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If you’ve been on the hunt for a keto chocolate ice cream that tastes like the REAL deal, but, you know, without the sugar and carbs, THIS is the recipe for you! My sugar free chocolate ice cream is a sweet, creamy, and cold treat that satisfies your sweet tooth and it makes a decadent dessert topped on keto brownies or chocolate chip cookies.
This recipe has a similar custard base to my almond milk ice cream and protein ice cream recipes, but this time I wanted to share a plain keto chocolate ice cream. If you want an ice cream recipe that is not custard based, try keto vanilla ice cream instead, or even keto mason jar ice cream for a fun activity.
The one thing that all my keto ice cream recipes share is that they use Besti powdered sweetener. If I had to choose one thing to use this sweetener for, ice cream would be it, hands down.
Besti is a blend of monk fruit and allulose… and the key to soft, scoopable, smooth ice cream (whether that’s sugar free chocolate ice cream or any other flavor!) is the allulose. Ice creams sweetened with other brands of monk fruit or with erythritol will get rock hard in the freezer and are prone to crystallization, making them very difficult to scoop or grainy. Allulose dissolves easily for no gritty texture, and has a different freezing point and allows the ice cream to stay softer. You’re going to love it!
Ingredients & Substitutions
This section explains how to choose the best ingredients for homemade sugar-free chocolate ice cream, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Egg Yolks – This is the base of the custard. You want large sized eggs for this recipe.
- Besti Powdered Monk Fruit Allulose Blend – This allulose-based sweetener is the key to ice cream that won’t get rock hard, and we use powdered to help it dissolve more easily. You can also use plain powdered allulose, you’ll need about 33% more sweetener if you do. Other sweeteners will work to sweeten the ice cream, but the texture won’t be nearly as good.
- Sea Salt – Just a pinch to balance flavors. Don’t worry, your ice cream won’t be salty.
- Unsweetened Coconut Milk Beverage – Make sure you buy the coconut milk drink in a carton from the dairy section of the store, not the canned coconut milk. They are different! I chose this to keep the recipe nut-free for those that need it, but you can also use unsweetened almond milk instead if you like.
- Heavy Cream – Also called heavy whipping cream, this gives the custard base that creamy texture and flavor. You can make it dairy-free by using canned full-fat coconut milk or coconut cream instead.
- Cocoa Powder – Look for unsweetened high quality cocoa for the richest chocolate taste.
VARIATION: Add vanilla extract!
If you like the flavor, add a teaspoon of vanilla after removing from heat.
How To Make Keto Chocolate Ice Cream
This section shows how to make keto chocolate ice cream with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix the egg base. Whisk together the egg yolks, Besti Powdered Monk Fruit Allulose Blend, and sea salt until combined. Set aside.
- Heat the chocolate mixture. In a saucepan, whisk together the coconut milk, cream, and cocoa powder. Heat over medium heat and whisk until it just starts to simmer. Remove from heat.
- Temper. Very slowly, pour the hot cream into the egg yolk mixture while whisking constantly.
TIP: Pour hot cream in a thin stream.
We don’t want to scramble the eggs, so whisk vigorously and pour slowly.
- Heat again. Once the custard mixture is combined and smooth, transfer back to saucepan and heat over low heat until it reaches 170 degrees F.
TIP: Use a thermometer if you can.
I use this meat thermometer for ice cream as well, it’s super precise and I avoid having another specialty tool just for sweets. If you don’t have one, just heat for 3-5 minutes.
- Chill. Pour the ice cream mixture into a glass container, cover, and refrigerate for at least 4 hours, until very cold (below 40 degrees F).
- Churn. Pour cold custard into a pre-frozen ice cream maker bowl and churn according to instructions, until mixture has the texture of soft serve.
- Freeze. You can enjoy the soft serve immediately, but for a classic ice cream texture, freeze for at least 4 hours to firm up.
More Keto Chocolate Recipes
If you love this sugar-free chocolate ice cream recipe, you might also like some of these other keto chocolate recipes:
- Keto Avocado Brownies
- Almond Flour Chocolate Chip Muffins
- Sugar Free Chocolate Truffles
- Keto Chocolate Croissants
Tools To Make Sugar Free Chocolate Ice Cream
- Saucepan – This one is a good size for making the custard base.
- Ice Cream Maker – This automatic ice cream maker works really well and doesn’t leave much ice cream stuck to the sides. It’s the one I use and I love it!
- Colorful Ice Cream Bowls – Serve up your keto chocolate ice cream in these fun bowls with matching spoons.
Keto Chocolate Ice Cream Recipe
Keto Chocolate Ice Cream (Sugar Free)
The BEST keto chocolate ice cream recipe! This 5-ingredient sugar free chocolate ice cream is rich, smooth, creamy, and won't harden in the freezer.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, whisk together the egg yolks, powdered sweetener, and sea salt, until combined and light yellow in color. Set aside.
In a medium saucepan, whisk together the coconut milk, cream, and cocoa powder. Heat over medium heat, whisking occasionally, until it just starts to simmer. Remove from heat.
Very slowly, pour the hot cream mixture into the egg yolk mixture while whisking constantly. (Doing this in a thin stream and whisking vigorously will prevent scrambling the egg.)
Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat and heat, stirring frequently, until the mixture reaches 170 degrees F (76 degrees C), about 3-5 minutes.
Remove from heat. Cover and refrigerate for at least 4 hours, until very cold (below 40 degrees F (4 degrees C)).
Pour the cold custard mixture into a pre-frozen ice cream maker bowl. Churn according to manufacturer instructions, usually about 20-25 minutes, until ice cream is the texture of soft serve.
Serve immediately, or for firmer ice cream, transfer to a freezer container and freeze until solid.
Last Step: Leave A Rating!
Serving size: 1/2 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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