The Best Keto Chocolate Ice Cream Recipe

Share with your friends!

This delicious keto ice cream recipe is the best that we’ve created yet, perfect for anyone looking for a creamy, rich low-carb dessert that also doubles as an ingredient for sugar-free shakes and smoothies.

The best keto ice cream recipe.
The best keto ice cream recipe.

This Chocolate Keto Ice Cream has only 2g net carb per serving and is an ice cream that you can make in a variety of flavors (see recipes below).

Don’t be afraid to experiment with your keto ice cream it goes with keto pancakes and many other keto desserts.

If you don’t have an ice cream maker try our keto no-churn ice cream it’s super easy to make and requires no machine.

Keto chocolate ice cream recipe

The Best Keto Chocolate Ice Cream (2g Carbs)

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 plus some extra flavors.
5 from 198 votes
Print Pin
Course: Dessert
Cuisine: French
Cook Time: 30 mins
Total Time: 30 mins
Servings: 10 Serves
Calories: 245kcal
Author: Gerri

Unit Conversion

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: 245kcal | Carbohydrates: 3g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 199mg | Sodium: 28mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1030IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

Keto Chocolate Ice Cream Ingredients

How To Make Keto Chocolate Ice Cream

A scoop of Keto Chocolate Ice Cream
How to make Keto Chocolate Ice Cream
  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. 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 a container and place it 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 it in the freezer, leave it for at least 15 minutes to harden up, and then enjoy!
Best keto ice cream recipe.
Keto chocolate ice cream.

We garnished our keto chocolate 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 Ice Cream Flavors

You can make a variety of different keto ice cream in various flavors and with alternative methods.

Vanilla No-Churn Keto Ice Cream
No-Churn Keto Ice Cream (3 Ingredients)Vanilla No-Churn Keto Ice Cream

Keto No-Churn Ice Cream

low carb cheesecake Ice cream
Low Carb Cheesecake Ice Cream – Delicious!

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 Recipe - Coconut Cream
Dairy-Free Coconut Ice Cream Recipe

Dairy-Free Ice Cream Coconut Cream

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

Coconut cream makes an excellent ice cream base without lactose.

Glass filled with keto vanilla frozen yogurt and topped with blueberries and raspberries
Keto Vanilla Frozen Yogurt

Easy Keto Frozen Yogurt

This tasty homemade frozen yogurt is a quick and easy treat for hot weather!

How To Store Keto Ice Cream

Store keto ice cream in the freezer for up to 3 months

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

Share with your friends!

Best Keto Fat Bombs Recipes

35 thoughts on “The Best Keto Chocolate Ice Cream Recipe”

  1. I followed your chocolate ice cream recipe above. The result was very grainy. Not sure what caused, I’m not an experienced ice cream maker. Would over churning cause this?

    Reply
    • Hi Dale,

      It sounds like you might have overcooked the custard and curdled the eggs. The custard can be a fickle beast, just make sure to keep your heat low, and keep stirring to make sure nothing is sticking. I’m sure it will be perfect on your next attempt!

      Reply
  2. 4 stars
    Yummy!!! Amazing chocolate ice cream. I am super picky so finding treats that I actually like has been super hard on Keto. Ice cream has been my main cheat. No more!

    Just wish I had let it sit longer in the fridge so my ice cream maker would actually work to freeze it! (First time using the ice cream maker). Turned out great anyway!

    Reply
    • 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!

      Reply
  3. 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

    Reply
  4. 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).

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

    Reply
    • 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.

      Reply
  6. 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.

    Reply
    • 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

      Reply
    • 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 🙂

      Gerri

      Reply
  7. 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

    Reply
    • 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 🙂

      Matt

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

    Reply
    • 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. 🙂

      Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.