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 it 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!
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 thickened cream, also known as heavy whipping 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. Xylitol 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.
Flavoured Collagen – it is optional, but I loved it in this keto chocolate ice cream recipe.
How To Make It
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.
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.
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More Fab Keto Ice Creams to Make
We love low carb ice cream so much we even wrote a book about it! Get your copy of The Scoop now!
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Keto Chocolate Ice Cream
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Ingredients
- 3 cups thickened cream (750g) or heavy cream, See notes
- 1/3 cup xylitol sweetener see Notes
- ½ teaspoon salt flakes
- 6 large egg yolks room temperature
- 3 tablespoons unsweetened cacao
- 2 tablespoons flavoured collagen
- 1 teaspoon gelatin
- 1 teaspoon vanilla extract
Instructions
CONVENTIONAL METHOD
- Place all the ingredients into a large heat safe bowl. Whisk until combined. Bring a saucepan half filled with water to a gentle simmer. Place the bowl over the pan and continue to whisk until the sweetener is no longer grainy (4-7 minutes) and the custard coats the back of a spoon. Remove from the heat.
- 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, work in batches 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 whisk attachment. Add all ingredients to the mixer.; mix 10 sec/speed 4.
- Cook 9 min/90°C/speed 2. 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 half into the mixer bowl. Mix 1 min/speed 7. Scrape and repeat until smooth before freezing again. Repeat with remaining half. Freeze at least a further 3 hours after blending before serving.
Notes
- This recipe is suitable to make in any ice cream maker if you prefer.
- Always keep ice cream airtight to avoid ice crystals.
- Gelatin is used to soften the ice cream. If you are going to omit it you will need to use 1/2 teaspoon of xanthan gum, or 30ml of vodka to help keep the ice cream scoopable.
- 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.
- The flavoured collagen is optional. I have to say I loved it in this ice cream.
- Please note the ice cream custard will taste sweeter than the end result.
- For a dairy free keto ice cream please substitute coconut cream in place of the thickened cream.
Your Own Notes
Nutrition
Megan Ellam is an Australian keto recipes blogger and author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.
73 responses to “Keto Chocolate Ice Cream – No Churn”
OMG I AM IN HEAVEN! Creamy factor is everything!!!Absolutely!
Oh wow, it’s so dark and chocolaty. Yum! I bet it taste amazing. I’m totally craving this ice cream right now. I have to make it.Enjoy!
This ice cream was so delicious and easy to make! It will be hard not to make it all the time!Glad you enjoyed it.
amazing! never thought of a keto ice cream and this didnt disappoint, such a great recipe!It is sooo good, isn’t it Jeannie.
This ice cream is so soft and super delicious! I absolutely love it. I used coconut cream and added some chocolate collagen powder to it as well and it worked a treat. I serve it with raspberries. Yummo!I am so happy you have found the recipe and enjoying it Helen. Thanks for taking the time to come back and leave a review.
How would you make it vanilla ice cream? Simply omit the cacao… and/or throw in some vanilla pod thingy-me-bobs? Thank you!
This is the creamiest ice cream I have ever made. I cooked in the Thermomix and chilled it down and churned it in my ice cream maker (frozen bowl type). Has not gone icy in the freezer. Definitely will be making it again
Absolutely amazing! Best ice cream I’ve ever had. And so easy to make!Hi Megan,
Just wondering if you can add mct oil to this recipe?Hi Trisha, of course if you want to add some in go for it.
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
Absolutely amaxing recipe!!! Delicious!!!
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.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.
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
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.
I didnt rate my commentWell 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.
Omg this icecream is the bomb, great texture and flavour. A real winner.Yay! I am so glad you enjoyed it Jude x
Amazing! Just tastes like normal ice cream….. perfections!So glad you think so Mel. Thanks for trying it out for us too.
Absolutely delicious! Great as is, or as a base to add your own additional flavours. I tried it with cherry and coconut and it was so darn good.Damn! That sounds so delicious Yvette! Thanks for giving it a go and leaving a review.
This icecream is insanely good. So creamy and decadent. It’s a guilt free pleasure that I will be making often. Thanks for such a great keto recipe 😍😍I am with you Lynda. It might get made a few times here too 😂
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