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Super Creamy Keto Chocolate Ice Cream

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Whether you’re looking for sugar-free ice cream to go with your keto-approved birthday cake, or just looking for something sweet after dinner, this super creamy keto chocolate ice cream has you covered!

Every weekend, we enjoy a family movie night at the house. We rotate weeks on who gets to choose the movie, dinner, and dessert.

My choice for dessert is ALWAYS this chocolate ice-cream recipe!

I’ve been making keto-friendly ice-cream since the very beginning of our keto journey back in early 2018, and people often look at me strangely when I mention that I make homemade ice cream nearly every weekend.

But the truth is, homemade ice cream easy to make, way cheaper than buying Halo Top or Rebel ice cream from the store (although we will do that in a pinch), and you can’t beat the taste of homemade ice cream. It’s simply superior to store-bought.

Ok, and my family really loves ice cream!

The Ice Cream Maker

The recipe requires an ice-cream maker, and if you don’t have one yet, let me recommend one.

This Cuisinart 1.5 Quart Ice Cream Maker is the way to go!

No need to mess with rock salt. This ice-cream maker comes with a freezer bowl that is super easy to use, and even easier to clean. And after 2 1/2 years of making ice-cream nearly every weekend, I can say it’s extremely durable.

For this recipe, I decided to make a video to demonstrate not only how to make a custard-based ice-cream but to also show how to do a few basic kitchen skills.

Sometimes I take for granted that not everyone knows how to manually separate the egg yolk from the egg whites. Heck, until a few years ago, I had no clue how to do that.

The other thing, which again may seem like a small thing to most, is how to finely chop an unsweetened bar of chocolate. I’ll give you a hint. Using a knife is the most painful process.

My favorite accessory to go along with the Cuisinart Ice Cream Maker is this Ice Cream Storage Container. They aren’t the same brand, but you’d think they were made for each other. This storage container is the perfect size for the amount of ice-cream the Cuisinart makes!

 

How to Make Super Creamy Keto Chocolate Ice Cream

Check out the below video to see how to make a custard-based chocolate ice cream along with my two mini-tutorials!

**UPDATE**

At the time I made the above video, I was still using Swerve brand sweetener for EVERYTHING.

Swerve is an erythritol based sweetener. And while I still use it in a lot of baking dishes, it is known to recrystalize once cooled. For this reason, it’s NOT great for ice cream, because the ice-cream get really hard in the freezer.

The absolute BEST low-carb sweetener for ice cream is Allulose. Even after sitting in my freezer for several days, I have no problem scooping ice cream.

Alluose is more expensive than erythritol, so I only use it in ice cream where it really makes a difference.

More Sugar-Free Ice Cream Recipes from Healthy Ambitions

Keto Vanilla Ice Cream

Keto Almond Butter Ice Cream

Keto Pumpkin Pie Ice Cream, Dairy Free

Super Creamy Keto Chocolate Ice Cream

Super Creamy Keto Chocolate Ice Cream

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This keto chocolate ice cream recipe uses a custard base making it incredibly rich and creamy!

Ingredients

Instructions

  1. Create an ice bath with two bowls. Ice water in the bottom bowl with the second bowl sitting on top. Set aside for later.
  2. In a saucepan, over medium heat, bring the heavy cream, almond milk, cocoa powder, and granulated sweetener to 175 degrees F, whisking as needed.
  3. While the ice cream liquid base is heating up, divide the eggs and put your yolks into a medium-sized bowl.
  4. Once the sweetened milk has reached 175 degrees, remove it from the heat, and pour 1 cup into a measuring cup.
  5. SLOWLY pour 1 cup of the hot sweetened milk mixture over the egg yolks while whisking the egg yolks vigorously. This will temper the eggs, slowly cooking them, without scrambling them. Once done, you should have a liquid mixture of egg yolks and sweetened milk.
  6. Now reverse that process and pour the egg/milk mixture back into the saucepan, while whisking the liquid in the pan.
  7. Return the saucepan to the burner, and continue heating over medium heat until the temperature reaches 180 degrees F.
  8. Remove from heat and add chopped chocolate and let sit 1 minute to melt, then whisk to combine.
  9. Pour the hot ice cream mixture into the ice bath bowl. Let the ice cream cool for 10 minutes in the ice bath, then remove the top bowl, cover with plastic wrap, and put into the refrigerator for 3+ hours.
  10. Once the ice-cream mixture is cooled, remove it from the refrigerator and whisk in the remaining ingredients, and churn following your ice-cream maker’s instructions.
  11. You can enjoy it straight from the ice-cream maker as a soft-serve ice-cream or put it in an ice-cream container and freeze for at least 3 hours to harden it.
Nutrition Information:

Amount Per Serving: Calories: 293Total Fat: 28gCarbohydrates: 6.5gNet Carbohydrates: 4gFiber: 2.5gProtein: 4g

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