Low Carb Keto Chocolate Ice Cream

A sugar free keto chocolate ice cream that is silky-smooth and creamy like a dream! 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.

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’s August 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 a popular recipe for vanilla flavoured sugar free ice cream on my website, so 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 super creamy keto chocolate ice cream – step by step: 

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 cream in the US)
• 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 salt

Combine cacao and cream

2.) Place the cacao/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 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 tbsp 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 scoop-able. If you leave in the freezer overnight, just allow it to soften to room temperature for about 30 minutes and then scoop.

Best sweeteners for keto ice cream

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 mydiet-shop.co.uk – they ship to all over Europe), 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 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.

Sugar free ice cream with 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.

I know it takes up space and you might not be keen on yet another kitchen appliance. But if you love sugar free ice cream and have enough people about the house who’d like to eat it on a regular basis it’s definitely a worth-while investment.

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 over any other sugar free sweetener. The reason is that it sets much softer than for example erythritol.

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 spirit 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 1/4 tsp 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!

Keto chocolate ice cream variations and 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 some of my keto caramel sauce!

How to store low carb ice cream

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.

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Low Carb Keto Chocolate Ice Cream

Katrin Nürnberger

This keto chocolate ice cream has only 3.7g net carbs per scoop! In this post I'm sharing all my secrets to make the smoothest, creamiest low carb ice cream you'll ever have.

5 from 8 votes

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Prep Time 20 mins

chilling tim 4 hrs

Total Time 4 hrs 20 mins

Course Dessert

Cuisine British

Servings 12

Calories 266 kcal

Ingredients

  

1x2x3x

• ▢ 3 cups / 720 ml heavy cream ** see notes
• ▢ 1/2 cup / 50g cacao powder
• ▢ 1/3 cup / 80 ml almond milk unsweetened
• ▢ 4 large egg yolks
• ▢ 1 tbsp MCT oil
• ▢ 1.5 tsp powdered gelatin
• ▢ 2/3 cup / 120g allulose *** see notes, or powdered erythritol
• ▢ 1 tbsp vanilla extract sugar free
• ▢ 1/4 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 tbsp 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

Serves 12 (12 scoops)

Hands on time: 20 minutes

Overall time: 4 - 5 hours 

Net Carbs: 3.7g per 1 scoop serve

Storage: Freezer for up to 3 months in a sealable Tupperware or stainless steel container

** for a lighter, less rich sugar free ice cream, replace 1 cup / 240 ml of the double cream / heavy cream with the same amount of unsweetened almond milk

*** I've linked to allulose on Amazon US in the ingredient list above. In the UK and Europe you can buy it from Mydietshop. 

*** If you cannot get hold of allulose, use powdered erythritol or xylitol instead. Both will set harder than allulose. 

*** Reduce the sweetener to 1/2 cup / 80g if you prefer desserts less sweet.  

Allow to stand at room temperature for about 30 minutes before scooping or carefully microwave at 10 second intervals until it reaches your desired consistency.

Nutrition

Calories: 266kcalTotal Carbohydrates: 5gProtein: 3.5gFat: 26gSaturated Fat: 16.5gFiber: 1.3gSugar: 1.7g

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