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.
1/4cupneutral alcoholic spirit of choice** See notes
Instructions
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.
Notes
* 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.