No Churn Keto Chocolate Ice Cream
No Churn Keto Chocolate Ice Cream
When I started developing this recipe for No Churn Keto Chocolate Ice Cream, I had no idea about how amazing the final result would be. You know that it can be a little challenging trying to come up with sugar free low carb recipes, especially where ice cream is concerned. Now that is why it is extremely exciting when you strike gold…well chocolate ice cream gold!
To make my challenge a little more difficult, I also wanted an ice cream that didn’t require the use of a churner. Many of you don’t have one and it’s just another added expense and gadget. Well I can’t wait to hear your thoughts on this recipe because it is an absolute winner. The feedback has been wonderful so far, so it is finally time to share this delicious recipe with you all.
The Reason This Ice Cream Works
While there are some less common ingredients in No Churn Keto Chocolate Ice Cream, they are the reason this recipe is so amazing. In the past I have tried to make so many different ice creams and have never been happy with the end result. After a few attempts at a copycat version of the best low carb ice cream on the market in Australia, I believe that this is the best textured and tasting homemade ice cream recipe. In fact, this ice cream tastes better than the recipe I was trying to emulate, and it certainly isn’t going to cost you $13 for 500 gms/17 oz.
Now that is what I call a win! It is for that reason that I suggest that you make the effort to buy the ingredients required for this recipe. That and the fact that I am on a roll with ice cream recipes and have some fabulous flavours coming out, like macadamia and pecan praline. There will also be gelato and granita recipes coming up as well, so stay tuned.
Where To Buy MCT oil and Guar Gum or Xanthan Gum
Regarding buying MCT oil and guar gum/xanthan gum, which are the stars of this recipe, you can source them both from iherb and from specialty stores. MCT oil is also available in some chemists and supermarkets as well. Some people get a laxative affect from using MCT oil, the best thing about this recipe is that you can switch it for EVOO- extra virgin olive oil. You cannot taste the olive oil at all and it works brilliantly to replace the MCT oil in this recipe.
Serving Low Carb Ice Cream
A feature of low carb ice creams is that they do firm up in the freezer. Unlike regular ice cream that you can pull out and scoop into straight away, you may need to let your ice cream sit for up to 20 minutes on bench to soften. Trust me, it is going to be worth your wait! The ice cream becomes easier to scoop out but is still rich and creamy in taste and texture. This is also the reason why xylitol is brilliant in ice cream recipes. Xylitol doesn’t crystallize like other sweeteners do in the freezer.
Volume of Ice Cream
When I intially made this recipe I was trying to limit the recipe to fit into a 1 litre ice cream container. The issue is that whipping cream increases the volume of the ice cream but you cannot predict how much it will increase by. Every time I have made this recipe the volume varies, so from now on I will talk in weight of ice cream instead of volume to solve this problem. Making this recipe for No Churn Keto Chocolate Ice Cream will make approximately 1000 gms/35 oz of ice cream. Why limit the amount of ice cream that you can make?? You’ll find that you may have to store your ice cream in 2 containers in the freezer but you are going to have more ice cream. Thats a win win situation!!!
Storing your No Churn Keto Chocolate Ice Cream
For anyone interested in the containers that I use to store my ice cream in I bought these ones in Australia. They are available overseas as well in other online stores. I love them as they are the perfect size and they keep the ice cream well and prevent it from icing up and going too hard. Feel free to just use any container that you have at home, but do ensure your ice cream is air tight.
What’s the difference between Dutch cocoa, cacao and regular cocoa?
Regular cocoa works wonderfully in this recipe and is what I generally use as it is always in the pantry. If I have Dutch processed cocoa in the pantry, it does taste brilliant in this recipe. Cacao also works really well, although the flavor is not as intense as the processed cocoa products. Regular cocoa powder (sugar free) is intense and full flavored but it’s also quite acidic. Dutch-processed cocoa is treated with an alkali to neutralize its acidity. The end result is a mellower chocolate flavor with a darker color. For more reading on the difference between cocoa, Dutch processed cocoa and cacao, you might want to check out this article. https://ketohh.com/what-is-the-difference-between-cacao-and-cocoa/.
Dog Lovers Beware
For anyone with dogs, please take care with xylitol as it can cause harm and kill dogs. I am an avid dog lover and have 2 beautiful schnauzers who I would never want to harm. Just as I am extremely careful with chocolate, as it can kill dogs, I make sure that I never leave food with xylitol around so that they can reach it. The fact that I am not partial to sharing my ice cream with anyone, makes this easy to abide by.
I’ve given a lot of thought to the use of xylitol because of my dogs and refused to use it initially, out of concern for them. After giving this lots of thought I finally decided that I would continue to use it but wouldbe cautious with it around my dogs. I have had a couple of issues with dark chocolate with one of my dogs, and it made her so ill we thought we would lose her. But given this situation, it hasn’t stopped me from having dark chocolate in the house but it has caused me to be more vigilant when the dogs are around. So dark chocolate and xylitol are back on the menu in my house.
Please feel free to share this recipe to your hearts content to help me get this recipe out into the big wide world. It’s ok as you won’t have to share your ice cream! Please also share any photos of your cooking efforts as well, as I always love to see what you create at home.
Make sure you try the other fab ice cream recipes on the blog such as this Peanut Butter Choc Chip Ice Cream recipe
I hope you enjoy this one as much as I do!
- 600 ml pure/heavy cream
- ½ cup xylitol see notes for using alternative sweeteners
- ½ cup regular cocoa powder sugar free Dutch cocoa powder or cacao powder
- 1 teaspoon coffee powder optional but highly recommend
- 2 tablespoons MCT oil -see notes for alternatives
- 200 ml quality coconut milk or almond milk sugar free -for a creamier ice cream use coconut cream
- 1 teaspoon vanilla extract
- A pinch of sea salt
- ½ teaspoon guar gum -very accurately measured. See notes for using xanthan gum
- Heat 200 ml/7 fl oz of the cream on the stove top to just below boiling point making sure you don’t allow it to boil. Remove the pan from the heat and using a hand whisk, mix the xylitol, cocoa powder and coffee powder into the hot cream until blended. Allow the mixture to cool completely in the fridge.
- Once the chocolate mixture has cooled completely and is cold, beat with an electric mixer until it’s smooth. Add the remaining 400 ml/ 13.5 fl oz cream to the chocolate mix and beat until it starts to thicken and forms peaks.
- Add the MCT oil, nut milk of choice and salt to the ice cream mixture and continue to beat the mixture until it is well combined.
- Finally, sprinkle or use a sieve to sift your precisely measured guar gum over the ice cream mixture and beat it in quickly until it is well combined, with electric beaters. Take particular care here not to over mix but ensure that the guar gum is well mixed in. Note- sprinkle the guar gum away from the edges of the bowl as it can clump there. Scrape the sides of your bowl down while beating to ensure the gum is beaten into the mixture really well.
- Pour your ice cream mixture into a freeze proof container that has a lid, or ensure your ice cream container can be well sealed to prevent icing up and your ice cream hardening.
- Leave the ice cream to freeze until firm. Generally overnight is ideal. The ice cream will firm up the longer it is in the freezer, which is when you will be grateful that softening agents (the oil and the gum) are used in the recipe.
- Allow the ice cream to sit on the bench for about 20 minutes prior to serving if it is too firm to scoop. Trust me it will be worth the wait! Enjoy.