Copyright 2012-2016 - KetoDiet Blog (http://KetoDietApp.com/Blog)

Ultimate Keto Chocolate Ice-Cream

|Ultimate Keto Chocolate Ice-Cream

This chocolate ice-cream is pure indulgence. Just like the many other of my keto chocolate treats, this recipe is for all of us - chocoholics! As always, it's sugar-free, dairy-free and paleo-friendly.

To make my ice-cream super rich and creamy, I used MCT oil and gelatine. Both MCT oil and gelatine will keep any ice-cream from getting too hard when frozen. If you don't have MCT oil, you can use a 2-4 tablespoons of vodka which will prevent ice crystals from forming.

Sign up for FREE and get:

  • 3 free diet plans to help you kickstart your diet, lose weight and get healthy
  • Recipes, giveaways and exclusive deals delivered directly to your inbox
  • A chance to win the KetoDiet app every week

Get this for FREE

Preparation time

Hands-on
Overall

Nutritional values (per serving, 2 scoops):

6.9 grams 2.6 grams 5.8 grams 32.6 grams 27.1 grams 324 calories
Total Carbs9.6grams
Fiber2.6grams
Net Carbs6.9grams
Protein5.8grams
Fat32.6grams
of which Saturated27.1grams
Energy (calories)324kcal
Magnesium92mg (23% RDA)
Potassium357mg (18% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (7%), fat (85%)

Ingredients (makes 8 servings):

More tips for soft ice-cream:

This recipe produces soft and creamy ice-cream. Both MCT oil and gelatine keep the ice-cream from getting hard when frozen for several hours. Here are even more tips in case you don't have these ingredients:

  • Vegetable glycerin - 1-2 tablespoons. This ingredient will prevent crystallisation. It has a minimum effect on blood sugar but I personally count all the carbs in it because it has more calories than sugar.
  • Also, put the ice-cream in single-serving containers so you don't have to wait for too long until it softens when taken out of the freezer.

Instructions:

  1. Pour the coconut milk in a large sauce pan. Reserve ½ cup of coconut milk for later. Add the Erythritol, salt and stevia (if used) and stir well. Start heating the mixture over a medium heat. |Ultimate Keto Chocolate Ice-Cream
  2. Add the cacao powder (unsweetened raw cacao) and mix until dissolved. Heat until the mixture starts boiling and then reduce the heat to low. |Ultimate Keto Chocolate Ice-Cream
  3. Meanwhile, in a small bowl, mix the egg yolks with the remaining coconut milk. |Ultimate Keto Chocolate Ice-Cream
  4. Slowly pour about a cup of the hot mixture into the cold egg yolk mixture while whisking.
    |Ultimate Keto Chocolate Ice-Cream
  5. Then, slowly pour the egg mixture back in the sauce pan and keep stirring. |Ultimate Keto Chocolate Ice-Cream
  6. Mix the gelatine with the water. Cook the chocolate mixture while stirring until the it starts to thicken and it lightly covers the spatula. Then, take off the heat and set aside. Pour the gelatine into the cream mixture. |Ultimate Keto Chocolate Ice-Cream
  7. Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally. |Ultimate Keto Chocolate Ice-Cream
  8. Add the MCT oil (or vodka) and mix in well. Let it cool down to room temperature (do not refrigerate ir it may get too thick). You can place a plastic wrap over the top to prevent it from drying. Once it cools down, pour into the ice-cream maker (I use a Cuisinart) and process according to the manufacturer's instructions.
    Feedback tips: If the consistency is too thick, gently heat up the chocolate mixture until it's liquid again (do not boil, only warm it up) - or reduce the amount of gelatine powder to just 1 teaspoon. |Ultimate Keto Chocolate Ice-Cream
  9. Churning may take anything between 30-60 minutes depending on your ice-cream maker. |Ultimate Keto Chocolate Ice-Cream
  10. When done, scoop in a freezer-friendly container and add roughly chopped dark chocolate or chocolate chips. Place in the freezer for 30-60 minutes.
    I like using small single-serving containers like these. |Ultimate Keto Chocolate Ice-Cream
    Enjoy! :-) |Ultimate Keto Chocolate Ice-Cream

Add comment

biuquote
  • Comment
  • Preview
Loading

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (25)

Hi, can I substitute cacao powder for ghiradelli 100% unsweetened cocoa powder?
Also I don't have any vodka or MCT oil in the house only vegetable glycerin, can I just put more of the vegetable glycerin in or do I need to have MCT oil/ vodka?
Thanks!

Reply

Yes, you can use 1-2 tablespoons of glycerin instead of MCT oil or vodka. Cocoa powder or cacao powder can be used interchangeably - as long as there is no added sugar Smile

Reply

I made this and it was great, but by freezing overnight in the freezer, it turned rock hard. Any suggestions on what I did wrong? Thanks

Reply

You can try some of the suggestions listed in this post (below the list of ingredients): ketodietapp.com/.../no-churn-vanilla-keto-ice-cream
Also, it's better if you freeze it in single-serving containers and let it on the kitchen counter for about 15 minutes before eating. I hope this helps!

Reply

Ice cream is great but I can't track it without knowing calories and number of servings. Can you clarify? Thanks!

Reply

Hi Britt, it is in the table above the ingredients (calories are listed as "energy" in "kcal" and servings are above the ingredients (8 servings). I hope this helps!

Reply

I tried to follow you recipe twice, but ended up with pudding instead of ice cream.  Any ideas what I could be doing wrong?

Reply

I'm sorry to hear that! Have you refrigerated it or let it chill at room temperature before churning? This happened to me when I left it in the fridge overnight. Or you can skip the gelatine if it makes it too thick. You can fix it by gently reheating it before churning - do not boil. Only warm it up to make it liquid again.

Reply

Just made this.  IT IS SOOOOOO GOOOODDDD!!!!!   If you are hesitating to try this, DO IT!  
Thank you so much for your recipes!  I'm having so much fun making themSmile

Reply

Thank you so much Sophie, I really appreciate that!

Reply

Wow Martina!! what a wonderful recipe! When I first read the recipe I just had to order an ice cream maker! Got my machine yesterday and popped the bowl right away into the freezer and made the ice cream tonight! I love the texture and creaminess of it! Truly an ultimate treat!! Thank You!

Reply

Thank you! I'm glad you liked it! Smile

Reply

Hi Martina, thank you creating a truly delicious and healthy icecream. I love that it is so creamy and rich and, best of all, soft scoop, even the next day - thanks to your ingenious tips! With appreciation from Iceland Smile

Reply

Thank you Ethna!

Reply

Hi Martina!  Love this recipe and all the new ones you've added lately.  Your recipes never fail, and I attribute it to the fact that you weigh your ingredients instead of just using cup measurement.  Thank you for the hard work you put into this.  
A question about the ice cream.  MCT oil is not available where we are and I can't use vodka.  Do you think I can use organic coconut oil instead, just to keep this non-alcoholic?

Reply

Thank you so much Gina! Coconut oil will not work because it solidifies when chilled and won't make it soft and creamy like MCT oil or Vodka do. I suggest you use vegetable glycerine instead (see tips for soft ice-cream above). Hope this helps! Smile

Reply

This is the BEST chocolate ice-ream I've had since going low-carb. I've tried other keto recipes but my god this one is so creamy and delicious! First time I used gelatin and mct oil in ice-cream. Thank you so much!

Reply

Thank you Mellisa!! Smile

Reply

Looks yummy, and I have so much duty free vodka in the house from my travels!! Lots and lots of ice cream coming  up!!
Except...... I don't have an ice cream maker. Can you please provide some timing tips for the old-fashioned "freeze, stir, re-freeze and repeat" method?

Reply

Thank you Liz! You can try this method that I used for vanilla ice-cream: ketodietapp.com/.../no-churn-vanilla-keto-ice-cream or the standard stir-freeze-stir method where I would stir the ice-cream every 30 minutes, for about 4 hours? Just a guess... Smile

Reply

Thanks. I will get this a try very soon.

Reply

Looks very yummy.  How many litres gives this recipe? Thanks

Reply

Thank you! It's about 5 cups so a recipe makes about 1 1/4 litre.

Reply

My ice cream has been churning for about two hours and it's still liquid? Any Ideas on what the problem is?

Reply

Could it be your ice-cream maker? I'm not sure - did you use any additional ingredients?

Reply

As Featured On

As Featured