An easy no-churn keto chocolate ice cream which is smooth, creamy and low carb. Made with just 4 ingredients, this low carb ice cream recipe without an ice cream maker is easy and delicious. Paleo, Vegan, Dairy Free, Sugar Free.
It’s official- the warm weather is here, which means one thing- All the healthy frozen desserts and treats are out in full force. Luckily, we are big fans of healthy no bake bars, energy balls and various healthy keto no bake desserts and treats.
EASY KETO CHOCOLATE ICE CREAM
Over the last year, many readers have asked if you can enjoy ice cream on a keto diet.
I’ve shared a delicious low carb chocolate ice cream and low carb vanilla ice cream here.
While both these recipes are keto and low carb, they actually contain no dairy whatsoever. An eggless chocolate ice cream? You bet. This means that this smooth, creamy and easy frozen dessert is also paleo, vegan and dairy-free!
Today, we’re going on the dark side with some dark chocolate action happening!
The second most common question is can I have ice cream on a diet?
Everyone views the word ‘diet’ differently. I know people who enjoy Ben and Jerry’s ice cream daily (while losing weight!) and others who enjoy Halo Top Creamery ice cream daily (while on bulking meal plans).
Speaking of Halo Top Ice Cream, I need to do a homemade Halo Top Creamery recipe soon!
It is individualized, but I am ALL for having ice cream on a diet, especially if it happens to be guilt-free, healthy and secretly protein-packed!
How can I make homemade keto ice cream?
This healthy keto chocolate ice cream could not be any easier to make. Unlike most homemade ice cream recipes, you don’t need any fancy kitchen gadgets, especially not an ice cream maker!
You only need four healthy ingredients and less than 5 minutes prep time. The hard part is waiting for the homemade chocolate ice cream to firm up, but trust me, it is worth it!
How to make keto chocolate ice cream in a blender
Making chocolate ice cream in a blender is really simple- You just follow the specific process of each ingredient and blend until smooth and creamy.
Just be sure to use a good quality blender for it, especially if it has strong ice crushing capabilities. You can also use a food processor.
Canned Coconut Milk or Carton Coconut Milk
Be sure to use coconut milk from a can and NOT one from a carton.
Canned coconut milk (or the brand I use) has a thicker consistency and is required to be chilled in the fridge. This is necessary, as the cream separates from the coconut water, allowing for a thicker, creamier, keto ice cream.
Carton coconut milk tends to have a more watery consistency, and you’ll find the ice cream to be rock solid when it comes time to scoop.
If you want to enjoy your keto chocolate ice cream soft-serve style, you are welcome to use any dairy or non-dairy milk of choice.
Canned Coconut Milk or Canned Coconut Cream
Canned coconut milk differs from canned coconut cream. The coconut cream has a much creamier, richer and thicker consistency. I haven’t tried this keto chocolate coconut milk ice cream with the cream.
This healthy low carb chocolate ice cream isn’t just your guilt-free dessert or sugar free dessert to satisfy your sweet tooth. It’s a high protein ice cream recipe you can swap out your protein shake for- My personal trainer has given it as an option for my post-workout snack!
Low Carb Keto Chocolate Ice Cream (Paleo, Vegan, No Churn)
Ingredients
For the keto option
- 2 13.66 oz canned coconut milk, chilled
- 2 tablespoon granulated sweetener of choice I used a monk fruit sweetener
- 2 scoops chocolate protein powder 64-68 grams
- 2 tablespoon dark cocoa powder
- 1 tablespoon vodka or similar liquor * See notes
For the date sweetened option
- 2 13.66 oz canned coconut milk, chilled
- 1/2 cup medjool dates
- 2 scoops chocolate protein powder 64-68 grams
- 2 tablespoon dark cocoa powder
- 1 tablespoon vodka or similar liquor * See notes
Instructions
- Lightly grease a loaf pan and place in the freezer.
- In a high-speed blender, add all your ingredients and until thick and creamy. Do not over blend.
- Pour the ice cream mixture into the frozen loaf pan and smooth out evenly. To ensure the mixture doesn't become too icy, mix every 30 minutes or so, for the first hour.
- Once firm, lightly wet an ice cream scoop and scoop servings into bowls. If you don't add the optional vodka, allow the ice cream to thaw for 15 minutes prior.
Notes
Nutrition
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I have read resent news about coconut milk,cream. It is not as healthy as thought
What are your thoughts on this
Thank you
I have no qualms with it, it’s personal preference.
Hi Arman! Have you ever tried using this with light coconut milk? Most recipes like this call for full-fat coconut milk, so I was just asking!
Can I use my ice cream maker since I have one?
I’d be curious to hear how it turns out!
So are we supposed to drain off the coconut water from the refrigerated can of coconut milk? Or do we just use the whole can? Thanks!
Hi! You’ll use it to, but the best texture is to blend the coconut cream top first.
Hi Arman,
I have a silly question, how much is 213.66 oz in Australian cups or Milliliters?
It’s not 213.66oz. It’s two 13.66 oz cans of coconut milk. So, about 27fluid oz, or 3.5 cups.
Two 13.66 oz.
13.66 oz is roughly 1 3/4 cups.
x 2 = 3.5 cups (total for this recipe)
About 830 milliliters (TOTAL for this recipe)
Once again thank you Monika.
Don’t know why my message to you hasn’t gone through
This ice cream looks perfect!
Is there anything I can use instead of vodka to keep the ice cream from getting too hard, non alcoholic?
Hi! Just thaw it out beforehand
do i need the protein powder aa i dont have any. what else can i use or can i miss it out?
I haven’t tried without it.
It looks so grainy… is it on the tongue?
No, it is not.
Well Dear Arman Hello! I have been battling eating sugar laden and unhealthy fat laden sweets for many years. Your recipes are uncomplicated and also delicious!! Not to mention they are healthy and you feel good about eating them. My first try was the low carb chocolate ice cream. It is actually better than traditional ice cream. I added pink Himalayan sea salt and used stevia liquid as opposed to a granulated sweetener and it came out lovely. I also added orange essence extract for the alcohol to ensure it does not turn to ice. It’s really so so good and I actually had a cup and was totally satisfied. You are very talented. Thanks for sharing your gifts. xo Rose
Would this recipe work with out the protein powder ?
I haven’t tried, I wouldn’t think so, as it helps bind it