This Low Carb Chocolate Mason Jar Ice Cream is a quick and easy way to make ice cream at home without having to use an ice cream maker. It is very versatile and you can add in any of your favorite low carb ice cream toppings.
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!
Other recipes you might enjoy
- 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
- Total Time: 8 minutes
- Yield: 2 cups (4 Servings) 1x
Description
Nutritional info does not include optional sugar free chocolate chips
Ingredients
- 1 cup heavy cream
- 2 tablespoons granular monkfruit (I use this brand) Code PEACE for 20% off
- 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
- Prep Time: 8 minutes
Nutrition
- Serving Size: ½ cup
- Calories: 206
- Fat: 22g
- Protein: 1g
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
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.
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!
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.
BRENDA NEWBERRY says
Every Heavy whipping cream I found has 1 gram carbs per tablespoon. There are 16 grams of carbs in 1 cup not counting the sweetener, but it is still better than the store bought junk
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
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!
Jazzy says
I made 2 jars of it just now. Can't wait to eat!
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
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!
Alana L says
I heard if you shake it every 30 minutes while freezing, it will be creamier and freeze evenly
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.
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!