No Churn Keto Chocolate Ice Cream

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3.50 from 166 votes

No Churn Keto Chocolate Ice Cream

20 minutes
Calories 700kcal


  • 13 1/2 ounces full fat coconut milk
  • 150 grams Swerve Sweetener (or xylitol
  • 75 grams cocoa powder (or xylitol, to taste**)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon xanthan gum
  • 480 grams heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons vodka (or xylitol, to taste**)


  • Add coconut milk, sweetener, cocoa and salt to a saucepan over medium heat.
  • Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended.
  • Sprinkle xanthan gum little by little and blend until fully combined.
  • You will likely have some air bubbles, but be sure to check there are no lumps.
  • Any lumps will be resolved by mixing with an immersion blender (or in an actual blender).
  • Remove from heat and allow the mixture to cool completely.
  • Add heavy whipping cream to a large chilled bowl and whip until soft peaks form.
  • Blend in vanilla extract and the cooled chocolate mixture.
  • (Optional): add in more cocoa, to taste, for a dark chocolate version.
  • (Optional): add in your booze of choice.
  • The mixture should be thick but still pourable.
  • And, if for any reason your mixture is too thick (whipped cream too much, used a lot of cocoa...): thin it out little by little with more coconut milk.
  • See recipe video for texture reference.
  • Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight).


Calories: 700kcal

Originally posted 2019-02-20 18:13:59.

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