Super Creamy Keto Chocolate Ice-Cream

4.6 stars, average of 118 ratings

Super Creamy Keto Chocolate Ice-CreamPin recipeFollow us 88.4k

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.

Hands-on Overall

Nutritional values (per serving, 2 scoops)

6.7 grams 2.8 grams 5.8 grams 32.6 grams 27.1 grams 325 calories
Total Carbs9.6grams
Fiber2.8grams
Net Carbs6.7grams
Protein5.8grams
Fat32.6grams
of which Saturated27.1grams
Calories325kcal
Magnesium92mg (23% RDA)
Potassium358mg (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.
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Instructions

  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
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Martina Slajerova
Creator of KetoDietApp.com

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 (49)

Hi can I make this without the Gelatin?

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

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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.

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Thank you Nathan, I'm happy you enjoyed!

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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.

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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!

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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.

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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?

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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!

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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??
Jim

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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.

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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?

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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.

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

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Yes that will work! 😊

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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!
Thanks!

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

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

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

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this icecream is so good - the whole family loves it

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Awesome, I'm glad you loved it!

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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!

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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 😊

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

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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).

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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

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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!

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

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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!

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

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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.

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

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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😊

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Thank you so much Sophie, I really appreciate that!

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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!

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Thank you! I'm glad you liked it! 😊

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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 😊

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Thank you Ethna!

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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! 😊

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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!

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Thank you Mellisa!! 😊

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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?

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Thank you Liz! You can try this method that I used for vanilla ice-cream: 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... 😊

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Thanks. I will get this a try very soon.

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

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

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

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

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