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.
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.
The Best Keto Chocolate Ice Cream (2g Carbs)
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Ingredients
- 6 Egg Yolks
- 4 oz Erythritol
- 2.5 cup Heavy Cream
- 1 tsp vanilla extract
- 3 tbsp Unsweetened Cocoa Powder
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
Keto Chocolate Ice Cream Ingredients
- 6 Egg Yolks
- 4 ounces of Erythritol
- 2 1/2 cups of Heavy Cream
- 1 teaspoon of Vanilla Extract
- 3 tablespoons of Cocoa Powder
How To Make Keto Chocolate Ice Cream
- 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 (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.
- 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 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.
- 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.
- 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!
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.
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 follows a low-carb and sugar-free diet.
Coconut cream makes an excellent ice cream base without lactose.
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.
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!
Hi. The recipe does not specify if the erythritol is granulated or powdered. Which one is it?
Hi Bleu,
It’s granulated. Granulated is the default unless specified as powdered 🙂
I am wondering why the “lemon juice”. My daughter is allergic to lemons. Is there a substitute
Hi Patti,
The recipe doesn’t use lemon juice, so there’s no need to add it.
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!
Can you make the mixture the night before?
You sure can, Angel
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!
This recipe is awesome! I substituted fresh vanilla bean and fresh raspberries for the chocolate. Thank you!!!!!
That sounds delicious Jimmy! I’m glad you enjoyed it 🙂
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
What a great idea Chris! I’m glad you enjoyed it.
does this call for powdered or granular sweetener
Hi Sandra,
Granulated sweetener 🙂
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).
What a great idea Velma! Chocolate and peanut butter go so well together 🙂
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.
This sounds so good. I will give it a try with stevia. If know how much that will be great.
Hi Simply,
The amount needed depends on whether you are using granulated, powdered or liquid stevia?
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.
Hi Maggie,
Thank you for your kind words. I’m so glad that you and your family enjoyed the recipe 🙂
I don’t have an ice cream churner, what is the process if you don’t own one? Thanks
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
Do you happen to have the nutritional content? How many carbs and sugar per 1/2 cups.
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
Hi could you tell me the serving size?
Thank you
Hi Sherry,
The serving size is approximately 1/2 a cup.
Gerri
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 🙂
Matt
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.
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