Are you looking for a keto chocolate dairy free ice cream recipe that’s simple and delicious? Here’s an easy low carb coconut cream based recipe using only 5 ingredients.
There seems to be a lot more people discovering they have sensitivities to products made with cow milk. I’ve tried a few goat milk products and even raw milk.
However, it’s impossible to find either of them sold as cream in my area. I suppose you could skim the fat off the raw milk to make your own cream, but not sure if I want to do that.
One of my biggest weaknesses is ice cream. So, if I’m going to cut back on dairy products, I’ve got to find some low carb cream substitutes.
Coconut cream seems to be the best alternative. My favorite brand is LC Foods because it has the lowest carb count. I use it in this chocolate dairy free ice cream recipe.
You may be wondering why those who have no known sensitivities to dairy have decided to eliminate it.
I ended up researching the dairy product debate and posted the results on All Natural Ideas. And, while investigating, I found many benefits of going dairy-free which you can view here.
After reading up on reasons why dairy may be bad, I figured I better start working on more dairy-free ice cream recipes.
Wanting to start out simple, I came up with this keto ice cream recipe. To make it, you’ll only need five ingredients.
The key ingredient for my chocolate dairy free ice cream recipe 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 low carb coconut cream that’s available in a can. Be sure you read the label before buying it as carb counts can vary. The LC Foods brand has only 1g total carb per 1/3 cup serving.
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. Lately, I’ve been using the Dutch processed cocoa made by NuNaturals.
In fact, NuNaturals send me a package of their products to try and I’ve been testing them out over the last few months. I’m hoping to put together a review soon.
It’s going to be difficult for me to go completely dairy free. But, taking baby steps to cut back a little at a time may get me there. It will just be a longer process.
I’m not sure what people do if they have tree nut allergies and can’t tolerate either almond or coconut milk. Going dairy-free would be a lot harder.
While the coconut cream based dairy free ice cream was processing in the machine, I was busy catching up on the blog. The mixture ended up being processed longer than needed.
When I finally got to it, it was a nice soft serve texture. I couldn’t help myself from taking a large sample. It tasted great!
Since this was a test batch, it made a fairly small amount. I ended up with five large scoops of ice cream. The whole mixture just fit into a mini loaf pan lined in parchment. That was after my little sampling of finished product.
Next time, I’ll make a double batch. I may also try using one can of coconut cream with one can of regular coconut milk.
Many of the homemade ice creams I’ve made in the past mixed cream with whole milk. So, it may be okay to do something similar using dairy-free coconut products.
I found this chocolate dairy free 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 can bet this recipe will be a regular at my house. I’ve already ordered smaller freezer containers so I can keep a supply of it in the freezer for quick treats.
You could add a little whipped coconut cream to the top if you wish, but I don’t feel it’s needed.
Have you been following a low carb dairy free diet? Even if you aren’t, you should give this dairy ice cream recipe a try!
Keto Chocolate Dairy Free Ice Cream Recipe
Keto Chocolate Dairy Free Ice Cream
Ingredients
- 1 can coconut cream 13.5 ounces
- 3 tablespoons unsweetened cocoa powder
- 1/3 cup LC Foods white sweetener - inulin or allulose
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- 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 1/3-1/2 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.
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Nutrition
Note 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.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:Related Posts
Carmen moore says
love your channel , keep up the good work
julia says
Hello 🙂 would I be able to use grandulated monkfruit as the sweetener? thanks 🙂
Lisa says
Yes. You can definitely use it. I just find the texture is a little better if a fiber sweetener like inulin is used instead.
Michelle says
Hi i dont have an icecream maker.any other way of processing this ?sounds yummy😊
Lisa says
You could try a no churn method where the mixture is whipped with an electric mixer before freezing.
Dimple says
Sounds so good!! Can I use stevia powder for this? If so, how many packets do you think i should use? (or tbsp?)
Lisa says
I’d say about 8 packets.
Martha Royston says
What is the serving size?
Lisa says
It’s roughly 1/2 to 1 cup.
Rosemary says
Can I use xylitol for the sweetener, if so how much would I use please?
Lisa says
xylitol is fine, but I don’t recommend it for keto. I believe it’s the same amount, 1/3 cup.
Joyce says
I’d like to use Ethyritol on this recipe. How much of it should I use?
Lisa says
You could try about half cup or a little less as it’s less sweet.
Eva Love says
I read another recipe that used a small amount of alcohol to keep the ice cream from freezing hard. Have you ever tried it?
Lisa says
I’ve tried adding vodka and it didn’t help as much as adding in a fiber sweetener or glycerine.
Melissa says
Have you ever tried it without the eggs? I have an egg sensitivity. Just wondering if it would still work?
Lisa says
I haven’t, but it should work without the yolks.
Jackie says
I wondered the same thing, I cannot eat eggs.
Lisa says
You should be able to use gelatin instead of the eggs.
Todd Dobson says
What’s the reason for putting it in an ice bath before putting it in the ice cream maker?
Lisa says
To get it at the right temperature quickly before processing.
Jim says
Hi, Lisa! It is -1 degrees here, and oddly enough we want to try this recipe, but… we don’t have local access to inulin or swerve. Any ideas? Thanks!
Lisa says
You can try using another sweetener. The fiber sweeteners result in more scoopable ice cream. You may just need to let the ice cream thaw a bit before scooping.
dee says
Hey Lisa, Have you tried this with spoonable truvia? Can’t find swerve at my stores here. I believe the truvia amount is 3 1/2 tbsp for the 1/3 cup swerve. Just wondering if anyone tried it.
Lisa says
It should be okay in this recipe. It may freeze hard so you’ll just have to thaw a bit before scooping if you freeze it completely.
Lenae says
Can’t wait to try this!
Lisa says
It’s an excellent treat. Hope you love it as much as I do!
Lisa says
I’ve owned a couple Cuisinart machines and never had an issue.
Andrea says
What ice cream maker do you recommend?