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
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?
Melissa says
So easy and so crazy delicious! Thank you!
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. 🙂
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
Betty Jane Duncan says
Has anyone processed this in an electric ice cream maker??
Jessica says
Has anyone tried with coconut cream? I dislike diary cream. Thanks
Melissa says
I have, it's great
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!!! ????????????
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?
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
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!