Dairy- and egg-free low carb chocolate ice cream

Dairy- and egg-free low carb chocolate ice cream

Hold on to your spoons! This no-churn chocolate ice cream is so incredibly rich and decadent that it should come with a warning. And, as if it couldn’t be more magical, it’s also vegan.

Dairy- and egg-free low carb chocolate ice cream

Hold on to your spoons! This no-churn chocolate ice cream is so incredibly rich and decadent that it should come with a warning. And, as if it couldn’t be more magical, it’s also vegan.
USMetric
6 servingservings

Ingredients

  • 2 cups 475 ml unsweetened coconut milk, canned
  • 2 cups 475 ml unsweetened coconut cream, canned
  • ½ cup 120 ml sweetener, allulose or xylitol
  • ¾ cup (213 oz.) 180 ml (65 g) cocoa powder, sifted
  • 1 pinch 1 pinch salt
  • 2 tsp 2 tsp instant coffee powder, espresso (optional)
  • 2 tsp 2 tsp vanilla extract
  • 2 tbsp 2 tbsp light olive oil
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Place all of the ingredients in a bowl. Using an electric mixer, whisk for 4 minutes until the mixture becomes light and fluffy.
  2. Pour the mixture into an ice cream maker and follow the manufacturer's instructions. Alternatively, transfer to a container with a lid and place in the freezer. Stir occasionally and continue freezing until it reaches desired consistency. Freeze for at least 4 hours.
  3. Remove the ice cream from the freezer, and prior to serving, let it rest for about 10-15 minutes, to soften slightly.

Which sweetener should I use?

The choice of sweetener will affect the final result. Xylitol or allulose is noted to be the best sweetener for ice cream. The reason is that it doesn't easily form ice crystals, creating smoother, creamier ice cream. Another option is to use erythritol. Keep in mind that when using erythritol, there will be some crystallization; this means that the ice cream may need some extra time to soften before serving.

Why oil?

The oil assists with the texture of the ice cream. It helps to keep it creamy and “scoopable”.

Why is coffee added?

The coffee and the salt are ingredients that enhance the flavor of the chocolate to create a richer result, rather than giving any taste of coffee to the ice cream. The coffee powder can be omitted if preferred.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

15 comments

  1. 10 comments removed
  2. Kristin Parker Team Diet Doctor

    Can I make this recipe with dairy?

    Yes, you can use heavy cream. You can use this recipe as a guide, omitting the peppermint and coffee.
    https://www.dietdoctor.com/recipes/low-carb-peppermint-mocha-ice-cream

  3. 9 comments removed
  4. turtleterry36
    Hi I have a nut allegy so i am unable to use any coconut oils, almond flours basically anything with nuts in so is there any variation for this receipe?

    I have found with a lot of these receipes there is nut powders or oils recomendations please

    Thanks

    Reply: #23
  5. 1 comment removed
  6. Kerry Merritt Team Diet Doctor

    Hi I have a nut allegy so i am unable to use any coconut oils, almond flours basically anything with nuts in so is there any variation for this receipe?
    I have found with a lot of these receipes there is nut powders or oils recomendations please
    Thanks

    You may want to try our mason jar ice cream. It's easy and delicious!
    https://www.dietdoctor.com/recipes/keto-mason-jar-ice-cream
    Here are a few more ice cream options, as well.
    https://www.dietdoctor.com/low-carb/recipes/desserts/keto-ice-cream

  7. Marie
    Thanks for simplifying. Note that in order to get the same result as the original recipe you need to increase the cocoa powder and xylitol since there is more liquid using the full can of coconut milk. Still good, but not as decadent.
  8. megan.tch
    I made this tonight to quell some mega chocolate ice cream cravings. I made 1/2 the recipe by using only one can of coconut milk / cream. My shop has just the one labled coconut milk, but it's the full fat kind that separates and is organic. I just used one can of that, with the rest of the ingredients (in the appropriate amounts) put it in my high speed blender on smoothie mode and then put it in our ice cream maker. It was super fast, super easy and had excellent flavour and texture. SO YUM! :-)
    Reply: #26
  9. Kristin Parker Team Diet Doctor

    I made this tonight to quell some mega chocolate ice cream cravings. I made 1/2 the recipe by using only one can of coconut milk / cream. My shop has just the one labled coconut milk, but it's the full fat kind that separates and is organic. I just used one can of that, with the rest of the ingredients (in the appropriate amounts) put it in my high speed blender on smoothie mode and then put it in our ice cream maker. It was super fast, super easy and had excellent flavour and texture. SO YUM! :-)

    That sounds perfect! Thank you for taking the time to let us know.

  10. Shirley
    Really nice dessert. I bought my coconut cream online. I love how simple this is; just dump all the ingredients in and mix.
  11. Honeymay
    Can you make this with another kind of non dairy milk? I'm allergic to coconut.
  12. tejador
    I think there is a bug in how big a serving is. You state that the recipe is for 6 people/servings each 110g but the amount of the recipe are about 1300ml/g. This would mean that a serving would be more about 200g or that the recipe is for 12 servings.
    Yust knitpicking here.
  13. JANET
    Hi. The ingredients list shows two cups of coconut milk, twice, totaling four cups. Is this in error?
    Reply: #31
  14. Kristin Parker Team Diet Doctor

    Hi. The ingredients list shows two cups of coconut milk, twice, totaling four cups. Is this in error?

    The 2nd ingredient is coconut cream, not coconut milk.

  15. Anthony
    Instead of Olive oil, can I use coconut oil? Or MCT oil?
    Thank you.
    Reply: #34
  16. Anthony
    Also should I chill all the ingredients before churning them in the
    Ice cream maker? Thank you
    Reply: #35
  17. Kerry Merritt Team Diet Doctor

    Instead of Olive oil, can I use coconut oil? Or MCT oil?
    Thank you.

    Hi, Anthony! Using a different oil would change the flavor, so it's best to stick with light olive oil.

  18. Kerry Merritt Team Diet Doctor

    Also should I chill all the ingredients before churning them in the
    Ice cream maker? Thank you

    There's no need to chill the ingredients in advance.

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