This post may contain affiliate links. See our Privacy Policy.
This homemade keto chocolate ice cream is creamy and delicious! I love finding ways to incorporate sweet treats into a low-carb diet, and this ice cream is the perfect treat for a sugar-free diet. The texture is smooth and creamy, just like traditional ice cream, but without the guilt that can come from eating a sugary version. The ice cream is easy to customize as well. Add a swirl of melted sugar-free chocolate just before freezing, or stir in some chopped nuts or mini marshmallows. I used allulose in the ice cream, but an alternative sweetener may be used. Just make sure it is equivalent to 3/4 to 1 cup of sugar.
If you’re a chocolate lover who’s looking for a guilt-free indulgence, I highly recommend giving this ice cream a try!
What You’ll Like About This Dish
Rich chocolate flavor. Cocoa powder and a custard base create a deep, satisfying taste.
Keto-friendly. Allulose sweetens without crystallizing or becoming icy.
Creamy texture. The egg yolks and heavy cream keep it smooth and luxurious.
Customizable. Optional glycerin and xanthan gum make it even softer and easier to scoop.
Ingredient Notes
- Egg yolks – Create a classic custard base and give the ice cream richness.
- Salt – Enhances the chocolate flavor.
- Milk + cream – The combination provides the perfect balance of richness and scoopability.
- Allulose – A keto-friendly sweetener that dissolves smoothly and prevents iciness.
- Cocoa powder – Use a good-quality unsweetened cocoa for the best flavor.
- Vanilla extract – Rounds out and deepens the chocolate notes.
Steps to Make Keto Chocolate Ice Cream
- Set a fine mesh sieve over a bowl to prepare for straining the custard.
- Whisk the egg yolks with salt until blended.
- Heat the milk, cream, allulose, and cocoa until steaming.
- Temper the egg yolks by adding some of the hot mixture while whisking.
- Return everything to the saucepan and cook until the custard coats a spoon.
- Stir in the vanilla and strain the mixture.
- Cool the custard to room temperature, then chill it thoroughly.
- Churn in an ice cream maker until thick and creamy.
- Transfer to a container and freeze until firm.
Tips
- Whisk constantly when tempering the egg yolks to avoid curdling.
- Use allulose for the smoothest texture; other sweeteners may crystallize.
- Chill the custard completely before churning for faster freezing.
Recipe Variations
- Add mix-ins. Fold in sugar-free chocolate chips or chopped nuts after churning.
- Mocha version. Add a teaspoon of instant espresso powder to the custard.
- Chocolate swirl. Drizzle in melted sugar-free chocolate for ribbons of fudge.
- Mint chocolate. Add a drop of peppermint extract and sugar-free chocolate chunks.
Serving Suggestions
- Serve in bowls or keto-friendly cones.
- Pair with berries for a refreshing contrast.
- Add whipped cream for extra richness.
- Garnish with shaved sugar-free chocolate.
How to Store
Refrigerate: Not applicable — this recipe is meant to be frozen.
Freeze: Store in a freezer-safe, airtight container for up to 2 months. Press parchment directly onto the surface to reduce ice crystals.
Reheat: Not necessary; let the ice cream soften at room temperature for 5 to 10 minutes before scooping.
Keto Chocolate Ice Cream
Ingredients
- 5 large egg yolks
- ¼ tsp salt
- 2 cups whole milk
- 2 cups heavy cream
- ¾ cup plus 2 tablespoons allulose, or similar keto-friendly sweetener
- ⅔ cup cocoa powder
- 1 tbsp vanilla extract
Recommended Equipment
Instructions
- Place a fine mesh sieve over a large bowl and set aside.
- Combine the egg yolks and salt in a medium bowl and whisk to blend.5 large egg yolks | 1/4 tsp salt
- Combine the milk, cream, allulose, and cocoa powder in a medium saucepan over medium heat. Cook, stirring, until the mixture is steaming and just barely simmering. Turn the heat off.2 cups whole milk | 2 cups heavy cream | 3/4 cup plus 2 tablespoons allulose | 2/3 cup cocoa powder
- While whisking constantly, gradually add about 1 cup of the hot mixture to the egg yolks. Pour the egg yolk mixture back into the saucepan and place over medium heat. Cook while whisking until the mixture reaches about 180 F. It should coat a spoon.
- Whisk in the vanilla and pour the hot mixture through the sieve into the large bowl.1 tbsp vanilla extract
- Cover the bowl and let it cool to room temperature. For faster cooling, put the bowl in a larger container of ice water and stir the mixture frequently. Refrigerate the cooled chocolate custard mixture for about 1 to 2 hours, until chilled.
- Churn in your ice cream maker following the manufacturer’s instructions.
- Transfer the soft churned mixture to a freezer container and freeze for 3 to 5 hours, or until firm.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
