I have honestly been waiting for the day that I would create a no-churn, keto, chocolate ice cream recipe that was so dreamy it actually fooled people who eat carbs.
Mastering this low carb ice cream recipe
One great thing about this recipe is that you don’t need any fancy equipment. This can be done without an ice cream maker!
This creamy low carb recipe isn’t hard to master. I made it on the first try and nailed it a second and third time. The hardest thing about this recipe is tempering the egg yolks (so that you don’t scramble them).
If you do get a little scramble, not to worry – just strain it out, and you’ll still end up with silky, creamy ice cream.
Once you have that bit down, anything is possible!
I went for pure chocolate in this one, but this ice cream is low carb and only has 3g of carb per cup. The topping possibilities are really endless here, and you could add pretty much anything to this batch. I think that walnuts would be a really nice addition with the chocolate.
Some notes on making this ice cream.
This keto chocolate ice cream recipe is relatively straight forward. You don’t need many ingredients or any fancy tools.
You will need an airtight container to store your ice cream in. Let the ice cream thaw at room temperature for a minute or two uncovered when you take it out. This will help melt away any frost and leave you with the creamy texture. You can scoop it right out of the freezer if you’d like. It’s soft enough.
After you temper the eggs and strain the mixture, let the ice cream mixture come to room temperature before freezing. That helps to ensure that no moisture forms and turns into ice crystals before freezing.
Overall, I think you guys will really enjoy this creamy, low carb ice cream. It was a relief to me that I could make my own at home quickly and easily, and love the results. Don’t forget to pin the recipe to save for later.Print