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
Angie B says
So easy and delicious! I made one batch exactly like the recipe. Then I made a second, substituting vanilla protein powder for the cocoa powder and using half tsp vanilla extract and half tsp peppermint extract, and it tastes just like mint chocolate chip. Thank you for the recipe!!
Amie says
I also have a question about the type of heavy whipping cream to use; GV from walmart has 50cal/Tbsp, so 800cal/cup, so when I made the ice cream, just the hwc alone was 400 for 1 serving...is there a brand of hwc with lower calories?
Lisa says
Made this and so good! Today I made a new batch but instead of cocoa and vanilla, I used peppermint. Can’t wait to try. Though my carb manager app says 4 net carbs per serving. Used heavy cream, monkfruit sweetener, and Adams peppermint extract.
Angela says
I made it with finely grated coconut, a little pink salt, and Madagascar bourbon vanilla, next batch will have rum extract 🙂 maybe I'll try powdered peanut butter!! So many options!!
Juls says
This is incredibly delicious ice cream!!! I used Monkfruit sweetener and added 1 teaspoon of MCT oil and some peppermint exract. It's been in the freezer for about 5 hours and it's so easy to scoop. I put everything except the chocolate chips (last), in a small blender for a few pulses. Poured into small serving bowls with lids. Now I have desert for myself for a few days. There are endless possibilities with this recipe.
Jan Jacobs says
I L-O-V-E this recipe!!! I had the chocolate the first time, without the chips, and since then have made it with orange extract (tastes like creamcicle bars), lemon extract (next time will add lemon zest) and instant coffee (my favorite so far). Can't wait to make other variations. It's so creamy and rich. Just the right thing to hit the spot when I want a little something sweet in the evening. Thank you so much for sharing this recipe.
Lori says
I've been making this for a month now and it is really good! Sometimes i leave out the cocoa and just have vanilla and it's so good! The only problem i have is that I'm only getting three 1/2 cups out of it instead of 4. Am i doing something wrong? I follow the recipe exactly as it says every time.
Lauren says
I made this last night and indulged today... it is SO, SO yummy!! Shocked something this delicious only took 5 or so minutes. Thank you! I look forward to making & trying more of your recipes!
Mike says
Made this, but added 1 tsp instant coffee, now I wait 3 hours to try it.
Rob says
Made this last night with a few changes. Doubled the Cocoa powder and vanilla extract. Used 1/2 heavy cream and 1/2 full fat coconut milk, used xilitol instead of erithryrol, and added 1/4 tsp of xantham gum. WOW! Better than real ice cream!