Keto Chocolate Ice Cream
Rich, scoopable dark chocolate keto ice cream with just 4.2g net carbs per serving. This creamy custard-style churned dessert delivers deep cocoa flavor and a velvety texture in about 35 minutes of active time, no added sugar needed.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
Deep, dark, and genuinely scoopable, this keto chocolate ice cream uses an egg-yolk custard base for old-fashioned richness without a gram of added sugar. A touch of allulose keeps it creamy straight from the freezer.
Ingredients
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- 4 large egg yolks
- 1/2 cup powdered allulose (or powdered erythritol)
- 1/3 cup unsweetened cocoa powder
- 2 oz unsweetened baking chocolate, finely chopped
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1 tbsp vodka (optional, keeps it scoopable)
Instructions
- 1
In a saucepan over medium-low heat, warm the heavy cream, almond milk, cocoa powder, and salt. Whisk constantly until the cocoa dissolves and the mixture is steaming but not boiling, about 5 minutes.
- 2
In a separate bowl, whisk the egg yolks with the powdered allulose until pale and smooth. Slowly ladle about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the saucepan.
- 3
Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 170 to 175 F), 5 to 7 minutes. Do not let it boil or the yolks will scramble.
- 4
Remove from heat and stir in the chopped baking chocolate and vanilla until fully melted and glossy. Stir in the vodka if using. Pour through a fine-mesh strainer into a bowl.
- 5
Cover and chill the custard in the refrigerator until very cold, at least 4 hours or overnight.
- 6
Churn in an ice cream maker according to the manufacturer's directions, 20 to 25 minutes, until soft-serve consistency. Transfer to a loaf pan, press parchment against the surface, and freeze 2 to 3 hours for scoopable ice cream.
Tips & notes
- Allulose gives the smoothest texture and helps the ice cream stay soft straight from the freezer; erythritol works but freezes harder, so let it sit at room temperature 10 minutes before scooping.
- The tablespoon of vodka lowers the freezing point and prevents an icy, rock-hard block. The alcohol cooks off in flavor and is undetectable. Skip it if you prefer.
- Store in an airtight container with parchment pressed to the surface for up to 2 weeks. For best texture, eat within the first week.
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Frequently asked questions
- How many carbs are in keto chocolate ice cream?
- Each of the 6 servings has 4.2g net carbs (8.2g total carbs minus 4g fiber), 320 calories, 5g protein, and 31g fat, making it an easy fit for a ketogenic diet.
- Why is my keto ice cream rock hard after freezing?
- Sugar substitutes don't depress the freezing point the way sugar does, so keto ice cream freezes harder. Allulose helps the most, and adding a tablespoon of vodka keeps it scoopable. Otherwise, let it soften at room temperature for 10 to 15 minutes before serving.
- Can I make this without an ice cream maker?
- Yes. Pour the chilled custard into a freezer-safe container and freeze, whisking vigorously every 30 to 45 minutes for the first 3 hours to break up ice crystals. The texture is slightly less smooth than churned, but still creamy.
