Making ice cream at home might seem like a big task, but this keto ice cream recipe will change your mind.
You don’t need fancy equipment or hours of work to create something that tastes just as good as store bought ice cream. This recipe uses simple ingredients that you can find at any grocery store, and the whole process takes less than an hour of actual work time.
The best thing about this recipe is that it fits perfectly into a keto diet. Regular ice cream is packed with sugar, which makes it impossible to enjoy when you’re trying to stay in ketosis.
This version uses Swerve sweetener instead of regular sugar, so you can have a sweet treat without worrying about your carb count. The creamy texture comes from heavy cream and almond milk, which also adds healthy fats that your body needs on keto.
This recipe is great for anyone who misses having dessert on keto. You can make a big batch and keep it in the freezer for whenever you want something sweet.
The glycerin in the recipe helps keep the ice cream soft enough to scoop, even when it’s been in the freezer for days.
👍 Why You’ll Love This Recipe
Stays Scoopable: Regular homemade ice cream turns into a rock-hard block in the freezer, but this recipe stays soft enough to scoop easily. The glycerin is what makes this possible – it’s a natural ingredient that prevents ice cream from freezing too hard.
Real Chocolate Sauce: The chocolate sauce in this recipe is made with actual sugar-free chocolate, not just cocoa powder mixed with sweetener. This makes a huge difference in taste and texture.
Rich and Satisfying: This ice cream is incredibly rich and creamy, which means a small serving actually satisfies your sweet tooth. The high fat content from the heavy cream makes you feel full and happy after just one scoop.
✨ Recipe Ingredients
For The Ice Cream
- 1 1/2 cups Almond Milk
- 1 1/2 cups Heavy Cream
- 3 Egg Yolks
- 3/4 cup Swerve Sweetener (granular) – use this one – amazon
- 2 teaspoon Vanilla Extract
- 1 1/2 teaspoons Glycerin (helps it stay scoopable in the freezer)
For The Sauce
- 6 oz Sugar Free Chocolate (I recommend this one – amazon)
- 1 oz Butter
- 2/3 cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
👨🍳 How To Make
Follow this easy recipe:
Step 1
Let’s start by making the ice cream – add all the ingredients from the list to a blender. Blend until the mixture is very smooth.
Step 2
Pour into the ice cream machine and freeze it according to the manufacturer’s instructions.
Step 3
Let’s make the sauce – add the sugar free chocolate and butter to a bowl over simmering water.
Step 4
When the mixture melts, add the vanilla and heavy cream. Stir until smooth and remove from the heat.
Step 5
Pour over the ice cream. Enjoy!
💡Tips
1. Don’t Skip the Glycerin
Glycerin might seem like an optional ingredient, but it’s actually what makes this recipe work so well. Without glycerin, your ice cream will freeze solid in the freezer and be impossible to scoop.
Regular ice cream companies use different chemicals to keep their products soft, but glycerin is a natural way to get the same result at home.
You only need a small amount – the 1.5 teaspoons in the recipe is perfect. Don’t add more thinking it will make the ice cream even softer, because too much glycerin can make it too soft and it won’t hold its shape.
2. Blend Everything Really Well
When you’re mixing the ice cream base in the blender, don’t just give it a quick spin. Blend it for at least a minute until everything is completely smooth and the Swerve sweetener is totally dissolved.
You shouldn’t see any grains of sweetener floating around or feel any grittiness when you taste the mixture.
If your blender isn’t very powerful, you might need to stop a few times and scrape down the sides to make sure everything gets mixed properly.
The egg yolks need to be completely broken down and mixed in, or you’ll have weird chunks in your ice cream. A well-blended base is the foundation of smooth, creamy ice cream.
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FAQ
What can I use instead of Swerve sweetener?
You can substitute Swerve with other granulated keto sweeteners like erythritol, monk fruit sweetener, or xylitol. Use the same amount as called for in the recipe – 3/4 cup. Erythritol works almost exactly like Swerve since Swerve is mostly erythritol anyway.
Keto Ice Cream with Chocolate Sauce
Print RecipeIngredients
For The Ice Cream
- 1 1/2 cups Almond Milk
- 1 1/2 cups Heavy Cream
- 3 Egg Yolks
- 3/4 cup Swerve Sweetener granular – use this one – amazon
- 2 teaspoon Vanilla Extract
- 1 1/2 teaspoons Glycerin helps it stay scoopable in the freezer
For The Sauce
- 6 oz Sugar Free Chocolate (I recommend this one – amazon)
- 1 oz Butter
- 2/3 cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
Instructions
- Let’s start by making the ice cream – add all the ingredients from the list to a blender. Blend until the mixture is very smooth.
- Pour into the ice cream machine and freeze it according to the manufacturer’s instructions.
- Let’s make the sauce – add the sugar free chocolate and butter to a bowl over simmering water.
- When the mixture melts, add the vanilla and heavy cream. Stir until smooth and remove from the heat.
- Pour over the ice cream. Enjoy!
Very tasty