#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
3 h 15 min
cook time
0 min
ready time
3 h 15 min
Keto Creamy Chocolate Ice Cream
This BULLETPROOF® Keto ice cream is rich with cocoa and a hearty helping of fats. Quick to prepare, this ice cream does not require an ice cream maker or any churning throughout freezing. This makes a great dessert for sharing (if you want!), perfect for a post dinner treat.
Keto Chocolate Ice Cream Ingredients
The Keto BULLETPROOF® ice cream base is made with soft cream cheese, whipped heavy cream and coconut oil. The ice cream is flavored with unsweetened cocoa powder for a decadent chocolate flavor with just a hint of vanilla. The recipe calls for powdered erythritol to sweeten the ice cream, but you may use any powdered low carb sweetener you prefer. Just adjust the quantities to taste and the macros as necessary.
Serving Suggestions
This Keto ice cream makes the perfect dessert for families and is a great option to have as a weekend treat! The ice cream is excellent served on its own or with a handful of low carb berries. Be sure to take the ice cream out of the freezer for 10 minutes or so prior to serving so that it is soft enough to scoop!
BULLETPROOF® is a registered trademark owned by Bulletproof Digital, Inc.
Net Carbs
3.5 g
Fiber
1.5 g
Total Carbs
15.7 g
Protein
4.5 g
Fats
31.3 g
313 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese Spread
7 ounce
Cocoa Powder, Unsweetened
1-½ tablespoon
Coconut Oil
1-½ tablespoon
Heavy Cream
1-¼ cup
Vanilla Extract
1 teaspoon
100% Pure Erythritol by Now
⅓ cup
Recipe Steps
steps 5
3 h 15 min
Step 1
Add the erythritol, cocoa powder, cream cheese, coconut oil and vanilla to a food processor. Blend well to combine until smooth. You may need to periodically scrap down the sides of food processor throughout the blending process.Step 2
Add the cream to a mixing bowl. Whisk until doubled in volume, light and fluffy. Alternatively, you may add this to the bowl of a stand mixer with a whisk attachment and whip until thickened.Step 3
Carefully spoon the chocolate mixture into the bowl with the whipped cream. Gently fold the two together until well combined. The mixture should be almost mousse like in texture.Step 4
Line a deep freezer proof tray, such as a loaf tin with plastic wrap. Carefully spoon the ice cream into the lined tray. Gently level the surface with a spatula so that it is smooth and even.Step 5
Cover the tin and transfer to the freezer. Ensure that it is sat flat so that it sets evenly. Leave to set and firm for 2-3 hours. Remove from the freezer 10 minutes before serving.
Comments
UpbeatArugula156299 9 months ago
15 grams of carbs per serve????
FibroFoodie74 6 months ago
NET is 3.5
LavenderBlueDilly 7 months ago
If you are counting total carbs, that is a lot. Save it for a special treat. The “sugar” is deducted from the total to get net carbs. Total Carbs can sabotage your efforts if you don’t track them too.
IncredibleArugula638856 8 months ago
Part of that is the sugar alcohols which doesn't add to the net carbs.
JamieInWyoming 2 years ago
Erythritol shouldn't be used in ice cream. Use Alulose for a more creamy texture.
Dave 10 months ago
I use xylitol for ice cream. It dissolves fully, and the ice cream is nice and creamy.
Just_Juju 2 years ago
I had read this too about Allulose, so I used Allulose the last time I made IC and it was still rock hard and impossible to scoop, even after letting it sit on the counter for 10 minutes. I don’t know how they managed to get that picture to look like they scooped it out easily, because you can’t. And even worse was how I was trapped in the bathroom for a whole day after eating it. For some reason Allulose has an extremely laxative effect on me and has that artificial sugar aftertaste, but erythritol has no aftertaste and no laxative effect on me. I need to find something else to make IC scoopable. I read a couple T of vodka does it but it’s not enough to have any alcohol effect or affect the flavor. Might try that next.
Shockerwoman 2 years ago
Can I use MCT oil for coconut oul?
ExcellentArugula338685 2 years ago
I'd love to make this but I am dairy free.....I am thinking full fat coconut milk/cream in place of the dairy....anyone else tried this?
Idateacher 2 years ago
I have not made this specific ice cream, but make ice cream all the time. Yes that will work. Coconut cream makes it even more decadent. I normally use a 50/50 mix of coconut milk and cream.
FantasticCauliflower604851 2 years ago
Has anyone substituted any other oils. Not a fan of coconut. What about the Erythritol can I use a substitute?
JamieInWyoming 2 years ago
Use Allulose for ice creams. Erythritol will get gritty in liquids and frozen desserts.
ExcellentArugula338685 2 years ago
If this is a duplicate response, I apologize! I responded but it didn't show up... I love to use monk fruit with erythritol sweetener and I find it is the closest to sugar without the funny aftertaste like stevia...if you like stevia, try it or Swerve.
Unicorn Dolphin 2 years ago
This was okay but I won't make again.
jude_bennett315f 3 years ago
Really enjoyed this and going to add in a hint of coffee next time for a Mocha. I put in loaf tin and then sliced before fully frozen to make serving easier
AmazingRadish545356 3 years ago
I love this recipe but the mixture gets quite hard in the freezer so I scoop portions into small cups and wrap them and store them in the fridge more like a chocolate mouse. Very good with some extra chocolate to make it darker in flavour.
JamieInWyoming 2 years ago
use allulose, not erythritol in liquids and frozen desserts
SpectacularMacadamia756730 3 years ago
Added PB Fit, cinnamon, and a little swerve. Tasted great! Kids loved it before I froze it. What happens if you add Guar Gum? Anyone tried it?
FantasticCauliflower299640 3 years ago
Great recipe! Added more cocoa to give it a dark chocolate flavor. Might add a touch of cinnamon to serve.
FeelinBeachy 3 years ago
Super easy! Will definitely make this again. I may switch up the flavor profile next time, i.e. shredded sugar free coconut flakes or powder peanut butter. Thanks for offering such delicious recipes!!
4given 3 years ago
I will be trying this to night for dessert.
Lena 3 years ago
🚆 Absolutely delicious. Instead of chocolate flavour we added vanilla bean and lemon. Amazing
Christina 4 years ago
Just what I needed
Kelleabolles 4 years ago
Omgosh! Really yummy!
Santjas 4 years ago
So good!