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 1x
- Category: Keto Ice Cream
- Method: No Churn
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size: 3/4 cup
- Calories: 267
- Fat: 25g
- Carbohydrates: 5.5g
- Fiber: 1g
- Protein: 5g
About Martina
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.
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Would this be terrible if I left out the sweetener? I unfortunately can’t use any sweeteners at all.
This recipe is amazing! But I don’t freeze it- I keep it as mousse in the fridge. It’s so so good! And I used butter instead of cacoa butter.
★★★★★
Wow! This ice cream is totally decadent!!!! I love it! I added a tablespoon of glycerin to make it scoopable and I did churn it in my ice cream maker. Then I scooped it in portions into a container and in the freezer. Makes it easier to serve. This is so rich!! Wondering if you know the nutrition breakdown for this? Because it’s so rich, a little goes a long way. I used Lindt 99% cocoa chocolate. Oh my!!
★★★★★
Since I don’t have access to cacao butter, could I leave it out?
I used salted butter instead
Hi Mellissa,
I want to try this yummy looking recipe, however recently I’m having issues with using heavy whipping cream in my diet. I went for allergy testing just yesterday and the Dr. feels it’s the fresh dairy protein that is a concern…waiting on blood test results to know for sure. But in the meantime do you think this would work with by using coconut cream instead of heavy whipping cream? Just curious. I order many of my ingredients on Amazon and given how expensive some of them are like coconut cream I’m hesitant to experiment so was wondering if you already have tried with the coconut cream? :)
The directions say HWC or Coconut cream.
★★★★★
Yummy!
I was confused by this as the recipe calls for “Cocoa butter” but from Googling it and looking at the comments I think it should be “Cacao butter”! A lot of the comments are down to this. If it is “Cocoa butter” could the recipe be corrected? :)
I made this recipe for the first time and it was a little gritty. What did I do wrong? I am not proficient cooking with melted chocolate. Perhaps I did not melt it correctly. It still takes good!
It’s important that the erithrytol is powdered. I made Keto ice cream in my ice cream maker before and I didn’t powder my erithrytol. It was gritty.
Hi
Where did you find the little chocolate squares to use? Thank you
Thank you for this recipe! I tried it today and it was delicious. I didn’t have cocoa butter but used coconut butter and had wonderful results.
Why can You just place the egg yolks in the melted Chocolate, that way they will cook? Never made Icecream, anykind, Keto for 4 Months, Loving it, Very Going Back!!!
Do you have to use eggs? I can’t eat eggs!
I have been doing keto for 6 months now and just tried fat bombs. This looks really good But I can not find a sweetener that I can tolerate. They all seem to taste like dust to me. Really bitter after taste. Even the organic liquid stevia.
HAVE YOU TRIED XYLITOL. I USE IT IN ALL OF MY FATBOMBS & KETO “SWEETS”. AND I LOVE IT.
The only thing with xylitol is it spikes glucose. Look up KETO CONNECT on youtube. They did a test with all sugar and sugar replacements on themselves. Their results are impressive
Hi, Teresa K. I stumbled across a new sweetener by accident, called Sola. After reading the info on the Sola website at solasweet.com, I found that one of our local grocery stores carries it, and I decided to try it. It is a little pricier than some of the other sweeteners out there, but it tastes awesome. (In Texas, a 16 oz package retails for $8.99.) I haven’t tried any that tasted like dust to me, but most have a bitter aftertaste, including all of the stevia products. (Swerve was good also, but is very difficult to find in my area, and just as pricey as the Sola.) The Sola website has a $1 coupon, and there is also a $3 rebate on the Ibotta app. (The Sola site didn’t show my local store for the coupon, so I clicked on one of the others, printed the coupon, and it worked just fine.) I have not made this recipe yet, but a close friend has and loved it! She used a blender to powder the Sola.
Good luck!
If you haven’t yet, I’ve been directed to monkfruit sweetener.
Hi. Cocoa butter is not readily available where I live. Can I just use normal butter and some cocoa powder?
Cacao butter is solid fat from the chocolate pods – it’s white and doesn’t have a chocolate flavor. You can order it on amazon or get it at places like Whole Foods. I don’t think butter will work the same in this recipe but since I haven’t made it yet it’s hard to say. If you try it I’d get unsalted – please let us know how it turns out!
Would coconut oil work?
Not sure – maybe a blend of coconut oil and butter?
Where do you buy cocoa butter?
Amazon is a great source for inexpensive and high quality Cacao butter!
Looks fantastic! Thank you for the recipe ?
What brand of chocolate did you use?