Rich & velvety keto chocolate ice cream is a scoop-shop-worthy custard with deep chocolate flavor and no sugar. Heavy cream, cashew milk, and four egg yolks build the classic custard base; chopped dark chocolate melts in off the heat. Eight servings land at 3 g net carbs each.
Craving a truly decadent, scoop-shop worthy ice cream without the sugar? Your search is over! This rich, velvety keto chocolate ice cream is made with a classic custard base, delivering an unbelievably smooth texture and deep chocolate flavor that will satisfy any sweet tooth. Forget icy, bland low-carb desserts—this is the real deal.
Ingredients
• 2 cups / 480 ml Heavy Whipping Cream
• 1 ½ cups / 360 ml (12.2 fl oz) Unsweetened Cashew Milk, divided
• 2 tbsp / 15 g (0.53 oz) Unsweetened Cocoa Powder
• 1 tbsp / 15 g (0.53 oz) Granulated Stevia, or to taste
• 4 Large Egg Yolks
• 3 oz / 85 g Dark Chocolate, 70% or higher, chopped
• ½ tsp / 2.5 ml (0.1 fl oz) Vanilla Extract
Instructions
1. Prepare an ice bath by filling a large bowl with ice and water; set a smaller bowl inside it. In a medium saucepan, whisk together 2 cups (480 ml) heavy cream, 1 cup (240 ml) cashew milk, cocoa powder, and stevia. Heat over medium heat, whisking occasionally, until the mixture reaches 170°F / 77°C on a candy thermometer.
2. In a separate medium bowl, lightly whisk the four egg yolks. While whisking constantly, slowly pour about one cup of the hot cream mixture into the yolks to temper them. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
3. Return the saucepan to medium-low heat, stirring constantly with a spatula, until the custard thickens and reaches 175°F / 80°C. Immediately remove from heat and stir in the chopped dark chocolate.
4. Let the mixture stand for 5 minutes to allow the chocolate to melt completely, then whisk until smooth and glossy. Pour the custard into the prepared ice bath bowl to cool. Once cool, cover with plastic wrap pressed directly onto the surface and chill in the refrigerator for at least 3 hours, or overnight.
5. Once thoroughly chilled, whisk the remaining ½ cup cashew milk and the vanilla extract into the custard base. Churn the mixture in an ice cream maker according to the manufacturer’s . Serve immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 2-3 hours for a firmer texture.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 250
• Fat: 24g
• Net Carbs: 3g (0.11 oz)
• Protein: 4g
Pro Tips
• For an even smoother texture, strain the custard through a fine-mesh sieve before chilling to remove any bits of cooked egg.
• No ice cream maker? Pour the chilled base into a loaf pan. Freeze for 45 minutes, then stir vigorously. Repeat every 30 minutes for 2-3 hours until firm.
• Press a piece of parchment paper directly onto the surface of the ice cream before lidding the container to prevent ice crystals from forming.
FAQ
Q: Can I make this keto ice cream without an ice cream maker
A: Yes, you can. The recipe includes a no-churn method. Simply pour the chilled custard base into a loaf pan. Freeze for 45 minutes, then stir vigorously. Repeat this process every 30 minutes for 2-3 hours until the ice cream is firm.
Q: How do I prevent my keto ice cream from getting icy
A: This recipe’s custard base with egg yolks naturally helps create a creamy, less icy texture. To further prevent ice crystals, press a piece of parchment paper directly onto the surface of the ice cream before putting the lid on the container and freezing.
Q: What can I use instead of cashew milk
A: Unsweetened almond milk is an excellent one-to-one substitute for cashew milk in this recipe. You could also use other low-carb nut milks, though this may slightly alter the final flavor and creaminess.
Q: Why do I need to temper the egg yolks
A: Tempering the egg yolks by slowly whisking in a small amount of the hot cream mixture gently raises their temperature. This crucial step prevents the yolks from scrambling when added back to the saucepan, ensuring a silky smooth custard base for your ice cream.
Pro Tips
- Temper the egg yolks slowly — pour about one cup of the hot cream mixture into the whisked yolks before combining everything, or the custard will scramble.
- Heat the custard to 175°F / 80°C and pull it immediately; stir in the chopped dark chocolate off the heat and let it stand 5 minutes before whisking smooth.
- Chill the custard at least 3 hours (or overnight) with plastic wrap pressed directly onto the surface before churning — a thoroughly cold base churns smoother.
- Whisk the remaining 1/2 cup of cashew milk and the vanilla extract into the chilled custard right before churning.
Frequently Asked Questions
Do I need an ice cream maker for this recipe?
Yes — the chilled custard is churned according to the manufacturer's directions, then served soft-serve or frozen 2-3 hours for a firmer texture.
How many net carbs per serving?
The recipe makes 8 servings at 250 calories each, with 3 g net carbs, 24 g fat, and 4 g protein.
Why does the recipe use egg yolks?
The four egg yolks create the classic custard base that gives this ice cream its rich, velvety texture.
How far ahead can I make the custard?
Chill it at least 3 hours before churning, or overnight. The plastic wrap pressed onto the surface keeps a skin from forming.
Recipe card below.
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Rich & Velvety Keto Chocolate Ice Cream
Ingredients
Method
- Prepare an ice bath by filling a large bowl with ice and water; set a smaller bowl inside it.
- In a medium saucepan, whisk together 2 cups (480 ml) heavy cream, 1 cup (240 ml) cashew milk, cocoa powder, and stevia.
- Heat over medium heat, whisking occasionally, until the mixture reaches 170°F / 77°C on a candy thermometer.
- In a separate medium bowl, lightly whisk the four egg yolks.
- While whisking constantly, slowly pour about one cup of the hot cream mixture into the yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
- Return the saucepan to medium-low heat, stirring constantly with a spatula, until the custard thickens and reaches 175°F / 80°C. Immediately remove from heat and stir in the chopped dark chocolate.
- Let the mixture stand for 5 minutes to allow the chocolate to melt completely, then whisk until smooth and glossy.
- Pour the custard into the prepared ice bath bowl to cool.
- Once cool, cover with plastic wrap pressed directly onto the surface and chill in the refrigerator for at least 3 hours, or overnight.
- Once thoroughly chilled, whisk the remaining ½ cup cashew milk and the vanilla extract into the custard base. Churn the mixture in an ice cream maker according to the manufacturer's .
- Serve immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 2-3 hours for a firmer texture.
