Last Updated on September 2, 2025 by Toya
This super creamy and delicious keto chocolate ice cream recipe is exactly what you need for a low carb keto dessert or snack that is easy to whip up! And, there are only 5 net carbs in this chocolate ice cream so you can’t go wrong!
This ketogenic ice cream recipe is smooth, creamy and appetizing without all the added sugar. It’s an amazing representation of healthy and yummy in one chocolaty mixture!
I haven’t met many people who don’t adore a creamy chocolate-flavored ice cream. However, for those of us who have recently started the keto diet, chances are ice cream has been crossed off the list of foods to eat.
No worries, this keto ice cream recipe is just what you need to help you not only enjoy a food you thought you could no longer have but, also enjoy the guilt-free experience of having ice cream with no added sugars or carbs!
And before you even start, you need to grab some xanthan gum to get this ice cream recipe to help keep the ice cream from freezing rock-solid and to help give it that classic creamy ice cream texture that you’re used to.
This is one of my favorite xanthan gum brands. If you make lots of keto recipes including soups, gravies, bread, pancakes, or anything else, you need to grab this!
Best keto chocolate ice cream recipe
Chocolate is certainly one of the most appetizing flavors in the world. It is appreciated almost anywhere and is exquisite in whatever form it is, from its pure state, such as cocoa, in candies, as an ingredient in any dessert, as a beverage, or added to beverages, and undoubtedly in ice cream recipes.
As such, we couldn’t resit bringing you our simple keto ice cream that can be made with only 5 ingredients !
This chocolate ice cream is ideal for hot days and for chocolate lovers like me who may just want something good to snack on.
This preparation is obviously not a traditional preparation of chocolate ice cream, since we have adapted it to the keto regime. But rest assured without losing that soft texture of traditional ice cream!
Also, you can enjoy this even if you do not follow a low carb or keto eating plan.
Related Keto Dessert Recipes:
- Keto Mixed Berry Cheesecake Parfait
- Mini Keto Cheesecake Bites
- Keto Chocolate Milk: Super Easy & Ready In Minutes
- Keto Friendly Apple Pie Made With Zucchini Filling
Ingredients to make keto chocolate ice cream
- 4 eggs
- 1 tsp of xanthan gum
- 75 ml (50 g) erythritol
- 300 ml whipping cream
- ¾ cup unsweetened cocoa powder
- ½ cup keto friendly chocolate chips
- Mint leaves to garnish
Recipe Update:
If you’ve made this keto ice cream with erythritol and found the texture a little firm after freezing, I highly recommend trying it with allulose instead. Allulose freezes differently and keeps the ice cream much creamier, almost like traditional ice cream. You’ll still get that delicious sweetness without the icy texture. If you can find allulose (You can usually grab some on Amazon), it’s absolutely worth the swap!
For the smoothest, creamiest texture, allulose is my top choice when making keto ice cream. Unlike erythritol, it doesn't crystallize, so your ice cream stays soft and scoopable straight from the freezer.
Don’t want to buy powdered allulose?
You can make your own! Just blend granulated allulose in a high-speed blender or food processor until it turns into a fine powder. It takes just a minute and works perfectly in recipes like this one, where a smoother texture is important.
How to make keto chocolate ice cream
As mentioned above, you’ll only need 5 easy to find ingredients to make this recipe. The recipe instructions themselves are quite easy to follow.
However, to make sure everyone can get a chance to enjoy this deliciousness, we’ve gone ahead and created instructions for both a no churn keto chocolate ice cream and a keto chocolate ice cream recipe using an ice cream maker – for a very very creamy version of this recipe.
How to make no churn keto chocolate ice cream
This version of the recipe is recommended if you do not own an ice cream maker but still want the deliciously flavorful finished product regardless.
First you will, gather all your ingredients in one place. You will need to separate the eggs and pour the whites in a bowl to beat and the yolks in another.
Next, you will beat egg whites until stiff.
Then in the other container, beat the egg yolks with the natural erythritol powdered sweetener and xanthan gum until they are soft and fluffy.
Proceed to add the cocoa powder to the mixture of yolks and sweetener. Finally, carefully add the egg whites to the yolk mixture.
Separate the chocolate drops in two equal portions. Melt the chocolate drops in the microwave; let them rest for 5 seconds, retire them and beat with a small spoon. Repeat this procedure until the chocolate melts.
Add the melted chocolate to the mixture and beat well. Beat the cream in a large bowl until it is frothy. Then, add the cream mixture to the egg mixture. Add the rest of the chocolate drops.
If you do not have an ice cream machine, you can follow the next procedure
- Put the bowl with the ice cream mixture into the freezer
- Thoroughly stir the mixture every half hour, until it reaches the desired consistency.
- This process can take up to 2 hours.
- You should use a spatula to make sure to scrape the inside of the bowl very well while stirring the mixture.
To serve, if the ice cream is very frozen, let it stand at room temperature for 15 minutes before serving.
When serving garnish using mint leaves and chocolate.
You should have a finished product that looks like this:
How to make keto chocolate ice cream with an ice cream maker
This version of the recipe is recommended if you do own an ice cream maker. This version is also easier.
You should follow the same exact steps above until the final step.
If you have an ice cream machine, follow the procedure provided by the ice maker.
In my particular case I must previously introduce the internal bowl of the machine in the freezer throughout the night. If your machine has a built-in compressor, it is not necessary.
The bowl and all the implements for its use are installed, like the paddles that constantly stir the ice cream mixture.
Add the mixture and allow the machine to perform the process to obtain the ice cream. This can take around 20 minutes to half an hour, for obtaining a soft and creamy ice cream.
If you’re looking for a great ice cream machine, get this one from Cuisinart on Amazon.
The finished product should look like this:
If you want a firmer texture you should take it to the refrigerator for about two hours, before serving.
That’s it. You’ve made the easiest, most tasty ice cream you can enjoy guilt free or any low carb or keto eating plan! And, if you’re looking for more low carb ice cream ideas, then try out this creamy keto vanilla ice cream recipe as well or my yummy mason jar chocolate ice cream.
Topping ideas for chocolate ice cream
- Sugar free chocolate chips
- Berries such as strawberries, raspberries
- Sugar free salted Carmel syrup
- Sugar feee chocolate flavored syrup
- Chopped nuts
- Low carb whipped topping
How to store
Store this sugar free ice cream in an airtight container to store ice cream for up to two months.
More keto ice cream recipes
Super Creamy Keto Chocolate Ice Cream - No Churn & Churn Versions
This super creamy and delicious keto chocolate ice cream recipe is exactly what you need for a low carb keto dessert or snack that is easy to whip up! And, at only 5 grams of net carbs per serving, there is no way you can go wrong with this recipe!
Ingredients
- 4 eggs
- 1 tsp of xanthan gum
- 75 ml (50 g) erythritol
- 300 ml whipping cream
- ¾ cup unsweetned cocoa powder
- ½ cup keto chocolate chips
- Mint leaves to garnish, optional
Instructions
Separate the eggs.
Pour the whites in a bowl to beat and the yolks in another.
Beat egg whites until stiff.
Then in the other container, beat the egg yolks with the sweetener and xanthan gum until they are soft and fluffy.
Proceed to add the cocoa powder to the mixture of yolks and sweetener.
Finally, carefully add the egg whites to the yolk mixture.
Separate the chocolate drops in two equal portions.
Melt the chocolate drops in the microwave; let them for 5 seconds, retire them and beat with a small spoon. Repeat this procedure until the chocolate melts. Add the melted chocolate to the mixture and beat well.
Beat the cream in a large bowl until it is frothy.
Then, add the cream mixture to the egg mixture.
Add the rest of the chocolate drops.
If you do not have an ice cream machine, you can follow the next procedure
- Place the bowl with the mixture in the freezer
- Thoroughly stir the mixture every half hour, until it reaches the desired consistency.
- This process can take up to 2 hours.
- You should use a spatula to make sure to scrape the inside of the bowl very well while stirring the mixture.
If you have an ice cream machine, follow the procedure provided by the ice maker.
- In my particular case I must previously introduce the internal bowl of the machine in the freezer throughout the night. If your machine has a built-in compressor, it is not necessary.
- The bowl and all the implements for its use are installed, like the paddles that constantly stir the ice cream mixture.
- Add the mixture and allow the machine to perform the process to obtain the ice cream. This can take around 20 minutes to half an hour, obtaining a soft and creamy ice cream.
- If you want a firmer texture you should take it to the refrigerator for about two hours, before serving.
To serve, if the ice cream is very frozen, let it stand at room temperature for 15 minutes before serving.
When serving garnish using mint leaves and chocolate.
Notes
Prep time for this recipe is about 25 minutes
Passive time: 6 hours with ice cream maker or 8 hours without ice cream maker
Nutrition Information:
Yield: 10 Serving Size: 1/2 cupAmount Per Serving: Calories: 199Total Fat: 17gSaturated Fat: 10gCholesterol: 116mgSodium: 48mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 5g