Low Carb Chocolate Ice Cream (5 Min Prep!)

This low carb chocolate ice cream is my favorite (almost) instant, minimal effort, yet unbelievably creamy and delicious low carb ice cream recipe.

If you’ve made low carb recipes for ice cream before, you know how time-consuming it can be… simmer, whip, churn, so on.

Now, this low carb desserts a TOTALLY different story. Toss those ingredients in a blender, freeze, then scoop. The freezer and blender do the work for you so you can spend your energy on plotting your low carb chocolate ice cream toppings!

Let’s get scooping!

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Why It’s Great!

Recipe Notes

Recipe Variations

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What I Love About This Low Carb Chocolate Ice Cream

With a little creativity, no one has to give up the amazingness of ice cream. This recipe is EVERY BIT as delicious, decadent, and creamy as the high carb and sugar kind. Plus:

• It’s EASY! Have you made ice cream from scratch before? Even if you’re using a no-churn recipe, there are SO MANY steps involved. But with this recipe, you just need to blend, pour, and freeze. Easy as that.
• Hardly any carbs/sugar
• It (can be) dairy-free
• You can customize it to your own taste buds!

Recipe Notes

This low carb ice cream recipe is the real deal! It’s sweet and chocolate-y with none of the chemicals and other nonsense you don’t want from processed foods. (I love that I get to know exactly what goes into my dessert!)

So what’s the secret? How can a low carb dessert taste this good?

Ingredient Notes

Avocados – Texture is one of the key aspects of ice cream, and to achieve that smooth and creamy texture (with minimal effort!) I love using haas avocados. They’re higher in fat, flavor, and are creamier than Florida avocados.

Low carb milk – I use a combination of low carb milk and heavy cream. You can substitute canned (full fat!) coconut milk for heavy cream if you’d like a dairy-free/vegan/pale alternative. Combining these two milk substitutes adds just enough cream without making it too heavy.

Sweetener – when it comes to keto sweeteners, I usually opt for erythritol, but not when I make ice cream. Sugar alcohols (such as erythritol) will recrystallize when exposed to colder temperatures, giving them a crunchy/gritty texture.

For this reason, I prefer a sweetener called allulose. Allulose is considered a “rare sugar”, and it doesn’t affect blood sugar levels, in fact, some studies have found that it actually lowers blood sugar levels.

That said, it isn’t as accessible as erythritol (I’ve purchased it at Target or on Amazon), so feel free to use whatever sweetener you prefer!

Tools To Make

This is a no-churn recipe, meaning there’s no ice cream maker needed. All you’ll need is a blender with ice-crushing capabilities or a food processor — depending on the power of your blender, a food processor may work best as we won’t be adding a ton of liquid into the equation, which blenders don’t typically like.

Storing Tips

Use a freezer-safe container to store low carb chocolate ice cream in the freezer. Applying plastic wrap directly to the surface area of the ice cream will prevent any ice crystals from forming.

If you plan to freeze this overnight (or longer), leave it on the counter for at least 20 minutes before attempting to scoop.

Serving Recommendations

With ALL the toppings! We like to scoop it up and place it in a bowl, cup, or one of my low carb ice cream cones. Then:

• Drizzle some sugar free chocolate syrup or low carb jam/jelly (such as my chia jam) on top
• Sprinkle chopped low carb nuts, sugar free chocolate chips, or low carb fruits over your scoop

You can also pour this ice cream into popsicle molds for low carb popsicles! Either way, you’ll love it!

Recipe Variations

Make this low carb chocolate ice cream yours with one of these add-ins and variations:

• Not feeling chocolate ice cream? Try a different flavor. Simply skip the cocoa powder and add some vanilla. You can also skip the sweetener and add a scoop of low carb protein powder (like I do in my avocado ice cream) for an ice cream flavored by your favorite protein powder.
• Make a cookie dough ice cream with my cookie dough fat bombs. You can also crumble up some baked low carb cookies and mix them in.
• Make a rocky road ice cream with my low carb marshmallows and some chopped walnuts.
• Swap the chocolate chips with sugar free white chocolate. Lily’s now makes this! Or you can make your own from scratch, it’s surprisingly easy.
• Make a triple chocolate ice cream with crumbled low carb brownies! This is why I recommend freezing everything… You never know where you’ll be able to mix in some leftovers!

Low Carb Chocolate Ice Cream

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Servings :4 Servings

Prep Time5 mins

Cook Time2 hrs

Total Time2 hrs 5 mins

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Ingredients

• 1 Avocado1 Avocado
• 1/2 Cup Heavy Cream1/2 Cup Heavy Cream
• 1/2 Cup Low Carb Milk can sub for all heavy cream1/2 Cup Low Carb Milk can sub for all heavy cream
• 4-6 Tablespoons Low Carb Sweetener see notes below4-6 Tablespoons Low Carb Sweetener see notes below
• 2 Tablespoons Cocoa Powder2 Tablespoons Cocoa Powder
• Pinch Kosher SaltPinch Kosher Salt
• 1/2 Cup Sugar Free Chocolate Chips optional1/2 Cup Sugar Free Chocolate Chips optional

US Customary - Metric

Instructions

• Add avocado, heavy cream, low carb milk, allulose, cocoa powder, and salt to a blender and blend until smooth.
• Use a rubber spatula to stir in the chocolate chips.
• Transfer ice cream into a container (I use an 8" bread pan) and cover with plastic wrap. Place in the freezer for 2 hours. If you plan to leave it in the fridge overnight, allow it to come to room temp on the counter for 20 minutes before attempting to scoop. Enjoy!

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Lindsey's Tips

Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida 😘).

Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!  

Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!

Milk. I swap between unsweetened light almond or coconut milk.

Low carb sweetener. For ice cream, I prefer to use allulose, as it doesn't recrystallize the way sugar alcohols do!

Nutritional information is based on 1 serving if you divide this recipe into 4, and includes the chocolate chips (calculated using Lily's chocolate chips and erythritol as the sweetener). There are 3.2g of erythritol carbs per serving, so each serving would have 5g net carbs:

Nutrition

Calories: 281kcal | Carbohydrates: 20g | Protein: 4g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 56mg | Potassium: 304mg | Fiber: 12g | Sugar: 1g | Vitamin A: 511IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 1mg

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

More Chocolate Based Low Carb Desserts

If you love chocolate as much as I do, you’ve come to the right place! Here are a few more chocolatey desserts I think you’ll love:

• Almond Flour Chocolate Chip Cookies. Double chocolate, plus some coconut!
• Low Carb Hot Chocolate. No better way to cozy up during the winter season.
• Chocolate Fat Bombs. These are my take on low carb crunch bars.
• Low Carb Chocolate Chip Cookies. Chocolate chip cookies perfected!
• Chocolate Peanut Butter Fat Bombs. Who needs Reeses when you’ve got the perfect low carb dupe?

Conclusion

Treat yourself this week by making some low carb chocolate ice cream! Let me know in the comments what you think! What’s your favorite ice cream topping? Enjoy!!

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