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Sinfully Scrumptious Chocolate Ice Cream

June 23, 2015 By elviira 47 Comments

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Sinful Low-Carb Chocolate Ice Cream | Low-Carb, So Simple

There is just something sinful in the taste of this keto chocolate ice cream! The recipe is also sinfully simple: just 5 ingredients! However, those ingredients are carefully chosen to create as luscious treat as possible.

This sweet and creamy indulgence is also easy to make, since you don’t have to cook anything, just mix all ingredients and churn in the ice cream maker to a delicious, lip-smacking and rich ice cream experience.

Not only delicious, this keto chocolate ice cream recipe is also healthy and nourishing: it uses fresh, raw eggs to get the full benefits. However, if you are not comfortable with raw eggs, I give some tips how to replace those in the end of this post. A dairy-free version is also easy to make.

 


 

Tips for making the ice cream

So, this sinful tasting ice cream is also sinfully easy to make! Just combine all ingredients, mix well and pour into ice cream maker.

Let’s take a closer look how to make this incredible ice cream:

Take a deep and narrow bowl. Pour in there the cream…

Sinful Chocolate Ice Cream; Adding Cream | Low-Carb, So Simple

 

…eggs…

Sinful Chocolate Ice Cream; Adding Eggs | Low-Carb, So Simple

 

…sweetener…

Sinful Chocolate Ice Cream; Adding Sweetener | Low-Carb, So Simple

 

…cocoa powder…

Sinful Chocolate Ice Cream; Adding Cocoa Powder | Low-Carb, So Simple

 

…vanilla extract…

Sinful Chocolate Ice Cream; Adding Vanilla Extract | Low-Carb, So Simple

 

…and an optional pinch of salt. It’s not an absolute must, but it gives nice balance and rounds the flavors (and also adds to that sinful taste!).

Sinful Chocolate Ice Cream; Adding Salt | Low-Carb, So Simple

 

Mix well first with spoon. This is just to prevent the powdery ingredients flying around in your kitchen. Believe me, they would spread all over if you used the electric mixer in the very beginning.

Sinful Chocolate Ice Cream; Mixing with Spoon | Low-Carb, So Simple

 

Then, take the electric mixer and mix until smooth. This takes just a half a minute or so.

Sinful Chocolate Ice Cream; Mixing with Electric Mixer| Low-Carb, So Simple

 

Pour the mixture into your ice cream maker and let churn according to the manufacturer’s instructions. I have an ages old ice cream maker, but since it seems to work fine, I didn’t have the need to buy a new one, though I dream of a proper ice cream maker with compressor and stuff.

Sinful Chocolate Ice Cream; Pouring into Ice Cream Maker | Low-Carb, So Simple

 

Now the mixture has been churning for 20 minutes.

Sinful Chocolate Ice Cream; Churning | Low-Carb, So Simple

 

20 minutes more and it’s ready! Now it’s soft ice consistency, so I would place the ice cream in the freezer for a while.

Sinful Chocolate Ice Cream; Ready!| Low-Carb, So Simple

 

 

 

 

Sinfully Scrumptious Chocolate Ice Cream

Print this recipe
Sinful Low-Carb Chocolate Ice Cream | Low-Carb, So Simple
elviira
June 23, 2015
by elviira

Ingredients

  • 1 cup = 240 ml heavy cream
  • 2 very fresh organic free-range eggs
  • 1/3 cup = 80 ml Confectioner's Style Swerve
  • 1/4 cup = 60 ml dark cocoa powder
  • 1 teaspoon organic vanilla extract
  • (optional: pinch of unrefined sea salt)

Instructions

  1. Place all ingredients in a deep and narrow bowl.
  2. Stir first with spoon, then mix with an electric mixer until well mixed.
  3. Pour into the ice cream maker and let churn according to the manufacturer's instructions.

Tags

chocolate,
ice cream
© 2025 Images, text and recipe fully copyrighted by Low-Carb, So Simple
https://www.lowcarbsosimple.com/sinfully-scrumptious-chocolate-ice-cream/


Nutrition information Protein Fat Net carbs kcal
In total: 26.0 g 102.2 g 10.2 g 1064 kcal
Per serving if 2 servings in total: 13.0 g 51.1 g 5.1 g 532 kcal
Per serving if 3 servings in total: 8.7 g 34.1 g 3.4 g 355 kcal

 

 

My chocolate ice cream experiments

Now I have to confess something: As I always try to find shortcuts and simplify things, I don’t want to spend time for any cooking when preparing ice cream. I rather search for easy methods where all you need is just to mix the ingredients and let the ice cream maker take care of the rest. Naturally, I don’t want to sacrifice anything while simplifying things, but create an ultimate ice cream experience where texture and taste are the best possible ones.

I did lots of experiments with this ice cream until I found the right ingredients and right amounts. I’ve made lots of ice cream flavors, but this time wanted to create a perfect recipe for simple chocolate ice cream.

In my very first experiments I used sour cream (or actually crème fraîche) in addition to heavy cream, however it wasn’t a perfect match with chocolate. The ice cream was simply too bitter. In vanilla ice cream sour cream gives a perfect touch and some edge, but with this chocolate ice cream it was just spoiling things.

Somehow I was thinking of adding eggs. First of all, they would be really nourishing. Since I didn’t want to do any cooking, I decided to try out how the ice cream will turn out with raw eggs. I was actually pretty skeptical and thought that heavy cream and raw eggs together will just create icy and flaky mass, but the result was surprisingly good! The texture was smooth and exactly like soft ice. The flavor was fine, but I had to use more cocoa powder and more sweetener to make it even better.

Vanilla extract was a must. Without it the flavor was simply too bland. From my 3-ingredient 5-minute ice cream experiments I knew that salt would be a perfect addition to sweet ice cream. Sometimes when making the 5-minute ice cream, the plastic bag broke and you got some salt to the ice cream. Then I realized that salt has much to give to the taste (as long as you don’t add too much!) and I have often added salt when making any ice cream flavor.

After a few more adjustments I was satisfied with the result. Both the texture and the flavor were oh-so-heavenly divine!

 

Sinful Chocolate Ice Cream | Low-Carb, So Simple

 

 

Tips for variations

First of all, if you are not comfortable with raw eggs, you can use pasteurized eggs, or a combination of powdered eggs and water. Even better idea is to replace the water with heavy cream.

You can also make this recipe easily dairy-free by replacing the heavy cream with coconut milk.

If you consider the aftertaste of the sweetener too strong, you can combine different sweeteners for minimizing the side tastes and maximizing the sweetness. For example, you can use stevia glycerite together with Swerve.

Note that this recipe makes quite a small amount of ice cream. I just needed to adjust it to my ice cream maker. I recommend to adjust the amount to fit to your ice cream maker.

Needless to say, you can spice up this ice cream with all kind of nice low-carb stuff, for example:

  • chopped nuts
  • dark chocolate chips or grated dark chocolate
  • fresh or frozen berries
  • rum flavor, cherry extract or other flavoring of choice
  • freshly grated orange peel from organic orange (only the orange-colored part)


Sinful Chocolate Ice Cream | Low-Carb, So Simple

 

Sinful Chocolate Ice Cream | Low-Carb, So Simple

 

 

 

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Frozen Peanut Butter Cups | Low-Carb, So SimpleFrozen Peanut Butter Cups Low-Carb Black Forest Ice Cream (Serving Suggestion 3)Low-Carb Black Forest Ice Cream (Dairy-Free, Egg-Free, Vegan) Raspberry Chocolate Chip Parfait; All the Delicious Stuff! | Low-Carb, So Simple!Low-Carb Raspberry Chocolate Chip Parfait Decadent 5-Ingredient Keto Chocolate Ice Cream Bombs | Low-Carb, So SimpleDecadent Keto Chocolate Ice Cream Bombs

Filed Under: Candies & Chocolate, Desserts, Ice Creams & Frozen Treats Tagged With: chocolate, ice cream

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Reader Interactions

Comments

  1. Esmerita

    August 11, 2020 at 02:11

    OMG, this was superb! I had read about adding some vodka to homemade ice cream in an ice cream book I have, and I decided to add some dark rum to this. I kind of had a minor rum pouring accident into my tablespoon, so about 3 wound up in the mix. This ice cream was so luxuriously creamy 7 hours later, a little firmer 2 days later (15-20 minutes on the counter fixed that). The flavor is superb and I think the confectioner’s erythritol makes a difference in the hardness, but I could be completely wrong. Either way, this is a keeper and heavenly treat!

    Reply
    • elviira

      August 11, 2020 at 05:18

      Awesome! So great to hear you liked it! <3 I bet the rum made it even more luxurious 🙂

      Reply
  2. Cathy

    August 19, 2019 at 22:32

    Can you use honey or agave syrup instead oof the fake sugars?

    Reply
    • elviira

      August 20, 2019 at 07:24

      Yes, if you tolerate the sugar.

      Reply
  3. Ashley Eagar

    May 29, 2019 at 00:59

    This is the best & simplest keto ice-cream recipe. I have a small churn and love how quick it is. I’ve tried other recipes where you make a custard first with lots of egg yolks. It sounded like a good idea, but just takes too long and they were actually too rich (the texture of frozen icing, which I’ll admit that yours truly has eaten in my pre-keto days). I add a pinch of instant decaf coffee to liven the chocolate flavor. I also added a tablespoon of vodka. It doesn’t seem to keep it from freezing rock hard once in the freezer, but perhaps it helps it warm and scoop faster when you pull it out.

    Reply
    • elviira

      May 29, 2019 at 05:11

      Thank you, Ashley!

      Reply
  4. Janet

    September 17, 2018 at 02:33

    The receipe is delicious but I believe the net carb count is way off. For 1 serving (2 servings total) the specifications were:
    5.1 net carbs
    51.1 fat
    13 pro

    My calculations were:
    9 net carbs
    45 fat
    5 pro
    I used 2 egg yolks instead of whole eggs, this should not have affect on the net carbs, only the protein. Any thoughts??

    Reply
    • elviira

      September 17, 2018 at 05:44

      Which cream did you use? The carb count also depends on the brand.

      Reply
  5. Betsy Helmich

    June 21, 2018 at 22:26

    I finally used my Cuisinart Ice Cream Machine that has been collecting dust. This was my first try with your amazing recipe. Look no further if you want some great chocolate ice cream!!! Even my ice cream connoisseur son loved it! I feel like I just had a big cheatd

    Reply
    • elviira

      June 21, 2018 at 22:59

      So happy to hear you all liked it!!

      Reply
  6. Rosario

    February 25, 2018 at 03:37

    I will be making this tonight! I want it to last about 5 days, does it triple okay? When stored in the freezer until next day, does it get stone hard? I read somewhere how some people add a tablespoon of vodka to their homemade ice-cream so it doesn’t get so hard when in the freezer. What do you think about that?
    Thank you so much for sharing your recipe!! 🙂

    Reply
    • elviira

      February 25, 2018 at 08:31

      Hi Rosario, yes, it will get stone-hard if stored in the freezer for longer time… I’ve also heard people add alcohol to prevent it becoming stone-hard but personally I haven’t tried if it works. Please let me know if you try it out and how the ice cream turned out! 🙂

      Reply
      • Stephanie

        July 17, 2018 at 04:30

        I actually always use a little vokda in mine to keep it from getting rock hard! Sometimes I will add a caramel vodka. 😉

        Reply
        • elviira

          July 17, 2018 at 06:28

          Caramel vodka sounds great, never heard of that before!

          Reply
  7. Shelley C

    January 7, 2018 at 03:28

    Just made this in my new Cuisinart ICE-21. I made this as it was the only non-cook low carb chocolate ice cream recipe I could find. I made it exactly according to the recipe except I used Hershey’s Special Dark cocoa and I doubled it. Took 20 min in my machine. And I must say – this ice cream is AMAZING! It should not be so good! I will want to make it too often. Thank you so much for developing the recipe and sharing it.

    Reply
    • elviira

      January 7, 2018 at 09:08

      Hi Shelley! Wow, so great you liked it! It’s one of my family favorites, too!

      Reply
  8. Scott

    November 26, 2017 at 10:33

    Just made this recipe (doubled) and added about a 1/4 tsp of xanthum gum and about a tablespoon of coconut oil. I was DELICIOUS! I cannot believe it was low carb!!!!

    Reply
    • elviira

      November 26, 2017 at 10:46

      Wonderful!! <3

      Reply
  9. Melissa Najd

    August 29, 2017 at 03:46

    I am so glad I doubled this recipe. So delicious!!! Can’t wait to try your other recipes.

    Reply
    • elviira

      August 29, 2017 at 07:21

      Thank you, Melissa! So great to hear you liked it! It’s one of my family’s favorite recipes 🙂

      Reply
  10. Lori

    July 30, 2017 at 21:18

    I just made this and it’s absolutely fabulous! Thanks for sharing. It tastes decadent…but it’s good for you! This is going to be a regular dessert at our house.

    Reply
    • elviira

      July 30, 2017 at 21:58

      Hi Lori, so great to hear you liked it! Actually, I made it today, too, it’s one of the staples in my family! Decorated with whipped cream and crushed salted peanuts, it tastes even more sinful…!

      Reply
  11. Brittany

    April 24, 2017 at 23:10

    What is the serving size of the recipe? How many calories are in it?

    Reply
    • elviira

      April 25, 2017 at 06:30

      Hi, serving size is something between 1/2 cup and 2/3 cup (the recipe makes 3 servings). There are 355 kcal in one serving. (There is a nutrition information table under the recipe.)

      Reply
  12. Ella

    December 29, 2016 at 12:48

    Any ideas for if I don’t have a icecream maker???

    Reply
    • elviira

      December 29, 2016 at 18:24

      Hi Ella, you can freeze the mixture and stir it properly every half an hour or hour, until the consistency is to your liking.

      Reply
      • Michelle Steimle

        June 1, 2019 at 18:49

        Another technique we use for homemade ice cream is filling a gallon bag with ice and adding ice cream salt and then the ingredients in a smaller quart bag and shaking it until it makes the ice cream in the bag.

        In theory you could do the same trick with nesting bowls and stirring.

        Reply
  13. Kelly

    October 7, 2016 at 04:29

    Just made this and it was great! Chocolate ice cream is one of my favorite things, so this’s will keep me on track! Thank you!

    Reply
    • elviira

      October 7, 2016 at 06:36

      Fantastic!!

      Reply
  14. Ruth

    June 28, 2016 at 22:09

    Sounds delicious – I make a similar chocolate ice cream that doesn’t use eggs at all – just half and half, and heavy cream, cocoa powder, swerve, vanilla extract and 1 TBSP of MCT oil, and 1/4 tsp guar gum, pinch of salt. Just like this but no eggs.

    I’m wondering why things have to be described as sinful to be desirable?

    Reply
    • elviira

      June 29, 2016 at 02:51

      Thanks, Ruth, for your comment. I have been avoiding half-and-half because of the suspicious ingredients (and because they don’t sell it here where I live!). I noticed that eggs give a great texture to ice cream and they are nutritious as well. Why something described as sinful is desirable? Hmm, that has to be asked from the general public 🙂

      Reply
  15. Anonymous

    April 14, 2016 at 03:39

    Amazing! Thank you for the recipe. We had the chocolate now we are making vanilla!

    Reply
    • elviira

      April 14, 2016 at 06:12

      You’re very welcome! So great to hear that you liked it!

      Reply
  16. Christine

    February 24, 2016 at 05:03

    This is the best low carb ice cream. I make often. My husband loves it too and he is not low carb. Thank you!!

    Reply
    • elviira

      February 24, 2016 at 06:39

      So great to hear, Christine!

      Reply
    • Donna

      May 8, 2016 at 00:51

      What is the Carb….?

      Reply
      • elviira

        May 8, 2016 at 07:23

        Hmm, carb?

        Reply
  17. Heidi

    August 21, 2015 at 23:51

    So, so good. So, so easy- thank you!!!

    Reply
    • elviira

      August 22, 2015 at 08:18

      Hi Heidi, so great that you like it! 🙂

      Reply
  18. May

    July 24, 2015 at 01:10

    Thia recipe sounds amazing Elvira! If I want to do a plain vanila ice cream, would just leaving out the cocoa powder work? Or would I have to make additional adjustments to the recipe?

    Reply
    • elviira

      July 24, 2015 at 06:38

      Hi May, you can leave out the cocoa powder, but please add one more egg. In addition, if you would like to get really scrumptious ice cream, replace the vanilla extract with seeds scraped from one vanilla pod. I tried that version a few days ago and it was a total hit! I think I should make a separate post out of it…

      Reply
  19. JB

    July 19, 2015 at 04:29

    Looks divine. Would four or five yolks work in lieu of the 2 whole raw eggs?

    Reply
    • elviira

      July 19, 2015 at 06:46

      Thanks, JB! Yes, yolks should work perfectly.

      Reply
  20. Brenda

    July 8, 2015 at 03:38

    This is churning in the ice cream maker right now, but I have to say that I snuck a bit of the frozen part with a spoon and it’s amazing. Best low carb ice cream ever. And since I have chickens, I’m gonna be making this a lot. Thank YOU!!

    Reply
    • elviira

      July 8, 2015 at 05:44

      Hi Brenda! So great to hear that you like it!

      Reply
  21. Debbie

    June 28, 2015 at 02:29

    Will regular Swerve work?

    Reply
    • elviira

      June 28, 2015 at 05:21

      It’s very likely that it doesn’t dissolve properly and feels “gritty”. Powdering it with food processor solves the problem.

      Reply

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Hi! I’m Elviira, Certified Keto Coach, Certified Nutritional Adviser, and Finland-based blogger. My passion is to help you with innovative gluten-free, sugar-free low-carb and keto recipes that are of high quality, simple, and super-easy to make. Forget the complex recipes with dozens of ingredients; meet the true art of easiness and simplicity!

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