Quick and easy Keto Low Carb Chocolate Mason Jar Ice Cream. Have your ice cream and eat it too.
The easiest keto ice cream recipe
Way back in 2012 I made ice cream out of heavy cream. Then somehow I forgot about it and never did it again. This week my newsfeed has been inundated with the 5 minute mason jar ice cream video. After seeing it the first 3 or 4 times, I just knew that I had to make a low carb mason jar ice cream version. I couldn’t believe that a quick and easy, no churn ice cream could taste so amazing. It is rich and creamy and best of all it comes in at just over 2 carbs per serving.
Why this Low Carb Chocolate Mason Jar Ice Cream is better than the storebought stuff
By now you are probably no stranger to the low carb Halo Top ice cream craze. People are rushing out to their grocery stores trying to find new keto ice cream flavors and often times finding empty shelves. The true struggle isn’t in finding it though, it is in not eating the entire pint once you get it home. This Low Carb Chocolate Mason Jar Ice Cream is the solution to that problem.
Even if you are all 4 servings, it would still only be 9 grams of carbs. I know I would be willing to splurge 9 carbs of a rich, decadent low carb dessert, especially one with real ingredients. While the low carb/high protein “ice cream” options are loaded with junk fillers, this Low Carb Chocolate Mason Jar Ice Cream is the real deal.
With just 5 ingredients or less and 5 minutes of your time, you can make an awesome homemade ice cream that won’t break the carb bank. Best of all, you don’t need any fancy equipment to make it happen. Just a wide mouth mason jar with a lid and you are set!
In addition to this Low Carb Chocolate Mason Jar Ice Cream, check out some of my other favorite low carb keto dessert recipes:
- Keto Mini Blueberry Cheesecakes
- Chewy Chocolate Peanut Butter Bacon Cookies
- Flourless Chocolate Peanut Butter Mug Cake
- Paleo Mixed Berry Coconut Creamsicles
- Keto Strawberry Cheesecake Ice Cream
- Low Carb Blueberry Muffins
- Keto Brownie Ice Cream
Low Carb Chocolate Mason Jar Ice Cream
- Prep Time: 8 minutes
- Total Time: 8 minutes
- Yield: 2 cups (4 Servings) 1x
Print Recipe
Pin RecipeDescription
Nutritional info does not include optional sugar free chocolate chips
Ingredients
- 1 cup heavy cream
- 2 tablespoons granular erythritol (I get it here)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 2 tablespoons sugar free chocolate chips, optional (I use this brand)
Instructions
- Combine all ingredients in a wide mouth pint sized mason jar. Screw the lid on and shake vigorously for 5 minutes. The liquid in side should double in volume, filling the mason jar.
- Freeze for 3 hours up to 24 hours.
- Scoop and enjoy!
Notes
2.25g net carbs per serving
Nutrition
- Serving Size: 1/2 cup
- Calories: 206
- Fat: 22g
- Protein: 1g
Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
Check out my other books – HERE
This book has more than 145 recipes, each with a full color photo and nutritional analysis. It is packed with over 100 pages of resources to help make your low carb, keto lifestyle easier. Let’s look at some of the recipes shall we?
BREAKFASTS
- Sausage, Egg, and Cheese Pinwheels
- Cheesy Chorizo Breakfast Biscuits
- Breakfast Pizza
- Baked Eggs with Chorizo and Ricotta
- Baked Egg Jars
- 13 Jon’s Special
- Sausage and Egg Breakfast Sandwich
- Reuben Frittata
- Radishes O/Brien
- Pastrami Breakfast Hash
- Pizza Eggs
- Pancetta, White Cheddar and Spinach Frittata
- Oven-Roasted Garlic and Herb Home Fries
- Lemon Ricotta Pancakes
- Kyndra’s Favorite Buttery Herbed Eggs
- French Toast Egg Puffs
- Keto Everything Bagels
- Creamy Herbed Bacon and Egg Skillet
- Easy Peasy Maple Blender Pancakes
- Cranberry Cream Cheese Spread
- Chocolate Peanut Butter Waffles
- Boosted Coffee
- Vanilla Coffee Creamer
- Parmesan Italian Breadsticks
- Warm Mediterranean Goat Cheese Dip
- Tuna Salad Pickle Boats
- Avocado Feta Salsa
- Marinated Mozzarella Balls
- Sour Lemon Gummy Snacks
- Green Goddess Chicken Dip
- Garlic Dill Baked Cucumber Chips
- Fried Mozzarella Sticks
- Creamy Avocado Pesto Deviled Eggs
- Buffalo Chicken Flatbread
- Bloody Mary Deviled Eggs
- Bacon Chicken Ranch Deviled Eggs
- Baked Avocado Fries
- Asiago Rosemary Bacon Biscuits
- Zuppa Toscana
- Smoked Sausage and Kale Soup
- Mexican Chicken Soup
- Italian Wedding Soup
- Egg Drop Soup
- Cheesy Ham and Cauliflower Soup
- Creamy Lasagna Soup
- Mac Daddy Salad
- Shaved Brussels Sprouts Caesar Salad
- Roasted Cauliflower Mock Potato Salad
- Dill Chicken Salad
- Creamy Cucumber Salad
- Asian Chicken Salad
- Creamy Caesar Salad with Garlic Parmesan Cheese Crisps
- Cobb Salad
- Chef Salad Skewers
- Deviled Ham and Egg Salad Wraps
- Warm Taco Slaw
- Steak Fajita Bowls
- Everything Bagel Dogs
- Spaghetti Squash Pork Lo Mein
- Slow Cooker Spiced Pork Tenderloin
- Slow Cooker Chinese 5 Spice Beef
- Shrimp and Cheese Cauliflower Rice Stuffed Peppers
- Seared Scallops with Sherry Beurre Blanc
- Sausage, Shrimp, and Chicken Jambalaya
- Reuben Biscuit Sandwiches
- Pork Egg Roll in a Bowl
- Philly Cheesesteak Casserole
- Peanut Chicken Skillet
- Pan-Seared Chicken With Balsamic Cream Sauce, Mushrooms and Onions
- Lemon Sherry Chicken
- Lasagna Zucchini Roll-Ups
- “Just like the real thing” Lasagna
- Fried Cabbage with Kielbasa
- Barbecue Dry Rub Ribs
- Dill Pickle Juice Brined Fish and Chips
- Crispy Chicken Thigh and Vegetable Sheet Pan Dinner
- Creamy Pesto Chicken Zucchini Pasta
- Chicken Cordon Bleu Pizza
- Cheesy Smoked Sausage and Cabbage Casserole
- Best Ever Fork and Knife Pub Burger
- Beef Stuffed Poblanos with Lime Crema
- Asian Beef Skewers
- Oven Roasted Cabbage Wedges with Dijon Vinaigrette
- Mascarpone Creamed Greens
- Green Beans with Shallots and Pancetta
- Ginger Lime Slaw
- Dill Pickle Coleslaw
- Parmesan Roasted Broccoli
- Fiesta Cauliflower Rice
- Creamy Herbed Slow Cooker Cauliflower Mash
- Cranberry Pecan Cauliflower Rice Stuffing
- Chorizo and Garlic Brussels Sprouts
- Charred Asian Asparagus and Peppers
- Butter Roasted Radishes
- Brussels Sprouts Au Gratin with Ham
- Lemon Caper Whole Roasted Cauliflower
- Sautéed Mushrooms with Garlic Mascarpone Cream Sauce
- Salted Caramel Nut Brittle
- Dark Chocolate Mousse
- Maple Butter Pecan Truffles
- Mason Jar Chocolate Ice Cream
- Lemon Coconut Cheesecake Bites
- Flourless Chewy Chocolate Chip Cookies
- Chocolate Peanut Cheesecake Balls
- Chewy Peanut Butter Cookies
- Blueberry Mojito Ice Pops
- Almond Joy Chia Seed Pudding
- Fresh Whipped Cream
- Thousand Island Dressing
- Garlic Parmesan Caesar Dressing
- Ranch Dressing
- Avocado Green Goddess Dressing
- Asian Vinaigrette
- Dill Pickle Vinaigrette
- 2-Minute Mayo
- Cajun Mayo
- Walnut Avocado Pesto
- Bacon Jam
- Garlic Parmesan Cream Sauce
- Pizza Sauce
- Enchilada Sauce
- Not-So-Secret Burger Sauce
- Cranberry Ginger Quick Jam
- Seasoning Salt
- Mexican Seasoning Blend
- Cajun Seasoning
- Everything Bagel Seasoning
- Barbecue Dry Rub
- Savory Breading Mix
- Nut-Free Keto Breading Mix
- Pizza Crust
- Nut-Free Pizza Crust
Julie says
Wow, I cannot wait to try this! Do you have any plans for strawberry ice cream or other flavors? Thanks, Kendra!!!
Julie says
Ok, I made this Friday, after I’d gotten home from work. The only thing I did differently was to add 1/4 tsp. of cinnamon. (I’m crazy about cinnamon with chocolate.) This truly is a score for me … I’ll be making it again and again! I didn’t read the part where due to doubling in size it becomes 4 servings and had the entire recipe over 2 days. I’m making this tonight and plan to pour it into silicone cups before placing it in the freezer. 4 silicone cups with help me with portion control! 🙂 Thanks, Kendra!
Marla says
Oh great idea Julie!
★★★★★
Carole says
Can you make this in an electric ice cream maker?
JoAnne says
I doubled the recipe & put it in my churn. Turned out wonderful. Add the chips at the end., it’s easier on the machine. Also added a tsp of vodka to help keep it soft for scooping later. Dying to try it with Irish Cream.
★★★★★
Randi says
My daughter has a high food intolerance for dairy. Could you use a can of full fat coconut milk instead of heavy cream?
Melissa says
I tried this recipe with full fat organic coconut milk from my local natural market and it turned out AMAZING. Also used cocoa nibs instead of chocolate chips since I too cannot have dairy.
Tyana says
Oh I want to try this! I need to limit my dairy. Did you blend the refrigerated coconut milk since it separates?
Gail Glover Faust says
Hi, this is great! I love it! Mine tends to be a little icy though… Anything that will help IT BE CREAMIER?
Tracey DeLuco says
If I’m not mistaken, you can put like 1/2 tsp of vodka in it and it will help with icy texture!
★★★★★
CJ says
I’m definitely going to do this with the kids this weekend. Do you think we could use coffee syrup to change up the flavour (like your linked post?).
I don’t think I’ve tried anything from your site that I haven’t loved. I’d love to do what you do, but I guess I’ll have to settle for eating the food 🙂
Peace Love and Low Carb says
Yes, you could definitely play around with different flavorings and it would turn out great
Jazzy says
I made 2 jars of it just now. Can’t wait to eat!
Juanita says
Thank you so much for sharing your recipes. This ice cream is a big hit at home with my kids. 3 jars gone in 2 days. Will definitely try other flavours soon. Thank you again !!
Peace Love and Low Carb says
So happy your family is enjoying it!
Kate Horrell says
I have question what kind of heavy cream did u use? When I added all the ingred into my cronometer app i got a big difference in carb count. I got per serving 15 total carbs n 52 total carbs for the whole thing, that’s using Walmart brand heavy whipping cream and NO choc chips
Cindy says
Following for reply
Robin Rodgers says
I’m using organic hwc. The only item that I know has any carbs is the sugar free chocolate. I am curious about your app and what Kendra has to say.
Erin says
Heavy whipping cream is not zero carb, ever. It’s between 0.5 and 0.9g per tablespoon. US labelling laws alow it to be labelled as zero as they can round down. Be careful.
Peace Love and Low Carb says
Are you subtracting the sugar alcohols from the Swerve sweetener. After subtracting fiber and sugar alcohols, the sweetener is 0 net carbs.
Larilee says
I ran into this situation too! My daughter went grocery shopping for me, and assuming all heavy creams were the same I used what she got without checking the label. When I put the recipe into MyFitnessPal I was shocked at the high carb count! I learned you definitely need to read labels because heavy cream brands have 16 carbs per half pint (e,g, Essential Everyday) and some have 6 (e.g. Organic Valley). Don’t use the per tablespoon or per ounce nutritional values (as usually indicated on labels) because as someone already posted manufacturers can round down to 0 carbs per serving and that’s really not true. So if you’re tracking like I am and don’t want to kid yourself then look at carbs per half-pint or pint!
Rth says
Sounds like you are counting the sugar alcohols in the erythritol
Trisha Williams says
Wow! I made this yesterday, and yes, I ate the whole thing! I struggle with the pint of Halo Top, stopping at the portion size, so this was a great idea! I added an extra half Tbsp of cocoa for more chocolate goodness. My chips all fell to the bottom during freezing (probably turning it every 30 minutes would distribute them but it was a joyful “gift” at the bottom).
I’m going to experiment with coconut and cinnamon, because I love that I don’t have to drag the ice cream maker out of the pantry to make this. Couldn’t be easier, no unusual ingredients, it was worth the 5 minutes of shaking for the creamy goodness, thanks Kyndra!
Nate says
This looks awesome! I really miss ice cream since going keto. Would I be able to use stevia instead of Swerve?
Adriana says
I was thinking the same.. can erytrithol be replaced by stevia?
Melissa says
I used erythritol/monk fruit extract and it was perfection. Making some more today to cope with “that time”. 😛
JJ Gross says
I made it with Stevia and it turned out great.
★★★★
Max says
How much stevia did you use and what type?
Lindsey says
I used 1tbsp, Wal-Mart brand bulk Stevia, i loved it.
★★★★★
rosemary pfeiffer says
I cant thank you enough for posting this recipe and in a video !!! I was instead of shaking the jar so long could I use a small immersion blender (like I use for bullet proof coffee) to whip it a bit?
Peace Love and Low Carb says
I bet that would work also.
Julie says
Rosemary, I’m just wondering … did you ever try making this with the immersion blender?
rosemary pfeiffer says
Julie, I just made it tonight so I wont know if it works until tomm. I did take it out to stir and it was getting thicker..but
not much choco flavor
Trisha says
I did try the immersion blender, it took less than 30 seconds. I couldn’t tell the difference between the blended vs. shaken versions.
rosemary pfeiffer says
I haven’t tried the shaken version, but I took the one out of the freezer that I made a few days ago with my immersion blender and it was frozen solid.lol, but after leaving it out awhile it was like a frozen milkshake..it was the perfect consistency. I found that it needed more chocolate flavor as it was too lite for me and I didn’t add the chips, but next time I might and will use more cocoa powder. What a wonderful treat to satisfy my ice cream cravings.
Cesca says
This could be my saving grace with my sweeties cravings. Chocolate and ice cream are my drugs of choice. Delicious recipe, I use dark chocolate cocoa and this time I used dark chocolate chips. Next time I want to add vodka to help from the hard freeze
Thanks for the recipe
★★★★★
Danyelle says
My granulated erythritol did not dissolve so it was grainy. Any ideas? Wanna try a jar with freeze dried strawberry powder. Thanks x
Peace Love and Low Carb says
You can always use powdered erythritol or grind the granulated in a spice grinder. Hope this helps
Venus Hollifield says
Can I use liquid stevia instead?
Kyndra Holley says
I’m sure you can, but I have personally never tried it so I could not say how much
Laura says
This looks really good. Thanks for the video also. It sure has made things a whole lot easier.
Peace Love and Low Carb says
Thank you! Enjoy!
Julie says
I made this yesterday, they wanted vanilla so I left out the cocoa and added an extra tsp of vanilla. The thing is, I had to leave it out for over 1/2 hour in order to spoon it out and even then, the middle was frozen and all around the sides was melted. Is this normal?
Margie says
I would just suggest not leaving it in the freezer quite as long. I think “”real”” I ce cream uses a lot of things to keep it from getting so solid. I just check this every 45 minutes or so (and I only make a half-recipe at a time) so I eat it when it has gotten just frozen enough.
Dawn M. Hartung says
I’ve heard adding a small amount of MCT oil to the mixture can help with it getting so hard. I’ve heard of using plain vodka too.
Sandra says
If anyone tries the vodka option let me know how you modified the recipe and how it turned out.
★★★★★
Delaney says
Not this recipe specifically (since I’m going to try it tonight!), but in other machine-based ice cream recipes, a splash of vodka–I did about 1 shot’s worth–does help keep it softer. My kids didn’t say anything about it tasting funny (they were unaware that it had vodka) and it’s such a small amount it isn’t a problem. I used ghetto vodka, too, so a higher-shelf brand would probably be even less noticeable!
SJ says
Great recipe! I love how easy this is. I usually set a timer and stir it well every hour just to keep it from freezing solid. You can also add a small amount of egg yolk to keep it smooth. I might buy an ice cream maker just to try making a bunch of different kinds!
@Delaney: What kind of parent spikes their kids’ ice cream with vodka? You do realize that freezing doesn’t remove the alcohol content like cooking it does, right? Umm, please don’t give your children alcohol. Not even hidden in ice cream.
★★★★★
Sonia Rae says
@SJ – I came back just to comment on this because it bugged me. Vanilla has *almost* the same alcohol content as vodka. Actually homemade vanilla is made by soaking vanilla beans IN vodka. 1 tsp of vodka is going to be the equivalent alcohol content of just over the same amount of vanilla so don’t be so judgy – if you make this recipe and use real vanilla (or other real extract) you too are adding booze to your creation,
Patti Weyers says
Another blogger recommended Bocha Sweet as the sweetener, is suppose to help it not freeze so solid.
Jan Jacobs says
I pour my recipe in half cup containers. When the ice cream is rock hard, I put it in the microwave for 12 seconds. That makes it perfect….still firm enough but I can easily get my spoon through it.
★★★★★
RJ says
Like the others my calculations says 1/2 cup is 10 grams of carbs. What did you use to get it to 2.2g ?
Peace Love and Low Carb says
As I stated in response earlier, are you subtracting the sugar alcohols from the Swerve. The sweetener is zero net carbs.
Susan says
Can I just leave out the chocolate and will it taste like vanilla? Don’t like chocolate ice cream at all.
Peace Love and Low Carb says
Yes, it will
Sue C says
This was wonderful. Thank you so much for sharing. I never knew 5 minutes was so long, but I’ll have amazing arms by the end of summer 😉
Julie says
Hey, thanks Rosemary and Trisha, for the feedback on using the immersion blender! I’d like to try a little coconut too, but was wondering if it all might settle at the bottom. Perhaps it wouldn’t if the jar was shaken periodically. Also, laying the jar on it’s side in between shaking might help. Anyway, I won’t do the silicone cups again–the frozen ice cream did not pop out as I’d hoped it would. Still, I felt the chocolate was sufficient, especially when the cinnamon was added. Thanks again for a great recipe, Kendra!
Margaret says
Julie, I liked the idea of the silicone cups for portion control. Did you partially immerse the individual cups in warm water to help them release? Or, how about pouring the mixture into four 1/2 cup mason jars? I’m going to try these two methods :). Thanks for the idea.
Julie says
No Margaret, I didn’t even think to run some water over the silicone cups … duh! Anyway, I love this recipe. I added instant coffee crystals as Van suggested and loved it! This is just my personal opinion, but I think the ice cream is best eaten after it has frozen for several hours … it doesn’t get rock hard and is sooooo creamy! 🙂 Oh, and I am using my immersion blender and see no difference is the finished product, either. However, when grandkids are visiting we’ll use the 5-minute shaking jar method! 🙂
Lori says
How about using popsicle holders ? That would control portions!
Michelle B says
My local store only had swerve confectioners sugar. If I use that, how much should I use so that it tastes the same? I’m guessing less, but I don’t want to mess it up. Help!
Peace Love and Low Carb says
You can use the exact same amount. 🙂
K. Speagle says
I have made chocolate, strawberry, blueberry, & vanilla. As I’m not crazy about the”greasy”aftertaste heavy cream leaves in my mouth, I used 1/3 cup heavy cream & the rest half and half. Berries and other solids will, unfortunately, sink to the bottom. I resolved this problem by using 1t.of sugar-free jello or sugar-free pudding, any flavor. I wish I knew how to eliminate some of the ice crystals that form, but otherwise, this is a great recipe!
Melissa says
Oops it was supposed to say guar gum or xantham gum
Ally says
Glycerin! It helps get rid of the icy texture.
Emily says
Added some peanut butter to the recipe this time.. soooo good
John Lesko says
People who have made this — how is the texture on this? I’ve always sort of been disappointed in the texture of non machine-spun keto ice creams. Always sort of turns out just a little grainy. If this is speedy and good, I will definitely give it a try.
Julie says
John, I didn’t detect any grainyness at all. I don’t know if you’re speaking of the grittiness when using non-powdered sweeteners, or actual “grainyness”. Much of the time, I will use powdered/confectioner sugar to eliminate any grittyness.
I’ve made this a couple of times and thought it better when eaten within 24 hours. After that, the ice cream seemed to harden considerably.
Trisha Williams says
I didn’t find it grainy or gritty. I’m also adding a few drops of Stevia to help sweeten it up because I use a HEAPUNG tablespoon of cocoa powder. I’ve used both shaking and immersion blender, both come out the same (regardless of my “mix-ins” of either unsweetened coconut shreds, nuts, or Choco chips.) Note I’m using Swerve confectioners not granulated; it does freeze hard, so plan ahead. I’m thinking of adding a bit of vodka to soften it up a bit. Trisha
Margaret says
Trisha, can you tell me if vodka is the only liquor that will work to ‘soften’ it up a bit? Thanks.
Trisha Williams says
I don’t know if Vodka is the only liquor that softens it (or rather keeps it from getting rock hard), but of course it won’t affect the flavor so I believe that’s why it’s often mentioned in keto ice cream recipes. I designate YOU to research this one for us (hehe!) and let us know! 😉
Margie says
I haven’t experienced it being grainy, at all. I use the regular Swerve. I don’t let it sit for more than about 2 1/2 or 3 hours in the freezer, though, I take it out and eat it when it’s not entirely frozen solid. Oh, and I only make a half recipe. I know I am still eating two servings, but I don’t do it very often! 🙂
I love this recipe!
Van says
This recipe is fantastic. My wife and I are hooked. I also made it with 3/4 tsp of instant coffee and it came out with a mocha taste. Even better!!!
Samantha says
Brilliant! Making this tomorrow w/ the added instant coffee.
van says
Samantha, 1 tsp of instant coffee worked better when I made it a second time.
Margaret says
The instant coffee granules, right? Not instant coffee in liquid form, right? Thanks.
Julie says
I thought he meant the crystals, so that’s what I used. Yummy!
Van says
Yes the instant coffee granules
Becky says
Has anyone tried making this in a KitchenAid using the whisk implement? I can’t shake a bottle for 5 minutes, so I’m hoping I can use a machine to replicate the shaking. Or, for those who have used an immersion blender, how long do you run the blender? Thank you!
Julie says
I would say 30 seconds to 1 minute is plenty good. I moved the blender up and down toward the end.
Becky says
Thank you, Julie! I will give that a shot.
jo says
Yes! I used my kitchen Aid. It worked great! (see my note below on July 15). It got pretty thick, but I used a canning funnel to help get the ice cream into the mason jar. It really turned out to be a great idea and so glad I did it that way, like you, I can’t shake that long and especially when I was making four.
This is really a great recipe. jo
Carole says
Did you use the Kitchen Aid whisk or the ice cream maker?
Jenna says
YUM!! I made a half recipe in a smaller jar, only change I made was adding 1 tbsp MCT oil to keep it softer. BEST LOW CARB ICE CREAM I HAVE EVER HAD!! I stopped even trying to make keto ice cream because it was always a fail. This recipe is a HUGE HUGE WIN!! After sitting out for 60 seconds, it was soft enough to eat. Thank you so much!! I am going to try making different flavors, including using coconut cream instead of dairy. Will report back. Thanks again!!! ????????????
Jessica says
Has anyone tried with coconut cream? I dislike diary cream. Thanks
Melissa says
I have, it’s great
Betty Jane Duncan says
Has anyone processed this in an electric ice cream maker??
jo says
I made this as soon as I saw the recipe. I was going a friends house for dinner and she asked me to bring a keto dessert – which I have never made!
I wanted to make 4 separate desserts (one for each person) and that way they could have some for later.
I also couldn’t see me shaking 4 mason jars for 20 minutes. So I used my kitchen aid mixer instead of shaking the jar. I put the thick ice cream in the mason jars and then into the freezer. We put the jars in their refridgerator after dinner, while visited. Oh my! This dessert was a hit and delish. The mason jar idea was great for taking to their house and then no messy scooping. They had left overs. Everyone loved it. Even the one who is NOT keto.
I did use chocolate chips. I chopped them lightly, so there was bits and pieces – that was a nice touch.
Thank you for this wonderful recipe. I love it!
jo
LaWanda says
This is in my freezer right now. I am going to stir it half-way through the freezing time so that the chocolate chips will not settle to the bottom. That is my plan anyway. If this passes the taste test, my husband and I will will be eating a lot of ice cream! Thanks for the recipes, and all the work you do for us, Kyndra!
Peace Love and Low Carb says
My pleasure. 🙂
Melissa says
So easy and so crazy delicious! Thank you!
Ronalyn Hurley says
I found this recipe today while researching keto ice cream and it looked so easy I made it right away. I am lactose intolerant so I used coconut milk (refrigerated, drained of liquid leaving the solid coconut cream), added 1/4 tsp. cinnamon, an extra tablespoon of cocoa powder and a pinch of salt then blended it using my immersion blender. I tasted it before I put it into the freezer and the mixture was incredibly smooth and tasted so good! It will be ready in 2 1/2 hours and I can hardly wait..
Jacqui says
Did the liquid double for you with the coconut milk? It didn’t seem to increase in volume when I shook mine for 5 minutes.
Sonia Lunas says
How did your dairy-free version turn out?
★★★★★
Cassie says
I was wondering what I can use to substitute Swerve?
Peace Love and Low Carb says
Any low carb sweetener you prefer
Ronalyn Hurley says
Here is a link to a low carb sweetener conversion chart that I’ve used.
https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Amy says
I found a jar that’s the right size and and am going to give this a go! I’ve been eating low carb since March but I’ve been really bored lately. Maybe this will keep me on track. I have cherry extract and thought that might make it extra special.
Margie says
What a great idea!
Debbie H. says
This is fantastic! I used my blender to mix it, and I left out the S-F Chocolate Chips, but doubled the cocoa powder then let it freeze overnight. It was amazing. I think next time I may swirl in a bit of peanut butter. 🙂 Thank you so much for all your delicious recipes.
Vicki says
I am going to try this today. But, am thinking of adding almonds instead of the chocolate chips.
Michelle Ingram says
This ice cream is amazing! Thanj you so much for sharing the recipe
Theresa P says
This is a great recipe. I highly recommend it, especially if you’re looking for a treat and keeping it low carb. So creamy and chocolatey, one of the best desserts I’ve found, Thank you!
Judy Alter says
Wow, really enjoyed,making this.. I substituted 3 tablespoons,of cocoa powder in half of it and ate it cold from the fridge as rich pudding! The other half I tried 10 drops real banana flavoring,1 tbl. cocoa, 1/4 tsp. cinnamon and a 1/4 tsp. of 99 bananas liquor.. Boy was the liquor easy to taste, Maybe should have used vodka but I think you would have been able to taste alcohol regardless. I loved the complexity and richness but my husband didn’t like the taste of the liquor. Who knows what’s next? Cocoa and chili perhaps? Great way to get some extra fats too.
Anu says
This is delicious! I just wanted one serving so I made a fourth, in a small jar, but still used half a tablespoon of cocoa (i.e. double the cocoa) and it was lovely. Next time I might increase the cocoa some more as I really love a rich, chocolatey flavour. For sweetner I used Erythritol plus a few drops of Stevia and added a pinch of salt. I couldn’t wait for 3 hours so I had it after just over an hour. It was still slightly soft but oh so yummy. I will definitely be making this a lot, thank you so much for a great recipe!
★★★★★
TinaB says
Didn’t read all the comments but was thinking… Could have a less hardened version and closer to soft serve consistency if you shake it every half hour while it’s in the freezer… Not certain out would work but I’m thinking I’m gonna test it out…
Julie Filter says
Ok, first, YUM! Made a jar of vanilla yesterday, and it was DIVINE! However, I notice a really heavy residue left in my mouth as I neared the end of the jar. I realized later it was butter! Anyone else coming against this little chemistry conundrum in the shaking of cream in the process of ice cream making? Did I shake too long or not long enough?
★★★★★
Carol Penry says
I have wondered about the butter thing. If you shake cream, you are going to get butter. I was hoping the additional ingredients would inhibit the butter. We are evidently the only people to wonder.
Kim says
I want to try this with coconut milk and sounds like it’s been done with success ! Are people just dumping a whole can of full fat coconut milk in or separating it ? Would either work? Are you using the kind you find in the grocery isle near the Asian foods? The ones that come in a can? I find Keto can be a little dairy heavy so trying out different ideas! Thanks!!! Love this site!
Patti A says
Good recipe but wayyyyyyy too sweet for me, guess my taste buds have really changed!! I tasted it before it went into the freezer. The hubs will love it then. I may drizzle some unsweetened pb on mine later to cut it and because I love chocolate and peanut butter and rarely have it now!
★★★★
Cupcaketoons says
This was soooooooooooo good! And sooooo easy to make. Thank you so much for this recipe! I shared it in my Japanese site.
★★★★★
Kelly LeVoir says
Shut the front door! Could this be any easier? I’ve made this twice now, and both the hubby and I love it. The second time I made it, I used almond extract and a handful of almonds instead of chocolate chips. Both were incredible! Thanks for another winner, Kyndra!
★★★★★
Cathy says
Omit the cocoa, add 1 tsp. Of maple extract and some walnuts for Maple Walnut Ice Cream. Also, a Tablespoon of MCT oil will indeed keep it from freezing rock hard and cause it to be silky smooth. ????
Penny Davis says
what is MCT oil????
MARILEE says
What is the difference between MCT oil and coconut oil?
The difference between MCT oil and coconut oil is that MCT oil is more concentrated and contains different proportions of MCTs. … Although about 90 percent of the fats found in coconut oil are saturated, a high percentage is not the very short chain MCTs that have less carbons (lauric acid has 12).
Melissa Williams says
Hi! So, things I learned today making this recipe. #1 – I used the Blender Bottle I make my protein shakes in, worked like a charm. #2 That cute little jar of salt in my pantry looks EXACTLY like that cute little jar of erythritol in my pantry and really should be labeled to make sure nothing like my first batch ever happens again. Holy cow was that awful! Two tablespoons of salt is horrible, my friends! Make sure your pantry items are labeled accordingly. You know how you’re looking forward to licking that spoon after you make this and spoon it into your container? That was me, until I did with that first batch. I’ll probably have nightmares about how awful that was! The second batch, made correctly, is off to a much better start 🙂
★★★★
Dave Behrens says
Oh my goodness! THIS . . . IS . . . AWESOME!! I used Xylitol instead of Erythritol and added cacao nibs. All I can say is WoW! This tastes like a very high quality ice creme! Thank you!!
★★★★★
Jennie says
i am enamored with this easy ice cream recipe. The only changes i made were to increase the cocoa quantity to a very generous heaping tablespoon (ok, likely closer to 2T), and in place of erythritol used Xylitol as I don’t like the flavor of Erythritol..
As today is Independence Day July 4th, 2018, in the States, I have made it again and modified it with some tart cherry juice in place of some of the cream (about 1/8th cup). Living dangerously!
★★★★★
Helle says
I made this mason jar ice cream 2 days ago but in my GNC shaker container since I didn’t have the appropriate sized mason jar. It was easy, quick and delicious. I have shared this recipe with all my low carb friends. I’ll be making this at least once a month!. Thanks for this easy and low carb delicious treat!
★★★★★
Kristeena says
OMG, this low carb ice cream is the best and so easy to make. I can imagine so many different flavors using the base ingredients, Thank you so much for posting this recipe!
★★★★★
Monica Matthews, aka Scholarship Mom says
I just made this in my ice cream maker and it is delicious! I used a tbsp of MCT oil to keep it soft and I also added 1/4 tsp of peppermint extract to make mint chip ice cream.
★★★★★
Laura says
I made this recipes exactly as written, and ended up with super frozen chunky cream with cholately liquid, I saw this was happening while shaking the jar, so I tried a second batch with my immersion blender and ended up with the same result. Any tips? I wonder what’s going wrong, I can tell it will be delicious once I get it to set up properly!
★★★★
Monica says
Oh goodness, I tried to make this but shook the bottle too vigorously and accidentally made Chocolate Coffee Butter, I guess that’s fine, because it’s delicious and the carbs from the heavy cream are mostly in the buttermilk part now. I will probably spread this on keto bread and have a great time. I added a tsp of instant coffee to get the coffee flavor. Yum. Will remake soon and not be so aggressive with it.
Tonnae says
Lol! 😄
Sandra Molina says
Great tasting and easy to make. Takes care of wanting something sweet and chocolatey.
★★★★★
Cindy says
OMG!! Sooo good!! Thank you for the recipe. I made Maple Walnut ice cream, subbing walnut flavoring for vanilla, chopped walnuts for the chips and left out the cocoa. I definitely give this 5 ⭐️⭐️⭐️⭐️⭐️
Ashley Montgomery says
Turned out great!
★★★★★
Gordon Olson says
So I went ahead and made this recipe today without a mason jar. I had already ice cream too with heavy cream and a mixing bowl. This was the 1st time I’ve ever used Monkfruit sweetener. I also found and used the Lily’s chips. $6 a pop for me at Hyvee so I won’t be buying those very often.
It was really good though! Truth be told, you don’t really need a mason jar, any container large enough will do. And you also don’t really need to shake it for 5 minutes. The point is just to get air blended into the cream. I’d rather use a mixer for 3-4 minutes to do that than shake a container for 5.
It’s been a long time since I’ve had ice cream. I”m trying to watch my blood sure. The monkfruit sweetener made it taste a little like rootbeer, which I though was really good. So I ate about 3/4 of it! I ate until I was full. THAT I really enjoyed!
Now that I realize the key ingredient for low carb is the sweetener I’ve already got other extracts on hand I can use: coffee, strawberry peppermint.. I KNOW I’m adding chips when I make that last one!
Thanks.
★★★★
Andrea says
Has anyone tried to add peanut butter to this? If so, how much?
Wendy Hunter says
I added PB powder and it tastes amazing. This is a great base recipe for low carb ice cream. I make all kinds of variations adding lemon, vanilla, strawberry extract, etc… and it keeps in the freezer for a long time. I made like 30 jars and still eating them months upon months later. I make it in a blender because I don’t like all the shaking.
Josh Wilson says
When you do that in the blender, how hard does it freeze? I did mine for 24hrs and it’s rock hard! Next time I’m gonna had a bit of vodka to keep it from going to frozen.
AJ says
How much PB powder did you use
★★★★★
Tannya Sawyer says
I’m wondering if I blitz some strawberries with the sweetener and let it sweat out if it will work instead of the chocolate for some variation…
Josh Wilson says
Has anyone made this with Lite Cream?
Rob says
Made this last night with a few changes. Doubled the Cocoa powder and vanilla extract. Used 1/2 heavy cream and 1/2 full fat coconut milk, used xilitol instead of erithryrol, and added 1/4 tsp of xantham gum. WOW! Better than real ice cream!
★★★★★
Mike says
Made this, but added 1 tsp instant coffee, now I wait 3 hours to try it.
★★★★★
Lauren says
I made this last night and indulged today… it is SO, SO yummy!! Shocked something this delicious only took 5 or so minutes. Thank you! I look forward to making & trying more of your recipes!
★★★★★
Lori says
I’ve been making this for a month now and it is really good! Sometimes i leave out the cocoa and just have vanilla and it’s so good! The only problem i have is that I’m only getting three 1/2 cups out of it instead of 4. Am i doing something wrong? I follow the recipe exactly as it says every time.
Jan Jacobs says
I L-O-V-E this recipe!!! I had the chocolate the first time, without the chips, and since then have made it with orange extract (tastes like creamcicle bars), lemon extract (next time will add lemon zest) and instant coffee (my favorite so far). Can’t wait to make other variations. It’s so creamy and rich. Just the right thing to hit the spot when I want a little something sweet in the evening. Thank you so much for sharing this recipe.
★★★★★
Juls says
This is incredibly delicious ice cream!!! I used Monkfruit sweetener and added 1 teaspoon of MCT oil and some peppermint exract. It’s been in the freezer for about 5 hours and it’s so easy to scoop. I put everything except the chocolate chips (last), in a small blender for a few pulses. Poured into small serving bowls with lids. Now I have desert for myself for a few days. There are endless possibilities with this recipe.
★★★★★
Angela says
I made it with finely grated coconut, a little pink salt, and Madagascar bourbon vanilla, next batch will have rum extract 🙂 maybe I’ll try powdered peanut butter!! So many options!!
★★★★★
Lisa says
Made this and so good! Today I made a new batch but instead of cocoa and vanilla, I used peppermint. Can’t wait to try. Though my carb manager app says 4 net carbs per serving. Used heavy cream, monkfruit sweetener, and Adams peppermint extract.
Amie says
I also have a question about the type of heavy whipping cream to use; GV from walmart has 50cal/Tbsp, so 800cal/cup, so when I made the ice cream, just the hwc alone was 400 for 1 serving…is there a brand of hwc with lower calories?
★★★★
Angie B says
So easy and delicious! I made one batch exactly like the recipe. Then I made a second, substituting vanilla protein powder for the cocoa powder and using half tsp vanilla extract and half tsp peppermint extract, and it tastes just like mint chocolate chip. Thank you for the recipe!!
★★★★★
Robert K. Montague says
made this great ice cream the first time, the second time I used the bullet blender blended it until the unit make the same sound it does when I make butter it thickened up reality tight, when I took the lid off it was very thick but it was the best pudding I have ever had. I don’t freeze it anymore but I do add different flavorings. Very pleased to have found this recipe.