This no-churn keto chocolate ice cream is silky, deeply chocolatey and built entirely in a blender – no machine, no condensed milk, no sugar. Whole eggs and yolks emulsify with cocoa butter, coconut oil and MCT oil while ice cubes turn the mixture thick and cold. Stir it as it freezes and eight creamy scoops are yours.
Craving a decadent, intensely chocolatey ice cream that won’t kick you out of ketosis? Your search is over! This no-churn keto chocolate ice cream is the answer to every low-carb dessert dream. It’s unbelievably rich, velvety smooth, and packed with healthy fats from cocoa butter, coconut oil, and MCT oil to keep you fueled and satisfied. Forget the ice cream maker—all you need is a high-speed blender to whip up this luxuriously creamy treat in minutes. Get ready to scoop up your new favorite guilt-free indulgence!
Ingredients
• 4 whole pastured eggs
• 4 yolks from pastured eggs
• 1/2 cup / 113g (4 oz) melted cocoa butter
• 1/4 cup / 54g (1.9 oz) melted coconut oil
• 15-20 drops liquid stevia, or to taste
• 1/2 cup / 42g (1.48 oz) unsweetened cocoa powder
• 1 cup / 237ml MCT oil
• 2 tsp / 10ml pure vanilla extract
• 8–10 large ice cubes
Instructions
1. Combine all , except for the ice cubes, in the jug of a high-speed blender. Secure the lid and blend on high for 2 minutes, or until the mixture is completely smooth, emulsified, and creamy.
2. With the blender still running on high, remove the lid’s center cap. Carefully drop in one ice cube at a time, waiting about 10 seconds between each addition to allow it to fully incorporate. This process chills and thickens the base instantly.
3. Once all the ice is blended in, immediately pour the thickened, cold mixture into a 9×5” loaf pan or a similar freezer-safe container. Place it in the freezer for 30 minutes.
4. After 30 minutes, remove the pan from the freezer and stir the mixture vigorously to break up any ice crystals. Return to the freezer. Repeat this stirring process every 30 minutes for the next 2–3 hours, until the ice cream reaches your desired firmness.
5. Serve immediately for the best texture. Garnish with keto-friendly toppings like chopped pecans, walnuts, or shaved 90% dark chocolate, if desired.
6. Store any leftovers in a covered container in the freezer for up to one week.
Nutritional Information
• Nutrition & A Note on MCTs
• Servings: 8
• Nutrition facts are per serving.
• Calories: 230
• Total Fat: 25.4g
• Total Carbohydrates: 2.21g (0.08 oz)
• Dietary Fiber: 1.20g
• Net Carbs: 1.01g (0.04 oz)
• Protein: 0.7g
• MCTs (medium-chain triglycerides) are a unique type of fatty acid celebrated for their health benefits, from boosting cognitive function to aiding in weight management. While coconut oil is a good source, this recipe uses pure MCT oil to maximize the benefits and provide clean, sustained energy.
Pro Tips
• A high-speed blender is essential for this recipe. It properly emulsifies the fats and oils, which is the key to achieving a silky-smooth, non-greasy texture.
• For a deeper, more complex chocolate flavor, add a teaspoon of instant espresso powder and a pinch of sea salt to the blender along with the other .
• Let the ice cream sit on the counter for 5-10 minutes before serving. This will soften it slightly, making it much easier to scoop.
• Feel free to adjust the sweetener to your liking. You can substitute stevia with monk fruit or allulose, but you may need to adjust the amount to achieve the right level of sweetness.
FAQ
Q: Do I need an ice cream maker for this recipe
A: No, you do not need an ice cream maker. This is a no-churn recipe that uses a high-speed blender to create a smooth and creamy texture before freezing.
Q: Can I make this keto ice cream without a high-speed blender
A: A high-speed blender is essential for this recipe. It’s necessary to properly emulsify the fats and oils like cocoa butter and MCT oil, which is the key to achieving a silky-smooth, non-greasy texture.
Q: Can I use a different sweetener instead of stevia
A: Yes, you can substitute stevia with other keto-friendly sweeteners like monk fruit or allulose. You may need to adjust the amount to achieve your desired level of sweetness.
Q: Why is my keto ice cream so hard to scoop from the freezer
A: Homemade keto ice cream can freeze very hard due to the high fat content and lack of sugar. For easier scooping, simply let the ice cream sit on the counter for 5-10 minutes to soften slightly before serving.
Pro Tips
- A high-speed blender is essential here – it properly emulsifies the fats and oils, which is the key to a silky-smooth, non-greasy texture.
- With the blender running on high, drop the ice cubes in one at a time through the lid's center cap, waiting about 10 seconds between each addition.
- After the first 30 minutes in the freezer, stir the mixture vigorously to break up ice crystals, then repeat every 30 minutes for the next 2-3 hours until it reaches your desired firmness.
- For a deeper, more complex chocolate flavor, add a teaspoon of instant espresso powder and a pinch of sea salt to the blender along with the other ingredients.
- Substitute the liquid stevia with monk fruit or allulose if you prefer (adjust the amount for sweetness), and let the finished ice cream sit on the counter 5-10 minutes before scooping.
Frequently Asked Questions
Why is my keto ice cream icy or greasy?
Texture comes down to emulsifying and stirring. Blend on high in a high-speed blender, add the ice gradually, and stir the freezing mixture vigorously every 30 minutes to break up ice crystals.
Can I use a different sweetener?
Yes – monk fruit or allulose can replace the 15-20 drops of liquid stevia; just adjust the amount to reach the sweetness level you want.
How do I store leftovers?
Cover the container and keep it in the freezer for up to one week. Let the ice cream sit on the counter 5-10 minutes before serving so it softens enough to scoop easily.
Is this ice cream actually keto?
Each of the 8 servings has 230 calories, 25.4g fat, 0.7g protein and 2.21g carbs – about 1g net carbs per serving, with the fats powered by cocoa butter and MCT oil.
Recipe card below.
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No-Churn Keto Chocolate Ice Cream
Ingredients
Method
- Combine all , except for the ice cubes, in the jug of a high-speed blender. Secure the lid and blend on high for 2 minutes, or until the mixture is completely smooth, emulsified, and creamy.
- With the blender still running on high, remove the lid's center cap. Carefully drop in one ice cube at a time, waiting about 10 seconds between each addition to allow it to fully incorporate. This process chills and thickens the base instantly.
- Once all the ice is blended in, immediately pour the thickened, cold mixture into a 9x5” loaf pan or a similar freezer-safe container.
- Place it in the freezer for 30 minutes.
- After 30 minutes, remove the pan from the freezer and stir the mixture vigorously to break up any ice crystals. Return to the freezer.
- Repeat this stirring process every 30 minutes for the next 2–3 hours, until the ice cream reaches your desired firmness.
- Serve immediately for the best texture.
- Garnish with keto-friendly toppings like chopped pecans, walnuts, or shaved 90% dark chocolate, if desired.
- Store any leftovers in a covered container in the freezer for up to one week.
- Let the ice cream sit on the counter for 5-10 minutes before serving. This will soften it slightly, making it much easier to scoop.
