*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.
Thank you for supporting my site!

 
If you’re doing the ketogenic diet for a prolonged period of time you probably already have or will encounter quite a lot of temptations.
Some seasons during the year are basically a minefield of temptations while others are a bit easier to handle.

One season that’s particularly hard is the holiday season, with delicious Christmas cookies and treats at every corner that are staring at you and waiting to be eaten.

Another time that’s pretty difficult is the summer. All of it.
Once everybody around you starts eating delicious ice cream and sipping on their Pina Coladas, it becomes almost impossible to continue seeing the big picture.

Until now.
You don’t have to be the weird diet person anymore who’s jealously watching her friends eating the most delicious treats – you can do both: eat ice cream, lose weight and improve your health.

Not an empty promise, but the reality with this amazing keto chocolate ice cream that only has 2.3g net carbs per serving!
I don’t use the word amazing pretty often, but I can’t find another way to describe it.
 
Keto Chocolate Ice Cream
 
I even served it to several of my non-keto friends without saying a word and none of them noticed it was actually sugar-free and self-made!
Sounds good? Find out how to make it below!
 
Keto Chocolate Ice Cream
 

Keto Chocolate Ice Cream

 

CREAMY KETO CHOCOLATE ICE CREAM INGREDIENTS:

This section is where I go a bit more in-depth about the ingredients you’ll need for this recipe. ☺️

(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
 

  • heavy cream
  • powdered erythritol:

    Why do I love Erythritol so much?
    In my opinion, Erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • eggs: one whole egg and two egg yolks
  • raw unsweetened cacao powder:
    I usually use baking cacao powder/ dutch processed cacao powder, it’s the cheapest and most readily available unsweetened cacao powder here in Germany.

    But I’ve done a little bit of digging and found a few great alternatives for my american friends and raw unsweetened cacao powder like the one I linked has the same carb content as the one I always use.

  • vodka or gin
    Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
    Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.

    I tried making keto ice cream with and without a little bit of booze and it makes a huge difference in the consistency of the final ice cream.
    Highly recommend adding it!

    Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
    This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.

  • (optional) vanilla pod or sugar-free vanilla extract

  •  
    Keto Chocolate Ice Cream
     

    KETO CHOCOLATE ICE CREAM RECIPE CARD:

     

    Category, , , , , DifficultyBeginner

    You miss ice cream on the ketogenic diet? This keto chocolate ice cream comes to the rescue! Only 5 ingredients needed and 2.3g net carbs per serving!

    Keto Chocolate Ice Cream

    Yields4 Servings
    Prep Time10 minsCook Time10 minsTotal Time4 hrs 20 mins

    What You'll Need For Your Keto Chocolate Ice Cream:
     1 cup heavy cream (250ml)
     2 egg yolks
     1 whole egg
     ¾ cup powdered erythritol (approx. 2.6oz/75g)
     2.50 tbsp baking cacao powder/ dutch processed cacao powder/ raw unsweetened cacao powder (0.5oz/15g) (different names are used in different parts of the world)
    (Optional):
     3 tsp vodka, gin or any other low carb booze with high alcohol percentage

    Instructions:
    1

    Add the heavy cream & cacao powder to a non-sticking pot and bring to a boil.
    Keep stirring while the heavy cream-cacao-mixture begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.
     
     ☝︎ Make sure that no clumps of cacao powder are left in the heavy-cream cacao mixture.
    It can be tricky to avoid this because it tends to happen as soon as you add a bigger amount of cacao powder to the heavy cream.

    The best way to make sure no cacao clumps are left is to use a strainer.
    Simply filter the heavy cream-cacao mixture after you're done with this step and before you proceed to the next step.

    2

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     
     

    3

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     
     

    4

    Bring the water in the pot to a boil and start to drizzle in the heavy cream-cacao mixture into the egg mixture.
    All of the heavy cream-cacao-mix is going to be added into the bowl with the egg mixture.
     
     

    5

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering the spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
     
     

    6

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     
     

    With Ice Cream Maker:
    7

    Follow the specific instructions of your personal ice cream maker.
     
     

    Without Ice Cream Maker:
    8

    (Optional, but highly recommended): Add 2-3 tsp of vodka or gin (or other low carb booze with high alcohol percentage).
     

    9

    Place the bowl in your freezer.
     
     

    10

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     
     

    11

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your perfect keto chocolate ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15 min are over!
     

    12

    Enjoy!
     

    Store:
    13

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
      
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1 big scoop of ice cream

    Servings 4


    Amount Per Serving
    Calories 279
    % Daily Value *
    Total Fat 28g44%
    Total Carbohydrate 3.2g2%
    Dietary Fiber 0.9g4%
    Protein 5g10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    What You'll Need For Your Keto Chocolate Ice Cream:
     1 cup heavy cream (250ml)
     2 egg yolks
     1 whole egg
     ¾ cup powdered erythritol (approx. 2.6oz/75g)
     2.50 tbsp baking cacao powder/ dutch processed cacao powder/ raw unsweetened cacao powder (0.5oz/15g) (different names are used in different parts of the world)
    (Optional):
     3 tsp vodka, gin or any other low carb booze with high alcohol percentage

    Directions

    Instructions:
    1

    Add the heavy cream & cacao powder to a non-sticking pot and bring to a boil.
    Keep stirring while the heavy cream-cacao-mixture begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.
     
     ☝︎ Make sure that no clumps of cacao powder are left in the heavy-cream cacao mixture.
    It can be tricky to avoid this because it tends to happen as soon as you add a bigger amount of cacao powder to the heavy cream.

    The best way to make sure no cacao clumps are left is to use a strainer.
    Simply filter the heavy cream-cacao mixture after you're done with this step and before you proceed to the next step.

    2

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     
     

    3

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     
     

    4

    Bring the water in the pot to a boil and start to drizzle in the heavy cream-cacao mixture into the egg mixture.
    All of the heavy cream-cacao-mix is going to be added into the bowl with the egg mixture.
     
     

    5

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering the spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
     
     

    6

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     
     

    With Ice Cream Maker:
    7

    Follow the specific instructions of your personal ice cream maker.
     
     

    Without Ice Cream Maker:
    8

    (Optional, but highly recommended): Add 2-3 tsp of vodka or gin (or other low carb booze with high alcohol percentage).
     

    9

    Place the bowl in your freezer.
     
     

    10

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     
     

    11

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your perfect keto chocolate ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15 min are over!
     

    12

    Enjoy!
     

    Store:
    13

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
      
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Incredibly Good Keto Chocolate Ice Cream

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    KETO TREATS THAT ARE PERFECT FOR SUMMER:

     

  • Easy Keto Peanut Butter Milkshake
  • Incredibly Creamy Keto Butter Pecan Ice Cream
  • Sugar-Free Keto Blueberry Mousse
  • Keto Cookies And Cream Fat Bombs
  • Easy Keto Raspberry Cheesecake Fat Bombs
  •  

     

     
    Keto Chocolate Ice Cream
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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