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 (1/2 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 1/2 tablespoons spread among 8 servings amounts to about 1/2 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 1/2 cups heavy cream
- 3/4 cups unsweetened almond milk, divided, use hemp milk for nut-free
- 1/3 cup dark cocoa powder
- 1/3 cup Swerve Sweetener
- 1/3 cup Bocha Sweet, can sub allulose or xylitol
- 3 large egg yolks
- 2 ounces unsweetened chocolate, chopped
- 1 1/2 tbsp vodka, optional, helps reduce iciness
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Set a bowl over an ice bath.
- In a medium saucepan over medium heat, combine the cream, 1/2 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 1/4 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.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
This is THE most legit ice cream I have ever made in our ice cream maker. I went a little light on the sweetener and did not add the extra liquid sweetener before putting it into ice cream maker and it’s perfect! Can’t even taste the artificial sweetener and the most perfect consistency! Thank you, thank you!
Oh my word, this ice cream is incredible. I made this today and I am so pleased! Thank you for such a delicious recipe.
This was outstanding. I used Scharffen Berger cocoa powder and 4 oz unsweetened chocolate bar because that was the size I had on hand. Used a simple KichenAid Mixer churn. I left out the extra stevia but did add vodka and xanthan gum. Good enough to take to a dinner party. This recipe may make the difference between whether I can stay on this diet or not!!
Amazing! So rich and creamy!
Question for the vegan friends: when I sub the cream for full fat coconut milk, can I omit the egg yolks?
I’m using Baker’s unsweetened chocolate and xyltitol. Thanks for your help!
Baker’s chocolate is a problem… it is not very good quality and prone to seizing.
This was my first attempt at a low-carb ice cream! Sooo good! I did use the Special Dark cocoa powder – wow!
Why use two types of sweetener at two different stages of the recipe? Can’t you use just powdered sweetener all at the same time?
Because it thickens the base too much upon chilling and you won’t be able to churn it.
I think I get it now. However it seems to me that the small amount of liquid sweetener added after the chill period would not have any noticeable affect on the thickness. What would, however, would be the 1/2c of milk.
Or are you saying that the liquid sweetener is what would make this too thick to churn after chilling?
No…I am saying additional powdered sweetener would make it too thick. Swerve has fiber in it that can thicken things considerably. So by adding liquid sweetener later, we avoid that issue. Also the additional milk helps thin it for churning.
Ah, I see.
Thanks very much for all the information Carolyn!
I’m not sure what I’m doing wrong! I’ve made it teice, and each time it tastes like there are tiny solid things n the ice cream. I have no idea what it is. When I whisk the hot cream and melted chocolate together before putting it in the fridge to chill, it appears totally smooth, but when I take it out of the ice cream maker there are these tiny solid bits of something all throughout. Any idea what I could be doing wrong? Thanks in advance!
What brand of chocolate are you using? What sweetener?
I ran into this problem while making custard & would like to share what the culprit was in my case – the cream was too hot & cooked the egg a tad too much.
It looked fine before going in the fridge but alas; tiny little almost grain-like bits ruined the batch! It was edible, but the gritty texture was not enjoyable.
After doing some online research, I came across a site that recommended to wait until the cream mixture is at a temperature where you can dip your finger in without it burning before tempering it with the egg yolk. Give it a whirl & see if it helps!
Can you use vegetable glycerin instead of vodka and gluccie instead of xanthan gum. Not sure of the properties of either of these as compared to the vodka and xanthan?
Sure, it should work
I just tasted this, from a batch I made yesterday, and OMG it is SO good! So rich, you only need a little to satisfy your chocolate craving! I used full fat coconut milk, because that’s what I have on hand. Also, I did add the vodka, and the consistency after being in the freezer overnight is very dip-able without thawing, and very smooth, not icy. This is definitely a keeper! Thank you!
Is there a way we can make this without an ice cream maker? I’m a college student and am trying to be healthier but have absolutely no space to put an ice cream maker!
No, this recipe requires churning. Sorry.
I wonder if putting it in a blender and churning it after it’s been in the freezer for a while might help. I used to do that when making ice cream in college. It was like the consistency of a very thick smoothie. The texture was rock-hard after completely frozen, but I froze it into individual portions. FYI: I still had the same blender from college nearly 20 years later, and still have the same hand mixer! Talk about getting your money’s worth!
Carolyn, thank you so much for this recipe. We heard about it on Type One Grit. My daughter and spouse both loved it. He said, “You can make this for me ANY TIME YOU WANT.” Artificial sweeteners give him visual migraines. Birdy licked the churning paddle clean. We used almond for the nut milk, and cob jobbed the chopped chocolate. Partially Lily’s bar, partially their chips and partially baker’s chocolate from the dollar store. The mix, pre-churn, did not sit the full three hours and was still delectable. We could have eaten it right then. In fact, we were obligated to, strictly for quality control purposes, of course.
If we are using pasteurized eggs, is the whole heating to a certain temperature really necessary?
Today I made the Death By Chocolate ice cream, it was excellent. I followed the recipe exactly and it turned out a “WOW!” I thank you for sharing this wonderful sugar free ice cream.
Thank you for this recipe, i have just made it and it tastes as awesome as I thought it would! The texture is all wrong though, it became as hard as a rock after a couple of hours in the freezer. Any ideas what happened? Any tips?
That’s pretty standard with sugar-free ice cream, since sugar is what helps conventional ice cream stay soft. But it should be that hard after only a few hours so sounds like you have your freezer set at a very low temperature.
Ice cream should get very hard in the freezer. It seems to me that an ice cream made with all of the chemical conditioners and high tech machinery used on it would produce the soft version. I remember many decades of using the metal ice cream scoop heated in warm water to get the ice cream out of the container.
Wow. You have a lot of comments. I hope you see mine soon. I was wondering what you thought about subbing out the swerve for 1/2 cup of a sugar free syrup, like Torani. I use it one to one for all your other recipes and it works like a champ. Maybe if I used it subbed it for 1/2 cup of the almond milk? I guess I’m curious if that I might ruin the texture with the 1/2 cup less milk. I may just go for,but thought I’d ask.
Torani is really the only fake sweetener my Type 2 diabetic guys likes. Thanks especially for your Almond Joy treat recipe, I made them with the vanilla Torani and were the first real candy bar treat he had had in a very long time.
ALSO Thank you for all your hard work. It matters to lots of us out here. 🙂
Sounds like it should work.
Thanks! I’ll go for it and report back!
Hi Carolyn!
Reporting back. 🙂 It worked!!
I subbed 1/2 cup of the cashew milk for 1/2 cup Torani Sugar Free Vanilla syrup and we LOVED it. I will say it cuts down quite a lot on the richness, which might be a plus for some people. Next time maybe more cream and less cashew milk.
For the dry sweetener I used 3 Splenda packets and 1 truvia. It could have been sweeter. Maybe one more splenda will do it next time.
Thanks so much for all your hard work!!! I love knowing your recipes will always work, even when I mess with them.
Oh oh!! I put a teaspoon of crunchy peanut butter on top of each serving and that was hit. I can’t wait to try your other ice cream recipes.
-Grace
So good to know!
Hi Carolyn,
I tinkered more with the recipe to compensate for the Torani cutting the richness. Now I use
5 egg yolks and upped to 4 ounces Lily’s chocolate chips.
My first batch was that super black cocoa powder(Hershey’s I think?) that LOOKS insane and a batch with Scharfenberg cocoa powde and we liked the complexity of Scharfenberg flavor a tiny bit more.
AND I tried using the Torani Sugar free chocolate syrup and was worried the flavor wouldn’t work, but I think we liked better than the vanilla flavor.
Thanks again for all your hard work!
When it comes time to wrap the bowl for refrigeration, do I need to place the plastic wrap directly onto the chocolate mixture (I guess to prevent a skin from forming) or simply cover the bowl?
No, just onto the bowl itself. A sling may form but it gets whisked back in later.
Will definitely be trying this recipe, love that it is low carb. Beautiful pics!