Keto Chocolate Ice Cream

4.8 Stars (6 Reviews) 18 Comments

Keto chocolate ice cream is creamy, scoopable, and egg-free! This recipe will quickly become your go-to summer dessert! The irresistible rich and chocolatey flavor of the keto ice cream is made with a combination of unsweetened cocoa powder and keto chocolate.

Keto Chocolate Ice Cream Recipe Video

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Sugar Free Chocolate Ice Cream Ingredients

Keto Chocolate Ice Cream Directions

  • Keto Chocolate Ice Cream
  • Low Carb Chocolate Ice Cream Recipe

    two ice cream cones with chocolate ice cream and chocolate chunks near

    This keto chocolate ice cream recipe is one of the smoothest, creamiest, and richest keto ice creams you will ever make. The heavy whipping cream, powdered erythritol sweetener, unsweetened cocoa powder, salt, and keto chocolate come together to create a satisfying dessert perfect for a hot day. The secret ingredient to a perfect keto ice cream is to add vodka or white rum to get a creamy consistency. If you have an ice cream maker, you can quickly whip up a batch of keto chocolate ice cream, but if you don’t, there are several no-churn options too. To keep the recipe keto-friendly, we use sugar-free chocolate and cocoa powder. Since cooking and tempering the egg can be difficult, this keto ice cream recipe has been modified to be fail-safe and is egg-free. That way, there is no possibility of curdling the egg yolk.

    holding a double scoop chocolate ice cream cone

    Keto Chocolate

    The best part of keto chocolate ice cream is, of course, the chocolate! This recipe calls for keto-approved chocolate such as the one from ChocZero since it is sugar-free and sugar-alcohol-free. You can choose to use dark chocolate chips, milk chocolate, or white chocolate, but we recommend using dark chocolate for a rich and intense chocolate flavor. This recipe also uses cocoa powder, but it is important to use 100% unsweetened cocoa powder since some contain sugars and higher levels of carbohydrates. It is best to heat the cream, sweetener, and cocoa powder in a saucepan for smooth and melted chocolate and then pour it over the chocolate chips. Once you do that, the chocolate will be ready to be churned into low carb ice cream!

    Creamy Ice Cream

    The surprising secret ingredient that makes keto ice cream creamy is vodka! With just 2 tablespoons of vodka, the mixture will soften and turn into a creamy, delicious mixture. You can use any white distilled spirit like vodka, rum, or even gin or tequila. However, if you do not add alcohol to the ice cream mixture, it will freeze and be rock hard. We also recommend using vodka since the gin and tequila have a stronger flavor, and you may be able to taste it in the ice cream.

    ice cream cones with chocolate ice cream on top and crumbled cone and chunks of chocolate near


    There are a few substitutes for alcohol that will make the keto ice cream creamy, including a sugar-free syrup like allulose syrup . You can use 1/4 cup of allulose syrup in place of the vodka and the sugar-free sweetener for a creamy and sweet chocolate keto ice cream.

    Churn Using An Ice Cream Machine

    An ice cream maker is the quickest and easiest way to make keto chocolate ice cream. With an ice cream maker, you can make freshly churned, creamy ice cream within 20-45 minutes, depending on your ice cream machine. If you make this recipe often, you may want to consider purchasing an ice cream maker.

    No-Churn Ice Cream Instructions

    If you don’t have an ice cream maker, you can follow the no-churn instructions to make keto chocolate ice cream. The first option is to add the ice cream mixture to a mason jar, shake it until it thickens, and freeze it overnight. The second option involves using a blender or electric mixture, and then once the mixture thickens, freeze it. Regardless of if you use an ice cream maker, a mason jar, or a blender, this recipe for keto chocolate ice cream will turn our rich and deliciously creamy.

    Nutritional information & Macros

    Nutrition Information

    Keto Chocolate Ice Cream

    Servings: 8

    Amount Per Serving
    Calories 335
    Fat 31.7g
    Protein 1.2g
    Total Carbs 14.7g
    Net Carbs 3.6g

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    1. I’m new to KETO and not yet totally versed, but I love your channel and subscribe. Your recipes are awesome!
      I just made my first batch of this ice cream. My variance was in addition to add 1 tsp of almond extract as I love chocolate almond flavor. The ice cream is excellent. Thank you, do you have one for Peanut Butter?

    2. Hi. I have checked out your recipe for dairy free ice cream–vanilla. Can you also make that a chocolate version using this recipe (i.e. using full fat coconut milk vs heavy cream)? Thanks so much!! Your recipes are great!

    3. Holy Moly! This is the best chocolate ice cream I’ve ever tasted, keto or otherwise. I watched your video and decided to give this one a try. I used Dutch process cocoa and Lily’s dark chocolate chips, as I love dark chocolate and wanted a rich, deep flavor. This was perfection! My only concern was that chilling the mixture for 30 minutes was not long enough, it was still steaming when I poured it into my ice cream maker. It was fine in the end, however. I would recommend chilling for at least an hour or until actually cool. Thank you for this recipe. Having a keto dessert that is actually better tasting than the regular stuff is a big win!

    4. If I would to double this recipe would I double all the ingredients including the vodka? I made the vanilla one and I love that one.

    5. Love the recipe! The only question I have is what did I do wrong to make the ice cream get rock hard after freezing overnight? It was nice and soft after about 6-7 hours, but the next day it was hard. I did use the vodka.

      1. Like most ice creams (even not keto), you have to let it sit out for several minutes to get softer. Then it will be scoopable. 🙂


      1. Maybe the sweetener or the chocolate didn’t dissolve. It shouldn’t be gritty. The only thing that would make it gritty would be the sweetener or if the chocolate had solidified. Did you use powdered allulose? If you used granulated, that could be the problem.

    7. Have you tried using this recipe as a popsicle instead? I’m curious if i can make it and then pour it into popsicle moulds and freeze. I’ve had the ice cream and MAN IS IT GOOD!!!

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