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
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Chocolate Keto Dairy Free Ice Cream
- 1 can coconut cream 13.5 ounces
- 3 tablespoons unsweetened cocoa powder
- ⅓ cup monk fruit and allulose sweetener or inulin sweetener blend
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on September 30, 2016. Post updated on May 29, 2022, with new photos and additional recipe information.
Can I use a 1/3 cup of Splenda instead?
Splenda should work in the ice cream recipe.
Great! I just beat the eggs, sugar & cocoa first then added the remaining ingredients beat on low and poured into the ice cream machine for 20 min. So good! Thank you.
Another option for small portions is use a silicon mini muffin pan and make icecream discs. Once frozen place in a freezer bag for just a bite. I have also used mini ice cube trays (also silicon) to make tiny bites. Sometimes all i need is a taste, not a bowl!
I dont have an ice cream maker is there another way to make it?
I typically try to whip the mixture as much as possible to incorporate air before freezing. Stirring it every half hour or so while freezing also helps.
love your channel , keep up the good work
Hello 🙂 would I be able to use grandulated monkfruit as the sweetener? thanks 🙂
Yes. You can definitely use it. I just find the texture is a little better if a fiber sweetener like inulin is used instead.
Hi i dont have an icecream maker.any other way of processing this ?sounds yummy?
You could try a no churn method where the mixture is whipped with an electric mixer before freezing.
Sounds so good!! Can I use stevia powder for this? If so, how many packets do you think i should use? (or tbsp?)
I'd say about 8 packets.
What is the serving size?
It's roughly 1/2 to 1 cup.
Can I use xylitol for the sweetener, if so how much would I use please?
xylitol is fine, but I don't recommend it for keto. I believe it's the same amount, 1/3 cup.
I'd like to use Ethyritol on this recipe. How much of it should I use?
You could try about half cup or a little less as it's less sweet.
I read another recipe that used a small amount of alcohol to keep the ice cream from freezing hard. Have you ever tried it?
I've tried adding vodka and it didn't help as much as adding in a fiber sweetener or glycerine.
what other kinds of fiber sweeteners are there? would that be the same as psyllium husk?
Psyllium husk isn't a sweetener. Inulin is primary fiber sweetener. But BochaSweet and allulose both work well too. You can learn more about sweetener at https://lowcarbyum.com/best-low-carb-keto-sweeteners/
Have you ever tried it without the eggs? I have an egg sensitivity. Just wondering if it would still work?
I haven't, but it should work without the yolks.
I wondered the same thing, I cannot eat eggs.
You should be able to use gelatin instead of the eggs.
What's the reason for putting it in an ice bath before putting it in the ice cream maker?
To get it at the right temperature quickly before processing.
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!
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.
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.
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.
i haev eryithrotl powder (is that right) , swerve powdered sugar and psyllium husk powder, would those work or are those the same types of things in this recipe?
Swerve will work, but it has erythritol which I don't recommend using in sugar free ice cream.
Can't wait to try this!
It's an excellent treat. Hope you love it as much as I do!
I've owned a couple Cuisinart machines and never had an issue.
What ice cream maker do you recommend?
I am going to try this.