Chocolate Ice Cream

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One thing I have loved all my life is cold dessert type foods, so of course ice cream was and still is an absolute favourite. All the low carb ice creams on the market here just don’t 100% cut it for me, some with grains and sugar like Halo Top, others with less than ideal ingredients like Fropro and all incredibly expensive. Denada is fantastic and the best brand in terms of ingredients we have here, but also the most costly and currently stocked in limited stores.

For those in the US, Rebel ice cream is currently blowing up and the ingredients and carb counts are brilliant. But nothing is as good in taste and on your wallet than homemade keto ice cream. It also happens to be incredibly easy to make, especially with the use of an ice cream machine.

If you eat keto and love ice cream, I highly recommend investing in an ice cream machine so you can make keto ice cream for yourself whenever you like. Mine is the kind with a compressor so it churns and freezes the ice cream all at the same time, without the need for a freezer bowl chilled in advance. These machines can be expensive but if you shop around you can find some pretty good prices available. Otherwise you can go for one with a freezer bowl that is much lower in price, I highly recommend the Cuisinart for the cheaper variety.

So when making my first ice creams of course I wanted to do a basic Keto Chocolate Ice Cream recipe. It’s amazing how creamy and chocolate-y this ice cream tastes considering the ease to make it and the few simple ingredients. This Keto Chocolate Ice Cream has no sugar, no grains, no artificial sweeteners and no other added nasties. It’s also incredibly filling due to the real cream and natural fat content, meaning just a small amount will leave you very full and satisfied.

I remember pre-keto sometimes eating half a small tub of ice cream in one go. This Keto Chocolate Ice Cream is so filling that I’ve dished it up for the family and more than one of us weren’t even able to finish our portions! This Keto Chocolate Ice Cream is best served straight from the ice cream machine where the consistency will be similar to soft serve. However it is easily stored in the freezer in an airtight container. I actually use a storage container made specifically for ice cream, Tovolo Glide a Scoop, which is a very well known and reliable product.

Just remember that the Keto Chocolate Ice Cream will harden more in the freezer. The xylitol sweetener and vodka are absolutely key to keep the ice cream from freezing rock hard and becoming unscoopable. Any other sweetener will not act the same way as xylitol for ice cream. The vodka helps as well to keep the Keto Chocolate Ice Cream from crystalising and freezing too hard. The amount of alcohol is small and can’t be tasted, so this recipe is still suitable for children. However if you’re serving straight from the machine and not storing your Keto Chocolate Ice Cream, you can leave the vodka out altogether.

Lastly if you don’t have an ice cream machine, don’t worry, you can still make this Keto Chocolate Ice Cream and all my ice cream recipes by simply whipping the ingredients with a stick mixer or similar and then freezing in a suitable container until ready to eat. Times will vary but 3-4 hours freezing time is pretty ideal with freezing up to 24 hours. More than that and the ice cream will definitely harden and won’t have that soft consistency, so I highly recommend not leaving it in the freezer for too long.

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Keto Chocolate Ice Cream

A keto friendly chocolate ice cream completely free of sugars, starches, grains and added nasties. Can be made with or without and ice cream machine.

Course Dessert

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free, Vegetarian

Keyword keto chocolate ice cream, keto ice cream recipes, lchf chocolate ice cream, lchf ice cream recipes, low carb chocolate ice cream, low carb ice cream recipes, low carb nikki, sugar free chocolate ice cream

Prep Time 5 minutes minutes

Freezing Time 30 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 285.8kcal

Ingredients

• 2 cups thickened cream/heavy whipping cream
• 4 tbsp birch xylitol other sweeteners will make the ice cream freeze rock hard
• 2 tbsp cocoa powder
• 3 tsp vanilla
• 1 1/2 tbsp vodka You only need to add the vodka if planning to store in the freezer to keep the ice cream from going rock hard

Instructions

• Mix all ingredients together in a bowl and pour into ice cream machine. Make sure there are no lumps from your cocoa powder, sometimes I give a very quick blitz. Set for 30-40 minutes. Serve.
• If you don’t have an ice cream machine you can whip the ice cream with a stick mixer and chill in a sealed container for 3-4 hours. If storing place in an airtight container in the freezer.
  

Notes

Net Carbs - 2.8g

Our Australian followers can get their birch xylitol from Keto Eats Australia or Naturally Sweet

***Note: If you don’t want to use alcohol you can sub with 50mL unsweetened almond milk and ¼ tsp xanthan gum blitzed together and mixed into your ice cream mix, but it won’t work as well.

Nutrition

Calories: 285.8kcal | Carbohydrates: 3.5g | Protein: 2.6g | Fat: 28.9g | Fiber: 0.7g | Sugar: 2.6g