Keto Chocolate Ice Cream

Chocolate Ice Cream In A White Bowl

5 from 2 reviews

This Keto Chocolate Ice Cream Recipe is made in a mason jar, so there's no ice cream machine necessary - or churning needed - to make it. And, honestly this ice cream is so good, it just might be THE BEST keto ice cream you'll ever make! Plus, just a few simple keto friendly ingredients - like heavy cream & unsweetened cocoa powder - are all you need to make it.



1 Cup (235mL) Heavy Whipping Cream
1 1/2 Tbsps (7g) Unsweetened Cocoa Powder
2 1/2 Tbsps (24g) Confectioners Swerve - or 4 Tbsps (48g) allulose
1 Tsp (3g) PURE Vanilla Extract


Add all of the ingredients into a 24oz mason jar.

Shake until the whipping cream thickens up and approximately doubles in size.

Freeze for 4-5 hours (shaking the jar every hour for the first 2 hours).


The macros do not account for the "carbs" in confectioners swerve. There are NO CALORIES in Confectioners Swerve, so it's important that you track it as 0 CARBS.

The ice cream is BEST the day you make it.

Use allulose if freezing for more than 1 day. It will keep the keto ice cream creamier.

The ice cream may need up to 30 minutes to defrost depending on how frozen it is, so let it sit at room temp until it softens up to your liking.


Keywords: Keto ice cream, ice cream for keto, low carb ice cream, chocolate keto ice cream, keto ice cream recipe