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Keto Chocolate Ice Cream

Even your carb-loving friends will adore this decadent Low Carb Chocolate Ice Cream. It is rich, creamy, and dreamy.
Prep Time5 mins
Cook Time5 mins
Freezing Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 12
Calories: 283kcal
Author: Wendy Polisi



  • 3 cups heavy cream
  • ¾ cup Allulose Sweetener
  • 5 tablespoons unsweetened cocoa powder
  • teaspoon xanthan gum
  • teaspoon sea salt
  • 8 ounces Lily’s Chocolate chopped (or chocolate chips)
  • ¼ cup MCT oil or melted coconut oil
  • 2 teaspoons vanilla extract


  • Bring heavy cream, allulose, cocoa powder, xanthan gum, and sea salt to a simmer over medium-high heat. Cook, whisking constantly, until the sweetener is dissolved.
  • Remove from heat and stir in chocolate, MCT oil, and vanilla extract.
  • Chill thoroughly in the refrigerator and process according to the ice cream makers manufacturers instructions.
  • It will initially be like soft-serve. If you prefer it firmer, place it in a freezer-safe dish and cover. Freeze for 2 hours.


Calories: 283kcal | Carbohydrates: 3g | Protein: 2g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 82mg | Sodium: 48mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg