Keto Chocolate Almond Marshmallow Ice Cream

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2 Spoons full of Keto Chocolate Almond Marshmallow Ice Cream (a Blue Bell ice cream copy cat recipe) helps you relax after a long day or cool off on a hot summer day.

Whether it’s Winter, Spring, Summer, or Fall, this homemade keto DIY version of Blue Bells Chocolate Almond Marshmallow Ice Cream is everything you and your freezer have been asking for.

Made with almond milk, cocoa powder, vanilla extract, heavy cream, and more, this homemade ice cream is delicious beyond measure.

Keto treats and sweets are in no short supply here! For more, check out my Keto Strawberry Ice Cream Recipe, Keto Cranberry Cheesecake Bars, Keto Blueberry White Chocolate Chip Cookies, and Keto Dessert Roundup – 20 Plus Keto Desserts!

Keto Chocolate Almond Marshmallow Ice Cream PINTEREST

Keto Chocolate Almond Marshmallow Ice Cream Recipe

Growing up we all had our favorite, go-to, can’t say no … ever, dessert.

For me, it was Blue Bell’s Chocolate Almond Marshmallow ice cream! The first time I had it I was 8; honestly, it was love at first bite.

The only issue with my love for Blue Bell’s Chocolate Almond Marshmallow ice cream is that it was only a seasonal flavor for them and not available year-round. In fact, some of you readers might remember that it would make the news when it was back in stores!

It’s honestly like the McDonald’s McRib equivalent of the ice cream world.

It was always a treat to find it in stores and you better believe I stocked up!

Now, unfortunately, far as I can tell, the flavor has been discontinued and hasn’t been available since 2017! The only bright side is I switched to living a Ketogenic lifestyle after that so I couldn’t have it anyway …. UNTIL NOW!

That’s right … I decided I couldn’t live the rest of my life without my favorite ice cream, but I wanted to enjoy it without a week’s worth of sugar in 1 scoop.

So I developed my own! This recipe uses my 3 favorite recipes: Super Creamy Keto Chocolate Ice Cream, Keto Chocolate Covered Almonds, and Homemade Sugar-Free Marshmallows (Low Carb and Keto)!

Chocolate Almond Marshmallow Ice Cream ingredients

Chocolate Almond Marshmallow Ice Cream Ingredients

For the Ice Cream:

Dairy: You can’t make this ice cream without a little dairy! For this ice cream, we are going to use: 2 ½ cups of heavy cream, 1 cup of almond milk.

Sugar: Sweeten up your ice cream with ½ cup of Allulose and ½ tsp of chocolate stevia drops.

Chocolate: In order to turn this ice cream into chocolate ice cream, you will need to grab 1/3 cup of cocoa powder and surprise, a touch (1 tsp) of vanilla extract.

Eggs: This may sound like an odd ingredient. However, eggs make the ice cream creamy! For this recipe, you will need 3 egg yolks.

For the Chocolate Covered Almonds:

Chocolate Covered Almonds: ½ cup chocolate covered almonds; roughly chopped. This is a keto recipe I developed. However, you can buy store brought versions as well if you don’t want to make them.

For the Marshmallow Fluff:

These are the best homemade marshmallows around!

Dry Ingredients: 1 teaspoon Unflavored gelatin powder, 1/3 cups powdered Monk Fruit, a pinch of Sea salt, and ¼ tsp cream of tartar.

Wet Ingredients: 4 tablespoons cup Water (warm, divided) and 1/2 tsp Vanilla extract

Pro-Tip: Make your marshmallow in advance! Although they are easy to make, they take a while to refrigerate.

How to make Keto Chocolate Almond Marshmallow Ice Cream

Because we have combined a number of recipes to make this ice cream, the steps may seem daunting – DON’T let it! This ice cream is ever easy to make – just take the steps one at a time and before you know it, you will be enjoying this heavenly Blue Bell copycat ice cream.

For the Keto Chocolate Almond Marshmallow Ice Cream:

Ice bath. Create an ice bath using 2 large bowls and set aside.

Heat. Heat the heavy cream, almond milk, low-carb sweetener, and cocoa powder to 160 degrees F in a medium saucepan over medium-low heat, whisking frequently.

Chocolate Almond Marshmallow Ice Cream saucepan

Temper the egg. Once heated, remove from heat and transfer 1 cup of the mixture to a measuring cup. Then temper the egg yolks by whisking the yolks while slowly pouring the hot mixture in.

Keto Chocolate Ice Cream tempering egg yolks

Transfer. Transfer the tempered egg yolk mixture back to the sauce pan with the rest of the hot mixture and continue cooking over medium-low heat until the mixture reaches 165 degrees F.

Pour into ice bath. Pour the hot cream mixture into the prepared ice bath. I like to pour through a mesh strainer to remove any potential clumps. 

Keto Chocolate Ice Cream straining

Let sit. Allow to sit in the ice bath for 20 minutes, then remove, cover the bowl with plastic wrap and chill in the fridge for at least 3 hours.

Whisk. Once ready, whisk in the vanilla extract and chocolate stevia, then churn in the ice cream maker per those instructions.

For the Marshmallow:

Prepare while Ice cream is churning, not before.

Pour. Pour 2 tablespoons of warm water into a large bowl, which will barely cover the bottom. Whisk in the gelatin and set aside.

Add to sauce pan. Add remaining 2 tablespoons of warm water, powdered sweetener, and sea salt to a medium saucepan.

Cook over medium heat. Cook over medium-low heat for a few minutes, stirring frequently, the sweetener dissolves and the liquid is heated, but not boiling. (Remove from heat as soon as you see bubbles forming along the edges)

Stir. Stir in the vanilla extract, then slowly pour into the large bowl with the gelatin, whisking continuously.

Mix. Sprinkle in the Xanthan gum, then beat the mixture with an electric hand mixer until the volume doubles and the mixture looks very fluffy, like stiff egg white peaks (15 minutes, minimum).

Assembling the Ice Cream:

Add in layers. Add half the ice cream to an ice cream container, then half the marshmallow fluff, and half the chocolate covered almonds.

Chocolate Almond Marshmallow Ice Cream layers

Repeat. Repeat for the second layer, then take a knife and gently swirl the ingredients in the storage container.

Enjoy. Serve right away as a soft-serve ice cream, or store in the freezer for at least 3 hours to firm up.

Chocolate Almond Marshmallow Ice Cream in storage container

How to Store Homemade Keto Ice Cream?

Now that you have made the ice cream, you have to store it!

There are a few ways to store homemade ice cream. Consider the following:

  • My favorite ice cream containers avaliable on Amazon
  • Freezer safe plastic containers. Some examples include Tupperware or Rubbermaid; the same ones you store soup in.
  • An old ice cream container. Have an old plastic ice cream container from gelato or sorbet? Clean/wash it out and repurpose it instead of creating waste.
  • Loaf pan. In a crunch? Grab a meat loaf pan and load it up with ice cream.

Will Ice Cream kick you out of Ketosis?

Ice cream … depending on the kind … is an okay food on the keto diet. HOWEVER, make sure to check the sugars and carbs. Those ingredients in excess could through you out of ketosis.

Looking for some store-bought keto ice cream recommendations. Consider trying some of my favorites like: Halo Top, Rebel, and Simply Truth Keto.

Chocolate Almond Marshmallow Ice Cream ready to eat

Why is Keto Ice Cream Chalky?

Many store-bought keto-friendly ice cream options are chalky and/or not as smooth. If you are new to keto, you will notice the difference in ice cream quality right away. If you are accustomed to keto ice cream, this may not bother you. However, if you live a keto lifestyle, you have probably learned your lesson and found the good stuff!

My keto ice cream is not chalky in texture thanks to the heavy cream AND Allulose! In fact, you will be so impressed with how smooth this ice cream is you are going to forget it is homemade and not store-bought!

Favorite Kitchen Tools

When making and serving ice cream I like to have some favorites around to make the processes simple and easy.

Chocolate Almond Marshmallow Ice Cream FEATURE

Keto Chocolate Almond Marshmallow Ice Cream

Yield: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 3 hours
Total Time: 3 hours 25 minutes

2 Spoons full of Keto Chocolate Almond Marshmallow Ice Cream (a Blue Bell ice cream copy cat recipe) helps you relax after a long day or cool off on a hot summer day.

Ingredients

For the Ice Cream:

  • 2 ½ cups heavy cream
  • 1 cup almond milk
  • ½ cup Allulose
  • 1/3 cup cocoa powder
  • 3 egg yolks
  • 1 tsp vanilla extract
  • ½ tsp chocolate stevia drops

For the Chocolate Covered Almonds:

For the Marshmallow Fluff:

Instructions

For the Ice Cream:

  1. Create an ice bath using 2 large bowls and set aside.
  2. Heat the heavy cream, almond milk, low-carb sweetener, and cocoa powder to 160 degrees F in a medium saucepan over medium-low heat, whisking frequently.
  3. Once heated, remove from heat and transfer 1 cup of the mixture to a measuring cup. Then temper the egg yolks by whisking the yolks while slowly pouring the hot mixture in.
  4. Transfer the tempered egg yolk mixture back to the saucepan with the rest of the hot mixture and continue cooking over medium-low heat until the mixture reaches 165 degrees F.
  5. Pour the hot cream mixture into the prepared ice bath. I like to pour through a mesh strainer to remove any potential clumps. 
  6. Allow to sit in the ice bath for 20 minutes, then remove, cover the bowl with plastic wrap, and chill in the fridge for at least 3 hours.
  7. Once ready, whisk in the vanilla extract and chocolate stevia, then churn in the ice cream maker per those instructions.

For the Marshmallow:

  1. Prepare while Ice cream is churning, not before.
  2. Pour 2 tablespoons of warm water into a large bowl, which will barely cover the bottom. Whisk in the gelatin and set aside.
  3. Add remaining 2 tablespoons of warm water, powdered sweetener, and sea salt to a medium saucepan.
  4. Cook over medium-low heat for a few minutes, stirring frequently, the sweetener dissolves and the liquid is heated, but not boiling. (Remove from heat as soon as you see bubbles forming along the edges)
  5. Stir in the vanilla extract, then slowly pour into the large bowl with the gelatin, whisking continuously.
  6. Sprinkle in the Xanthan gum, then beat the mixture with an electric hand mixer until the volume doubles and the mixture looks very fluffy, like stiff egg white peaks (15 minutes, minimum).

Assembling the Ice Cream:

  1. Add half the ice cream to an ice cream container, then half the marshmallow fluff, and half the chocolate-covered almonds.
  2. Repeat for the second layer, then take a knife and gently swirl the ingredients in the storage container.
  3. Serve right away as soft-serve ice cream, or store in the freezer for at least 3 hours to firm up.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 33gCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gProtein: 5g

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