Keto Chocolate Ice Cream
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.
8
Servings
335
Calories
31.7g
Fat
1.2g
Protein
3.6g
Net Carb
14.7g
Total Carbs
Keto Chocolate Ice Cream Recipe Video
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Sugar Free Chocolate Ice Cream Ingredients
2 cup heavy whipping cream
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1/4 cup powdered erythritol
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2 tablespoons 100% unsweetened cocoa powder
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1/8 teaspoon salt
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6 oz sugar free chocolate chips
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2 tablespoons vodka or white rum
Keto Chocolate Ice Cream Directions
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Make chocolate milk
In a medium saucepan, heat cream, erythritol sweetener, cocoa powder and salt over medium heat. Bring to a light boil and remove from the heat immediately.
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Finish ice cream base
Add keto chocolate to a large bowl. Pour hot cream mixture over a bowl full of keto chocolate and stir until melted and smooth. Stir in vodka or rum. Refrigerate 30 minutes.
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Churn instructions
Pour chocolate ice cream base into an ice cream maker and churn according to manufacturer's instructions.
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No-churn instructions
Mix ice cream mixture with an electric mixer or pulse in a blender until thickened and fluffy. Spoon into a freezer safe container. Freeze until hardened.
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?
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!
Heather did you try the coconut milk?
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!
14.7g carbs per serving????? Is that a typo??
3.6 g net carbs – most people count net carbs
What is she referring to “add Keto Chocolate”? Is that the chocolate chips melted down?
Yes, melted sugar-free chocolate (aka keto chocolate)
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.
Yes, I would double the vodka too just to make sure you have enough to lower the freezing point.
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.
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. 🙂
I know there are 8 servings, but what is the serving size?
About 1/2 cup
HI, I MADE THIS ICE CREAM BUT IT CAME OUT GRITTY. WHY WOULD THAT BE? I USED ALLULOSE, WHICH SOME SAY IS THE BEST TO USE, AND I DID USE THE RUM. I ALSO WHIPPED IT A FEW MINUTES BEFORE PUTTING IN MY ICE CREAM MACHINE BECAUSE IT WAS VERY WATERY.
THANKS,
ROSEMARY
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.
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!!!
I haven’t tried it in a popsicle mold, but I think it would work to make a fudge pop!
Hello!
First of all, thank you very much for all the work put in and all the awesome recipes you provide us ketoers! Keep up the amazing work! 🙂
I have a question for the recipe: Could I still replace vodka with an egg yolk? Would I get the same result? Or does vodka goes in because of the erythritol?
Would I get an even smoother result if I used both vodka and egg yolk?
You see, I am interested in a smooth and scoopable ice cream even if it just came out of the freezer… 🙂
Thank you very much!
I’ve been on Keto for about 3 months and have been wanting some chocolate ice cream. I found this recipe and decided to give it a try. THANK YOU so much! This ice cream is amazing. It is so creamy and chocolatey. My husband who isn’t doing Keto loves it too. It works great with the KitchenAid Ice cream attachment. I will definitely be trying more of your recipes!
I couldn’t get it to cream up as “whippy.” It takes great but I stuck it on the freezer but it was very liquidy. Anyone else have this problem? Wondering what I did wrong? Hmm
Did you use heavy cream or something else to substitute? Other milks don’t whip up as well.
What would be alternative to alcohol…I am zero alcohol
You can try adding in 1/2 teaspoon xanthan gum or using powdered allulose sweetener as your sugar-free sweetener…both of these can produce a softer ice cream.