Low Carb Keto Chocolate Ice Cream (Paleo, Vegan, No Churn)

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 Low Carb Keto Chocolate Ice Cream

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 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 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

Easy Low Carb Keto Chocolate Ice Cream

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. 

Easy Low Carb Keto Chocolate Ice 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! 

Easy Low Carb Keto Chocolate Ice Cream

Low Carb Keto Chocolate Ice Cream (Paleo, Vegan, No Churn)

An easy no-churn keto chocolate coconut milk 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. 
3.82 from 22 votes
Print Pin Rate
Course: Dessert
Cuisine: American, australian, English
Keyword: ice cream, keto, low carb, no churn
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Servings
Calories: 130kcal

Ingredients

For the keto option

For the date sweetened option

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

* Adding the vodka helps prevent the ice cream from freezing solid. You won't be able to taste it. It is 100% optional, and I find it perfectly fine making it without it. 
Low Carb Keto Chocolate Ice Cream (Paleo, Vegan, No Churn) should be consumed within 2-3 days. Re-freezing it will make it more difficult to scoop out as time goes out.
If easy keto chocolate ice cream becomes too solid, allow to thaw and re-blend. 

Nutrition

Serving: 1scoop | Calories: 130kcal | Carbohydrates: 2g | Protein: 7g | Fat: 11g | Vitamin A: 2% | Vitamin C: 3% | Calcium: 2% | Iron: 1%

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Easy Low Carb Keto Chocolate Ice Cream

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Comments

21 thoughts on “Low Carb Keto Chocolate Ice Cream (Paleo, Vegan, No Churn)

  1. 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!

    1. 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)

  2. Is there anything I can use instead of vodka to keep the ice cream from getting too hard, non alcoholic?

  3. 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

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