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No-Churn Keto Chocolate Ice Cream

4.4 stars, average of 50 ratings

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I created this recipe for the very talented fellow blogger and amazing food photographer, Mellissa of I Breathe I'm Hungry. My original guest post can be found at I Breathe I'm Hungry

This frozen treat is the perfect keto fat bomb for when you are craving something sweet. And it's easier than you think! You won't need an ice cream maker to make this fudgy chocolate ice cream. Although I have an ice cream maker, I'm a huge fan of simple recipes so this is a great addition to my No-Churn Keto Vanilla Ice Cream and No-Churn Keto Cookies & Cream Ice Cream.

Are Raw Eggs Safe to Eat?

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.

Hands-on Overall

Serving size about 3/4 cup

Allergy information for No-Churn Keto Chocolate Ice Cream

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, about 3/4 cup)

Net carbs4.4 grams
Protein4.7 grams
Fat25.2 grams
Calories267 kcal
Calories from carbs 7%, protein 7%, fat 86%
Total carbs5.5 gramsFiber1.1 gramsSugars3.4 gramsSaturated fat15.1 gramsSodium43 mg(2% RDA)Magnesium39 mg(10% RDA)Potassium163 mg(8% EMR)

Ingredients (makes 10 servings)


  1. Melt the chocolate and cocoa butter in a double boiler, or heatproof bowl placed over a small saucepan filled with 1 cup of water, over medium heat.
  2. Let the melted chocolate cool to room temperature. In the meantime, separate the egg whites from the egg yolks. Using an electric mixer, beat the egg whites and cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol. Beat until they create stiff peaks.
  3. In another bowl, whisk the cream until soft peaks form when the whisk is removed.
  4. In a third bowl, mix the egg yolks with the vanilla extract.
  5. When the chocolate has cooled down to room temperature, using a rubber spatula, add about a third of the fluffy egg whites and mix with the chocolate. Then add the remaining egg whites and gently fold in without deflating them.
  6. Slowly stir in the egg yolk and vanilla mixture. Finally, fold in the whipped cream using the spatula, creating fluffy chocolate mousse.
  7. Transfer the chocolate mousse into a deep baking dish (I used a 9 x 9 inch baking tray lined with heavy-duty parchment paper). Freeze for at least 4-6 hours, or until set.

Tip: You can use single-serve containers for portion control. If the ice cream is too hard, leave it at room temperature for 15-20 minutes before serving.

Ingredient nutritional breakdown (per serving, about 3/4 cup)

Net carbsProteinFatCalories
Dark chocolate, 85% cocoa (cacao)
3 g1.7 g6.9 g80 kcal
Cocoa butter, organic (cacao butter)
0 g0 g5 g44 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.5 g1.9 g29 kcal
Cream of tartar, raising agent
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g3 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Total per serving, about 3/4 cup
4.4 g4.7 g25.2 g267 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (11)

I'm sorry it took a while to reply, I have been enjoying the fourth trimester with our twins 😊
I've got plenty!
Soft & Creamy Keto Vanilla Ice Cream
Keto Blue Moon Ice Cream (No Churn Smurf Ice Cream)
Keto Blueberry Swirl Froyo
Raspberry Collagen Blender Ice Cream

Hi, Can allulose (liquid or granular) be used in this (or any) chocolate ice cream recipes though??

Absolutely! Any allulose (syrup, powdered, granular) would work here. Granular will only work in recipes that require the mixture to be heated - that is the only limitation 😊

Hi Martina, I read through the comments and you said you were experimenting with Allulose and would post an ice cream recipe soon with it. I would like to use it in this recipe - can you tell me which form would be best (liquid or powder) and how much you would use?
We are trying to transition out of Paleo and into the keto way of life so we still like things a little on the sweeter side. Thank you!

Hi! Are you suppose do beat the coconut cream? I made my own using your recipe from the can, but when I tried to beat it just looked liked butter, so I stopped and finished the recipe anyways. It tastes good but it’s not fluffy, just hard...the ice cream with whipping cream is amazing btw! I just can’t tolerate dairy very well...thanks

Hi Jessica, did you try an electric mixer? Creamed coconut milk is very buttery when chilled but it gets creamy when I use an electric mixer. I hope this helps!

I did use an electric mixer...donno what happened. But after frozen I chopped the ice cream and put in the food processor. It became super creamy and super tasty!! So it works as well😁 Great recipe!!

Thanks to the tip on how to fix it! Good to know! 😊

The ice cream looks amazing, I would like to try it
thank you for sharing

Hi. I read the blog and very excited to try this, But is there a substitute for the cocoa butter? Can I use your coconut butter as an alternative? Thank you.

Hi Trina, you can use a little more dark chocolate, or skip it. The cocoa butter makes the ice cream more "fudgy" but it will work without it too.