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Keto Chocolate Ice Cream | No Churn and Sugar Free

Not going to lie but this Keto Chocolate Ice Cream is crazy good! Only 2g net carbs, sugar free and with a no churn method as well!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

I really wanted to make a standout keto chocolate ice cream. It needed to be easy to make, creamy and include a no churn option. This keto ice cream recipe is pretty amazing let me tell you.

What makes a great low carb ice cream? Personally, I think is that it is fuss free. I like every recipe I make or create to be simple and able to be made with a minimum of appliance if need be.

Check below for a few different ways to serve our keto chocolate ice cream. I hope you love it!

close up of a scoop of chocolate ice cream

Keto Chocolate Ice Cream Ingredients

It’s easy I promise. You may even have everything at home already to make this super simple keto ice cream recipe.

Here is all you need to make it.

Cream – I use a thickened cream. For other countries this is usually a heavy or whipping cream. For a dairy free keto ice cream use coconut cream.

Sweetener – I use xylitol. Even though I am not a huge fan of xylitol due to its toxicity to dogs I do use it carefully when making keto ice cream recipes. The reason I use it is because it it does not re-crystallise when frozen like monk fruit, erythritol and stevia-based sweeteners do. Allulose can be used but is a more expensive option.

Eggs – I always use large, fresh free range eggs at room temperature. Room temperature eggs do not give you eggy tasting results.

Salt Flakes and Unsweetened Cacao – I use Australian brand Cell Squared.

Xanthan Gum – alternatively use guar gum or 60ml Vodka to keep any keto ice cream super creamy and scoopable.

Flavoured Collagen – it is optional, but I really loved it in this keto chocolate ice cream recipe. It gave the ice cream a little bit of caramel flavour but I think it also gave it a lot of creamier texture too. I used Locako Vanilla Toffee. Locako is an Aussie company and they do have more flavours as well. However, you can use your favourite brand or flavour if preferred.

ice cream in a round tin and scoops

How to make the best keto ice cream

This keto ice cream is easy to make. It is no different than a standard ice cream custard process on the stove. However, this is just making it a sugar free ice cream by using a keto approved sweetener.

I have included a recipe for making a keto ice cream in the Thermomix as well for our thermi fans. Which is incredibly fast and easy.

Using all the tips I have provided above in the ingredients and in the recipe card you should be able to make the best low carb ice cream at home.

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FAQs for making soft low carb ice cream

Can I make it an Ice Cream Maker? Absolutely! After freezing the mixture for a few hours place into the ice cream maker and churn as per the manufacturer’s instructions.

Can I make keto ice cream without a blender? Yes, you can! Even though I have used a blender or ice cream maker in this recipe you can make it without one. Simply take the ice cream out of the freezer every few hours and give it a big stir breaking up the ice crystals. This should be done 3-4 times before freezing completely before serving.

Keto Ice Cream made with erythritol. Whatever other sweetener you use instead of xylitol (or allulose) can make the ice cream firmer. Always keep keto ice cream airtight. It can also help to add a piece of cling film over the ice cream and press firmly onto the surface before covering with a lid. Other optional ingredients to use to help keep a sugar free ice cream soft and creamy are vegetable glycerine, guar gum and a white base neutral tasting alcohol like vodka.

close up of chocolate ice cream scoops

More Fab Keto Ice Creams to Make

Here are a list of my favourite keto ice cream recipes. I have made a few in my time and you will find all of these very different to the chocolate one.

  1. Keto Creme Fraiche Ice Cream
  2. Fat Ice Zero Carb Keto Ice Cream
  3. Viennetta Caramel Keto Cheesecake
  4. Lush Macadamia Keto Ice Cream – Low Carb
close up of chocolate ice cream scoops

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close up of chocolate ice cream scoops

Keto Chocolate Ice Cream

Not going to lie but this Keto Chocolate Ice Cream is crazy good! Only 2g net carbs, sugar free and with a no churn method as well.
4.67 from 12 votes
Prep Time: 5 mins
Cook Time: 10 mins
Freezing: 8 hrs
Total Time: 8 hrs 15 mins
Course: Desserts, keto sweets
Cuisine: American, Australian Keto
Keyword: keto chocolate ice cream, keto ice cream, low carb ice cream recipe, no churn keto ice cream
Recipe Category: Low Carb
Calories: 351kcal
Author: Megan Mad Creations Hub
Servings: 8 serves
Tap or hover over number to scale ingredients
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Ingredients

  • 3 cups thickened cream (750g) or heavy cream, See notes
  • 120 g xylitol sweetener see Notes
  • ½ teaspoon salt flakes
  • 6 large egg yolks room temperature
  • 3 tablespoons unsweetened cacao
  • 2 tablespoons flavoured collagen I use Locako Vanilla Toffee, optional
  • 1 teaspoon vanilla extract
  • ½ teaspoon xanthan gum guar gum or 30-50ml Vodka, optional, see Notes

Instructions

CONVENTIONAL METHOD

  • Add the cream, sweetener, and salt to a small saucepan over medium-low heat. Simmer until the sweetener is no longer grainy (3-5 minutes). Remove from the heat.
  • In a separate bowl whisk the egg yolks. Slowly pour the warm cream mixture into the eggs while constantly whisking.
  • Return the custard mixture to the pan and place over moderate heat. Whisk in the cacao, collagen (if using) and vanilla; continue to whisk, intermittently, until custard thickens and coats the back of a spoon (5-10 minutes). Whisk through the guar gum (xanthan gum or vodka)
  • Strain the ice cream to remove any lumps. Pour the custard into a thin layer in a large ziplock bag or shallow tray and freeze it flat for 8 hours or overnight.
  • Break or cut the ice cream into small chunks and pulse in a food processor or blender until smooth before freezing again. Freeze at least a further 3 hours after blending before serving.

THERMAL METHOD

  • Insert butterfly whisk. Add all ingredients to the mixer bowl. Mix 10 sec/speed 4.
  • Cook 9 min/90°C/speed 2. Strain the custard to remove any lumps. Pour the custard into a thin layer in a large ziplock bag or shallow tray and freeze it flat for 8 hours or overnight.
  • Break or cut the ice cream into small chunks and place into the mixer bowl. Mix 20 sec/speed 7. Scrape and repeat until smooth before freezing again. Freeze at least a further 3 hours after blending before serving.

Notes

  1. This recipe is suitable to make in any ice cream maker if you prefer.
  2. Always keep ice cream airtight to avoid ice crystals.
  3. Guar gum, xanthan gum or 2-3 tablespoons of vodka can be added for a creamier softer ice cream.
  4. The best sweeteners for keto ice creams are xylitol and allulose. Please note that xylitol is toxic to dogs and should be used and consumed with caution when around our four-legged family members. If using other sweeteners, the ice cream will be a lot firmer and may require you to leave it at room temperature for a while before it is scoopable.
  5. The flavoured collagen is optional. I have to say I loved it in this ice cream.
  6. Please note the ice cream custard will taste sweeter than the end result.
  7. For a dairy free keto ice cream please substitute coconut cream in place of the thickened cream.

Nutrition

Serving: 1serve | Calories: 351kcal | Carbohydrates: 3g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 261mg | Sodium: 191mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1496IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg | Magnesium: 7mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    19 Comments

  • Jude says:

    5 stars
    Omg this icecream is the bomb, great texture and flavour. A real winner.

  • Jude Willcocks says:

    Well i did the second step this morning as in the recipe. My grandson is very ‘anti-keto’, he asked this morning if he could try the icecream even though it wasnt frozen, more like soft serve. He ate the whole serve I gave him and he thinks it is good.

    it is lovely and creamy and I am waiting for it to set, as i like mine in a cone!! I will certainly be making again.

  • Jude Willcocks says:

    5 stars
    I didnt rate my comment

  • Lucy says:

    5 stars
    Absolutely the best ice cream we have tried. It is so easy to make and tastes so smooth and creamy. It was a big hit in our family. Delicious.

  • Lisa says:

    5 stars
    This is better than normal ice cream! I find most ice creams too sweet. This keto version is more creamy and the flavour of chocolate is prominent not the ‘sugar’. It churned up beautifully in my ice cream churner. 10/10 #notmissingout

  • Karen Condit says:

    3 stars
    Conventional method with allulose and vodka whipped with Vitamix blender. Flavorful with scoopable consistency right from freezer. But my batch had a slightly crystallized first bite followed by a fatty film on the tongue. Any suggestions of what I could change to improve? Won’t use the xylitol because of having dogs.

    • Megan Mad Creations Hub says:

      Hi Karen, not sure what is causing the separation. But maybe just give it a blitz before eating. Perhaps it is the fat percentage in the cream. As for the crystals maybe try some of the collagen and guar gum to combat that too.

  • Christina says:

    5 stars
    Absolutely amaxing recipe!!! Delicious!!!

  • Tracey says:

    5 stars
    This is a super creamy almost gooey ice cream. Very easy to make. I used and ice cream maker But there’s instructions for no churn. Add your favourite flavour. I added peppermint essence and a block of sugar free mint chocolate

  • Trisha Hughes says:

    Hi Megan,
    Just wondering if you can add mct oil to this recipe?

  • Melissa says:

    5 stars
    Absolutely amazing! Best ice cream I’ve ever had. And so easy to make!

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