Enjoy ice cream guilt free with this recipe for 4 Ingredient Low Carb Hot Chocolate Ice Cream (Keto, Paleo, Vegan, No Churn). No ice cream maker needed for this smooth, creamy, sugar free and protein packed healthy dessert or snack!
This sounds like the biggest oxymoron- The words hot chocolate, ice cream and healthy all in the same sentence. I promise you, this isn’t a joke- This 4-Ingredient No Churn Hot Chocolate Ice Cream is certainly healthy.
Random question, do you call it hot cocoa or hot chocolate? Personally, I grew up drinking both. Hot cocoa was made using dark cocoa powder and not particularly sweet. On the other hand, hot chocolate used standard cocoa powder and was accompanied by a hefty dose of sweetness.
We’ll be taking these definitions in tow for today’s recipe, a normal cocoa powder is a KEY ingredient to make it ‘hot chocolate’.
It might be odd to be sharing an ice-cream recipe in the middle of winter (for my Northern hemisphere friends), but hear me out. Ice cream is one of those foods which should be eaten year-round, especially if its guilt-free and pretty much a healthy snack more than a dessert.
Unlike traditional ice cream, my homemade hot chocolate ice cream (or homemade hot cocoa ice cream) has its perks. It is paleo, vegan, dairy free and made using just 4 ingredients. It also happens to be refined sugar free and low carb. Because I made one version using a special granulated sweetener, my ketogenic/keto friends are completely catered for too!
The best part? No churning required!
What does it mean no churn?
I’m going to break it down to basics, because I, myself, was confused when I first heard this term. No churn refers to the ice-cream not needing an ice cream maker to produce ice cream.
This was such a light bulb moment for me because I have no desire to buy an ice cream maker!
How do you make ice-cream without an ice-cream maker?
You can either use a blender or food processor to do this! I prefer using the former, mainly because I’m not a fan of the bulky food processor I own but use whichever you have on hand.
The benefit of using a blender or food processor to make protein ice cream, is that you have the option to enjoy it two ways-
Hard scoop style- Freeze in a pre-frozen loaf pan and scoop out when desired!
Soft serve style- Blend until desired consistency and enjoy immediately, or after freezing for 15 minutes.
How to make ice-cream 100% sugar-free and low carb
If you don’t follow a ketogenic diet, opt for using the Medjool dates mentioned on the recipe card.
Alternatively, you have a way to make this protein ice cream completely sugar free and very low carb. All you need to do is swap out the Medjool dates for 1-2 tablespoons of monk fruit sweetener, or any other granulated sweetener of choice.
No protein powder?
No problem! This 3-ingredient no churn chocolate ice cream or strawberry ice cream are 100% protein-powder free!
Speaking of protein powder, you need to be selective of which kind you use! I never recommend whey protein, as it just doesn’t achieve the smooth and creamy texture. For my tried and tested recommendations, check out my shop page.
Whether you call it hot chocolate or hot cocoa, this no churn low carb ice cream doesn’t discriminate- It’s delicious. What is not to love? It is…
Smooth and creamy
Packed with protein
100% sugar and dairy free
No ice cream maker needed
Post workout or healthy dessert
ICE CREAM EVERY SINGLE DAY (or even multiple times).
More delicious low-carb sweets? Gotcha covered!
Check out the step-by-step recipe video below to see just how easy this no churn protein ice cream is to whip up!
No Churn Low Carb Hot Chocolate Ice Cream (Keto, Paleo, Vegan) barely adapted from my healthy brownie batter no churn ice cream.
4 Ingredient Low Carb Hot Chocolate Ice Cream (Keto, Paleo, Vegan, No Churn)
For the date-sweetened version
- Place a deep loaf pan in the freezer.
- Remove coconut milk from the refrigerator and separate the cream from the water. In a high-speed blender or food processor, add the cream first, followed by the coconut water. Blend until just combined.
- Add your dates/granulated sweetener, protein powder, and cocoa powder and blend until thick and creamy- Do not over-blend.
- Transfer the hot chocolate ice cream to the chilled loaf pan. To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
- Before eating, thaw out the loaf pan for 15 minutes. Lightly wet an ice cream scoop before scooping out into a bowl.
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