This Homemade Chocolate Ice Cream is luxuriously rich and creamy! It is hard to believe it is sugar-free, low carb, dairy free and keto friendly. One bite of this homemade chocolate ice cream recipe is enough to convince you that making homemade ice cream is well worth the time and effort.
When I was pregnant with Skye, I became completely obsessed with ice cream.
I was out of control.
Ice cream for lunch? Absolutely!
Breakfast? Why Not?
Late night snack? Of course.
This was so out of character for me, because generally speaking, I don’t have much of a sweet tooth.
Despite this, when summer comes around, and grill-outs are being planned, it is always ice cream that comes to mind for the perfect dessert.
As a mom, it is a no-brainer. It doesn’t require a lot of prep work and everyone is happy. Sometime simple really is best.
Of course, buying ice cream is always an option. (And one I’m not above using.)
But I’d like to suggest that there is nothing quite like homemade ice cream.
Plus, with this Homemade Chocolate Ice Cream, there is zero guilt.
If there is anything better than making chocolate ice cream, it is making a creamy and delicious recipe that also happens to be dairy free, low-carb, sugar-free, low-carb and keto-friendly. (And of course it is gluten free!)
Then only thing NOT missing here is the taste.
Guys…this ice cream is so good. You are going to want to keep it for yourself.
You know, hide it in the freezer under the frozen kale. (Because I don’t know about your family, but mine will never, ever look there.)
But really, it isn’t fair.
Besides, how often do you get to see your children enjoy ice cream without having to worry about the sugar-driven behavior that is headed your way?
Two of my three children are very sugar sensitive and let me tell you; it isn’t a pretty thing.
It is no fun being THE ONE at the Memorial Day Grill out who has the badly behaved child running around on a crazed sugar high.
Frequently Asked Questions for Homemade Chocolate Ice Cream:
Can You Make This Ice Cream Without an Ice Cream Maker?
- You can, but the texture will be slightly different. I recommend using this freeze and stir method.
Why is There Gelatin, Oil and Salt In This Recipe?
- The gelatin serves two purposes. It helps the ice cream to thicken and also helps to prevent the ice cream from getting too hard when placed in the freezer. The salt and oil also helps prevent it from getting too hard. If you would like to ensure that your ice cream is even softer, you can add a tablespoon of vodka. (I don’t do this, because…kids.)
I am Not Watching Carbs – Can I Use Another Sweetener?
- Absolutely! I use Swerve because hubby is eating Keto right now and I feel better on a lower-carb diet. If this isn’t a concern for you, feel free to sub in any sweetner. Swerve is a sugar substitute on a 1:1 ratio, meaning you can use regular sugar, coconut palm sugar, etc. My guess would be that honey or maple syrup would also work, but I haven’t tested this and I am not 100% sure because of the liquid-factor.
Recommended Tools To Make This Homemade Chocolate Ice Cream Recipe:
- Ice Cream Maker – I have an older version similar to this but I’ve heard this is fun for parties. (I have not tried it.)
- Medium Saucepan
- Immersion Blender
Homemade Chocolate Ice Cream
Homemade Chocolate Ice Cream
- 30 ounces full-fat coconut milk
- 1 tablespoon gelatin
- 1/4 cup MCT Oil or other flavorless oil
- 1/2 cup Swerve confectioners-style sweeter or sweetener of choice
- 4 egg yolks
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla powder
- 1/2 teaspoon fine sea salt
- Whisk together 1/4 cup of coconut milk and gelatin.
- In a medium saucepan, heat remaining milk, MCT Oil and Swerve to medium heat.
- Remove from heat and whisk in gelatin mixture until combined. (An immersion blender works great. Alternatively, you can mix everything in a blender.)
- Stir in egg yolks, cocoa powder, vanilla powder and sea salt.
- Refrigerate mixture for two hours. (Or overnight.)
- Transfer to ice cream maker and process according to manufacturer’s instructions.
- May be kept in a freezer-safe container for up to one month.
- Remove from freezer for at least 15 minutes prior to serving.
Variations for Homemade Chocolate Ice Cream:
- Add chocolate chips and a few drops of peppermint essential oil or 2 teaspoons peppermint extract for Chocolate Mint Chip Ice Cream.
- For Dark Chocolate Ice Cream add an extra 1/4 cup unsweetened cocoa powder.
- For Chocolate-Coconut Ice cream, add 1 teaspoon coconut extract to the blender. Stir in 1 1/2 cups shredded unsweetened coconut before processing.
- You may use full-fat milk or half-and-half in place of coconut milk. (This option is not keto-friendly)
Tips and Tricks for Making Homemade Chocolate Ice Cream:
- The faster the ice cream freezes, generally speaking, the creamier it will be. If time permits, refrigerate the ice cream mixture overnight before churning. I will often refrigerate it in my blender container and then process it again just before putting it in the ice cream maker
- This recipe has 3.4 net carbs per serving.