Home » ice cream » Suuuper Creamy (No-Churn!) Chocolate Ice Cream 🍦 gluten free, keto & paleo

Suuuper Creamy (No-Churn!) Chocolate Ice Cream 🍦 gluten free, keto & paleo

This (no-churn!!) paleo and keto chocolate ice cream is ridiculously creamy and a breeze to whip up… at just 3g net carbs a scoop!

A scoop of paleo & Keto chocolate ice cream
No-Churn Low Carb, Paleoa & Keto Chocolate Ice Cream

Paleo & Keto Chocolate Ice Cream

Suuuper Creamy & No-Churn (!!)

With a few simple tricks, this recipe for keto chocolate ice cream will yield ridiculously creamy and luscious results; no churning required!

Plus, this ice cream is also easily customizable to suit all chocolate taste buds: from the milk chocolate lovers to the darkest-of-dark fanatics (ahem, me!).

Oh, and know that you don’t need to whip up a full batch (think ice-cream-for-one!). Simply adjust servings in the drop-down menu to desired amount, and whip up any quantity you want!

The Method 🔍

Making this no-churn keto chocolate ice cream is a breeze. Think melting the sweetener and cocoa into (full fat!) coconut milk, whisking in a tad of xanthan gum (which acts as a stabilizer here), and incorporating the cooled mixture into whipped cream.

You see, by whipping up the heavy cream you’re incorporating quite a bit of air. And the addition of xanthan gum helps keep your ice cream creamy smooth.

And if you plan on making a larger batch and letting it hang in your freezer, it’s generally a good idea to incorporate a couple of tablespoons of booze into your ice cream (particularly if you use erythritol, see below!). Remember that high alcoholic beverages do not freeze, so they will help your ice cream stay creamy smooth rather than rock-solid. Just don’t overdo it, or you’ll end up with a slushy.

No-Churn Low Carb & Keto Chocolate Ice Cream 🍦 #ketoicecream #lowcarbicecream #nochurnicecream #chocolateicecream
No-Churn Low Carb & Keto Chocolate Ice Cream 🍦 #ketoicecream #lowcarbicecream #nochurnicecream #chocolateicecream

The Chocolate

Cocoa or cacao? Both work great, just know that quality really matters here. My favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your ice cream will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.

How dark? Talking dark chocolate versus milk is a sure way to divide a crowd! But know that you can make this keto chocolate ice cream to your taste buds’ desire. So we suggest doing the base with the lower quantity of cocoa (1/2 cup) to yield a milk chocolate ice cream.

And if you like your chocolate dark, simply add in more cocoa (think 1/4-1/3 cup more) after everything is incorporated. A taste-as-you-go sorta thing.

p.s. a lightly sprinkle of flakey sea salt works wonders to cut through the dark chocolate variation!

The Sweetener

Xylitol and allulose are, without a doubt, the best sweetener for keto ice cream. They help to retain the creamy texture (they work pretty much like inverted sugars!), and allows you to skip the churning if need be in many recipes.

And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).

Having said that, this no-churn vanilla ice cream is sooo luscious, that you can get away with using erythritol with relatively good results too. Though it most likely will freeze rock-solid, and you’ll have to let it hang out for about 30 minutes to scoop it out.

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

No-Churn Low Carb & Keto Chocolate Ice Cream 🍦 #ketoicecream #lowcarbicecream #nochurnicecream #chocolateicecream
No-Churn Low Carb & Keto Chocolate Ice Cream 🍦 #ketoicecream #lowcarbicecream #nochurnicecream #chocolateicecream
No-Churn Low Carb & Keto Chocolate Ice Cream 🍦 #ketoicecream #lowcarbicecream #nochurnicecream #chocolateicecream
No-Churn Low Carb & Keto Chocolate Ice Cream 🍦 #ketoicecream #lowcarbicecream #nochurnicecream #chocolateicecream
No-Churn Low Carb & Keto Chocolate Ice Cream 🍦 #ketoicecream #lowcarbicecream #nochurnicecream #chocolateicecream
No-Churn Low Carb & Keto Chocolate Ice Cream 🍦 #ketoicecream #lowcarbicecream #nochurnicecream #chocolateicecream

No-Churn Low Carb & Keto Chocolate Ice Cream 🍦 #ketoicecream #lowcarbicecream #nochurnicecream #chocolateicecream

No Churn Paleo & Keto Chocolate Ice Cream

Course: Dessert, Ice Cream
Cuisine: Gluten Free, Keto
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 10 scoops
Calories: 245 kcal

This (no-churn!!) low carb and keto chocolate ice cream is ridiculously creamy and a breeze to whip up! i.e. it's ideal.

Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.

Print

Ingredients

For the keto chocolate ice cream

  • 1 13.5-ounce can full fat coconut milk *
  • 135-150 g xylitol or allulose, to taste**
  • 50-75 g cocoa powder use the smaller amount for milk chocolate and the larger for dark
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour if paleo***
  • 480 g heavy whipping cream or coconut cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons vodka, brandy or booze of choice ****optional

Instructions

  1. See recipe video for tips and tricks! 

  2. Add coconut milk, sweetener, cocoa and salt to a saucepan over medium heat. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended. 

  3. Sprinkle xanthan gum little by little and blend until fully combined. You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Remove from heat and allow the mixture to cool completely. 

  4. Add heavy whipping cream to a large chilled bowl and whip until soft peaks form. Blend in vanilla extract and the cooled chocolate mixture. (Optional): add in more cocoa, to taste, for a dark chocolate version. 

  5. (Optional): add in your booze of choice. The mixture should be thick but still pourable. And, if for any reason your mixture is too thick (whipped cream too much, used a lot of cocoa...): thin it out little by little with more coconut milk. See recipe video for texture reference.  

  6. Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). 

  7. If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.

Recipe Video

Recipe Notes

*You absolutely NEED to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.

**Please see section on sweeteners for deets and possible subs. And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

***Be sure to measure a very lightly packed 1/4 teaspoon of xanthan gum, as it's an ingredient that's easy to overpack. And if you overdo it, you'll get gummy ice cream. 

****Booze is totally optional, it just keeps your ice cream from freezing rock solid. This ice cream is super creamy though, so 10-15 minutes at room temp make it ultra scoopable once again. 

Please note that nutrition facts were estimated per 1/2 cup serving. This recipe yields approximately 5 cups.

Nutrition Facts
No Churn Paleo & Keto Chocolate Ice Cream
Amount Per Serving
Calories 245 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 17g85%
Cholesterol 65mg22%
Sodium 77mg3%
Potassium 112mg3%
Carbohydrates 4g1%
Fiber 1g4%
Protein 2g4%
Vitamin A 705IU14%
Vitamin C 0.2mg0%
Calcium 38mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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159 comments

  1. Caroline Peterson says:

    I tried the vanilla one, but I could definitely taste the coconut milk. If substituting that with HWP, how much do you put in?

  2. Louise says:

    Monk Fruit and other sweeteners will become granular (sandy feel) when frozen. I’ve read that ALLULOSE does NOT turn granular when frozen and keeps ice creams creamy. Allulose is a natural “rare” sugar found in some fruits and veg that is 2/3 as sweet as cane sugar and doesn’t effect blood sugar.

  3. Julie says:

    So this was pretty good, but it might have been too creamy for me, if that’s even possible. Lol! I might try it in a milk shake to tone down the richness. But really, this is so much better that the low carb stuff on the market. Thank you so much for all your wonderful recipes! Have yet to find one I didnt like.

  4. Tina J. says:

    Hi Paola!

    Love, love this recipe! Just wondering if you can you tell me why my ice cream would have gone icy after freezing and if there is anything I can do to prevent it in the future? I followed the recipe exactly, put it outside (Canadian winter and it was -25 C). It froze beautifully and tasted soooo good, but then when I transferred it to our refrigerator freezer the ice cream turned icy. Any thoughts?

  5. Hailey says:

    Made this again, my hubby and I both love it! Added two teaspoons of instant coffee too. It’s an easy recipe with max deliciousness!

  6. Karen says:

    Thank you for this recipe. I made this twice. The first time my husband thought it needed a bit more chocolate. I increased the chocolate a little for his liking for the second batch. I use “Xylosweet” for the sweetener both times. The end result was very creamy, perfectly chocolaty, and perfectly sweetened. I will be using this recipe again. The taste is comparable to a top-shelf brand of ice cream without the sugar. I should add that your site seems to be my go-to site for keto recipes. I bought both of your cookbooks and have so much success with the end result. Thank you for all your hard work.

    • Paola van der Hulst says:

      Thats SO wonderful to hear Karen! And thank you for your support with the ebooks, it means a lot 😉 xo!

  7. Tina Lewis says:

    This is now my favourite keto dessert! Thank you Paola! I just have a quick question. My ice cream set over night and was perfect. I took it out to thaw just a tiny bit and now its quite icy, crunch almost. Did I do something wrong? I used Xylitol as my sweetener and followed the recipe exactly.

  8. Ellen says:

    Can I use Monk Fruit instead of xylitol? Looks like this is a hit, a BIG hit, gonna make it tomorrow, my hubby is an ice cream fanatic. He will be so happy with me (and you) when he sees he can have this and still be true to Keto!

  9. Sherry says:

    Oh my goodness! My taste-testing is out of control today and thankfully this ice cream is in the freezer hidden from my eyes (and spoon). This came out absolutely perfect: silky, creamy, chocolatey and delicious. I added in sugar-free marshmallow creme between layers of ice cream. It looks just like the chocolate marshmallow ice cream my husband loved before it was discontinued at the only store in town that carried it. I hope he likes it as much as I do because it’s a much healthier version of his carb-heavy favorite. He really liked the vanilla version so I’m betting he’ll love this.

  10. Tracy says:

    Holy Shamokes! I haven’t even made it to the fully frozen stage yet and it is sooo delectable! I was a little nervous about whether to put alcohol in it to keep is soft or put more cocoa or sweetener in it…now, I can’t imagine it any better Ü Your recipes never disappoint! Thank you so much for sharing what you do so well with all of us ♥

    • Sherry says:

      Oh my goodness! Here we go again…
      I haven’t finished the vanilla ice cream I made but my husband finished the chocolate (with the marshmallow sauce swirled through). Having two containers in my side-by-side freezer is infringing on my space for fat bombs, keto bread, etc. Today’s solution: chocolate ice cream with sugar-free peanut butter swirl. After layering in ice cream with dollops of peanut butter topping, I scraped my two spatulas together, licked the remnants clean, and went to keto desert heaven.

      My husband and I both like chocolate peanut butter ice cream, and now I’ll be able to have just one container! (Note: a piece of cling film ‘molded’ over the frozen ice cream prevents ice crystals if you’re a slow ice cream consumer like I am)

      I had about a cup of pb topping left over, so I’ll use it on the rest of the vanilla (instead of straight pb like I sometimes do).

  11. Arena says:

    Would love to try this but can’t figure how why the carbs are more than they should be. Also the total calories are off. Can anyone help me, I calculated this using MyFitnessPal and came up with calories 313, fat 30.4g, protein 1.3g, carbs 12.1g, fiber 2.5g. I didn’t include the sugar so would someone please tell me what or if I did something wrong. I did add vodka and came up with 16 calories so even if it’s subtracted it’s still 297 calories which is higher than you calculated.

    • Heidi says:

      Your carbs looks wayyy off to me. Calories can vary slightly from brand to brand of coconut milk/heavy cream and cocoa. But the difference in carbs you get do not look right
      . I also use fitness pal sometimes, and not all products listed are accurate in the app….make sure you double check with the actual labelling of what you use. And cocoa/cacao can have huuuge differences. Some have added sugars…and some labelling does not take into account fiber to be subracted. Fitness pal has a bad flaw when it comes to net-carb calculation. It does not always work as intended, for sure,

  12. madness says:

    As a pet guardian, I feel like you should change the xylitol disclaimer to include all furpets. Not just dogs. The rest of us need to also take care, and those less discerning or knowledgeable might think b/c you didn’t say cats, they are excluded, which is not true, and that would put the pet at risk.

    Just offering this advice so that all may feel included AND more importantly be informed of the possible dangers.

    • Pea Green says:

      I am too scared to even buy xylitol just in case in a moment of lunacy I give my furbabies “something” because I forgot. . . or I drop something on the floor and they get there first. I don’t like them to have human food at all but xylitol scares me. x x

  13. Penny says:

    This is a great recipe. I made two batches, chocolate and coffee chip (w Lilly’s SF chocolate chips) last month and they were both delicious, but – I used granulated erythritol (Lankato) and the texture was like eating sand, even though it melted once it was in your mouth for a few seconds. So next time I will try Xylitol sweetener.

    In any case, they both froze solid after a week in the freezer. I simply thawed them for an hour and then popped it into my food processor to “re-cream” them, and it was fine.

  14. Daniel Carter says:

    I look forward to trying this recipe. I’m making it today. Unfortunately my digital scale needs a new battery and it’s an uncommon size, so I’m suffering through all the investigations needed to find my conversions from grams.
    Just my thought, or a question; is the use of grams really a necessity? It seems to be quite common in the keto recipes that I’m finding lately. I love my weight scale (when it’s working), but typical baking measures such as cups, tablespoons and the like would save so much time.
    Just my little rant. Can’t wait to try the ice cream!

    • Sistih K says:

      I have the same issue. Why do this when most people don’t use those measurements. I found one recipe that said to use 1/5 of a tablespoon of some ingredient. Why make things so difficult. Its bad enough we have to make everything because Keto food is not readily available on the market.

      • Pea Green says:

        Jaysus! Do you whinge this much during sex? Paola is a real baker. Bakers weigh. Most of us weigh. Baking is a science and needs correct proportions. If you can’t eyeball one fifth of a teaspoonful of something, then the world is doomed.

      • Heather Hinson says:

        Nobody is forcing you to use her recipe! Go find one that is easier for you and most likely taste like sh*t!
        The nerve of some people!!
        Thank you Paola for making everything as easy to print out as you do. I’m sorry you have to deal with asshats like this.
        I’m sure this won’t get posted but hopefully you read it. You are just a gem!

        • Paola van der Hulst says:

          I’m posting it Heather because I’m having a rubbish day and you comment gave me a good laugh 😂 thanks for your support! Much love!

          • GISELLE L ABREA says:

            OMG, ingrata!.. lol… thanks for posting this, ignore the whiners,, i love to bake but not i’m doing keto now and your recipe all calls to me. i cant wait to try them them all.. but question, is there a difference if u use either measurement in terms of accuracy or results? in the US i know its cups and tbsp.. ive never tried baking with weighing ingredients but i do have a weighing scale.. will there be a difference at all? thanks again .. and forget about the ingratas…..LOL

      • Sunshine says:

        Do us a favor and go buy a $4 pint of ice cream at the store k. No one is forcing you to do keto. Maybe you should’ve thought of the commitment to this lifestyle instead expecting everything handed to you.

  15. Christy Cyr says:

    I found a recipe for sugar-free peanut butter chips, and so sometimes I added peanut butter chips to this recipe. I’d really missed peanut butter and chocolate ice cream. I also broke up Lily’s Salted Caramel bar into the ice cream, and it was delicious!

  16. Susan says:

    Hi Paola!

    I *love* this recipe and have made it several times. I’d like to try it this time with a can of coconut cream instead of heavy cream (getting a lot of dairy in my diet right now) Anyhow – any suggestions on whipping up the heavy cream so that it approximates the volume of the whipped heavy cream? Do I need to double the coco cream to 2 cans?? TIA & please keep up your incredible, amazing blog!! It is food for my soul!

  17. Rebekah Lynn says:

    Hello! My husband is allergic to coconut, so I’m wondering if you think it will work to use heavy whipping cream in place of the coconut milk. I made your avocado chocolate pudding with HWC yesterday and it turned out AMAZING (hubby said it was as good as regular pudding and he barely noticed it was sugar-free!). Any thoughts?

  18. Melissa says:

    Just made my very first batch and it’s delicious even before it gets to the freezer! I used 1/4 cup stevia & monk fruit mix sweetener instead of xylitol and next time may reduce that further. Also added the extra tablespoon of cocoa at the end which I think I may increase next time as I love the dark bitter chocolate flavor. For this attempt my husband thought it was spot on ( not a fan of bitter dark chocolate usually) and he can be hard to please with Keto deserts! Thank you so much Paola for all your efforts and amazing recipes, I really love giving them a go and getting a delicious result!

  19. Jen says:

    Made this and it turned out great! I used 3 tbsp of homemade vanilla (has a vodka base). Would probably add more vodka next time to see if i can make it creamier. I separated it into two batches and added pecans and slivered almonds to one half, was very happy that they stayed suspended in the liquid before it froze, wasn’t sure if I would have a pile of nuts at the bottom 🙂
    My non-keto boyfriend loves it too, which is unfortunate, because now I have to share. Looking forward to experimenting with more flavours…I’m thinking of adding coffee next time for chocolate mocha!

    Thanks!

  20. Eliana says:

    I made your vanilla bean ice cream recipe and it was so good and creamy that I decided to make the chocolate as well. I ran out of coconut milk so I used all heavy whipping cream. The final mixture has the consistency of and tastes just like chocolate pudding! I will have to make a double batch next time so I can have both pudding and ice cream!

  21. Don says:

    I am eager to try this, but am confused by the measurement. If I use swerve or pure powdered monk fruit, what is the equivalent? 150 grams seems like an awful lot of sweetener, and it doesn’t convert to teaspoons. How many teaspoons of cocoa powder? Thanks so much – sounds delicious.

    • Clarissa says:

      Frozen sweets really need large amounts of sweetener because the cold numbs our tastebuds. You will find when making regular ice cream it is also extraordinarily full of sugar for that reason.

  22. Clare Condon says:

    Confession…. I eat a little portion of this nearly every day!
    I make up a batch every week or so-I have found that as I’ve given up sugar, my need for very sweet tastes has decreased hugely, so I only need100g of Xylitol (Keto purists frown on Xylitol somewhat, and it can cause tummy upsets if you eat loads of it!)
    However, this gives me my chocolate hit! I use little pots to freeze it into portions. I remember the first week I started eating it like this, I couldn’t believe that I was still losing weight! I love that I can make little tweaks to the flavour- I use coffee flavoured vodka and a teaspoon of cinnamon.

    • Robin Greuter says:

      I wondered what type
      of ‘booze’ to use. We are not drinkers. But other ‘keto’ ice creams I’ve made are rock hard! And I don’t suppose the alcohol evaporates since it’s not cooked.
      Any other suggestions for making it smooth?
      Also, I use swerve confectioner. That will work in this recipe yes?

      • Paola says:

        Hi Robin! You can totally skip the booze if you use xylitol or allulose. They work as inverted sugars and will keep your ice crema smooth (erythritol crystalizes back = hard ice cream mostly) xo

  23. Adam says:

    Hey, Paola.

    Thanks for the recipe. Tried it for the first time tonight but hit a snag. I used coconut cream for the chocolate base instead of milk and I had a nice smooth mixture after incorporating it into the whipped cream, but as soon as I added just a tbsp of liquor (rum in this case) all the coconut cream solids curdled, making the batch super grainy.

    Do you think using coconut milk would have prevented this issue? I might just skip the liquor next time but I like the idea of using it for the anti-freezing.

    Thanks again. Cheers.

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