Chocolate Keto Ice Cream Recipe – Homemade!
Chocolate Keto Ice Cream Recipe: this decadent chocolate keto ice cream recipe yields rich ‘n creamy homemade keto ice cream. Just 1 net carb for delicious keto ice cream!
Servings: 15 1/3-cup servings
Ingredients
- 1 can full-fat coconut milk 13.66 oz.
- 1 can coconut cream 13.66 oz.
- ¼ cup raw cacao powder or unsweetened cocoa powder
- 1 ½ tablespoons keto maple syrup
- 20-30 drops of low carb monkfruit sweetener*
- 2 teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
Instructions
- The day before, freeze the freezer bowl according to your ice cream maker’s instructions. Here is the ice cream maker I use.
- Blend all ingredients together in a food processor. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
- Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker’s directions.
- Enjoy immediately if you like super, super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-5 hours, until firm.
- Chocolate keto ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
*I used 26 drops. Use less if you like it less sweet, more if you like it sweeter.
Storing Instructions: Store in an airtight, freezer-friendly ice cream container, such as this one. If serving after completely frozen, allow about 20-90 minutes to thaw—until creamy and scoopable.
For Quick Thaw: Heat in the microwave in 10-second increments until the edges are a bit melty and ice cream is easy to scoop.
Nutrition Information is an estimate, based on 15 servings per recipe.
Nutrition
Serving: 1/3 cup | Calories: 109kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Sodium: 17mg | Fiber: 1g