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.
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Oh sweet mercy, I love this. I’ve been craving a Blue Bell Bombstik since 2015, so when I came across this gem I subbed the vanilla for some banana extract and the vodka for whiskey (it’s all I have). So good, so very good, so rich I can’t eat more than a few spoonfuls, which is great cuz I would totally like to eat all of it in one go. I love chocolate and ice cream and was so tired of the $6/pint store bought garbage labeled ‘Keto’ ice cream. Trying your lemon curd ice cream next.
Thank you so very much!
This is amazing ice cream! I used rum the first time because that is what I had on hand. Has anyone tried Cointreau? I thought that might add an interesting flavor.
I’m late to the party finding this but oh my, is it delicious! And it doesn’t freeze as hard as a rock. I am so thrilled to learn the two sweeteners are the secret. And as a confirmed chocoholic, I am in heavy. Yes it is rich, so you don’t need a lot, but oh so good. I will be making this often! Thank you!
Glad to hear you like it!
Does the total carb count include the sugar alcohols?
Are you using confectioners Swerve or granular? Your link is to granular but I thought I read that it should be the ‘icing sugar’ type for better consistency?
No, the granular gets cooked and dissolved in the custard. As long as you also use BochaSweet, it will be a great consistency.
Excellent, thanks so much for the quick reply!
Excellent – thank you! One more quick question – could I (or should I) still add a tiny bit of xantham gum (1/8tsp?) along with the vodka and xylitol to aid in keeping the ice cream soft or would that be overkill?
It should be fine.
Made as per recipe and it’s delicious! My non keto husband loved it too.
I’m new at this keto thing so staying away from sweets has been my biggest challenge. After making a not so good mint chip ice cream from another site I was looking for a rich chocolate one. This recipe was amazing! Used the vodka and it worked great for not getting too hard. Substituted some of the erythritol with stevia because it’s way cheaper. Didnt seem to matter. I will definitely be making this again. Tastes like a rich custard.
Hmm. I’ve tried this two times and I ended up with ice cream that looks like playdoe. Oh sorry, I meant to say unsweetened baking chocolate. Too thick to even go in the ice cream machine. I’ll try another time and see. I’m not sure what I’m doing wrong when I’ve followed your instructions to the tee.
Well something is going wrong for sure. It’s hard to say what without watching what you are doing in your kitchen. You could thin it out with more almond milk and/or cream.
After adding the chocolate chips and mixing it in, I put in in the bowl over the ice bath. Is it normal that I’m seeing my mixture separate? I see a yellow lining around the bowl and it’s not smooth looking either after whisking.
No, not normal. I don’t know why that would happen. If it’s still there when you go to churn it, then put it in a blender to emulsify the mixture. But why are you using chocolate chips? This recipe uses unsweetened baking chocolate…
FWIW, I had a tad bit of separation of butter fat from the cream. But I’m using unpasteurized fresh from the farm heavy cream. That could be doing it. It did not effect the outcome of this amazing recipe.
This is by far the best Keto ice cream EVER! BochaSweet is a winner. Do you have a Vanilla ice cream recipe that is egg custard based??
Try the ice cream out of this recipe and use half of each sweetener. https://alldayidreamaboutfood.com/low-carb-snickerdoodle-ice-cream-sandwiches/
This ice cream is amazing!! We’re obsessed! Thanks for sharing!
Yummy ice cream! I love that I can have a treat and still stick with my nutrition goals 🙂
Healthier chocolate ice cream?? Yes, please! 😉
Give me a bowl & spoon!! Yum!! And, yay, to being low carb!! No guilty feelings here 🙂
Good heavens…this is amazing. Followed the recipe exactly. The flavor is intoxicatingly decadent, with zero aftertaste. Simply incredible. Thank you, Carolyn for yet another fabulous recipe.
Curious about the heated egg yolks/tempering/custard issue: I typically make your chocolate ice cream recipe without doing that (making sure to use the 2 kinds of sweetener (I use Swerve and xylitol), using the vodka (and sometimes a Tbsp of Baileys’—just saw your recipe for sugar-free Irish cream liquor and will try as soon as I buy the whiskey!) xantham gum and glycerine, with great results…does the custard process make it creamier?
Custard based ice creams are “French” style (i.e. French vanilla). Yes, it typically makes it creamier. I no longer have any use for glycerin in my recipes, since BochaSweet does the trick of helping keeping it softer.