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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
Nutrition
Additional Info
- Net Carbs 3g
- % Carbs: 6.6%
- % Protein: 8.8%
- % Fat: 84.5%
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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.
Motel Mama says
June 4, 2019 at 6:33 pmAnother 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!
Lisa MarcAurele says
June 5, 2019 at 11:45 amGreat tip!
Kim says
May 24, 2019 at 4:32 pmI dont have an ice cream maker is there another way to make it?
Lisa MarcAurele says
May 24, 2019 at 9:11 pmI 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.
Carmen moore says
October 24, 2018 at 4:34 pmlove your channel , keep up the good work
julia says
October 1, 2018 at 4:07 pmHello 🙂 would I be able to use grandulated monkfruit as the sweetener? thanks 🙂
Lisa says
October 2, 2018 at 10:04 amYes. 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
August 21, 2018 at 5:49 amHi i dont have an icecream maker.any other way of processing this ?sounds yummy😊
Lisa says
August 21, 2018 at 8:55 amYou could try a no churn method where the mixture is whipped with an electric mixer before freezing.
Dimple says
August 11, 2018 at 11:04 amSounds so good!! Can I use stevia powder for this? If so, how many packets do you think i should use? (or tbsp?)
Lisa says
August 11, 2018 at 3:42 pmI’d say about 8 packets.
Martha Royston says
August 3, 2018 at 12:37 pmWhat is the serving size?
Lisa says
August 5, 2018 at 10:18 amIt’s roughly 1/2 to 1 cup.
Rosemary says
July 17, 2018 at 3:58 pmCan I use xylitol for the sweetener, if so how much would I use please?
Lisa says
July 18, 2018 at 9:26 pmxylitol is fine, but I don’t recommend it for keto. I believe it’s the same amount, 1/3 cup.
Joyce says
July 14, 2018 at 10:04 pmI’d like to use Ethyritol on this recipe. How much of it should I use?
Lisa says
July 15, 2018 at 9:45 amYou could try about half cup or a little less as it’s less sweet.
Eva Love says
June 12, 2018 at 5:28 pmI 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
June 13, 2018 at 11:32 amI’ve tried adding vodka and it didn’t help as much as adding in a fiber sweetener or glycerine.
JJ says
May 23, 2019 at 3:56 pmwhat other kinds of fiber sweeteners are there? would that be the same as psyllium husk?
Lisa MarcAurele says
May 23, 2019 at 4:14 pmPsyllium 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/
Melissa says
April 30, 2018 at 3:45 pmHave you ever tried it without the eggs? I have an egg sensitivity. Just wondering if it would still work?
Lisa says
April 30, 2018 at 5:18 pmI haven’t, but it should work without the yolks.
Jackie says
June 8, 2018 at 3:56 pmI wondered the same thing, I cannot eat eggs.
Lisa says
June 10, 2018 at 10:17 amYou should be able to use gelatin instead of the eggs.
Todd Dobson says
January 20, 2018 at 5:55 pmWhat’s the reason for putting it in an ice bath before putting it in the ice cream maker?
Lisa says
January 21, 2018 at 4:42 amTo get it at the right temperature quickly before processing.
Jim says
January 6, 2018 at 9:55 amHi, 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
January 6, 2018 at 1:28 pmYou 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
April 13, 2017 at 8:53 pmHey 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
April 13, 2017 at 10:54 pmIt 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.
JJ says
May 23, 2019 at 4:02 pmi 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?
Lisa MarcAurele says
May 23, 2019 at 4:15 pmSwerve will work, but it has erythritol which I don’t recommend using in sugar free ice cream.
Lenae says
November 1, 2016 at 2:30 pmCan’t wait to try this!
Lisa says
November 2, 2016 at 5:17 amIt’s an excellent treat. Hope you love it as much as I do!
Lisa says
September 30, 2016 at 12:30 pmI’ve owned a couple Cuisinart machines and never had an issue.
Andrea says
September 30, 2016 at 7:25 amWhat ice cream maker do you recommend?
Linda Crawford says
June 3, 2019 at 1:37 pmI am going to try this.