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Super Creamy Keto Chocolate Ice-Cream

4.7 stars, average of 500 ratings

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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.

Tips for Super 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.

Hands-on Overall

Serving size 2 scoops

Allergy information for Super Creamy Keto Chocolate Ice-Cream

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 2 scoops)

Net carbs6.7 grams
Protein5.8 grams
Fat32.6 grams
Calories325 kcal
Calories from carbs 8%, protein 7%, fat 85%
Total carbs9.6 gramsFiber2.8 gramsSugars2.5 gramsSaturated fat27.1 gramsSodium39 mg(2% RDA)Magnesium92 mg(23% RDA)Potassium358 mg(18% EMR)

Ingredients (makes 8 servings)


  1. Pour the coconut milk in a large sauce pan. Reserve 1/2 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. Super Creamy 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. Super Creamy Keto Chocolate Ice-Cream
  3. Meanwhile, in a small bowl, mix the egg yolks with the remaining coconut milk. Super Creamy Keto Chocolate Ice-Cream
  4. Slowly pour about a cup of the hot mixture into the cold egg yolk mixture while whisking.
    Super Creamy Keto Chocolate Ice-Cream
  5. Then, slowly pour the egg mixture back in the sauce pan and keep stirring. Super Creamy 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. Super Creamy 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. Super Creamy 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. Super Creamy Keto Chocolate Ice-Cream
  9. Churning may take anything between 30-60 minutes depending on your ice-cream maker. Super Creamy 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. Super Creamy Keto Chocolate Ice-Cream
    Enjoy! :-) Super Creamy Keto Chocolate Ice-Cream

Ingredient nutritional breakdown (per serving, 2 scoops)

Net carbsProteinFatCalories
Coconut milk (full-fat, unsweetened)
2.4 g1.7 g18.1 g167 kcal
Erythritol (natural low-carb sweetener)
0.8 g0 g0 g3 kcal
Cocoa powder, raw (cacao)
1.1 g1.1 g0.7 g12 kcal
Egg yolk, fresh
0.2 g1 g1.7 g21 kcal
Water, still
0 g0 g0 g0 kcal
Gelatin powder, thickening agent, unsweetened
0 g0.7 g0 g3 kcal
MCT oil
0 g0 g6.9 g59 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Chocolate chips, 85% dark chocolate
2.3 g1.2 g5.2 g60 kcal
Total per serving, 2 scoops
6.7 g5.8 g32.6 g325 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (64)

Hi Martina. This recipe only offers serving size in scoops of ice cream. Is there a way to calculate in grams how many calories there are per serving? TY!

I'm sorry it took a while to reply, I have been enjoying the fourth trimester with our twins 😊
I'd say the best way would be to weigh the whole batch and then divide by number of servings. There's some evaporation involved so I don't always give gram/oz values as they may slightly differ for batches. What I'd do is that I'd place the freezer container on a scale, press to zero and then add the ice cream to get the total weight. For quick calculations of macros you can open this recipe in our app: (it also allows users to modify and scale up/down recipes as needed).

Currently cooling my ice cream (!) and will let you know how it turns out! (Apologies, I am deeply excited) I am also happy to report that I am using RxSugar!

How do you reduce the amount of gelatin (step 8) if it's too thick after you've already added it to the mixture (step 6)?

I'm sorry if that wasn't clear. I could have added this to step 6 but then you won't know if it's too thick to your taste until you make it. I love how thick it gets though. It's more of a suggestion 😊

So what do you suggest? I added half the amount at step 6  and waited to see how thick it got.

What I was trying to say is that IF you find the mixture to be too thick then it's best to use less gelatine. I like mine super creamy so I use the recommended amount. If you use only half you can't go wrong - the gelatine is only used to make the ice cream extra thick. If you don't use it at all it will also work. It can only go wrong if you use more than the recommended amount.

Thanks Martina.
My ice cream turned out rock hard, like a brick. Is that what you mean by "super creamy" - texture, not flavour?

No, it should have the opposite effect. Ingredients like gelatine, MCT oil, spirits (e.g. vodka) and glycerine help keep the ice cream soft because they prevent crystals from forming. However, if you freeze your ice cream overnight it will always get hard. What I do is I divide the ice cream into small single serve containers. Just before serving I leave the container at room temperature for about 15 minutes. I hope this helps!

Hi Martina, my wife and I found this recipe on Pinterest and made it last night. It was delicious and did a great job satisfying our sweet tooth while on a keto/leaky gut diet. Any thoughts as to what would cause our stomachs to become upset afterwards? Could the MCT oil or full fat coconut milk be causing upset stomach? I followed your recipe exactly, so but sure if I did something wrong or just need to adjust to the ingredients over time..

Hi Mike, I'm sorry to hear that! It seems that you are sensitive to sugar alcohols (Erythritol). You could try monk fruit based sweeteners or stevia. It could also be the MCT oil, especially if you never used it before. You could use vodka instead (vodka will prevent ice crystals from forming and the ice cream wouldn't be too hard). Check out this guide for more options: Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart

I have just made this ice cream but did not use the chocolate chips but added 1 tsp of almond extract before cooling and used 2 c coconut milk and 1 cup heavy whipping cream. It turned out so yummy. Thank you for such a great recipe! It is wonderful and so easy to follow....

I love the idea of adding almond extract! Thank you, I'm glad you enjoyed! 😊

Absolutely love the recipe.  Thanks for sharing! It turned out great

Thank you LC!

Hi can I make this without the Gelatin?

You could use 2-3 more egg yolks (this will thicken the custard and result in super creamy chocolate) or skip it.

I followed the instructions and used Vodka. I also used Droste coco powder (red box nurse logo version) and the result..MIND BLOWING!! I got a creamy texture and taste just like Smitten ‘s.
Thanks soooo much for this recipe.

Thank you Nathan, I'm happy you enjoyed!

I dont understand what I did wrong with the mixture. It has a tapioca like texture with a lot of "fat balls" every where. A large amount of "frozen butter" was on the lower half of the dasher! The flavor is incredible so I will have to try this again. However, this time not smooth and creamy at all.

Hi Lori, that sounds like the cacao butter separated from the mixture - thus the frozen fatty bits. Maybe the "custard" was too thick/chilled to churn? I made this a few times and got a smoother texture when I started churning with room temperature custard. Or you could substitute the chopped dark chocolate with more cacao powder (less fat) but it might taste too bitter (you may need more sweetener). I hope this helps!

I let it churn about 45 min because it did not appear smooth. As it turned out on the bottom of the canister attached to the paddle was chocolate butter! Lol it never totally froze properly but the flavor is amazing! I am going to have to tweak this and try to get it smooth and creamy instead of like the tapioca consistency I got.

I followed your directions exactly. The flavor was great, but unfortunately, after several hours the ice cream became so hard that it took over an hour to defrost enough to eat. I used MCT oil and gelatin as you recommended. It did not seem to affect how hard the ice cream became. Do you have any  idea why I did not have good results?

Hi Tara, I'm afraid there isn't much more you can do - perhaps using a tablespoon of vegetable glycerine. I think the best way it to use single-serving containers and then let the ice-cream soften on the kitchen counter for 10-15 minutes before serving. I hope this helps!

I followed your recipe to the T.   After 45 minutes in the ice cream machine is still looks like the consistency of syrup. Never stiffened up. Thoughts??

Hi Jim, that sounds like an issue with the ice cream maker. After 45 minutes, even sorbet should be setting. The consistency of this is very creamy so it should be quite fast.

Great thanks for the recipe. After the Icecream is frozen and ready to eat. Once we are done eating, would you store it back in freezer or normal fridge? I'm wondering if I put it back in freezer then it would get too frozen. What do you think?

Yes, I would put it back in the freezer - otherwise you will end up with chocolate pudding 😊 You can freeze them in single-serving containers and leave them on the kitchen counter for 15 minutes before eating. This way the ice cream won't be too hard.

Could you make this recipe vanilla by omitting the cocoa and adding vanilla bean instead?

Yes that will work! 😊

Hi! Could you let me know how big the volume of the ice cream mixture is? Have a small ice cream maker and don't want to make too much!

Hi Hannah, I have a 1.5 L ice-cream maker. I hope this helps 😊

I have MCT Oil powder.  Can I use this and maybe add water or something?

I'm not sure but I don't think that MCT powder will provide the same anti-freezing properties as MCT oil.

this icecream is so good - the whole family loves it

Awesome, I'm glad you loved it!

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?

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 😊

Any ideas on conversion from cacao powder to squares? How many ounces of the bar could I use?

I think that instead of the 1/2 cup of cocoa powder you could use about 2 oz (57 g) unsweetened chocolate (100% cocoa). If using 85-90% then you would need to use more (about 3 oz/ 85 g) to achieve the same effect (flavour).

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

You can try some of the suggestions listed in this post (below the list of ingredients): 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!

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

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!

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

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.

Perhaps Iwill try this with my tapioca/butter textured result.

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 them😊

Thank you so much Sophie, I really appreciate that!

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!

Thank you! I'm glad you liked it! 😊

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 😊

Thank you Ethna!

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?

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! 😊

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