Easy Chocolate Ice Cream Low Carb Keto-friendly Recipe
Chocolate Ice Cream Recipe

Low Carb Chocolate Ice Cream

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Here is a chocolate ice cream recipe for a low carb lifestyle. If you are missing ice cream on your ketogenic diet, this is a recipe you can use to satisfy your cravings.

It’s much better to make homemade keto-friendly ice cream than buying products at the store. Most store-bought ice cream brands contain a lot of sugar. Let’s learn how to make your own from home!

Low Carb Chocolate Ice Cream

Let’s Ketofy It!

Allow the chocolate and coconut oil to melt together using a double boiler set over low heat. Remember to stir the mixture once in a while to avoid lumps. Turn off the heat and leave to cool for a couple of minutes. 

Separate the egg yolk from the egg whites.

In the bowl of egg whites, sprinkle some salt and mix. Alternatively, instead of salt, you can also pour some lemon juice into the egg whites, but avoid adding both. Whip for a few minutes until the egg whites become foamy and have soft peaks. Fold the vanilla extract into the mixture as well. Whip again.

For the egg yolks, gradually pour the sweetener while whisking continuously to mix evenly. Repeatedly whisk to produce a stiff mixture.

Prepare another bowl for the heavy whipping cream and coconut cream. Whisk the mixture as well until homogeneous and creamy.

Incorporate the avocado with the melted chocolate and coconut oil mixture. Blend until fully combined.

Fold the egg yolk mixture into the blended avocado mix. Whisk to combine. Afterwards, mix in the egg white as well. Avoid deflating the egg white mixture. Stir the ingredients slowly.

Finally, combine the whipped cream mixture into the large bowl. Mix continuously until homogeneous. 

Incorporate any cocoa nibs into the final mix. You can also use sugar-free chocolate chips for this.

Transfer everything into a large container then freeze for a couple of hours. It is best to leave it in the freezer for 6-24 hours.

Check if the ice cream is set and ready. Scoop out 2-3 scoops and enjoy.

Bonus: If you like the classical chocolate-strawberry combo for your ice cream, simply incorporate a strawberry purée bomb in the center of the ice cream scoops. First make the purée bombs in silicone forms then use a bigger form to submerge the bombs in the ice cream mixture. Freeze for hours until ready.

strawberry purée chocolate ice cream
Low Carb Chocolate Ice Cream with Strawberry Puree

Unmold a piece of the ice cream and cut in half. The strawberry bomb looks like this picture below.

Strawberry purée ice cream


Chocolate Ice Cream Recipe
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Low Carb Chocolate Ice Cream

A low-carb and keto-friendly chocolate ice cream recipe for your dessert.
Course Dessert
Cuisine Ketogenic, Low Carb
Keyword chocolate ice cream, keto ice cream, low carb ice cream
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 6 hours 20 minutes
Servings 20
Calories 285kcal
Author KetoVale Team



  • Prepare a double boiler over low heat to melt the coconut oil and chocolate together. Stir occasionally. Remove once done and let stand to cool for a few minutes.
  • Place the egg yolks and egg whites in separate bowls.
  • Add the salt or lemon juice (but not both) in the bowl with egg whites. Whip together to produce soft peaks. Pour the vanilla extract into the mix.
  • Whisk the egg yolks while gradually adding the sweetener. Beat till a stiff mixture is obtained.
  • In a separate bowl, beat the coconut cream along with the heavy whipping cream till you produce a soft mix.
  • Blend the avocado with the melted coconut oil and chocolate.
  • Pour the egg yolk mixture into the blended avocado mix and add the whipped egg white mix too. Remember not to deflate the egg white mix.
  • Fold the whipped cream into the mixture. Stir until well-combined.
  • Toss in the cocoa nibs or sugar-free chocolate chips if you have any.
  • Pour the final mix into a container. Leave in the freezer for 6-24 hours.
  • When ready to serve, simply scoop and transfer to a bowl.
  • To make a classical chocolate-strawberry combo, add strawberry purée bomb in the center. To do this, use a silicone mold to make the purée before making the ice cream. Use another mold to submerge the strawberry in the chocolate ice cream. Leave in the freezer until set.
  • When cut in the middle, this is the result:


The serving size is about 3/4 cup and the ingredient be enough for 20 servings. It’s important to leave it out of freezer for some time before serving, when it is overcooled in the freezer, it might be hard as rock.
We use Swerve as our choice of sweetener because it doesn’t have the bitter aftertaste like stevia and monkfruit. Another great thing is that Swerve has zero net carbs and the ingredients in Swerve don’t affect blood sugar and it’s non-glycemic and keto friendly.


Nutrition Facts
Low Carb Chocolate Ice Cream
Amount Per Serving
Calories 285 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g90%
Cholesterol 82mg27%
Sodium 48mg2%
Potassium 279mg8%
Carbohydrates 16g5%
Fiber 4g16%
Sugar 1g1%
Protein 5g10%
Vitamin A 450IU9%
Vitamin C 2mg2%
Calcium 41mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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