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.



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


  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*
Total Fat 25g 38%
Saturated Fat 17g 85%
Cholesterol 65mg 22%
Sodium 77mg 3%
Potassium 112mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 2g 4%
Vitamin A 14.1%
Vitamin C 0.3%
Calcium 3.8%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.



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  1. 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!

  2. 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 ♥

  3. 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.

  4. 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

  5. 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.

  6. 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.

      • 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!

  7. 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!

  8. 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!

  9. 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?

  10. 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!

  11. 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!


  12. 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!

  13. 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.

  14. 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

  15. 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.

  16. Norma says:

    This is fantastic and super easy to make! Thank you for posting.
    Question (and you may have posted this already), what coconut cream do you suggest using in place of the whipping cream?

    • Paola says:

      I generally use native forest (or just refrigerate the can in the fridge overnight and scoop out the cream on top!) xo

  17. Ida says:

    Hi I absolutely love your ice cream recipes!! Tried a few flavour and love all!
    One question, if I want to do matcha ice cream instead of chocolate, do u think I can replace the cocoa powder with matcha powder instead ? And if is it the exact amount of replacement?

  18. Hailey Rebisz says:

    Delicious! I accidentally bought the wrong cream – normal whipping instead of heavy* but it still turned out amazingly.
    *buying cream in Poland has been a journey of discovery lol

  19. Justice says:

    The ice cream is very delicious. Great recipe. However both my husband and I had pretty significant allergic reactions from it, even just consuming 1-2 table spoons. My heart was pounding heavily for about 18 hours. I use all the ingredients listed except xylitol. So maybe people can be allergic to it, not just dogs. Please make your readers aware of it. Thank you.

  20. Christy says:

    My husband LOVES this ice cream, and he isn’t even keto. It made such a huge batch that it’ll take me time to work my way through it. This website, more than any other keto cooking website, has made keto sustainable long-term for me. Kudos!

  21. Marleni says:

    Ok I am about to cry
    I just had one serving of this and my food tracking app says it has 22g of carbs!!!! What is going on?!!!HELP!!!

  22. Shona says:

    GOOD. GRIEF. This is unbelievable! It is sooooo Chocolatey and silky smooth. It’s a big hit in my house, even with non low carb peeps! If you’re hesistating, then stop doing that and just make it! You won’t regret it! Delicious!

  23. Jean says:

    This is a wonderful recipe, and I’ve now made it several times…..never thought I would get tired of chocolate, but I’d really like to try other flavors if I knew how to do that. Any advice would be welcome!

  24. Michael says:

    This is so good! Very Chocolate! My husband LOVED it. Getting ready to make a second batch. I also plan on trying your vanilla.

    Was wondering if you’d thought of making a coffee ice cream?

    Thanks for the recipe!

  25. Brande Waddle says:

    This mixture is amazing before it is even frozen. So yummy! One issue I had is that it is rock hard. Even after sitting on The counter for 30 mins, it won’t soften. My first batch was this way and I threw it out. I had the same results with my second batch, even after adding 2 T mct oil to help with consistency. Any suggestions? Thanks!

    • Paola says:

      Don’t throw it away Brande! You used erythritol right? Some brands crystalize and just take longer to scoop. Use xylitol (the preferred sweetener recommended for this recipe) and you won’t have any issues 😉 xo

      • Bean says:

        Don’t toss out. Next time let it thaw out all the way until it’s pourable and use molds that you use for fat bombs or candy and pour mixture in and freeze. That way it’ll still freeze solid but it’s now in cute little bite-sized pieces of yummy ice cream bombs.

    • Sam says:

      I totally agree – it’s incredible even before it’s hardened into ice cream! I actually chose not to freeze it – I let the chocolate mixture cool for about an hour, then use a little less (1 1/2 cups) cream, whip to hard peaks and then fold in the chocolate, chill in the fridge for a few hours and eat it as a mousse or pudding – or you can eat it warm. It’s incredible either way.

      Now if I could just figure out how to make it in butterscotch flavor….

  26. Kristiana Cerna says:

    Hello, thank you for amazing ice cream! I am dairy-free… Can I substitute whipped cream with coconut cream? Thank you!

  27. Kristiana Cerna says:

    Hello, thank you for amazing ice cream! I am dairy free – can I substitute whipped cream with coconut cream? Thank you!

    • Paola says:

      Hi Kristiana! Definitely, search for the vanilla version which already has been tested with all dairy free xo!

  28. Aly says:

    Cannot wait to try this recipe!! Looks amazing. Question though: If I wanted to make a coffee flavoured ice cream, how would you go about doing that? Would you use instant coffee in place of the cocoa powder or brewed coffee at some point? I Love all things coffee flavoured but not sure how I would get the best results.

    Thank you Paola for all of your amazing recipes!!

    • Paola says:

      Hi Aly! It’s my pleasure thank yoU! Add instant coffee or espresso powder instead of the chocolate (not as much, just add it to taste). I wouldn’t do brewed coffee as you would be introducing water = iciness xo!

  29. Nikki says:

    Hi there,
    Please forgive me I did not go through all the comments to see if someone has asked this question.
    After prep can I churn this in my ice cream maker?

    • Paola says:

      Hi Paul! Unfortunately you need xantham gum, just keep in mind that the little package goes a LONG way (so in my experience less expensive than psyllium)

  30. Kristina says:

    I was wondering if you could substitute pectin for xanthan! I could not find xanthan anywhere and i happen to have pectin in my house. I really am dying to try this ice cream!

    • Paola says:

      Unfortunately that won’t work too well Kristina, but you could try arrowroot instead? Otherwise xanthan is quite common (even at Walmart!) in the gluten free flour section. Hope this helps xo!

  31. Chanel says:

    Wow! I made this last night and it is absolutely amazing! Way better than any low carb ice cream I’ve tasted. I am just curious what the serving size is for the nutritional facts you posted (so I dont overindulge!)

  32. Anna Rose says:

    Farewell, Halo Top! There’s a new ice cream in town! Oh my, SO good and two scoops is just enough! One thing though, after adding vodka and freezing overnight, I only had one small area of ice cream that was scoopable, the rest of it crystallised and refused to be scooped even after twenty minutes! Could that be because I needed to blend the mixture for longer after adding the vodka? xxx

  33. Faith says:

    This recipe is so good! I made it without adding the vanilla bean or vanilla extract so it’s coconut flavor instead of vanilla! It came out so yummy.

  34. Megan says:

    I am a bit confused how you got 4carbs with using xylitol as a sweeter, there is about 100g of carbs in 2/3 of a cup?

    • Paola says:

      Hi Megan! Just keep in mind that sugar alcohols aren’t regular carbs and it’s common practice to subtract them as you do fiber (obviously still not free-reign to overindulge!) xo

  35. Diane says:

    Well, it is soooo delicious! However, I used 3/4 cup cocoa and the color is still lighter than milk chocolate. Suggestions? Would have been a 5 star if not for that.

    • Paola says:

      Hi Diane! Awesome to hear! And regarding the color, it’ll just be the type of cocoa (or cacao?) that you used. The color varies a lot from brand to brand, so if you want it darker you’ll want to procure something like Valrhona or Ghirardelli xo!

  36. Sripriya says:

    I made this today and it is one of the best ice creams I have ever had.. my family is digging into it.. thank you so much for the recipe Paola.. I used homemade thick coconut milk and the texture is awesome

  37. Stephanie says:

    This is an EPIC recipe on a few different levels… First, the chocolate mixture, as someone in the comments mentioned, makes an amazing pudding. Served that way, I would add some mint extract to hide the cooling xylitol effect. As an ice cream, it is the best chocolate ice cream I’ve ever eaten, low carb or not. And I’ve been a near nightly ice cream eater my whole life. The texture is beautiful, kind of like ice cream whipped with marshmallows. Not sticky, just very thick, smooth, and mousse like. I will be making some for a friend of mine who also follows the keto diet. Thank you so much for this recipe. I have zero interest in finishing my Halo Top in the freezer now. lol

  38. Anna Rose says:

    Hey there, I’m curious how many days I’ll be able to keep this in the freezer? It’s going to be much easier for me to make the full batch but a lot harder to eat just one serve if I don’t know it can be salvaged! Love your work x

    • Paola says:

      Hi Anna! So happy you’re enjoying the recipes! I’ve kept the ice cream (made with xylitol, this is important!) for 1 month in the freezer and it was still scoopable all the way through. If you make it with erythritol it will likely form crystals overtime. I hope this helps! xo

      • Anna Wilson says:

        Wonderful, thank you! Now to find a good brand of xylitol in Australia! New favourite website right here 😀

  39. Anna Rose says:

    Hey there, I’m curious how many days I’ll be able to keep this in the freezer? It’s going to Ben much easier for me to make the full batch but a lot harder to eat just one serve if I don’t know it can be salvaged! Love you work x

    • Paola says:

      Xylitol works as an inverted sugar to keep your ice cream super smooth even weeks after making it. Stevia could result in icy ice cream and I honestly never recommend it mixed with chocolate (super bitter aftertaste) xo!

  40. I made this today and just finished licking the bowl I had my portion from, it was so good! Amazing texture and taste, I’m thrilled to find I can have a low carb treat from time to time! Thanks so much for this, I can’t wait to try the vanilla one next!

    • Paola says:

      LOL! That’s so awesome to hear Caroline! Hope you love that one too! ps. check out the new frozen yogurt too! 😉

  41. Nikki says:


    I was wondering if you could sub out the coconut milk for something else possibly, if so please let me know!

    Thank you so much, I love your all the recipes you post!

    • Paola says:

      Hi Nikki! If it’s a taste thing, you really can’t taste it. Otherwise you could do more HWC (just keep in mind that it would be A LOT of heavy cream). xo and so happy to hear your enjoying the recipes 🙂

  42. Andrea says:

    There was another vanilla ice cream recipe that I can’t find anymore. It used yogurt, is that still on your site?

    • Paola says:

      Hi Andrea! I’m republishing it as frozen yogurt this weekend!! I can email it to you though no prob- should I send it along to the email address you put down in the comment (only I can see it) xo!

    • Paola says:

      Hi Arati! Yes, just keep in mind that xylitol does work best in ice creams. With erythritol you sometimes get the odd sugar alcohol crystal forming (not a big deal though). xo!

  43. Stephanie says:

    I have made this recipe several times and LOVE it. My husband doesn’t love the coconut aftertaste. Could I use Almond milk or cow’s milk in place of the coconut milk?

    • Paola says:

      Hi Stephanie! In all honesty you want coconut milk (or alternatively double HWC). Though maybe you can try another brand? Generally peeps find that any coconut taste is actually masked very well. Hope this helped! xo

  44. Francesca Conticchio says:

    Think I could use this recipe in an ice cream maker? Should I still whip the cream or just let the ice cream machine do all the work? Thanks!

  45. Randy says:

    I just made this today and it’s “FANTASTIC”!!
    I have tried other recipes of which were ok. But this recipe is OH -MY-GAWD…GOOD!
    My question is when I made the chocolate portion and added the Xanthan gum should I continue to cook it to thicken it more. After cooling the chocolate/coconut milk mixture it was still quite runny and I noticed in your video yours was very thick. Does the xanthan gum need to be heated for a period of time to set up?
    I don’t remember a description for how long to heat the chocolate/coconut milk mixture.
    However once the ice cream froze it was perfectly ice cream like!!

    • Paola says:

      Hi Randy! I’m thinking that the difference you noted is simply a difference in the strength of the xanthan gum (which really varies a lot from brand to brand). You don’t need to heat it up to activate it. Alternatively it can also be a difference in cocoas (but this is less likely to have made such a big difference). Either way so happy you loved it!

  46. Marijane Kendall says:

    I don’t have enough heavy whipping cream. I was wondering if mixing hwc with coconut cream and beating them would work? I have never whipped coconut cream before, but have seen it as a sub for whipping cream.

    • Paola says:

      Hi Marijane! I’ve never whipped them together before, so how about whipping them separately just in case? Coconut cream doesn’t whip as light as HWC, but it does get fluffy. xo!

  47. Mónica says:

    I made this ice cream today and I just took a bite of my first scoop. I had to come running to comment and tell you, this is *AMAZING*. Delicious ice cream by any criteria, nevermind low carb. You just made this diet a lot more sustainable for me. Thank you!!!!

    • Paola says:

      Lol Monica! I literally cracked up! So happy you enjoyed it so much, it’s my absolute pleasure 😉

  48. Ashley says:

    Hi there!

    I’m dying to try this recipe but have one question. Is there a sub for the xanthan gum? Or is it possible to omit it? I’m horribly allergic to xanthan gum – it causes me to throw up for several days after consuming it 🙁 I’m brand new to keto, so I’m unsure if omitting it would still work, or if there was an appropriate sub. Would appreciate any advice you can give! 🙂 Thank you!

    • Paola says:

      Hi Ahsley, the xanthan gum stabilizes the ice cream and keeps it nice and creamy. You could always swap it with guar gum (works a little less well, but works). Or just do without (maybe churn it then if you can?) xo!

  49. Bianka says:

    I am wondering if I can put it into the ice cream machine since I already have one.It looks absolutely amazing and I cant wait to try it!! 🙂

    Thank you!

    • Paola says:

      Hi Bianka! Apologies for missing your comment earlier, definitely can use your ice cream machine too 😉

  50. Kate says:

    This is probably a silly question but can you use an ice cream maker for this? Got one for Christmas and am anxious to use it.

    • Paola says:

      Hi Kate! Not a silly question at all, you can use an ice cream maker to speed up the process. Just keep in mind that the mixture will be very thick so a slight pain to clean up…! xo!

      • ana amado says:

        I was going to ask a similar question!
        To use the ice cream maker, should we skip the xanthan? Or is it not the one that thickens the dough?
        I know nothing about Xanthan. I bought it just now (after finding your recipes) and know nothing about its properties…

        • Paola says:

          Hi Ana! I still use the xanthan gum with an ice cream maker as it stabilizes the mix so you get no ice crystals (particularly when using xylitol!) xo

  51. Carrie says:

    How did you get the nutritional information for this recipe? I was adding it to Myfitnesspal, but the numbers didn’t add up to yours. I took your ingredients and worked them into their calculator and got: Calories 297, Total Fat 29 g, Total Carbohydrate 17 g. 🙁 I like your carb count better.

    • Paola says:

      Hi Carrie! Remember that sugar alcohols are not regular carbs and most people simply deduct them as they do fiber (as they pass undigested through most peeps’ digestive systems). This should be it right? xo!

  52. Kristin says:

    Hi, I’m going to try this tonight! Just wondering, I have a strange reaction to alcohol, but I’ve read other recipes that call for MCT oil to keep the ice cream from freezing too hard. What do you think adding a tablespoon or two of MCT oil will do to this recipe?

    • Paola says:

      Hi Kristin! Just skip the alcohol (the xanthan gum will stabilize it enough that after 10-15 minutes at room temp it’ll be scoop able and not icy). Regarding the MCT oil, I’ve never tried- but with all the coconut fat etc already in the ice cream tbh I don’t think it’ll make much of a difference. Enjoy! xo

  53. Sarah says:

    This is INSAAAANNNNNE! I just tried some of this ice cream mid-freeze and it’s like ayummy dark chocolate Frostie. Thanks so much for posting. I love all your recipes but this one is my all-time face <3

    • Paola says:

      Hi Sarah! I’m sorry to have missed your comment…! But so happy you enjoyed it so much (it’s also one of my favorite recipes on the site ;)! xo!

  54. Julie says:

    This is fantastic! I am making it for the second time for my dad. Whom I am trying to go keto for health reasons. He has been hesitant, but I’m thinking this dessert alone may go a long way in changing his mind 🙂 He’s requested that I make it for our family vacation this summer too. Oh and the most amazingly, best part is, my father abhors coconut!! He will seriously vomit if he smells or tastes it. I almost felt guilty serving it to him without warning him first…almost, lol. He dug into it and just LOVED it! When I told him it was coconut, he blanched a bit, then he shrugged and said it was the best coconut he’s ever tasted. Then he requested more. It’s amazing because coconut is so good for you. Now I can get him to eat it!! Oh and FYI, he LOVES your granola too. 😉 Gnom Gnom rocks!

    • Paola says:

      That’s so wonderful to hear Julie! So happy you and your dad are enjoying the recipes and thank you for your lovely comment xo!

  55. Liz says:

    In the video it looked like the sweetener was a powder form. Is it granulated or powdered? I can’t wait to make this! It looks so lush and delicious. Reminds me of a gelato I’ve had years ago just looking at the texture in the videos. My husband is addicted to the Halo top and I’d love to do a full fat alternative to help with our transition into keto.

    • Paola says:

      Hi Liz! If I remember correctly I had some leftover powdered xylitol and used that. Either works though, as both will melt into the coconut milk. xo !

    • Paola says:

      Hi Matthew! Yes, but keep in mind that I like the results best with coconut milk (there honestly is NO taste whatsoever) xo

  56. Krystyna says:

    You must be a wizard. This is honestly my favorite chocolate ice cream I’ve ever had, including the store bought versions. It’s light and fluffy, perfectly chocolate (I like milk chocolate more, so I used the minimum you said), it’s stupid easy to make. Next time I’m going to add nuts to it, or coconut flakes, make rocky road. I also want to use the cookies from your oreos and make ice cream sandwiches with it. How important is the cocoa? Could I make a vanilla version of this by not adding the cocoa?

    It took a pretty long time to cool the mixture completely, so my idea of starting this at around 12:30am was less than ideal Also, I didn’t mix it well enough so some of it was harder than other parts after freezing overnight. Still delicious and perfect after sitting on the counter for 15 minutes though.

    • Paola says:

      Hi Krystyna! I might be a little late to get back to you, but you can definitely do wihotut the cocoa and do flavors of choice 😉 xo!

  57. Jordan says:

    Hello, very excited to try the recipe! Any recommendations on using stevia in place of xylitol/swerve? Thanks!!

  58. Alana says:

    Eeeek. Should have watched the video to see the consistency after adding the xantham gum 😜 Mine was much more runny. I also had a three year old hanging off me wanting to lick the beaters and the bowl, so the mix wasn’t fully cooled when I added it.
    I have to say, if by a fluke this actually turns out (because of my ‘amendments’) as well as it tasted going into the freezer, I’ll be pretty addicted.

    • Paola says:

      OH LOL!! Well fingers crossed Alana that it still worked out! Though even if the consistency isn’t perfect, it should still taste wonderful hopefully! xo!

    • Paola says:

      Hi Trisha. Do you mean as in peanut butter/almond butter swirls? You can add those at the end before freezing the ice cream.

      Otherwise, I would advice against adding a nut butter to the ‘base’ as it would change the texture and cannot guarantee the results. Hope this helps!

  59. M says:

    Thoughts on using half and half in place of the coconut milk and plain erythritol in place of the swerve?

    • Paola says:

      Hi M! The half and half should work relatively well (I haven’t tested it, so cannot guarantee it) and the erythritol would be fine. Regarding the coconut milk, if it’s a taste thing it really leaves no trace. xo!

  60. Deanne says:

    ABSOLUTELY AMAZING TASTE.. SO DELICIOUS … I also found that just using the first part ( the coconut milk, sweetener and cocao powder & Xanthum gum) alone made a totally easy and delicious chocolate pudding / custard if you didnt want icecream … awesome . thank you so much

  61. Emily Buchanan says:

    I agree with the comments above, this tastes like real store-bought ice cream it’s crazy! I made the dark chocolate version and it’s definitely the best homemade ice cream I’ve ever made! Kudos for such a keeper recipe!

  62. Jean says:

    I’m leaving a review because to be honest I was very hesitant about this one, even after I saw someone posting it on keto beginners saying it tasted like real ice cream. Well girl, you proved me wrong!! It tastes EXACTLY like REAL ice cream!! Cannot believe how easy it was, and I didn’t have to go out and buy an ice cream machine (which I was about to do this year because I’m committed to being 100% keto!). THANK YOU, I’m very much looking forward to experimenting with different flavors!

    • Jean says:

      And if there are others out there hesitant about the coconut milk, there’s ABSOLUTELY NO COCONUT TASTE!! It’s remarkable!

    • Paola says:

      Hi Jeni! You can use more cream, but if it’s a taste thing I promise you cannot taste it one bit! xo

  63. stace says:

    Made it last night and it was SO GOOD! Halo Top just lost a valued customer lol! I’m going to save a fortune!!!

      • Paola says:

        SO happy you loved it Stace! And YES! You can get very creative with your add-ins and toppings for this one. xo!

  64. Karen Ellem says:

    Hi.Im wondering why you say completley cool the coconut/choc/gum mixture.
    Are we supposed to heat it up (you said put it in saucepan)
    Just a bit confused.It sounds good and I want to make it.

    • Paola says:

      Hi Karen! Yes, you want to heat up the coconut/chocolate/sweetener/salt first until fully incorporated (coconut milk usually comes out with solid chunks from the can). Then incorporate the xanthan gum slowly and allow to cool completely.

      I HIGHLY suggest you watch the recipe video in the post, should clear things up! xo!

  65. Mary Anne Stein says:

    Can’t wait to try this one! Looks absolutely incredible WOW!! Thank you for all the wonderful recipes, I look forward to them very much. You’ve made keto such a bliss for us!

      • Lynndene Way says:

        I am going to make this. Can I use some fresh Cherries in the ice cream? My husbands request! And would using a coffee flavored liquor work the same as Vodka?

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