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
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!
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!
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!
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!!
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 🙂
Robyn says
I did that the first time I made strawberry freezer jam. Only mine was Pickleing salt! I thought I had poisoned us!
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).
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!
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.
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!
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!