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!
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.
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!
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 Paleo & Keto Chocolate Ice Cream
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.
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
See recipe video for tips and tricks!
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.
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.
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.
(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.
Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight).
If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.
*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.