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no-churn chocolate ice cream


Adapted from:



Yield: 6 servings

Serving size: 3/4 cup (175ml) // 1 large scoop OR two small scoops




1/2 cup (120ml) erythritol or xylitol 

2.5 cups (590ml) heavy cream (>30% fat) // OR // coconut cream, CHILLED

4 Tbs. (20g) cocoa powder

(optional) 1 Tbsp. CHILLED vodka // OR // other zero-carb liqueur // OR // MCT oil

(optional) 2 tsp. vanilla extract

(optional) 1/2 tsp. salt



1. Place 1 cup (240ml) of cream, the cocoa powder, erythritol and salt in a large microwaveable bowl and heat until the erythritol has fully dissolved, about 2-3 minutes on high (make sure to stop and mix every 30 seconds to ensure even heating).


2. Once fully liquefied and well combined, mix in the vodka and vanilla, then chill this cocoa mixture in the freezer while you whip up the remaining heavy cream to soft peaks. 


3. Once the cocoa mixture has cooled to room temperature or colder (ideally between 40-60 degrees F), whisk in a few spoonfuls of the whipped cream. Then gently fold in half of the remaining whipped cream at a time into the cocoa mixture until everything is fully combined, making sure not to over-mix.


4. Spoon into an air-tight container and freeze for at least 5 hours, ideally overnight. Let soften for 15-20 minutes in the fridge before serving. 










Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.


Full-Carb No-churn Chocolate Ice Cream (1 serving):       kcal 410 / net Carbs 20g / Sugars 17g / Fat 40g / Protein 1g                                  


TPH Keto No-churn Chocolate Ice Cream (1 serving):       kcal 347 / net Carbs 2g / Sugars 0g / Fat 40g / Protein 1g








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