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
Josh Wilson says
Has anyone made this with Lite Cream?
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...
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
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.
Ashley Montgomery says
Turned out great!
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 ⭐️⭐️⭐️⭐️⭐️
Sandra Molina says
Great tasting and easy to make. Takes care of wanting something sweet and chocolatey.
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! 😄
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 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.