Are you looking for an easy keto dairy free ice cream recipe that's simple and delicious? This low-carb non-dairy ice cream is made with only 5 ingredients.
There seems to be a lot more people discovering they have sensitivities to products made with cow milk. I just discovered that I have developed a food sensitivity to dairy.
One of my biggest weaknesses is ice cream. But I'm trying to cut back on dairy products so I've been looking for low-carb cream substitutes.
Although So Delicious sells a coconut milk ice cream that is sugar free, I prefer a higher fat option. Coconut cream seems to be the best alternative to full fat coconut milk. It's what I use to make this chocolate keto ice cream recipe.
In my search for a simple homemade ice cream, I came up with this easy recipe. To make it, you'll only need five ingredients.
The key ingredient for this dairy free ice cream is coconut cream. You can certainly make your own by taking the solid fat part of a can of coconut milk. However, I like to just buy the higher fat canned coconut cream.
Egg yolks are added to make the frozen treat rich and creamy. And, they also act as a stabilizer which prevents the formation of ice crystals.
Using egg yolks as a stabilzer means it will last longer in your freezer. Of course, I never have to worry about that since it's eaten well before that!
You can use any unsweetened cocoa powder you'd like. I find that a dutch processed cocoa gives a better flavor. I also use vanilla extract to improve the taste.
Although any sweetener will work in the keto ice cream mixture, I like to use a monk fruit and allulose blend. It makes the ice cream scoop better after freezing. An inulin based sweetener works good too.
- Use a low-carb coconut cream. It's important to read the label on the can because carb counts can vary. The LC Foods brand has only 1g total carb per ⅓ cup serving.
- Make vanilla ice cream. You can leave out the cocoa and add in more vanilla extract for a vanilla flavor. Seeds from a vanilla bean can also be added.
- Churn the cream mixture in an ice cream maker. This sugar free ice cream comes out best when churned. However, it is possible to make ice cream in a food processor. But I haven't tried this recipe using the food processor method.
To make this easy keto ice cream, just follow these step-by-step directions.
Cook ice cream base
The coconut cream, cocoa, and sweetener are whisked together in a saucepan then cooked on medium heat.
Once the cream mixture is heated throughout, a small amount is mixed into beaten egg yolks to temper them.
The warmed egg yolk mixture is then slowly streamed into the hot cream mixture while whisking continuously. Then the mixture is cooked on medium heat until thickened.
The thickened chocolate cream mixture is removed from the heat and vanilla extract is stirred in. The saucepan is then placed in an ice bath to cool the mixture down before churning.
Churn ice cream
The final step is to churn the mixture in an ice cream maker according to the manufacturers directions.
You can enjoy the soft ice cream right from the ice cream maker. But it's best to let it freeze until it's hardened. I like to freeze it in a lined parchment paper lined pan that has an airtight cover.
️ Serving suggestions
I found this chocolate dairy free keto ice cream recipe was best served before completely freezing in the freezer.
If you let the ice cream completely freeze, it does become hard and unscoopable. But, letting it thaw slightly at room temperature will allow you to easily scoop it out.
For those of you who hate having to let the whole container thaw each time you want a serving of low carb ice cream, I've found a solution. Simply freeze it in single serving containers.
The mini tubs made by Tovolo are perfect for freezing in smaller amounts. That way, you only thaw what you'll be eating!
You could add a little whipped coconut cream to the top if you wish, but I don't feel it's needed.
Any keto-friendly sweetener can be used in the recipe. But I don't recommend Splenda granular as it contains dextrose and maltodextrin which should be avoided on a keto diet.
You can try whipping the mixture as much as possible to incorporate air before freezing. Then stirring it every half hour or so while freezing. This is the method I use to make my keto frosty.
Each serving of this chocolate keto dairy free ice cream is about a half cup scoop.
Want a few more easy keto friendly frozen desserts without dairy? Take a look some of these favorites.
- Sugar Free Fudge Pops
- Sugar Free Flavor Ice in Freeze Pop Bags
- Strawberry Keto Popsicles
- Keto Blueberry Ice Cream
- Chocolate Avocado Ice Cream
Chocolate Keto Dairy Free Ice Cream
- Whisk together coconut cream, cocoa, and sweetener in a medium saucepan.
- Heat on medium heat until heated throughout.
- Whisk yolks together in small bowl.
- Slowly stream about ⅓-1/2 of the heated cocoa mixture into yolks while whisking in.
- Return all the egg mixture to pot and continue heating on medium heat until thickened.
- Stir in vanilla extract. Cool mixture in ice bath. Once cooled, process in ice cream machine.
Array ( [calories] => 186 [carbohydrates] => 5 [protein] => 4 [fat] => 17 [saturated_fat] => 11 [cholesterol] => 111 [sodium] => 20 [fiber] => 2 [sugar] => 0 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on September 30, 2016. Post updated on May 29, 2022, with new photos and additional recipe information.