Keto Ice Cream Recipes – Rich & Creamy – Easy to Make at Home!

Low Carb Cheesecake Ice Cream Recipe
Divine Low Carb Cheesecake Ice Cream Recipe

We’ve come up with some very delicious keto ice cream recipes for all for everyone looking for some variety in their low-carb dessert menu.

It has only one net carb and is an ice cream which you can make in a variety of flavors. Today it’s “Chocolate” Keto Ice Cream.

Homemade Keto Ice Cream

Making your keto Ice cream at home isn’t a difficult task with the right tools. We use a high-quality, affordable ice cream maker that you can get here..

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Making your own keto ice cream ensures that you know exactly what goes into it.

Authentic, rich and creamy ice cream is based on a Creme Anglaise.

Creme Anglaise is a French pouring custard, traditionally made with egg yolks, sugar, and milk. But we change that to ake it keto.

We made our Creme Anglaise extra creamy by swapping the milk for LCHF heavy cream. Heavy cream increases the fat content and lowers the number of carbohydrates.

Resulting in a keto ice cream that will impress even the most assuming dessert connoisseur.

keto chocolate Ice cream recipe
Rich low-carb keto chocolate Ice cream recipe

 

Ingredients for Keto Chocolate Ice Cream:

How To Make Keto Ice Cream

Keto Chocolate Ice Cream Recipe Low-Carb
Keto Chocolate Ice Cream Recipe Low-Carb
  1. Heat the heavy cream and vanilla in a saucepan over low heat until it reaches 50C/122F, then remove from the heat and allow to cool to 40C/104F.
  2. Whisk the egg yolks with the erythritol until the yolks are pale yellow, add the cocoa and mix well.
  3. Pour half a cup of the warm cream into the eggs and mix well, add the remaining cream and ensure that all the eggs and cream are combined. (make sure the cream is only warm not hot) If the cream is too hot, it will begin to cook the eggs, and you will have small lumps of egg yolk in your ice cream.
  4. Pour the mix back into the saucepan that was used to heat the cream and place over low heat to thicken.
  5. To thicken the custard, use a low heat and stir continuously. (take your time) If the mixture heats too quickly or unevenly, the eggs will cook and scramble. This step can take 10-20 minutes.
    The custard will be ready when the mixture coats the back of the spoon without dripping off.
  6. Pour the custard into container and place in the fridge, to help it cool quicker I recommend giving it a stir every 10 minutes. Depending on the size of your container it can take anywhere from 20 minutes to 1 hour to completely chill.
  7. Pour the cold custard into your ice cream churner and let the machine work its magic. You will have delicious ice cream in under 30 minutes.
  8. When the ice cream is the consistency of soft serve ice cream pour it into a container and place in the freezer, leave it for at least 15 minutes to harden up and then enjoy!

We garnished our Keto Ice Cream with Sugar-Free Chocolate Chips, you could add nuts or grated sugar-free chocolate and work it through your mix if you like.

keto chocolate Ice cream recipe

Keto Ice Cream Recipes - "Rich & Creamy" - Easy to Make at Home!

Missing Ice Cream on your ketogenic diet? Great news. We have the best keto ice cream recipe for all of the chocolate and ice cream lovers out there. Follow the links in the page for the other Keto Ice Cream recipes.
4.88 from 104 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes
Servings: 10 Serves
Calories: 215kcal
Author: Gerri

Ingredients

Instructions

  • Heat the heavy cream and vanilla in a saucepan over low heat until it reaches 50C/122F, then remove from the heat and allow to cool to 40C/104F.
  • Whisk the egg yolks with the erythritol until the yolks are pale yellow, add the cocoa and mix well.
  • Pour half a cup of the warm cream into the eggs and mix well, add the remaining cream and ensure that all the eggs and cream are combined. If the cream is too hot it will begin to cook the eggs and you will have small lumps of egg yolk in your ice cream.
  • Pour the mix back into the saucepan that was used to heat the cream and place over low heat to thicken.
  • To thicken the custard, use a low heat and stir continuously. If the mixture heats too quickly or unevenly the eggs will cook and scramble. This step can take 10-20 minutes. The custard will be ready when the mixture coats the back of the spoon without dripping off.
  • Pour the custard into container and place in the fridge, to help it cool quicker I recommend giving it a stir every 10 minutes. Depending on the size of your container it can take anywhere from 20 minute to 1 hour to completely chill.
  • Pour the cold custard into your ice cream churner and let the machine work it's magic. You will have delicious ice cream in under 30 minutes.
  • When the ice cream is the consistency of soft serve pour it into a container and place in the freezer, leave it for at least 15 minutes to harden up and then enjoy.

Notes

Nutrition

Serving: 100g | Calories: 215kcal | Carbohydrates: 2g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 23mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 18% | Vitamin C: 1% | Calcium: 4% | Iron: 1%

Try These Keto Ice Cream Flavors

Low Carb Cheesecake Ice Cream Recipe
Low Carb Cheesecake Ice Cream – Special Request Recipe

Low Carb Ice Cream Cheesecake Flavor

Everyone loves this low-carb ice cream recipe, especially when garnished with our keto shortbread cookies crumbled over for a little crunchy texture.

Dairy-Free Ice Cream Coconut Cream

Our coconut cream keto ice cream is perfect for the dairy intolerant who follow a low-carb and sugar-free diet.

Coconut cream makes an excellent ice cream base without the lactose.

To make a larger batch of Chocolate Keto Ice Cream, adjust the recipe card above.

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26 thoughts on “Keto Ice Cream Recipes – Rich & Creamy – Easy to Make at Home!”

  1. Hi, really love your recipes!, tried to sign up for your newsletter by email, but nothing happen, will you please sign me up, thanks!.

    • Hi Kelly,

      We were getting a lot of traffic for this recipe, perhaps it was a server issue. We’ve tested the subscription form and it’s now working.

      We’ve added you to our list. Thanks for dropping in and we’re glad you love our recipes. πŸ™‚

  2. Hi, I tried this today and the whole family loved it! I cannot tell if there is anything better store-bought – I don’t think so. Eill definitely do it again.
    Thank you so much. Chocolate ice cream cravings – be gone forever!

    Anne

    • Hello Anne,

      Thanks for your kind words, we make it all the time too. The best thing about making your own is that you know what’s going into it πŸ™‚

      Matt

    • Hi Katie,

      The nutritional information is in the “recipes notes” section at the base of the recipe. If you can’t see it, you might be viewing our page through the no-frills version, just scroll to the bottom and hit “View Non-AMP” to see the recipe in full πŸ™‚

      Gerri

    • Hi Cathy,

      You can place the ice cream mixture into the freezer and whip with a stick blender, hand mixer or stand mixer every hour until frozen. Hope this helps.

      Gerri

  3. I made this recipe with a modification. I did not use Erythritol, I substituted Splenda as it is in my kitchen and much more economical. I also used my Breville ice cream maker and it turned out splendid. My family enjoyed it very much. It tasted very rich as I expected it would considering it was made with heavy cream. We will make this dessert again and serve it for our guests as well.

  4. I’d love to try this recipe with powdered Stevia. Do you happen to know how much I should use instead of the Erythritol?

    • Hi Daniele,

      I would recommend starting with half the amount listed and taste. It’s easy to add more sweetener if you want it sweeter, but it’s very hard to take some away.

  5. Making this right now with coconut cream (plus the top of one coconut milk), and the monkfruit/erythritol blend. Think I’ll swirl it with peanut butter (mix smooth and crunchy).

  6. Awesome recipe. I made this yesterday and froze it overnight. I added a shaved Lilly’s chocolate bar during the last few minutes while churning it was so so good. This is definitely a keeper recipe

    • Hi Mikey,

      Your custard might have been a little bit too hot when you put it in the fridge. Fat particles cool quicker, so that would be what has caused it to split. To save wasting ingredients, you can whip it back together by using an immersion blender. I hope that helps!

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