This keto chocolate ice cream is made without added sugar but thanks to the Ninja Creami you wouldn’t know it.
Chocolate ice cream is officially America’s #1 favorite flavor of ice cream, so there’s no better flavor to make sugar-free and keto in the Ninja Creami. Even though this recipe is sugar free, keto, and low in carbs it still tastes as rich and decadent as regular chocolate ice cream.
Even though this decadent keto chocolate ice cream tastes like the real deal, it has nearly 10 times less net carbs than regular chocolate ice cream. Each serving is only 2.7g net carbs compared up to 27g net carbs for regular chocolate ice cream. Plus it’s really simple to make! All you need to do is blend the ingredients together for a few seconds.
Note that if you’re looking for a higher protein option, our sister site has a high protein chocolate ice cream recipe. The recipe here doesn’t use whey protein and has higher fat content, which results in a much richer taste but does increase the calories.
Just a few notes on the ingredients:
- Heavy cream: Unlike our high protein recipes, in this recipe I’ve used heavy cream, a traditional ice cream recipe staple, to give the recipe a rich and creamy flavor.
- Unsweetened almond milk: Regular cow’s milk has a surprisingly high level of sugar (lactose) so this recipe uses unsweetened almond milk instead since its low in carbs and low in calories. You may substitute this with another type of low-carb milk like unsweetened macadamia milk.
- Allulose sweetener: Allulose is a natural sweetener (technically a “rare sugar”) that’s significantly lower in calories and glycemic response than regular sugar. Unfortunately, it’s sometimes hard to find in stores but you can easily get it via mail order on Amazon. Please note, while you may be tempted to substitute allulose with an easier to obtain erythritol based sweetener (such as Swerve or Lakanto), they will not work in this recipe. While this site frequently makes use of erythritol, for this particular recipe erythritol based sweeteners result in a sandy or grainy texture no matter how many times you re-spin the recipe in the Creami.
- Unsweetened cocoa powder: Unsweetened cocoa powder delivers the rich chocolate flavor with minimal additional carbs.
- Guar gum: Guar gum is common ice cream thickening agent that helps create a creamy texture. If you can’t find it in the store, you can get it via mail order on Amazon.
- Xanthan gum: Xanthan gum is another common ice cream thickener that helps improve the texture and reduces ice crystals. While we typically use just one thickener, our testing with this recipe is that it needs both xanthan gum and guar gum together to produce the right texture.
How to make
Step 1: Combine all the dry ingredients (allulose, guar gum, xanthan, gum and unsweetened cocoa powder) until well blended.
Step 2: Combine the wet ingredients (almond milk and heavy cream).
Step 3: In a blender combine the dry and wet ingredients from the previous steps.
Step 4: Mix briefly for a few seconds to blend the ingredients together. We recommend a blender because the gums mix better with a high shear velocity. However, you don’t want to mix too long or it will whip the cream too much.
Step 5: Pour the blended mixture into a Ninja Creami pint container and place in the freezer. Let freeze for at least 24 hours.
Step 6: After freezing, take the lid off the pint container and place in the Ninja Creami outer bowl.
Step 7: Install the Creami paddle into the outer bowl lid, place the lid on the outer bowl and lock into place according to the instructions in the Creami manual. Select the Lite Ice Cream mode, and it will spin for several minutes.
Step 8: When the Cremi stops spinning, take the container out and assess the consistency of the ice cream. It should be smooth in texture like the photo below. If it’s powdery in texture, then you’ll need to respin until smooth. If you need to respin, place the outer bowl lid back on and lock it back into the Ninja creami and push respin.
Serve and enjoy!