This rich keto chocolate ice cream ice cream is for serious chocolate lovers only. Rich and creamy, it’s called Death By Chocolate Ice Cream with good reason! No wimpy chocolate flavor here, my friends.
I often write a blog post thinking about what I have to say about a particular recipe. But today we are going to flip that on its head: what does this recipe say about me? I think this one is speaking loud and clear.
This recipe is saying that I love really rich keto chocolate ice cream. This recipe says that when it comes to chocolate cravings, I don’t mess around. It also says that I am your typical woman, moody and irritable at times, and chocolate is the best way to soothe the beast.
This recipe is saying that yeah, if it’s my time to go, I wouldn’t mind drowning in a big vat of low carb dark chocolate ice cream. That’s what this recipe says about me. Now ask yourself, what does this recipe say about you?
If you love seriously chocolatey keto treats as much as I do, be sure to check out my Death By Chocolate Cheesecake too. And go ahead and check out my Fudgy Keto Brownies while you’re at it.
Updating Keto Death By Chocolate Ice Cream
I originally wrote this death by chocolate ice cream recipe back in 2015. Since that time, I’ve gotten better and better at making keto ice cream so I decided it was time to re-visit this and see if I could improve upon it.
One of the advancements in my keto ice cream making skills is the use of some BochaSweet, as I have discovered that using half Swerve and half BochaSweet produces the perfect ice cream texture. The ice cream doesn’t freeze as solidly, which means you can scoop it more easily right out of the freezer.
I also discovered that I made a bit of an error in my nutritional calculations. I should have increased the number of servings, since the churning process increases the volume of the ice cream significantly (usually by another 30 to 50%). This is an incredibly rich ice cream and I should have said it served at least 10, if not 12.
Because it makes a huge amount of ice cream, I decided to cut back on the quantities of all ingredients when I re-tested it, so this new updated version actually does serve 8 people (½ cup per serving).
How to make Keto Chocolate Ice Cream
I actually made this recipe a few times before I was satisfied with it. The first time, the custard was so thick and rich after being refrigerated that it was like keto chocolate pudding and I could hardly pour it into the ice cream maker. It was so good and chocolate-y, though, I knew I was on to something. I just had to tweak it a little to get it right.
Here are my best tips for making the best keto chocolate ice cream recipe!
Use good quality dutch process cocoa powder
Dutched cocoa powder has been treated with an alkaline solution to neutralize the acidity. It is darker than natural cocoa, and has a richer, more chocolate-y flavor. I find that it also dissolves and mixes better into liquids and cake batters.
My favorite brand is Valrhona, but it’s quite pricy. King Arthur Flour also has a nice dutch process, as does Rodelle. Hershey’s Dark is a good store-bought option as well. I don’t recommend black cocoa as it would be too dark for this recipe.
Use an instant read thermometer
I simply cannot recommend a good instant read thermometer enough. It’s ideal for making sure your meats are cooked to temperature but it’s also great for ice creams, custards, and candies. This is a custard-based ice cream, as it contains egg yolks, and being able to tell when those eggs have reached a proper temperature is ideal for both food safety and for the consistency of the ice cream itself.
Both sweeteners are important
I find myself saying this a lot lately! Trust me, I know it’s frustrating to have to purchase two ingredients to make up for what sugar would normally do, but the results are beyond compare. Using only Swerve will result in a rock hard ice cream out of the freezer. Using only BochaSweet will make it so soft, it’s more like soft serve.
The ONLY substitutions for BochaSweet are allulose or xylitol. Please do not ask if you can substitute monk fruit sweetener. Most “monk fruit sweeteners” are erythritol based, which means they are very similar to Swerve. Which also means that they will cause your ice cream to freeze very hard.
The reality is that for any keto ice cream, you can use whatever sweetener you want. But you will face issues with scoop-ability and will need to let it thaw on your counter for up to 20 minutes before serving.
The vodka is optional
But it does help a lot. Alcohol inhibits large ice crystals from forming, which helps keep your keto ice cream recipes softer and creamier. And 1 ½ tablespoons spread among 8 servings amounts to about ½ teaspoon per serving, which is not enough alcohol to affect anyone.
Thin out the custard before churning
The chocolate custard base is very thick once it’s chilled. Thinning it out with some almond milk will allow it to churn much more easily. Most home ice cream makers would not be able to handle that super thick consistency!
The richest, most chocolatey keto chocolate ice cream!
I have tried any number of keto chocolate ice creams on the market and they all suffer from the same problem… not enough chocolate flavor! I think many companies are so concerned with the final carb count, they reduce the chocolate so much it’s practically not even there.
I myself have made a few low carb chocolate ice cream recipes that simply aren’t chocolatey enough for me.
That’s why this recipe calls for both cocoa powder and unsweetened chocolate. It packs some serious chocolate flavor into this amazing sugar-free ice cream. Death by chocolate is the way to go!
Keto Chocolate Ice Cream
Ingredients
- 1 ½ cups heavy cream
- ¾ cups unsweetened almond milk, divided use hemp milk for nut-free
- ⅓ cup dark cocoa powder
- ⅓ cup Swerve Sweetener
- ⅓ cup Bocha Sweet can sub allulose or xylitol
- 3 large egg yolks
- 2 ounces unsweetened chocolate chopped
- 1 ½ tablespoon vodka optional, helps reduce iciness
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Set a bowl over an ice bath.
- In a medium saucepan over medium heat, combine the cream, ½ cup of the almond milk, cocoa powder and sweeteners. Whisk together until well combined and stir until mixture reaches 160F on an instant read thermometer.
- Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.
- Remove from heat and add the chopped chocolate. Let sit 5 minutes and then whisk until smooth.
- Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
- Before churning, whisk in the remaining ¼ cup of almond milk milk, the vodka, if using, the vanilla extract, and the salt (the mixture will be VERY thick until these ingredients are whisked in).
- Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
- Once churned, transfer to an airtight container and freeze another few hours until firm.
PennyC says
I would just suggest that it’s a good idea to start with the cocoa and to slowly blend in the cream and almond milk to make a slurry. I finally remembered when making this fiendish recipe for the third time. No cocoa blobs in the finished product and it came out even darker and chocolate-ier than before.
Paula B. says
This is THE BEST ice cream I have ever had!! I love, love, love chocolate and this has the rich chocolate flavor that I crave. Thank you for this wonderful recipe!!
PennyC says
Oh baby! You weren’t kidding about the chocolatey overload in this recipe! First time I made a custard-type ice cream, and it was easier than I expected (with the help of my new thermometer). Amazing and delicious. Thank you!
Jackie says
I don’t have a ice cream maker. Can this be done without one? If so how. Thanks for all you do!!
Suzanne B says
Can you recommend an ice cream maker? Entry level to high-end pricing? I don’t have one but I’m willing to buy one to make this recipe!
Carolyn says
Hi Suzanne… so I now own a compressor model of Cuisinart, which means I don’t have to freeze the canister. I love it, but it’s a beast and it takes up space! https://amzn.to/3mJoZZl
But before that, I had the basic Cuisinart model for about 20 years and it always worked well. You do have to remember to freeze the canister for at least 12 hours. https://amzn.to/3tB5KVs
Becky says
This is fantastic! I wish I’d doubled the recipe.
I used Fairlife milk in place of the almond milk, and I used 1/4 c of Lily’s chips in place of the baking chocolate.
I also churned this twice as long as my prior ice cream recipes.
This is some work, but it is most definitely worth it, and I’ll be making it again (in a larger quantity!)
Thank you!
Leah says
Amazingly creamy, delicious chocolate ice cream! Scoopable right out of the freezer! Will be my go to chocolate ice cream recipe. Now to find its vanilla counterpart.
Precious says
Hello,
Do I need to use an ice cream machine for this recipe? Is there any way I can make this particular recipe without an ice cream machine?
Thank you.
Carolyn says
This is a churned ice cream, so yes it needs a maker.