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When I started playing with this recipe for No Churn Keto Chocolate Ice Cream, I had no idea about just 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, as I know that many of you don’t have one. Well I can’t wait to hear your feedback 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 this recipe, 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 here in Australia, I believe that the end result is the best textured and tasting homemade ice cream I have ever made. 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 these ice cream recipes and have some really fabulous flavours coming out like macadamia and a wonderful pecan praline. If you have any flavors you want me to consider playing with, please let me know. There will also be some gelato and granita recipes coming up as well. so stay tuned.


Where To buy MCT oil and Guar Gum

Regarding buying MCT oil and guar gum which are the stars of this recipe, you can source them both from iherb, on ebay and from specialty stores and on line. MCT oil is also available in some chemists and supermarkets as well. If you want to do a shop at iherb and are wondering what else you can buy to make it worthwhile, please send me a message as I’m happy to help you out.


Serving Low Carb Ice Cream

A feature of low carb and sugar free ice creams is that they do firm up in the fridge. 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 and that is the reason I highly recommend you get some for home.


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 rather than less. Thats a win win situation!!!


Storing your 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 really well and help prevent it from icing up and going too hard. Feel free to just use any container that you have at home, but do try to make sure 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.


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 would have to be cautious with it around the dogs. I have had a couple of issues with dark chocolate with one of my dogs, and it has made her so ill we thought we would lose her. But even given this situation, it hasn’t stopped me from having dark chocolate in the house (sacrilege!!) but it has caused me to be vigilant with it 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.

I hope you enjoy this recipe!



Prep Time:20 minutes

Cook Time:5 minutes

Freezing Time:12 hours


Recipe Ingredients

  • 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
  • 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 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.

Recipe Notes

This recipe was made to be no churn ice cream so you don’t need an ice cream maker. The ice cream can be made in the churner if desired by following your churners instructions once it has been created following the instructions above.


If you don’t have guar gum, try adding ½ teaspoon of xanthan gum in its place. Guar gum is preferred if possible. Blend the xanthan gum with the dry cocoa powder just before adding it to the hot cream in step 1 and ensure it is whisked in well enough to remove any lumps. Ensure you accurately measure the guar gum or the xanthan gum before adding one of them to the recipe. If you use too much, your ice cream will end up being too claggy. It is imperative that you follow the different instructions depending on which gum you use in this recipe.


Although testing showed excellent results using a range of sweeteners, xylitol is the best sweetener to use in ice cream as it doesn’t crystallize when frozen. If you use an alternative sweetener, there is no guarantee that the end result will be the same as it would be if xylitol was used. You can replace the xylitol with the equivalent amount of erythritol or about ¼ cup of a stevia or monk fruit blend. Taste the ice cream mixture so you can adjust the sweetness to your own taste.


If you don’t have MCT oil you can simply omit. Try switching it for the equivalent amount of EVOO- extra virgin olive oil, as long as it is a light tasting EVOO and not "light olive oil." This will help prevent your ice cream from icing up and create a smoother texture. You will not be able to taste it.


Coffee and salt enhances the flavor of chocolate. Feel free to omit if desired (that would be at your own risk).


Keep your beating and whipping to a minimal where you can to prevent over aerating. This does not apply when you are beating the cream in step 2 as the aim is to thicken the cream to soft peaks.


It is hard to determine volume with this recipe as it depends on how much you whip the cream. You will fill a 1 litre ice cream container plus possibly about another 1/2 a container.You may need to freeze additional ice cream in an extra smaller container if needed.


For a richer chocolate taste add an additional 2-3 tablespoons of cocoa powder, Dutch coco powder or cacao powder. You could also make this double chocolate ice cream by adding 1/2 cup dark chocolate choc chips. Make your own by cutting up a block of dark chocolate.



Nutritional Information

Serving: 1of 12 serves | Calories: 289kcal | Carbohydrates: 2.3g | Protein: 11.7g | Fat: 19.8g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.