I used to think homemade keto ice cream either tasted like frozen sadness or ended up rock-hard and weirdly chewy. After too many batches of icy, bland “keto” ice cream that left me side-eyeing my freezer, I finally cracked the code.
This version? Rich, silky, scoopable—and it doesn’t spike my blood sugar. Coconut milk and heavy cream do all the heavy lifting here, with Dutch cocoa bringing that deep, real chocolate flavor you actually want.
If you miss actual ice cream, you’re about to get very happy.
💡 What Solves the “Sad Keto” Problem
✅ Tempering the eggs (don’t panic, I’ll walk you through it) makes a custard that churns into pure silk.
✅ Coconut milk lightens it up just enough without losing the creamy mouthfeel.
✅ Monk fruit + allulose sweetener combo = no weird cooling aftertaste, no gritty crystals.
✅ Dutch process cocoa gives that deep, almost brownie-like chocolate hit.
No rock-solid sugar-free bricks here. Just creamy, dreamy legit chocolate ice cream.
🧾 Ingredients That Kept It Keto
- 5 large egg yolks – Boosts fat and creates that rich, custard texture you need for real-deal ice cream.
- ½ cup (80g) powdered monk fruit allulose blend – I tested with straight erythritol once and ended up with crunchy bits—this blend melts like sugar and keeps it smooth.
- 1 pinch sea salt – Just a touch makes the chocolate pop.
- 1½ cups (360ml) unsweetened coconut milk beverage – Thins the custard slightly without watering it down. (Important: Use the carton kind, not the canned stuff.)
- 1 cup (240ml) heavy cream – Brings the fat, the flavor, and the gorgeous scoopability.
- ¼ cup (25g) Dutch processed cocoa powder – Dutch cocoa is less acidic and makes it taste richer, more “real chocolate” than regular cocoa.
🔁 Keto Swaps That Actually Work
- Swap coconut milk with unsweetened almond milk if you’re coconut-averse. Texture will be a little lighter, but still good.
- Use canned coconut milk (full-fat) for extra richness—but expect it to firm up more after freezing.
- Different sweeteners: I don’t recommend swapping the monk fruit-allulose blend unless you love crunchy crystals. Erythritol alone doesn’t cut it here.
⚠️ What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Scrambled eggs in the custard | Added the hot cream too fast | Whisk like your life depends on it and pour slowly |
| Icy, gritty texture | Custard wasn’t cold enough before churning | Chill it to fridge temp (below 40°F/4°C) before hitting the churn |
| Rock-hard freezer brick | No air churned in, too little fat | Follow the custard method and don’t skip the heavy cream |
👩🍳 Step-by-Step: Make It Like a Keto Boss
- Whisk egg yolks + sweetener + pinch of salt until light yellow and smooth.
- Heat coconut milk, heavy cream, and cocoa in a saucepan until just barely simmering—don’t let it boil.
- Temper the eggs: Slowly drizzle the hot cream into the eggs while whisking constantly. Think drizzle, not dump.
- Cook the custard: Pour it all back into the pan, cook low and slow to 170°F (use a thermometer—worth it).
- Chill out: Refrigerate for at least 4 hours. It needs to be cold cold, not just “meh” cold.
- Churn in your pre-frozen ice cream maker bowl until soft-serve stage (20–25 min).
- Freeze if you want scoops, or eat straight out of the churn like the impatient champion you are.
🧠 Keto Cooking Tricks That Help
- Temper eggs properly = custard so smooth you could propose to it.
- Pre-freeze your ice cream maker bowl for a full 24 hours—shortcuts will wreck your texture.
- Don’t over-churn: The machine can only add so much air. Past soft-serve stage? It starts turning grainy.
- Portion immediately: I portion into 6 servings right away. Makes macro-tracking brainless.
🧊 Keeping It Keto-Friendly All Week
- Store in an airtight container with plastic wrap pressed directly on top (prevents freezer burn).
- Freeze up to 3 months, but good luck keeping it around that long.
- Scoop hack: Let it sit out 5–10 minutes before scooping—it gets gloriously creamy again.
❓ Real Keto Questions, Real Answers
Will it spike blood sugar?
Not for me. Monk fruit + allulose are keto-friendly and don’t raise blood glucose for most people.
Can I skip the eggs?
Nope, not if you want that lush, creamy real ice cream feel. Eggs are essential here.
Can I make it without an ice cream maker?
You can, but expect a firmer, icier texture. (Freeze the custard in a metal pan and stir vigorously every 30 min for 2–3 hours.)
Nutrition Facts
Serving Size: 1 serving
| Nutrient | Amount |
|---|---|
| Calories | 207 kcal |
| Total Fat | 19.6g |
| └── Saturated Fat | 12.8g |
| Cholesterol | 155mg |
| Sodium | 60mg |
| Potassium | 160mg |
| Total Carbohydrates | 5.5g |
| └── Dietary Fiber | 1.6g |
| └── Sugars (natural) | 0.8g |
| Net Carbs | 3.9g |
| Protein | 3.7g |
Check out More Recipes:
- Low Carb Keto Ice Cream
- Low Carb Keto Mason Jar Ice Cream
- Low Carb Keto Strawberry Ice Cream (Sugar-Free)
- Low Carb Keto Sherbet (Sugar-Free)
Low Carb Keto Chocolate Ice Cream
Description
Rich, creamy, low-carb chocolate ice cream made with coconut milk, heavy cream, and Dutch cocoa. Keto-friendly, sugar-free, and seriously satisfying—no icy texture here!
Ingredients
Instructions
- Whisk egg yolks, sweetener, and salt until smooth and pale yellow.
- Heat coconut milk, heavy cream, and cocoa in a saucepan over medium heat until just simmering.
- Slowly pour hot cream into egg yolks while whisking constantly to temper.
- Return to saucepan; cook over low heat, stirring, until custard reaches 170°F (3–5 min).
- Refrigerate custard until very cold (at least 4 hours).
- Churn in a frozen ice cream maker bowl until soft-serve consistency (20–25 min).
- Freeze for scoopable texture if desired. Let soften before serving.
