4 Ingredient Keto Chocolate Ice Cream (No Churn, Vegan, Paleo)

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, it has no cream, no sugar, and no eggs, but you’d never tell! Bonus? It can also be made nut-free! 

Keto chocolate ice cream topped with chocolate chips and nuts

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.

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

Well, fear not.

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!

To make this no churn keto chocolate ice cream, you only need FOUR ingredients (or 5!) –

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

That’s it!


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. 


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. 


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. 

A cup of keto chocolate chips


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. 

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.


Both methods work and have been tested both ways.

For the best results, please do use an ice cream maker, as it just makes it much less time consuming and less mess.

Using a blender will work fine, but ensure your blender has ice crushing capabilities. This will also work with a food processor


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. 

Omitting the alcohol isn’t recommended, but if you do, stir the mixture for the first hour, to ensure it doesn’t freeze up. 

A scoop of keto chocolate ice cream in a white bowl

4 Ingredient Keto Chocolate Ice Cream (No Churn, Vegan, Paleo)

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.
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Course: Dessert
Cuisine: American, australian, English
Keyword: chocolate, ice cream, keto, no churn, vegan
Prep Time: 5 minutes
Cook Time: 2 minutes
Freezing time: 2 hours
Total Time: 7 minutes
Servings: 8 Servings
Calories: 135kcal
Author: Arman



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. 
4 Ingredient Keto Chocolate Ice Cream (No Churn, Vegan, Paleo) 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: 1Scoop | Calories: 135kcal | Carbohydrates: 4g | Protein: 6g | Fat: 12g | Fiber: 2g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.5mg | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

A collage of 4 ingredient keto no churn chocolate ice cream

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