Hot Chocolate Ice Cream

This hot chocolate ice cream is a delicious and seasonal keto dessert made with just 4 ingredients! No dairy needed, you can make it in either an ice cream maker or no churn!

Hot Cocoa Ice Cream

When it comes to keto no bake dessert recipes, I love a chocolate mousse pie, chocolate cheesecake, and this hot chocolate ice cream. 

This might sound like the most absurd thing ever, but my ice cream consumption is heightened during the cooler months. It’s not that I ignore ice cream when it’s warm, but one of my pet peeves is having an ice cream melt before you can enjoy it. I’ll stick to my smoothies in the summer and keep the ice cream for Winter.

I’ve shared my fair share of keto ice cream recipes on here. With the holiday season upon us, it’s the perfect excuse to give a low carb twist to some fabulous holiday favorites. 

This hot chocolate ice cream ticks those boxes.  The texture of this ice cream is smooth and creamy, just like any frozen dessert should be. It’s got a pleasant chocolate flavor, and tastes even better with some keto marshmallows and a drizzle of sugar free chocolate sauce. 

Unlike traditional ice cream, this version is made with no dairy, no sugar, and no eggs, but you’d never tell. It comes with TWO ways to make it, so no fear if you don’t own an ice cream maker…it can be made in a simple blender!

Ingredients to make a low carb hot chocolate ice cream

Here are the ingredients you’ll need to make this keto hot chocolate ice cream. Please avoid using low fat coconut milk, otherwise, you’ll be left with a smoothie instead of a frozen treat! 

• Canned coconut milk– Full fat coconut milk that has been chilled beforehand. 
• Almond butter– Smooth and drippy almond butter, with no added sugar. Peanut butter and cashew butter can also be used, but be wary that the peanut butter has a very overpowering flavor. 
• Cocoa powder– Unsweetened cocoa powder that has been well sifted.
• Liquid stevia– Any kind of liquid stevia can be used. Start by 5 drops, and add more as needed.
• Neutral spirit– Optional, but adding a serving of vodka to the ice cream batter helps make the ice cream easily scoopable. 

How do you make hot chocolate ice cream? 

No churn instructions

Start by adding all your ingredients into a high speed blender or food processor. Blend until it is smooth and creamy. Give it a taste and ensure it is sweet enough and if it isn’t, add extra stevia. Transfer the ice cream mixture into a pre-chilled loaf pan and place it in the freezer.

Now, for the next hour, stir the mixture every 15 minutes, to ensure the final ice cream is smooth and creamy. After an hour, let the mixture freeze completely.

Finally, before enjoying it, remove from the freezer and let sit at room temperature for 15 minutes. 

Ice cream maker instructions

Blend your ingredients together, until combined. Transfer into a pre-frozen loaf pan and freeze for 45 minutes. 

Once the mixture is chilled and beginning to freeze, remove from the freezer and transfer into an ice cream maker. Churn for around 10 minutes, until it is thick and creamy. Transfer back into the loaf pan and freeze until firm. Once ready to enjoy, let it thaw for 10 minutes, before scooping out. 

Tips to make the best ice cream

• Adding neutral flavored spirits, like vodka, will NOT leave the ice cream with any alcoholic flavor. It simply makes the ice cream scoopable and creamy. 
• If you follow the no churn instructions, you must stir it regularly, to ensure it doesn’t become icy. 
• For a richer chocolate flavor, use a dark cocoa powder.
• Serve with sugar free marshmallows and chocolate syrup, for the ultimate hot chocolate experience. 

Can I refreeze the ice cream? 

This ice cream is not suitable to be thawed out and refrozen. Refreezing it results in freezer burns, and inedible ice cream.

If you are only enjoying the ice cream yourself, you can freeze individual portions or in several shallow tops, so it won’t go to waste. 

More keto ice cream recipes to try

• Vanilla ice cream
• Coconut milk ice cream
• Peanut butter ice cream
• Chocolate ice cream
• Cookie dough ice cream

Hot Chocolate Ice Cream {4 Ingredients!}

4.89 from 34 votes

This simple hot chocolate ice cream is smooth, rich, and creamy, you won't believe it is low carb! 4 ingredients, no dairy, and no ice cream maker needed!

Servings: 12 servings

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

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Ingredients  

1x2x3x

• ▢ 2 13.66 oz cans coconut milk canned and chilled
• ▢ 1 1/2 cups almond butter can sub for any nut or seed butter
• ▢ 1/4 cup + 1 tablespoon cocoa powder
• ▢ 1 serving liquid stevia * See notes
• ▢ 1/4 cup vodka optional ** See notes

Instructions 

• Place a deep loaf pan in the freezer. 
• In a high speed blender or food processor, combine all the ingredients and blend until smooth and creamy.
• Transfer the hot chocolate ice cream to the chilled loaf pan. To ensure it doesn't become too icy, lightly mix your ice cream every 15 minutes for the first hour. After an hour, let it freeze well.
• Before eating, thaw out the loaf pan for 15 minutes. Lightly wet an ice cream scoop before scooping out into a bowl. 

Ice cream maker instructions

• Blend all the ingredients together and transfer to the loaf pan. Place in the freezer for 45 minutes, to thicken.
• Remove from the freezer and transfer the mixture into an ice cream maker. Churn for 10-15 minutes, until creamy. Pour into the loaf pan and freeze until firm.

Notes

* Serving size is dependent on the brand you use. The brand I've used is 5 drops per serving. 

** Optional, but helps keep the ice cream scoopable and creamy.

Nutrition

Serving: 1servingCalories: 206kcalCarbohydrates: 9gProtein: 8gFat: 18gSodium: 4mgPotassium: 328mgFiber: 5gCalcium: 116mgIron: 2mgNET CARBS: 4g

Course: Dessert

Cuisine: American

Author: Arman Liew

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