This No Churn Keto Chocolate Ice Cream is super chocolatey and creamy! A perfectly delicious Keto frozen treat with no ice cream maker required! Please welcome the talented Martina from The KetoDiet Blog with our guest post today!
My name is Martina and I love chocolate. From all the treats, nothing satisfies me more than a big bowl of fudgy keto chocolate ice cream. It’s like going back in time to when I was a kid and all I could think of on a hot summer day was a sweet frozen treat.
My love for chocolate predates adulthood, but it wasn’t until I started eating low-carb that I realized there was a healthy way to enjoy it, without sugar but with all the flavour. In fact, making keto friendly ice cream is easier than you think and you don’t even need an ice cream maker!
What makes this keto chocolate ice cream work is fluffy egg whites and whipped cream combined with melted chocolate that keep it airy. It tastes like frozen dark chocolate mousse and thanks to its high fat content, the ice cream remains soft and creamy. If you freeze it for more than 6 hours, remember to let it sit at room temperature for a few minutes before eating.
Every one who tried this keto ice cream loved it, and I’m thankful to Mellissa for letting me share it with you!
Um, thank YOU Martina, thank YOU! This No Churn Keto Chocolate Ice Cream looks incredible, and since my ice cream maker is in storage back in the States, it’s the perfect keto ice cream recipe for me to tackle here in Belize. Like right now I’m thinking!
No Churn Keto Chocolate Ice Cream
This No Churn Keto Chocolate Ice Cream is creamy and super chocolatey! A perfectly delicious Keto frozen treat with no ice cream maker required! Low Carb with a dairy free option!
- Yield: 10 servings
- Category: Keto Ice Cream
- Method: No Churn
- 5.3 oz (150 g) 85% or 90% dark chocolate, broken into pieces
- 1.8 oz (50 g) cocoa butter
- 4 large eggs, separated
- ¼ teaspoon cream of tartar
- ½ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
- 1 tablespoon sugar-free vanilla extract (15 ml)
- 1 ¼ cups heavy whipping cream, or coconut cream (300 ml/ 10.1 fl oz)
- Melt the chocolate and cocoa butter in a double boiler, or heatproof bowl placed over a small saucepan filled with 1 cup of water, over medium heat.
- Let the melted chocolate cool to room temperature. In the meantime, separate the egg whites from the egg yolks. Using an electric mixer, beat the egg whites and cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol. Beat until they create stiff peaks.
- In another bowl, whisk the cream until soft peaks form when the whisk is removed.
- In a third bowl, mix the egg yolks with the vanilla extract.
- When the chocolate has cooled down to room temperature, using a rubber spatula, add about a third of the fluffy egg whites and mix with the chocolate. Then add the remaining egg whites and gently fold in without deflating them.
- Slowly stir in the egg yolk and vanilla mixture. Finally, fold in the whipped cream using the spatula, creating fluffy chocolate mousse.
- Transfer the chocolate mousse into a deep baking dish (I used a 9 x 9 inch baking tray lined with heavy-duty parchment paper). Freeze for at least 4-6 hours, or until set.
Tip: You can use single-serving containers for portion control. If the ice cream is too hard, leave it at room temperature for 15-20 minutes before serving.
Note: If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 140 F / 60 C. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.
- Serving Size: 3/4 cup
- Calories: 267
- Fat: 25g
- Carbohydrates: 5.5g
- Fiber: 1g
- Protein: 5g
I used to eat too many carbs, and it wasn’t just sugary treats. Ironically, I used to think that my diet was quite healthy. I was eating plenty of vegetables, fruits and whole grains, yet I had zero energy and was always hungry.
I changed the way I ate in 2011 when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. After my diagnosis, I quit eating grains and sugar, and I started following a whole foods based ketogenic diet. It wasn’t easy at first, but I was tired of following diets that didn’t work, and I was determined to regain my health.
And it worked! These days, I have more energy to do the things I love, and I enjoy delicious foods that are high in healthy fats. I don’t count calories; I exercise less than I used to; and I’m successfully maintaining a healthy weight.
I love food, science, photography and creating low-carb & paleo recipes. As a science geek, I base my views on valid research and I have first-hand experience of what it is to be on a low-carb diet. Both are reflected on my blog, in the KetoDiet app and my cookbooks.
Come and hang out with us on the KetoDiet blog and join our community on social media!
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