The Best Low Carb KETO Ice Cream | Chocolate Recipe

Chocolate Keto Ice Cream Recipe
Written by The Protein Chef

Summer hasn’t left us yet and that means…there’s still room for ice cream! Today we keep with the trend of keto recipes and make a DELICIOUS low carb chocolate keto ice cream!

Start this one with either a food processor (link below) or blender. Add into that a ripe avocado. The riper it is, the better this recipe will come out. You can test your avocado for ripeness but just kind of pressing it and if it’s somewhat soft then you’re good to go. Cut your avocado in half and use a spoon to dig it out.

Next, add in 3 ounces of unsweetened coconut milk (full fat), 6 tablespoons of heavy cream, 1 teaspoon of vanilla extract, 1/4 cup of erythritol or your choice sweetener, 4 tablespoons of cocoa powder, 1/2 teaspoon of salt, 1/2 teaspoon of xantham gum, and optionally 1 scoop of protein powder to make your macros even better or change up the flavor.

Your keto ice cream is almost here…

Throw your lid on and process until smooth. Once smooth take out something to pour your soon to be ice cream into it, add in whatever you want to your keto ice cream like some sugar free chocolate chips, cover it, and freeze for a few hours!

My cheap food processor here!

Looks delicious, right? IT IS! I leave mine out for about 10 minutes before I’m gonna eat it and find that it gives it an even better texture.

Want another ice cream recipe? Try our Chocolate or Vanilla Protein Ice Cream!

Chocolate Keto Ice Cream Recipe
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The Best Low Carb KETO Ice Cream | Chocolate Recipe

Everyday's a good day to eat ICE CREAM! This Low Carb Keto Ice Cream is delicious, only takes a couple minutes to make, and actually tastes like ice cream!
Prep Time2 mins
Total Time2 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, ice cream, keto, keto ice cream, low carb, low carb ice cream, protein ice cream
Servings: 3
Calories: 295kcal
Cost: $2


  • 1 Avocado The riper the better
  • 3 Ounces Unsweetened Coconut Milk Full Fat
  • 6 Tablespoons Heavy Cream
  • 1 Teaspoon Vanilla Extract
  • ¼ Cup Erythritol or Your Choice Sweetener
  • 4 Tablespoons Cocoa Powder
  • ½ Teaspoon Salt
  • ½ Teaspoon Xantham Gum
  • 1 Scoop Protein Powder *Optional for better macros or flavor
  • Sugar Free Chocolate Chips *Optional


  • Cut and remove your Avocado
  • Add all of your ingredients into your food processor or blender
  • Cover and process or blend until smooth
  • Add in whatever you want
  • Freeze…until frozen!



Let it thaw for 10-15 minutes for an even better texture!
Calories Per Serving (if you divide it into 3):
  • Calories: 295
  • Fat: 23g
  • Saturated Fat: 13g
  • Sodium: 151.6mg
  • Carbs: 8.6g (Net Carbs: 2.3g)
  • Fiber: 6.3g
  • Sugar: .6g
  • Protein: 13.3g
Calories Whole Recipe:
  • Calories: 885
  • Fat: 69g
  • Saturated Fat: 39g
  • Sodium: 455mg
  • Carbs: 26g (Net Carbs: 7g)
  • Fiber: 19g
  • Sugar: 2g
  • Protein: 40g


Calories: 295kcal | Carbohydrates: 8.6g | Protein: 13.3g | Fat: 23g | Saturated Fat: 13g | Sodium: 151.6mg | Fiber: 6.3g | Sugar: 0.6g
Tried this recipe?Mention @TheProteinChef or tag #theproteinchef!

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About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.

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