Keto Chocolate Ice Cream {4 Ingredients!}


5 from 29 votes
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This easy keto chocolate ice cream needs just 4 ingredients and is smooth, creamy, and melts in your mouth! Made with or without an ice cream maker, this low carb chocolate ice cream recipe takes minutes to make. No heavy cream and no dairy. Vegan, Paleo, No churn. 1 gram net carbs. 

keto chocolate ice cream

Keto Chocolate Ice Cream Recipe

After sharing my keto vanilla ice cream recipe, it was only fair to share its partner in crime. 

Again, I wanted to experiment with some of my older ice cream recipes. As someone who’d always used a blender to make no-churn ice cream, I wanted to use an ice cream maker this time. 

Like the vanilla version, this chocolate ice cream came out perfectly both in the blender and ice cream maker…but dare I say I prefer the latter?

Using an ice cream maker to make this keto ice cream really is a game-changer, in several ways.

Why make this chocolate keto ice cream?

I’m always skeptical about easy homemade keto ice cream recipes because as a true ice cream fanatic, it needs to be VERY similar. 

Taste-wise, this keto chocolate ice cream ticks all the boxes. A rich, sweet, chocolate flavor, without any hints of the nut or seed butter.

In terms of texture, it is smooth, creamy, and melts in your mouth. It is even more rich and velvety when made in the ice cream maker. 

Not only is this keto chocolate ice cream naturally low carb and sugar free, it’s also paleo, vegan, dairy free, and gluten-free!

How to make keto chocolate ice cream

While I prefer using an ice cream maker to make this chocolate low carb ice cream (less mess and less time!), it can easily be made no churn style! 

Keto Chocolate Ice Cream without an ice cream maker

Be sure your blender or food processor has ice blending capabilities, just to ensure the mixture is easy to mix.

When you’ve placed the ice cream into the loaf pan to freeze, it’s important to stir the mixture every 10 minutes, for the first 30 minutes (so 3 times!). This will make it so much easier to scoop out the ice cream, once frozen.

Keto Chocolate Ice Cream with Ice Cream Maker

While you do need to blend the mixture together before adding it to the ice cream maker, you won’t need to stir it in regular intervals, even if it does begin to become icy. Once you put it into the ice cream machine, it will thin it out and produce the most delicious, creamy texture. 

Don’t churn the ice cream for more than 15 minutes, or it will become too smooth and ice up easily. 

low carb chocolate ice cream

Low Carb Chocolate Ice Cream Ingredients and Substitutions

  • Canned coconut milk (Full fat)
  • Almond Butter or Cashew Butter
  • Liquid chocolate stevia
  • Unsweetened cocoa powder
  • Vodka or another alcoholic spirit (Optional) 

Almond butter substitutions

The best nut or seed butter to use is almond butter or cashew butter. These are both mild tasting, yet help produces a delicious, creamy texture. 

To keep it nut-free, I’ve used both sunflower seed butter and tahini. I’d recommend using sunflower seed butter, as tahini provided a slightly bitter aftertaste. 

Peanut butter can also be used, but it will no longer be paleo-friendly, and the peanut butter flavor is VERY evident. 

Liquid stevia substitutions 

To really amp up the chocolate flavor, I used a chocolate flavored liquid stevia. Like normal liquid stevia, it still is zero calories and keto-friendly, but just with a more obvious chocolate flavor. 

If you only have standard liquid stevia, don’t fret- The cocoa powder provides plenty of chocolate flavor. 

Cocoa Powder

There are so many kinds of cocoa powder on the market, and some are better than others.

I prefer using this dutch processed cocoa powder, as it has a rich chocolate flavor, and mixes very well. I’ve also used this one, which had a more earthy, mellow flavor. 

Why add alcohol to keto chocolate ice cream?

Like the vanilla keto ice cream, adding alcohol to the recipe was a game-changer. I promise you won’t be able to taste it, but you’ll be blessed with an ultra creamier ice cream and one which is so much easier to scoop out. 

Any spirit works, and I prefer using vodka or another plain spirit, but several readers wrote in saying pure vanilla extract worked well too. I cannot vouch for this, as I haven’t tried it myself.

Keto Chocolate Ice Cream Tips

  • Chill your freezer friendly container or, if you use an ice cream maker, the metallic bowl it comes with. This will help prevent the ice cream from freezing to the sides.
  • Be patient- whether you use an ice cream maker or not, allow your ice cream to thaw at room temperature, for 10-15 minutes before scooping.
  • Lightly wet your ice cream scoop, to ensure perfect, even scoops.
  • If you use the no-churn method, patience is key. For the first hour, regularly stir the ice cream mixture, to really ensure it doesn’t freeze solid immediately.
  • Sift your cocoa powder, to avoid clumps in the ice cream.
  • Add some mix-ins! Chocolate chips, coconut chips, and even some dried nuts or seeds make fantastic additions.

Storage Tips

  • To store: Keep the ice cream stored in the container it has become frozen in. Again, be sure the container is freezer friendly, to avoid freezer burn. 
  • To freeze: Unlike other ice creams, re-freezing this ice cream is not recommended. It tends to become icy and will no longer be smooth and creamy. If you prefer smaller portions, you can find single portion freezer containers. 

chocolate keto ice cream

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Keto Chocolate Ice Cream {4 Ingredients}

5 from 29 votes
An easy 4 ingredient recipe for smooth and creamy keto chocolate ice cream, made without cream and without sugar! No churn or made in an ice cream maker, this easy homemade ice cream is low carb, dairy free, paleo and the BEST chocolate fix.
Servings: 12 Servings
Prep: 5 mins
Cook: 2 mins
Freezing time: 2 hrs
Total: 7 mins


  • 2 13.5 oz can full fat coconut milk chilled
  • 1.5 cups almond butter can sub for any nut or seed butter
  • 5 tablespoon cocoa powder
  • 2 servings chocolate stevia * See notes
  • 1/4 cup neutral alcoholic spirit of choice ** See notes


No Churn Instructions

  • Place your loaf pan or metallic ice cream container in the freezer. 
  • In a high-speed blender or food processor, combine all your ingredients and blend until thick and creamy. 
  • Pour the chocolate ice cream mixture in the chilled container. For the first hour, stir the mixture every 20 minutes, to ensure it doesn't freeze solid. 
  • Before scooping out, allow thawing for 10-15 minutes. Lightly wet your scoop before serving ice cream. 

Ice Cream Maker Instructions

  • Place your metallic ice cream container in the freezer.
  • In a high-speed blender or food processor, blend until combined. Pour the ice cream mixture in the chilled pan and allow to firm up slightly around 45 minutes. Alternatively, if your freezer has space, place your blender in it. 
  • Pour the semi-frozen ice cream mixture in your ice cream maker. Churn for 10-15 minutes, or until a thick and creamy ice cream mixture remains. 
  • Transfer ice cream mixture to the chilled pan and freeze until firm. 
  • Allow thawing for at least 10 minutes, before scooping. 


* Double check your specific liquid stevia, as different brands have different servings. Mine is 5 drops per serving, so I used 10 drops.
** I used vodka, but tequila will also work. Readers have said pure vanilla extract works well too. 
Keto Chocolate ice cream is best enjoyed in one sitting, as re-freezing it isn't recommended. If you do re-freeze or omit alcohol, and it becomes rock solid, don't fret. Allow to thaw slightly, and re-blend and enjoy it soft-serve style. 


Serving: 1ScoopCalories: 197kcalCarbohydrates: 5gProtein: 7gFat: 18gSodium: 3mgPotassium: 268mgFiber: 4gCalcium: 111mgIron: 1mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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