Keto Chocolate Ice Cream

Looking for something fresh to cool you down when it’s hot outside? This keto chocolate ice cream will save you.

Made with chilled coconut milk, almond butter, cocoa powder, stevia and neutral alcoholic, it can satisfy your appetite and stick to your diet at the same time. Get interested in knowing recipe? Here we go!

Keto Chocolate Ice Cream

Recipe by Anna SmallingCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

2

minutes

Calories

135

kcal

Looking for something fresh to cool you down when it’s hot outside? This keto chocolate ice cream will save you.

Ingredients

• 2 13.5 oz can full fat coconut milk, chilled

• 1.5 cups almond butter can sub for any nut or seed butter

• 5 tbsp cocoa powder

• 2 servings chocolate stevia

• 1/4 cup neutral alcoholic spirit of choice

Directions

• Place your loaf pan or metallic ice cream container in the freezer.
• Put all ingredients into a high-speed blender or food processor. Blend until thick and creamy.
• Transfer 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.
• Let it thaw for 10-15 minutes before scooping out. Lightly wet your scoop before serving ice cream.

Notes

• To save time, you may use an ice cream maker. And, top your ice cream with some crumbled chocolate or sugar-free chocolate chips if you prefer.

FAQ

Is this keto chocolate ice cream truly keto-friendly?
Yes. This recipe uses full-fat coconut milk, nut butter, cocoa powder, and stevia, all of which are suitable for a keto and low-carb diet when used in appropriate portions.

Why is alcohol added to the ice cream?
The neutral alcoholic spirit helps prevent the ice cream from freezing too hard, giving it a smoother, scoopable texture without adding sugar.

Can I skip the alcohol?
Yes, but the ice cream will freeze much firmer. If skipping alcohol, allow the ice cream to sit at room temperature for a longer time before scooping, or add a small amount of glycerin as an alternative.

Can I use a different nut or seed butter?
Absolutely. Peanut butter, cashew butter, sunflower seed butter, or macadamia nut butter all work well and slightly change the flavor profile.

Is an ice cream maker required?
No. This is a no-churn recipe. Stirring the mixture every 20 minutes during the first hour helps reduce ice crystals and improves texture.

Can I adjust the sweetness level?
Yes. Add more or less chocolate stevia depending on your sweetness preference. Always taste the mixture before freezing.

How long can keto chocolate ice cream be stored?
It can be stored in an airtight container in the freezer for up to 2 weeks. For best texture, let it thaw 10–15 minutes before serving.

Can I make this recipe dairy-free?
Yes. The recipe is already dairy-free since it uses coconut milk and nut butter instead of cream or milk.

Why should the coconut milk be chilled first?
Chilled coconut milk blends better and helps the ice cream set faster with a creamier consistency.

Can I add mix-ins like nuts or chocolate chips?
Yes. Add keto-friendly chocolate chips, chopped nuts, or cacao nibs after blending and before freezing, stirring them in gently.