If your favorite after-dinner treat is creamy low carb keto chocolate ice cream, have I got a deal for you! You can whip up a batch of this incredible chocolate ice cream with just 7 ingredients. Cure your chocolate craving while indulging a little. This easy recipe is also low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Eating ice cream is just a way of life, and due to all the added sugars and other ingredients, it’s not always an option for me. So, I took matters into my own hands and knew that if I played around with the ingredients enough, I would come up with the perfect low carb dessert. I did it!
This ketogenic chocolate ice cream recipe is just as good as what I was accustomed to but fits into my keto lifestyle flawlessly. I love chocolate but my husband's favorite is this Maple Ice Cream With Candied Walnuts.
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Now life is so much easier when hosting a birthday party or gathering with family. I know that there is an easy-to-make dessert option that fits my needs and anyone else who eats the way I do.
It’s not that a dessert is necessary all the time, but you never want to feel left out when everyone else is enjoying a bowl of ice cream! My kids can't even tell my low carb ice cream recipes from the regular ones. This Vanilla Latte Coffee Ice Cream is my 11-year-old's favorite, she loves anything coffee-flavored!
Ingredient Notes for Low Carb Ice Cream
EGG YOLKS: If you are concerned about using raw egg yolks, you can purchase pasteurized eggs, or you can temper the ice cream base.
GLYCERIN: The glycerin is optional but helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping, you can omit the glycerin.
HEAVY CREAM: If you would prefer a dairy-free chocolate ice cream using coconut cream and coconut milk check out my Chocolate Dairy Free Ice Cream Recipe.
How to Make Keto Chocolate Ice Cream
If you’ve been on the hunt for a go-to ice cream that doesn’t take forever to make, you’ve found what you’ve been looking for! It’s so easy and delicious, you can’t help but be addicted to it.
First Step: Put the heavy whipping cream, milk of your choice, egg yolks, cocoa powder, vanilla, sweetener, and vegetable glycerin in a blender.
Second Step: Once the ingredients are smooth, add the ice cream mixture to an ice cream machine and follow the manufacturer’s directions.
What ice cream maker should I buy?
This Cuisinart 1.5 quart Ice Cream Maker is one of the best kitchen investments I have ever made for making keto recipes at home. Those store-bought pints of low carb ice creams add up fast AND homemade ice cream tastes so much better. See my favorite ice cream maker HERE.
Optional Keto Chocolate Ice Cream Topping Ideas
When it comes to eating my low carb chocolate ice cream recipe, half the fun is all the scrumptious toppings you can add. Plus, everyone can have something a little bit different and will be perfectly happy. Here are some ideas to try out:
- Hot Fudge Sauce - You only need 3 ingredients to make this keto diet friendly hot fudge, and it’s honestly so good you could eat it with a spoon. Imagine it over some freshly homemade low carb chocolate ice cream. Heavenly!
- Sugar-Free Salted Caramel Sauce - You guys! This caramel sauce is one of the most delicious things you’ll ever eat. It’s creamy and is perfect for all your low carb desserts.
- Peanut Butter - Swirl in some peanut butter when the ice cream has finished churning.
- Sugar Free Chocolate Chips - Mix-in your favorite variety. I love the new ChocZero white chocolate chips and peanut butter chips in this!
- Nuts - Any of your favorite nuts would work beautifully as a topping. Pecans or walnuts are so flavorful and give you that fun little crunch.
- Toasted Coconut - Sprinkle some toasted coconut on top of the ice cream. This is especially good if you happened to add coconut milk to it. So good!
- Fruit - Strawberries are my go-to fruit when it comes to ice cream. Especially chocolate ice cream. But, you can add any of your favorite low carb fruit to the ice cream.
- Whipped topping - Make up a batch of homemade whipped topping, and it will go perfectly with this chocolate ice cream.
- Cookie Dough - my 13-year-old son's choice of topping and mix-in, he loves my Keto Cookie Dough Ice Cream.
How to store homemade ice cream
Anytime we buy store-bought ice cream that comes in plastic pint containers I wash them out and save them. But you can really use any airtight container to store ice cream. I especially love these mini ice cream containers - they are perfect for portion control.
Want more chocolate? Try this gluten free keto dark chocolate gelato!
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📖 Recipe
Equipment
Ingredients
- 2 ½ cups heavy cream
- 1 cup almond milk coconut milk, or reduced carb milk
- 3 egg yolks ***
- ½ cup cocoa powder
- ½ teaspoon vanilla
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tablespoon glycerin (optional)
Instructions
- Combine all the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.
Notes
Nutrition
Sue says
I've made this dozens of times: first used up my Splenda, then switched to Allulose and it is so much better. The first batch with Allulose I did not add glycerin, and the texture was perfect, and after freezing it was still scoop-able. The second time with Allulose, I did add 1 teas of glycerin and it would not freeze at all. Apparently the freeze point with this sweetener is so different.
LOVE the taste with or without cocoa. When I omit the cocoa, I reduce the sweetener to 1/2 cup.
I am so glad I found this recipe: it does not raise my glucose at all!
thanks for a great recipe!
Karen says
just bought a ice cream maker and mad this to a T.
all I can say is WOW it taste better then the other ice cream. Going to try the strawberry next
Thanks for the recipe
Karen
Taryn says
I'm so glad you liked it!
Ziv says
Is there any way to make this without an ice cream maker?
Taryn says
You can freeze it into popsicles. I do have a recipe for salted caramel ice cream that doesn't need an ice cream maker.
Kathi S. says
I got a new ice-cream maker as a project when my grandkids visit. Never having made ice-cream before, your recipe sounded like easiest of all I read. So the kids helped add everything into the blender. When the ice- cream maker was done, we all had a taste. It was amazing! The consistency and taste was like a Frostie from that fast food place. None of it made it into the freezer! What a wonderful option for this recipe. I'm going to make more and put it in the freezer, I mean it!
Hannah Kay says
This is one of our families favorite desserts!😊 Thank you for the recipe!
Sarah says
I followed your recipe to the letter but ice cream was hard to scoop. Do I need to add more Glycerin then what is listed?
Otherwise the ice cream is wonderful!!! 💕
Taryn says
The temperature of your freezer can make a difference. In my deep freeze ice cream is solid (even regular ice cream). In the door of my upright freezer, it stays soft. You can try adding a little more glycerin next time but you may just need to leave it out for a bit to soften.
Sarah says
I was very pleased with the flavor! I left out the cocoa powder and tripled the vanilla extract. Recommend
Tara says
Wow! none of your recipes have failed me yet...often keto recipes are really hit or miss and are so touchy and precise that one minor misstep (scooping with the measuring cup vs using a spoon, subbing sweeteners etc) can throw of the entire recipe....we all know how pricey keto ingredients can be too!
I have made this a few times and played around with differing subs and made it just right for us!
My fave way to make it is;
1) Increase the cocoa to 1/2 cup- i like a DARK, rich chocolate ice cream. (Which is weird because I hate dark chocolate and love milk chocolate!)
2)Used 1/2 granulated xylitol, 1/4 powdered swerve (I've also made with lakanto, liquid splenda, liquid Stevia and pyure- the xylitol/powdered swerve is cost effective for me and works wonderful)
3) added 1 tsp of vodka (in addition to the glycerin)
4) added 1/4 tsp of xanathan gum (guar gum worked too)
5) used unsweetened vanilla almond milk for the milk portion. I also used slightly less whipping cream and upped the almond milk to get rid of that fat costing u get in your mouth.
When freezing, I either freeze in individual Tupperware containers, or i reuse a plastic store bought ice cream tub. The important thing is that whatever vessel you are using to freeze it, you take plastic wrap and make a shield flat against the top of the ice cream, letting it hang over the sides. This stops extra ice crystals from forming
I've also made chocolate sauce and added glycerin to it, and swirled it in after churning, and tried it with toasted walnuts and mini chocolate chips. With those add ins, it tastes like brownie batter ice cream
Lol in other words amazing!
Give it a try seriously, even if u don't make adjustments like I did, you will love this recipe!
Taryn says
Wow, Tara, thanks for taking the time to share all those tips! I'm glad you like this so much 😄
Tara says
Haha no problem..i added them to another post too. Your recipes truly and sincerely are the best I've ever been able to make. And I've made A LOT haha. Im really grateful you do what you do. I know many friends and family that have struggled with their weight and myself included. And you should know that 3 people dear to me were struggling to stay on their low carb diet until I started making your recipes and sharing. They remained committed because they were able to get through the cravings. Those three and myself together have lost a combined weight of over 350 pounds!! I sincerely mean it when i say you change lives! Remarkable! Thank you!
Melissa says
This recipe was amazing! My entire family loved it-even my husband who dislikes anything with a sugar substitute. I left out the coco and PB powder for a Delicious vanilla ice cream. I also substituted 2 tbsp whiskey for the glycerin. I would give this 10 stars if I could. This is a “make again”!