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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So I made this in the am and am know putting it in my ice ceam maker. The mixture tastes great bust has little ”lumps” that didn’t seem to be there before I put it in the fridge. Any idea what I my have done wrong?
Thank you for your help.
Not sure what happened but maybe it curdled a bit without you realizing it. Or your chocolate didn’t quite melt properly? The important thing is that it turns out okay in ice cream!
Hi Carolyn, Love Love the ice cream recipes. Thank you. If I include a tablespoon of food grade glycerin to the recipe would that help to soften the ice cream a little?
Not really, it’s the sweeteners that make the difference.
Excellent creaminess with combining both Allulose and Erythritol-monkfruit. I think I will melt the chopped chocolate in the microwave before adding to the custard. Still little bits of chocolate floating around, still delicious.
After a night in the freezer the ice cream hardened up like all the others I made in my ice cream maker. What to do Carolyn? I thought the Allulose and Erythritol combo was the missing method from my previous attempts. More yolks, higher amount of Allulose, what’s the answer since it’s hot in the PNW and it’s ice cream season.
It may be that your freezer temp is too low. But yes you can always up the amount of allulose and reduce the erythritol.
Hi Carolyn – I made this recipe the other day & got distracted while cooking the custard base. The next thing I know it’s almost at a full rolling boil. I had a feeling this was the beginning of the end but sallied forth anyway. I let the custard cool down to 170 degrees before moving on with the recipe. Would that alone cause the ice cream to come out hard as a rock after freezing ? Thank you 🙂
I finally made this for the first time, using exactly the ingredients listed with no variations. It came out great but a little gritty, I think my swerve didn’t have enough time to dissolve as the mixture came up to 160 degrees very, very quickly at medium heat! Next time I will lower the temp and give it a little bit more time to dissolve fully. I have some Tovolo 6 oz mini tubs and used those to store it, which worked out perfectly to control portions. I’ll definitely make this again, and maybe add a few mix-ins at the end stage.
I followed the recipe exactly, and after two hours in my ice cream maker, it never froze up at all. We poured it into a bowl and put it in the deep freeze. After sitting in there all night, it finally froze up a bit. It is still really soft, though. Any ideas what might have happened? It tastes great!
What sweetener did you use?
Erythritol and Bocha Sweet. I also added 12 drops of super concentrated Sucralose to increase the sweetness but that has never done anything weird to anything I’ve added it to before.
I finally broke down and bought a small ice cream maker even though I had held off in the past due to lack of space. After making this recipe I am SURE glad I did buy the machine! But you must hear the situation comedy that ensued when I attempted this recipe.
I read through it carefully before starting, and then decided maybe I should look for a slightly simpler recipe for my first foray into churned keto ice cream. In the meantime, I told my husband to go ahead and toss out all the ice cubes in the trays that I would have used for the ice bath. They were old and the trays were half empty from evaporation. So, he tossed them down the disposal.
After not finding anything I really liked in other keto recipes I went right back to yours. But now I had no ice for the ice bath. I was spinning around in the kitchen going “What did I do? What did I do?” Then it hit me. I’m sure you could see the light bulb above my head. Lemon peels! Yep, lemon peels. I keep ziptop bags full of cut up lemon rinds in the freezer to clean and freshen my garbage disposal. I would use them as the ice bath!
So, I started prepping for the ice cream. Got all the ingredients measured and ready to go. Had the wet ingredients in the saucepan on the stove top when I reached for my instant read thermometer. I hit the button and…. NOTHING! I stared at it for a second and then screamed “this can’t be happening!” So now I have the cooktop heating up and I can’t even find my candy thermometer. I’m rummaging through junk drawers trying to find replacement button batteries. I finally find one! YAY! Figure out how to o get the thermometer open, get the battery out and replace it. Hit the power button…
NOTHING!
At this point I was ready to pour the whole saucepan down the drain. But NO! I was determined to make this ice cream if it was the last thing I did! I dug around the drawers some more and found another pack of button batteries. EUREKA! This time it worked!
So, I get through the cooking part. And then I get through the ice bath part – utilizing those two bagsful of frozen lemon rinds. I had earlier broken up a few leftover Peppermint Bark Chocolate cookies I made from one of your other recipes (I was trying to see if I could come up with a keto version of a favorite Ben & Jerry’s (definitely not keto) flavor.
Well, I had never done mix-ins before so didn’t find out until too late that they should be put in separately after the ice cream has been churning for a while. Instead, I whisked them into the chilled mix. But the problem is that the ice cream machine I bought has a pretty narrow “throat” to pour the mixture into and before you know it, I had a chocolate river running down the front of my machine and all over the countertop.
By now I was nearly a raving lunatic but STILL I was determined that this ice cream was NOT going to get the best of me! I cleaned up, switched to a narrow spout cup to pour the mixture in and finally got it into the machine.
Now I had to wait patiently while it churned and then pour it into a freezer container. Of course, I tasted in between…and I was FLOORED by the taste! This could NOT be keto ice cream! OOOHHHHH….. MYYYY…. GAWD!!!! This stuff is freaking amazing!!!! I could not wait until it was completely frozen to have my first scoop. It was starting to freeze around the edges of the container, so I scooped from there. Yes…Death by Chocolate is right! If I had died right after that first spoonful I would have gone straight to Heaven!
Thank you thank you thank you! You have been a favorite of mine since I first went keto about 4 years ago (you even have your own category in my Yummly account), but I think today you became my Keto Ice Cream Queen! All hail the Queen!
Wow! Now that’s dedication to your ice cream 😉
I love this recipe! Do you have an instant read thermometer that you would recommend?
I have a great one my husband bought me but I don’t know where from. I think it’s a Thermapen. I can’t find a good link to it on Amazon so not sure where to purchase it.
Thanks! I’ll take a look.
I love chocolate ice cream and I would love to make this recipe, but I don’t have an ice cream maker, do you have a chocolate ice cream recipe that doesn’t require to be churned? Thanks in advance.
I have a number of no churn recipes you could try to modify. Just type “no churn” into my search box.
OMG this stuff is so rich and creamy and addictive, it should be illegal! It is seriously the best chocolate ice cream I have ever made. I added some coconut, chocolate chips and chopped almonds to it to make an ‘almond joy’ type ice cream. Very very very good, try this – you won’t regret it. Thanks for sharing an amaing recipe = )
How come you use 2 different sweeteners?
Please read the blog post, it explains everything.
Hello, I am really looking forward to trying this recipe out! Could I use full fat coconut milk in place of the almond milk? The only milk I have is sweetened almond milk, I would like to avoid those extra carbs if possible.
Yes, that works fine.
How do I churn it
Using an ice cream machine… follow your machine’s instructions.
I just purchased a 2 qt ice cream maker and would rather make the larger quantity of 12 servings, do you still have that original recipe? Or advise me how to adjust quantities.
I do not but all you have to do is scale everything up by 50%.
OMG this is the best chocolate ice cream I have ever had. So chocolatey, so creamy. Total yum. Thank you for your wonderful recipes! The only problem here is that it takes great restraint to not eat the entire recipe at one sitting. LOL
Absolutely best rich creamy chocolate ice cream I’ve ever tasted! I doubled the recipe, but churned 1/2 at a time. Second 1/2 I tossed in chopped pecans and 3 heaping tablespoons peanut buttrt-fab! The sugar blend IS the key!! I’ve made vanilla before and it froze hard. This recipe is perfection and I usually can tell if sugar sub has been used. Not in this recipe!
Lady, I don’t know who you think you are with this chocolate sorcery, BUT IA M GLAD YOU ARE YOU! Holy Crow! We made this and sampled today…all I can say is… WOWOWOWOWOWOW!!!!! This is hands down the best textured, best flavored, keto ice cream ever. I have made ALL THE ICE CREAM. I have bought all the keto ice cream. This wins. Everyone else can stop looking for ice cream recipes. I was out of Allulose so used your suggested swap of Xylitol. Boom. Magic. Magnificent. If you haven’t made this yet, stop what you are doing and get to it. You won’t be sad. Promise. You will be filled with slap happy keto goodness.
So glad you liked it!