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 ¼ 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.
Tried this recipe? Give it a star rating below!
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Low Carb Keto Chocolate Ice Cream
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 3 cups / 720 ml heavy cream ** see notes
- ½ cup / 50g cacao powder
- ⅓ cup / 80 ml almond milk unsweetened
- 4 large egg yolks
- 1 tbsp MCT oil
- 1.5 tsp powdered gelatin
- ⅔ cup / 120g allulose *** see notes, or powdered erythritol
- 1 tbsp 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 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
Nutrition
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Debbie says
What does the MCT oil do and is it necessary?
Katrin Nürnberger says
The MCT is not essential, but it helps keep the ice cream softer.
S says
Hi, Katrin, I've tried some of your recipes that are great especially the scones! For this one, can I only use wipped cream replace the almond milk? will it be better? Thanks.
Katrin Nürnberger says
So glad you like the recipes! I have not tried this recipe with just cream, so I can't say whether it would be better. It is rich and creamy as it is. It's certainly possible though to do it, so let me know how you get on!
Nz says
I can get only whipping cream, not heavy cream. Will this work ?. I wanta creamy texture.
Katrin Nürnberger says
The cream I am using has a fat content of 45-55%. That's what you should be using 🙂
Jenn says
Hi Katrin- I have both powdered and granular allulose, wondering if it matters which I use and also what would happen if I didn't add the gelatin. I don't have any and not sure when I can get back out.
Thanks so much!
Katrin Nürnberger says
Hi Jen, you could replace the gelatin with 3/4 tsp xanthan gum. The gelatin helps with a smoother texture (but it is not 100% essential). Both powdered or granular allulose will work.
Ruth says
Hi
I've just found this. Can I swap the double cream for coconut cream to make it dairy free?
Katrin Nürnberger says
Yes, that should work just fine 🙂
Amanda says
This is seriously the best ice cream I have ever had! I bought a Cuisinart ICE-70 to make this and it was done in about 40 minutes. The recipe calls for salt but I didn't see when to add it so I added it at the end. Its so creamy! I was eating a low carb keto ice cream from the store and it was super expensive, this ice cream is hands down a million times better. My husband even liked it. Please tell me you have more flavor recipes? I was hoping for vanilla and strawberry. Thank you so much for making my diet feel like I am not sacrificing anything!
Katrin Nürnberger says
Now that ice cream season is starting soon I'll put up some more!! So glad you like it!
Suzie says
We have so many sizes ice cream scoops, what do you think the approximate measurement is like 4 or 6 oz? Or how many grams?
Katrin Nürnberger says
4 oz sounds about right 🙂
Suzie says
I’m going to be trying this recipe and wanting to add peppermint extract. How much do you think I would need. Would I then use less vanilla?
Katrin Nürnberger says
I would start with 1/2 tsp peppermint extract and increase to 1 tsp if you feel it needs more punch. It tends to be strong, so I think it will probably overpower the vanilla. You can probably leave it out.
Leah says
By far the absolute best keto ice cream recipe I have tried so far! This will be my standard recipe.
Katrin Nürnberger says
So glad you like the ice cream Leah!
F says
Absolutely delicious! I used coconut oil and xylitol and the ice cream was creamy and very tasty.
Martha Belbusti says
Hi! Can wait to make this ice cream! Question: Do you use the granular allulose or liquid?
Katrin Nürnberger says
I have granular allulose 🙂
Jo says
Simply the best keto chocolate ice cream i've had. So smooth and creamy. Thanks Katrin
Melissa says
What can I use instead of the almond milk?
Katrin Nürnberger says
Any milk will work - dairy, coconut milk, cashew milk... 🙂
Heather says
So delicious! I love how creamy it is with the allulose. I also added some orange zest because I love orange flavoured chocolate!
Katrin Nürnberger says
That sounds amazing - I must try that next time!
Kaye says
Love the look of this recipe but can I substitute coconut mild for almond milk as I can’t have almonds.
Thank you for all your great recipes.
Kaye from Australia.
Katrin Nürnberger says
Yes, of course. Any milk would work.
Toni says
Really want to try this, thank you for posting. I have a tree nut allergy, do you think I could change the almond milk to either ordinary milk or coconut milk? Thanks for any help...
Katrin Nürnberger says
Of course! Any milk will work.
patricia says
Which MCT oil and gelatin do you use?
Katrin Nürnberger says
This gelatin - and mct oil by Nutiva