Homemade Keto Chocolate Ice Cream

Homemade Keto Chocolate Ice Cream



  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tbsp monk fruit sweetener (adjust to taste)
  • 2 tbsp unsweetened cocoa powder
  • A handful of Lily’s chocolate chips (or your preferred keto-friendly chocolate)


  1. Prepare Ingredients:
    • Measure out the heavy whipping cream, vanilla extract, monk fruit sweetener, unsweetened cocoa powder, and Lily’s chocolate chips.
  2. Whisk Ingredients:
    • In a mixing bowl, whisk together the heavy whipping cream, vanilla extract, monk fruit sweetener, and unsweetened cocoa powder until well combined. Ensure that the sweetener is fully dissolved.
  3. Taste and Adjust:
    • Taste the mixture and adjust the sweetness according to your preference by adding more monk fruit if needed. Keep in mind that the mixture will taste less sweet once frozen.
  4. Chill the Mixture:
    • Cover the bowl and place it in the refrigerator for at least 1-2 hours to chill the mixture. This step helps enhance the flavor.
  5. Prepare Ice Cream Maker:
    • If you have an ice cream maker, ensure that the bowl is frozen according to the manufacturer’s instructions. If you don’t have an ice cream maker, don’t worry; you can still make this by following the alternative steps below.
  6. Churn the Ice Cream (Ice Cream Maker Method):
    • Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  7. Add Chocolate Chips:
    • In the last few minutes of churning, add in the Lily’s chocolate chips, allowing them to distribute evenly throughout the ice cream.
  8. Transfer and Freeze (No Ice Cream Maker Method):
    • If you don’t have an ice cream maker, pour the chilled mixture into a shallow dish. Place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up ice crystals, repeating until the ice cream reaches the desired consistency. Add the chocolate chips in the last stirring.
  9. Final Freeze:
    • Once the ice cream reaches the desired consistency, transfer it to an airtight container. Sprinkle a few more chocolate chips on top if desired. Freeze for at least 4 hours or until firm.
  10. Serve and Enjoy:
    • Scoop out your delicious homemade keto chocolate ice cream, and savor the creamy, guilt-free goodness! Perfect for satisfying your sweet cravings while staying low-carb.
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