combined then remove from the heat.
Whisk the egg yolks and sweetener
3.) In a mixing bowl, add the egg yolks and whisk using an electric whisk until light and fluffy. Sprinkle in the allulose and continue whisking until combined.
Add gelatin
4.) Slowly add the cream mixture to the eggs a little at a time. Whisking using a balloon whisk till combined.Â
Place the gelatin in a small bowl with 1 tablespoon of water and allow to bloom for about 5 minutes.
Add the whole mix back to the pan. Add the bloomed gelatin mix and heat on low (about 4 - 5 minutes) until it's thick enough to coat the back of a spoon.
Cool mix, churn ice cream, freeze
5.) Pour the mix into a mixing bowl, add the vanilla and MCT oil and leave at room temperature for 30 minutes to cool covered in cling film with a small air gap at the sides (this stops a skin forming).
Place in the fridge to cool for 1 - 2 hours, or overnight. If you leave overnight and it goes thick, just give it a really good stir with a spatula and it will become pourable again. I left mine overnight.
6.) When chilled, pour the chocolate mix into the ice cream maker and churn according to the manufacturers instructions, 20 minutes - 1 hour. Mine took about 45 minutes. Don’t worry if it’s not a set soft serve as it will set in the freezer.
7.) Transfer to a container and freeze for 2 hours or until scoopable.
If you leave it in the freezer overnight, just allow it to soften to room temperature for about 30 minutes and then scoop.
Best sugar substitutes
I used to make all my low carb ice cream recipes with powdered erythritol. But now that allulose is available in the UK (you can get it from lucky vitamin.com) it has become my absolute favourite for homemade ice cream. It's great for all sugar free desserts where you're aiming for a smooth consistency. Just check out this keto caramel slice!
Whilst erythritol sets hard when frozen, allulose behaves more like table sugar, just without the calories or carbs. You'll get a lovely creamy result. It's an absolute game changer!
Of course, if you cannot get hold of allulose, powdered erythritol, xylitol or Swerve will still work fine. Just make sure to take your low carb ice cream out of the freezer for 30-60 minutes before eating so it can soften sufficiently.
Using an ice cream machine
This recipe is designed to be used with an ice cream machine. I've made my fair share of no churn keto ice cream recipes and I can tell you that you'll get a far creamier result if you use an ice cream maker.
The ones that require pre-freezing of the mixing canister are really reasonable (we used one like this). If you don’t mind spending a little more, invest in a machine with a compressor like this one – it makes restaurant-quality gelato on demand.
How to make no churn low carb ice cream
If you don't have an ice cream machine and want to give the recipe a go, here are my tips for a no churn keto chocolate ice cream:
Instead of pouring the mix into an ice cream machine, simply pour it into a freezable container. Then, take it out of the freezer every 30-60 minutes and give it a stir. This way you break up any ice crystals that form during the freezing process.
If you can, use allulose.
Also, don't miss out on the MCT oil (not to be confused with regular coconut oil!). MCT oil stays liquid even when frozen, and it helps keep the ice cream smooth.
I have also heard from readers that adding either a like rum or vodka or xanthan gum can also make low carb ice cream creamier if you don’t have an ice cream maker. (Try ¼ teaspoon xanthan gum for this recipe). Note that I have not yet tried this myself.
Gelatin in homemade ice cream
Gelatin is a common ingredient in ice cream and this is the first time I have tried it in one of my own recipes.
Chemistry buffs will probably know that gelatin is an emulsifier and stabiliser. This means it helps achieve a soft ice cream texture by preventing the formation of larger ice crystals.
Apart from that, gelatin will give you a nice protein boost, improves nail, skin and hair growth and is great for gut health.
Whilst I would consider the MCT oil an optional ingredient for this low carb ice cream (provided you are using an ice cream machine), definitely do not leave out the gelatin. It will help make your ice cream super smoooooooth!
Chocolate Keto ice cream mix-ins
- Top with melted chocolate. Use a sugar-free chocolate such as Lily’s or a dark chocolate with a minimum of 85% cocoa solids (I like 90% Lindt).
- Stir through a handful of sugar free chocolate chips before freezing.
- Mix in chunks of keto brownies.
- Swirl through keto caramel sauce!
- Stir in ¼ cup of peanut butter.
How to store
Store just like you would regular ice cream - in the freezer, for up to 3 months. Be sure to cover the container well.
Allow to stand at room temperature for about 30 minutes before scooping. Alternatively, carefully microwave at 10 second intervals until it reaches your desired consistency.
More keto chocolate recipes
- Sugar Free Low Carb Chocolate Birthday Cake
- Soul-Satisfying Keto Chocolate Cookies
- Keto Double Chocolate Cheesecake
- The Best Keto Chocolate Chaffle Recipe
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Low Carb Keto Chocolate Ice Cream
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 3 cups / 720 ml heavy cream ** see notes
- ½ cup / 50g cacao powder
- â…“ cup / 80 ml almond milk unsweetened
- 4 large egg yolks
- 1 tablespoon MCT oil
- 1.5 teaspoon powdered gelatin
- â…” cup / 120g allulose *** see notes, or powdered erythritol
- 1 tablespoon vanilla extract sugar free
- ¼ tsp. salt
Instructions
- Place your ice cream canister from your ice cream maker in the freezer overnight.
- Place the cacao powder and 1 cup of cream into a medium saucepan. Stir with a balloon whisk to combine. Add the rest of the heavy cream and almond milk. Bring to a simmer, stirring continually with the whisk until fully combined then remove from the heat.
- In a mixing bowl, add the egg yolks and whisk using an electric whisk until light and fluffy. Sprinkle in the allulose (or powdered erythritol, if using) and continue whisking until combined.
- Slowly add the cream mix to the eggs a little at a time. Whisking using a balloon whisk till combined.
- Place the gelatin in a small bowl with 1 tablespoon of water and allow to bloom for about 5 minutes.
- Add the whole mix back to the pan. Add the bloomed gelatin mix and heat on low (about 4 - 5 minutes) until thick enough to coat the back of a spoon.
- Pour the mix into a mixing bowl, add the vanilla and MCT oil and leave at room temperature for 30 minutes to cool covered in cling film with a small air gap at the sides (this stops a skin forming).
- Place in the fridge to cool for 1 - 2 hours, or overnight. If you leave overnight and it goes thick, just give it a really good stir with a spatula and it will become pourable again. I left mine overnight.
- When chilled, pour the chocolate mix into the ice cream maker and churn according to the manufacturers instructions, 20 minutes - 1 hour. Mine took about 45 minutes. Don’t worry if it’s not a set soft serve as it will set in the freezer. Transfer to a container and freeze for 2 hours or until scoop-able. If you leave in the freezer overnight, just allow it to soften at room temperature for about 30 minutes and then scoop.
Notes
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Anu
Oooooffffff... I'm gobsmacked! This is so ridiculously smooth and lush and decadent, I want to cry a little, and dance, and then cry and dance! :)) What a delicious treat, way better than any non-keto ice cream I've ever had!
So I made the recipe mostly as written, bar a couple of small changes. I skipped the MCT oil because I didn't have any, but added 1 tablespoon of rum instead, and perhaps that helped with keeping the ice cream scoopable. I also only had beef gelatin (not sure what powdered gelatin means?) so I used that instead. I also added 25 g of instant decaffeinated coffee for a mocha version, and that transformed this into something ridiculously divine, However, this meant that I needed to increase the sweetener significantly (I used 220 g allulose!).
One comment regarding consistency - After leaving the pre-churned mix in the fridge overnight, it seemed to set super firm (almost like a firm, set pudding) so I had to nuke it in the microwave a few times the next day to get it to be pourable enough to add to my ice cream maker. No matter, though, everything turned out great in the end. So I'm not sure if my scoops are too large, but this won't last 12 portions for us, espeically when I tend to top mine with a smidge of smoked salt. This is SOOOO good, thank you!!!
Jennifer
This was indeed the smoothest tastiest ice cream I've ever had! I did use half black cocoa for the cocoa along with the regular cocoa and added 2 t instant coffee and coconut oil for the MCT oil ...stupid good! Along with my ninja creami on mix in I added chopped pecans and a dark chocolate bar with almonds, stirred in marshmallows. It is the only chocolate ice cream I will ever make!!!