This keto chocolate ice cream is low in carbs, healthy, insanely chocolaty, loaded with flavor, and can't be told apart from the usual store-bought ice cream. It is the perfect alternative for those following the low-carb, high-fat diet. And you don't even need an ice cream maker for it.
The benefits of this ice cream are never-ending: it's rich, creamy from the inside and incredibly crunchy from the outside, sugar-free, gluten-free, and easy to make. And this keto ice cream recipe requires only 5 simple ingredients (no xanthan gum required).
Moreover, this low-carb ice cream is kids-approved. So if you're looking for the perfect healthy ice cream recipe that will satisfy your child and won't overload them with sugar, you should definitely give this recipe a try.
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Will Ice Cream Kick You Out of Ketosis?
Yes and no. It depends on the kind of ice cream you choose to eat. For example, a regular store-bought chocolate ice cream bar has around 16 grams of carbs, which is definitely too much for keto. So it is best to avoid eating that while on keto.
But I know how hard it is to resist chocolate ice cream, and the truth is, you don't need to. You can make keto chocolate ice cream by yourself using the right ingredients and making it compatible with the low-carb diet. This keto chocolate ice cream recipe is the perfect example: it contains just 7 grams of carbs per bar, less than half of the number of carbs found in traditional ice cream.
For this homemade sugar-free keto chocolate ice cream, you should prepare 5 main ingredients. If you want to enhance the chocolate flavor even more, you can also dip it into a low-carb chocolate coating. So, here's what you'll need:
- Almond milk - you can use this or any other plant-based milk as long as it's low carb (coconut milk, flax milk, soy milk, macadamia milk, hemp milk, etc.);
- Heavy whipping cream - I like to use precisely heavy cream, but if you want to make low-carb vegan chocolate ice cream, then you can replace this ingredient with coconut cream;
- Vanilla extract - adding some vanilla is totally optional, but it does boost the ice cream's flavor;
- Sweetener - I used Lakanto powdered monkfruit sweetener for this recipe, and it tastes perfect here. But feel free to use any other sweetener that you prefer (only make sure that you choose powdered sugar substitute);
- Cocoa powder - double-check the label to make sure that it is sugar-free;
- Peanut butter (optional) - if you like the combination of peanut butter and chocolate in your ice cream, then definitely include this ingredient.
If you want, you can skip the cocoa powder to make vanilla ice cream.
And if you choose to coat the ice cream bars in chocolate just like I did (I really do recommend doing so), you'll also need some coconut oil or butter. Also, you can sprinkle the bars with some low-carb nuts for that extra crunch.
How to Make Keto Chocolate Bars
Aside from the ingredients, you'll also need ice cream molds. I'm not going to lie, but I have no idea where I got mine from, and I do not recommend them since it's a bit hard to get the ice cream out of them. If you haven't purchased your ice cream molds, then get silicone ones. They are much easier to clean, and you'll have no trouble popping your keto ice cream out of them.
Once you've prepared everything, take a microwave-safe bowl and add all ingredients from the recipe card. Then place the bowl in the microwave for 1-2 minutes and stir the mixture to make sure that there are no lumps and everything is thoroughly combined.
After this, all you need to do is pour the mixture into the ice cream bars molds and place them in your freezer overnight (for at least 10 hours).
You should store these keto chocolate ice cream bars in your freezer. Remember to wrap each ice cream bar into plastic food wrap or layer them in a freezer-friendly airtight container before placing them into the freezer. They should last for up to 2 months, but I doubt that you won't eat them faster.
Also, there are a few rules that you should know about storing homemade keto ice cream bars:
- If you take your ice cream out of the freezer and let it melt even just a tiny bit, it's best to eat it right away. You shouldn't let the ice cream soften and then refreeze again since it'll affect its texture.
- Make sure that your freezer has no uncovered foods since they can influence the taste of the ice cream.
- Don't keep the ice cream bars in the freezer door. But instead, place them inside the main part of your freezer.
- Make sure that the temperature of the freezer doesn't go higher than 0 degrees Fahrenheit.
Keto Chocolate Ice Cream Bars
For the ice cream:
- 6 oz almond milk
- 5 oz heavy cream
- 1 tsp vanilla extract
- ½ cup Lakanto powdered monkfruit sweetener
- 2 tbsp unsweetened cocoa powder
For the chocolate coating (optional):
- 6 tbsp almond milk
- 2 tbsp coconut oil
- 2 tbsp Lakanto powdered monkfruit sweetener
- 1 tbsp unsweetened cocoa powder
- 3 tbsp nuts chopped
- In a microwave-safe bowl, combine almond milk and heavy cream, and heat it in the microwave for 2 minutes. Add sweetener and cocoa powder, and stir until fully dissolved.
- Pour the ice cream mixture into molds and place in the freezer for at least 10 hours.
- In a bowl, combine almond milk, coconut oil, sweetener, and cocoa powder. Remove the ice cream bars from the molds and, using a spoon, cover them with the mixture. Place the ice cream bars on a baking sheet lined with parchment paper. Sprinkle them with chopped nuts and place them back into the freezer.
- Wait 10-15 minutes and serve.