Keto Triple Chocolate Ice Cream
Hear me out. Chocolate ice cream? Good. Chocolate cake? Great. But keto chocolate ice cream packed with sugar-free chocolate chips and chunks of rich chocolate mug cake? That’s a game changer!
Every bite is loaded with chunky, chocolatey goodness—like a dream come true for anyone who loves indulgent desserts.
You know how eating regular chocolate ice cream feels like a guilty pleasure, right? It certainly does for me, and adding cake to it? That just turns it into a calorie bomb full of sugar and fat. It’s the quickest way to wreck any diet. So, imagine my excitement when I created this Keto Triple Chocolate Ice Cream that’s just as delicious as the real thing—without the guilt.
It’s rich, creamy, and diet-friendly, so you can enjoy every chocolatey bite without worrying about breaking your low-carb lifestyle!
Step by Step Video Instructions
Ingredients
For the Keto Chocolate Mug Cake (Optional):
- Almond Flour: Almond flour is a great low-carb alternative to regular flour, giving the mug cake a soft, fluffy texture while keeping it keto-friendly. It has a subtle nutty flavor that pairs perfectly with the chocolate.
- Butter: Melted butter adds richness and moisture to the mug cake, ensuring it stays soft and tender.
- Heavy Cream: This adds creaminess and a luxurious texture to the cake.
- Cocoa Powder: Unsweetened cocoa powder provides the deep, rich chocolate flavor in the mug cake. Make sure to sift it to avoid lumps in the batter.
- Egg: The egg acts as a binder, giving the cake structure. For best results, use a room-temperature egg to help the ingredients combine more smoothly.
- Vanilla Extract: Vanilla enhances the overall flavor of the cake, adding depth and complementing the chocolate. Always use pure vanilla extract for the best taste.
- Keto Sweeteners: Stevia is used as the sweetener here. It’s a keto-friendly, natural sweetener that adds sweetness without the carbs. You can also use erythritol.
- Baking Powder: This helps the mug cake rise and gives it a light, fluffy texture.
For the Keto Chocolate Ice Cream:
- Heavy Cream: This is the base of the ice cream, providing richness and creaminess. Its high-fat content makes it perfect for keto.
- Whiskey or Bourbon: Adding a bit of alcohol keeps the ice cream softer and easier to scoop after freezing. I used Jack Daniels whisky but you can use what you have on hand. Other types of bourbons work well!
- Stevia: Stevia is used as the sweetener in the ice cream as well.
- Cocoa Powder: Unsweetened cocoa powder gives the ice cream a deep, rich chocolate flavor.
- Sugar-Free Chocolate Chips: These add texture and extra chocolate bursts throughout the ice cream. Choose sugar-free chocolate chips sweetened with stevia or another keto-friendly sweetener.
- Vanilla Extract: Vanilla extract balances the rich chocolate flavor, enhancing the overall taste of the ice cream.
Expert Tips
Whisk to Soft Peaks: When whipping the cream, be sure to stop at soft peaks. Over-whipping can cause the mixture to become too stiff and result in a grainy texture in the ice cream.
Chill the Mug Cake: If you’re adding the chocolate mug cake chunks, be sure to cool the cake completely before mixing it into the ice cream. Warm cake will melt the peaked cream, ruining the texture.
Mug Cake Optional: If you’re short on time or want to keep the recipe simple, you can skip the mug cake and still have an incredible chocolate ice cream.
Storage and Leftovers
Freezer: Store any leftover ice cream in a freezer-safe, airtight container for up to 1 month. Keep it covered tightly to prevent freezer burn.
Serving from the Freezer: When ready to serve, allow the ice cream to sit at room temperature for about 5-10 minutes before scooping. This allows it to soften slightly for the perfect texture.
FAQs
Yes, the mug cake is optional. You can simply enjoy the ice cream with chocolate chips for a simpler version. It will still be rich, creamy, and delicious.
This recipe doesn’t require an ice cream maker. Just whip the cream, fold in your ingredients, and freeze! It’s an easy no-churn method.
If you don’t have sugar-free chocolate chips, you can chop up a keto-friendly chocolate bar and mix it into the ice cream. Just make sure it’s sweetened with a low-carb sweetener like stevia or monk fruit.
More Recipes You May Like:
- Coffee and Hazelnut Keto Ice Cream
- Keto Chocolate Chip Cookies
- Keto Chocolate Pudding
- Keto Hot Chocolate
- Keto Chocolate Chip Muffins
Keto Triple Chocolate Ice Cream
Ingredients
For the Mug Cake Optional:
- 25 g almond flour about 3 tablespoons
- 15 g butter melted (about 1 tablespoon)
- 15 g heavy whipping cream about 1 tablespoon
- 1 tablespoon cocoa powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 2 tablespoons keto sweetener 1:1 sugar substitute
For the Ice Cream:
- 300 ml heavy cream about 1 1/3 cups
- 1 tablespoon whiskey or bourbon optional
- 4 tablespoons keto sweetener 1:1 sugar substitute
- 2 tablespoons cocoa powder
- 60 g sugar-free chocolate chips about 1/3 cup
Instructions
Make the Chocolate Mug Cake (Optional):
- Preheat the oven to 350°F (180°C) if baking the mug cake. In a microwave-safe bowl, melt the butter by microwaving it for 15-30 seconds. Add the almond flour, cocoa powder, baking powder, sweetener, vanilla extract, and 1 tablespoon of heavy cream. Crack in the egg and mix until you have a smooth, glossy chocolate batter.
- Transfer the batter to a greased ramekin. If baking, place the ramekin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. If using the microwave, cook on high for 90 seconds. Once done, set the cake aside to cool completely. You can refrigerate it to speed up the cooling process.
Make the Ice Cream:
- In a large bowl, whisk the chilled heavy cream and powdered sweetener together until soft peaks form. Add the vanilla extract, whiskey (or your chosen alcohol), and sift in the cocoa powder. Whisk again until just combined and the mixture still holds soft peaks.
Combine and Freeze:
- Once the mug cake has cooled, remove it from the ramekin and cut it into chunks. Gently fold the cake chunks and chocolate chips into the ice cream mixture, ensuring everything is evenly distributed.
- Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours, or until the ice cream is firm.
Serve:
- Once frozen, scoop the ice cream into bowls and serve!
Notes
- Alcohol Tip: Adding whiskey or another spirit helps keep the ice cream soft in the freezer. You can skip the alcohol if preferred, but the texture may be slightly firmer.
- Sweetener Tip: You can use any keto-friendly sweetener like erythritol, monk fruit, or allulose. Adjust sweetness to taste.
If I were a keto ice cream, I’d be chocolate ice cream with chocolate pieces, and a mixture of strawberries and cherries (soaked in amaretto liquor) mixed in. Hey Headbanger, I just discovered you and your website! Keep on making delicious food! It all look so good! Thank you for sharing !
Thank you for the kind words!
Finally, an ice cream recipe that is keto-friendly and doesn’t require an ice cream maker. Thank you.
Love this site! Thanks for the amazing ideas!
thank you for visiting.
Hello! This recipe looks amazing but does the ice cream crystallize at all if you’re not using an ice cream maker?
Mine didn’t a lot. What you can do is manually churn it a few times like every 10-15minutes for about 2 hours till it sets. Might help but the alcohol helps keep it creamy