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No-Churn Keto Vanilla Chocolate Swirl Ice Cream

★★★★★★★★★★
4.1 stars, average of 57 ratings

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No-Churn Keto Vanilla Chocolate Swirl Ice CreamPin itFollow us 148.4k

This quick and easy keto dessert recipe is based on our popular No-Churn Keto Vanilla Ice Cream with a twist for all you chocolate lovers.

Creamy and delicious but with a special swirl of crispy dark chocolate. You can use more chocolate and drizzle just before serving to create the perfect magic shell.

It's fluffy, light and creamy and you won't need an ice cream maker. Just 6 ingredients is all you need to make this frozen fat bomb.

And did I mention you can enjoy this sugar-free ice cream served in proper keto sugar cones that taste like the real deal? Check out the video recipe to see how to make them step-by-step!

Who’s up for trying it #Ketofam? 😋

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Note: If a recipe calls for raw eggs, follow the tips in this recipe to pasteurize them and check out what you can do to make your ice cream super soft.

Hands-on Overall

Serving size ~ 1 cup, 2 large scoops

Allergy information for No-Churn Keto Vanilla Chocolate Swirl Ice Cream

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Notes

  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per ~ 1 cup, 2 large scoops)

Net carbs3.7 grams
Protein6.1 grams
Fat27.8 grams
Calories292 kcal
Calories from carbs 5%, protein 8%, fat 87%
Total carbs4.3 gramsFiber0.7 gramsSugars2.8 gramsSaturated fat16.1 gramsSodium68 mg(3% RDA)Magnesium31 mg(8% RDA)Potassium163 mg(8% EMR)

Ingredients (makes 6 servings)

Instructions

  1. Prepare the keto vanilla ice-cream base recipe. Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol (you can use 1/4 to 1/2 cup depending on your palate). Whisk until they create stiff peaks.
  2. In another bowl, whisk the cream until soft peaks form when the whisk is removed. Be careful not to over whisk the cream.
  3. In a third bowl, mix the egg yolks with the vanilla extract or vanilla powder (or seeds from vanilla bean). I used a combination of vanilla extract and vanilla bean powder.
  4. Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined. No-Churn Keto Vanilla Chocolate Swirl Ice Cream
  5. Before placing in the freezer, melt the dark chocolate. I melted mine in a glass jug placed in a sauce pan filled with 1-2 cups of hot water.
    No-Churn Keto Vanilla Chocolate Swirl Ice Cream
  6. Remove the jug from the water bath and allow to cool. The chocolate should be fluid but not hot.
  7. Using a knife, swirl the chocolate through the sugar-free vanilla ice-cream and drizzle some on top. You can keep a little back to drizzle on top when you serve if you like. You may need to reheat it to melt it again.
    No-Churn Keto Vanilla Chocolate Swirl Ice Cream
  8. Place in the freezer and allow to set for at least 2 hours. I froze mine for 4 hours.
    No-Churn Keto Vanilla Chocolate Swirl Ice Cream
  9. Serve with a drizzle more of melted chocolate. No-Churn Keto Vanilla Chocolate Swirl Ice Cream
  10. Store in freezer for up to 3 months. No-Churn Keto Vanilla Chocolate Swirl Ice Cream

No Churn Vanilla Chocolate Swirl Ice Cream
Step by Step

★★★★★★★★★★
4.1 stars, average of 57 ratings
No Churn Vanilla Chocolate Swirl Ice Cream
Soft and creamy, no-churn homemade vanilla ice-cream drizzled with dark chocolate. The ultimate low-carb treat for any occasion!
Hands on15m
Overall4h
Servings6
Calories292 kcal
Pin it

Ingredients

Instructions

  1. Prepare the keto vanilla ice-cream base recipe. Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol (you can use 1/4 to 1/2 cup depending on your palate). Whisk until they create stiff peaks.
  2. In another bowl, whisk the cream until soft peaks form when the whisk is removed. Be careful not to over whisk the cream.
  3. In a third bowl, mix the egg yolks with the vanilla extract or vanilla powder (or seeds from vanilla bean). I used a combination of vanilla extract and vanilla bean powder.
  4. Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.
  5. Before placing in the freezer, melt the dark chocolate. I melted mine in a glass jug placed in a sauce pan filled with 1-2 cups of hot water.
  6. Remove the jug from the water bath and allow to cool. The chocolate should be fluid but not hot.
  7. Using a knife, swirl the chocolate through the sugar-free vanilla ice-cream and drizzle some on top. You can keep a little back to drizzle on top when you serve if you like. You may need to reheat it to melt it again.
  8. Place in the freezer and allow to set for at least 2 hours. I froze mine for 4 hours.
  9. Serve with a drizzle more of melted chocolate.
  10. Store in freezer for up to 3 months.

Nutrition (per serving, ~ 1 cup, 2 large scoops)

Calories292kcal
Net Carbs3.7g
Carbohydrates4.3g
Protein6.1g
Fat27.8g
Saturated Fat16.1g
Fiber0.7g
Sugar2.8g
Sodium68mg
Magnesium31mg
Potassium163mg

Detailed nutritional breakdown (per ~ 1 cup, 2 large scoops)

Net carbsProteinFatCalories
Total per ~ 1 cup, 2 large scoops
3.7 g6.1 g27.8 g292 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g4.2 g3.2 g48 kcal
Cream of tartar, raising agent
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.7 g0 g0 g3 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.3 g1 g19 g183 kcal
Vanilla powder, dried (from vanilla beans, vanilla pods)
0.1 g0 g0 g2 kcal
Extra dark chocolate, 90% cocoa (cacao)
1.3 g1 g5.7 g57 kcal

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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (2)

The ice cream is delicious but I can’t get over the granular crunch from the Swerve.  Is there a way to dissolve it before putting it in the egg whites so it doesn’t have that texture?

Hi Lynn, did you use powdered Swerve (confectioner's)? There shouldn't be any detectable crunch unless you use granulated. Another option would be liquid stevia or liquid monk fruit based sweetener. I hope this helps!