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This chocolate ice cream is the ultimate treat for chocoholics like us! It's rich, super creamy, and everything you’d want in a dessert, minus the sugar. Plus, it can be made dairy-free, so whether you're following a low-carb lifestyle or just love chocolate, this ice cream is about to become your new favorite.
Why This is the Best Chocolate Ice Cream Recipe
This is hands down the best keto chocolate ice cream recipe, and here’s why: The thick custard base makes it incredibly creamy, just like the ice cream you’d get at a fancy shop. Thanks to MCT oil, allulose, and gelatin, there’s no worry about it turning into an icy block in the freezer. The MCT oil and allulose keep it smooth, while the gelatin gives it that perfect texture that’s easy to scoop. It’s everything you want in a keto ice cream—rich, chocolatey, and oh-so-creamy!
Tips for Perfectly Scoopable Keto Ice Cream
Making this ice cream soft, creamy, and easy to scoop is all about the right ingredients and a few handy tricks. Here are some tips to help you get the best results:
- Allulose: If you're using allulose as your sweetener, you're in luck! Allulose not only sweetens but also helps prevent the ice cream from becoming too hard in the freezer. It’s a great option for keeping your ice cream smooth and easy to scoop.
- MCT Oil or Vodka: Both help keep the ice cream from getting too hard in the freezer. If you don’t have MCT oil, just use 2-4 tablespoons of vodka to prevent ice crystals.
- Gelatin: This helps create a smooth texture. If your ice cream turns out too thick, try reducing the gelatin to just 1 teaspoon or gently warm the mixture before churning.
- Vegetable Glycerin: We are not using this ingredient here but you could swap it for the MCT oil if you like. Adding 1-2 tablespoons of vegetable glycerin can also prevent crystallization and keep the ice cream soft. While it has a minimal impact on blood sugar, it does add calories, so keep that in mind. You can find vegetable glycerin on Amazon
- Single-Serving Containers: Freeze your ice cream in individual portions so you don’t have to wait too long for it to soften when you're ready to enjoy it. Small containers are perfect for this and save you the hassle of waiting for a whole batch to thaw. You can find single-serving containers on Amazon
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What if the custard is too thick?
If your custard turns out too thick, don’t worry—there’s an easy fix. Simply warm the chocolate mixture gently over low heat until it becomes liquid again. Be careful not to bring it to a boil; you just want to warm it enough to thin out the custard. This will make it easier to churn and ensure your ice cream has the perfect creamy texture.
Where can I find Allulose?
There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.
Live in the UK? Allulose is not yet available in the UK, although a few online stores offer shipping to the UK. If you buy in bulk, it's totally worth it!
Variations & Add-Ons
This keto chocolate ice cream is delicious as is, but if you’re looking to switch things up or add some extra flair, here are a few ideas:
- Chocolate Options: You can also experiment with sugar-free chocolate chips or chopped chocolate bars to keep it keto-friendly. For an intense chocolate flavor, use a higher percentage dark chocolate (90% or higher). If you prefer a milder taste, go for 85% dark chocolate, or use sugar-free dark chocolate or sugar-free milk chocolate.
- Nutty Crunch: Stir in some chopped nuts like almonds, pecans, or hazelnuts just before freezing. They add a great texture and pair perfectly with chocolate.
- Mint or Orange Chocolate Chip: Add a few drops of peppermint or orange extract for a refreshing twist.
- Berry Swirl: Swirl in some mashed raspberries or strawberries before freezing for a fruity contrast to the rich chocolate.
- Espresso Kick: Mix in a teaspoon of instant espresso powder with the cocoa for a mocha-flavored treat.
Can I Make This Keto Ice Cream Dairy-Free?
Yes, you can easily make this keto ice cream dairy-free! I tested this recipe with both options - dairy cream and coconut milk. Simply swap out the heavy whipping cream with full-fat coconut milk. I recommend using a high-quality brand like Aroy-D, which has a smooth and creamy texture without being too thick, perfect for ice cream. Because you're using chocolate, which has a strong flavor, you will barely notice the difference.
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Tips for No Ice Cream Maker
Don’t have an ice cream maker? No problem! You can still enjoy this creamy keto chocolate ice cream with a few simple steps:
- Freeze and Stir: After preparing the custard, let it cool to room temperature. Pour it into a shallow, freezer-safe container. Place it in the freezer, and every 30 minutes, take it out and stir the mixture with a fork or whisk to break up any ice crystals. Repeat this process until the ice cream is fully frozen, usually 3-4 hours.
- Blender Method: Alternatively, after the custard has cooled, freeze it in ice cube trays. Once frozen, pop the cubes into a high-powered blender and blend until smooth. This method gives you a similar texture to churned ice cream, closer to a soft-serve ice cream.
- Single-Serving Containers: For easier serving, you can freeze the ice cream in individual portions. This way, you can just grab one and enjoy without waiting for the entire batch to soften.
These methods might take a bit more time, or may not result in the same smooth texture of an ice cream maker, but they’ll still result in delicious, rich chocolate ice cream!
Storage Tips
Store the ice cream in an airtight container to prevent it from absorbing any odors from the freezer. If you plan to keep it longer than a week, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container to avoid freezer burn.
Serving Suggestions
For perfect portion control, use single-serve containers. Let the ice cream sit at room temperature for 5-10 minutes before scooping to make it easier to serve. Pair it with fresh berries, a drizzle of melted keto chocolate, or a dollop of whipped cream for an extra special treat.
Keto Ice Cream Recipes You Will Love
Love this chocolate ice cream? Check out these other keto-friendly ice cream recipes that are just as tasty and easy to make:
Hands-on Overall
Serving size 2 scoops
Nutritional values (per 2 scoops)
Net carbs5.8 grams
Protein5.3 grams
Fat49.9 grams
Calories489 kcal
Calories from carbs 5%, protein 4%, fat 91%
Total carbs8.6 gramsFiber2.7 gramsSugars3.2 gramsSaturated fat33.1 gramsSodium60 mg(3% RDA)Magnesium59 mg(15% RDA)Potassium237 mg(12% EMR)
Ingredients (makes 8 servings)
Instructions
- Pour the cream (or coconut milk) in a large sauce pan. Reserve 1/2 cup of cream for later. Add the sweetener, salt and stir well. Start heating the mixture over a medium heat.
- Add the cacao powder and mix until dissolved. Heat until the mixture starts boiling and then reduce the heat to low.
- Meanwhile, in a small bowl, mix the egg yolks with the remaining cream.
- Temper the eggs by slowly pouring about a cup of the hot mixture into the cold egg yolk mixture while whisking.
- Then, slowly pour the egg mixture back in the sauce pan and keep stirring.
- Mix the gelatin 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 gelatin into the cream mixture.
- Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally.
- Add the MCT oil (or vodka) and mix in well. Let it cool down to room temperature (do not refrigerate or it may get too thick). You can place a plastic wrap over the top to prevent it from drying. Once it cools down, transfer to the ice-cream maker and process according to the manufacturer's instructions.
- Churning may take anything between 30-60 minutes depending on your ice-cream maker.
- 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.
- Serve and enjoy! For perfect portion control, use single serve containers. Remove from the freezer 5 to 10 minutes before serving.
Super Creamy Chocolate Ice Cream
Step by Step
Ingredients
Instructions
- Pour the cream (or coconut milk) in a large sauce pan. Reserve 1/2 cup of cream for later. Add the sweetener, salt and stir well. Start heating the mixture over a medium heat.
- Add the cacao powder and mix until dissolved. Heat until the mixture starts boiling and then reduce the heat to low.
- Meanwhile, in a small bowl, mix the egg yolks with the remaining cream.
- Temper the eggs by slowly pouring about a cup of the hot mixture into the cold egg yolk mixture while whisking.
- Then, slowly pour the egg mixture back in the sauce pan and keep stirring.
- Mix the gelatin 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 gelatin into the cream mixture.
- Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally.
- Add the MCT oil (or vodka) and mix in well. Let it cool down to room temperature (do not refrigerate or it may get too thick). You can place a plastic wrap over the top to prevent it from drying. Once it cools down, transfer to the ice-cream maker and process according to the manufacturer's instructions.
- Churning may take anything between 30-60 minutes depending on your ice-cream maker.
- 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.
- Serve and enjoy! For perfect portion control, use single serve containers. Remove from the freezer 5 to 10 minutes before serving.
Nutrition (per serving, 2 scoops)
Calories489kcal
Net Carbs5.8g
Carbohydrates8.6g
Protein5.3g
Fat49.9g
Saturated Fat33.1g
Fiber2.7g
Sugar3.2g
Sodium60mg
Magnesium59mg
Potassium237mg
Detailed nutritional breakdown (per 2 scoops)
| Total per 2 scoops |
| 5.8 g | 5.3 g | 49.9 g | 489 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 2.3 g | 1.7 g | 34.2 g | 329 kcal |
| Allulose, natural low-carb sweetener |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Cocoa powder, raw (cacao) |
| 1.1 g | 1.1 g | 0.7 g | 12 kcal |
| Egg yolk, fresh |
| 0.2 g | 1 g | 1.7 g | 21 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.4 g | 0 g | 2 kcal |
| MCT oil |
| 0 g | 0 g | 6.9 g | 59 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.5 g | 1.1 g | 6.4 g | 64 kcal |
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