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
Emily says
Added some peanut butter to the recipe this time.. soooo good
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.
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. 🙂
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!
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 😉
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
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.
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.
Michelle says
I have tried vodka, gin and MCT oil and nothing stops the ice cream freezing brick-solid! It’s just what it does. If anyone finds a way that works, that would be amazing.
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.
Cathy says
Sonia Rae EXCELLENT POINT MADE!! And Thank you very much for reminding people not to be so judgy. Made my day 🙂
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!
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