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Homemade low carb no-churn chocolate ice cream recipe

Homemade No-Churn Keto Chocolate Ice Cream (Sugar-Free & Low Carb)

Course Dessert


  • 80 g sugar-free dark chocolate melted
  • 1 cup heavy whipping cream
  • 3 egg whites
  • 1-2 tbsp erythritol sweetener
  • 1 tsp xanthan gum
  • 1 tsp vanilla extract
  • 3 tbsp water
  • pinch of salt

Optional Topping

  • sugar-free hazelnut chocolate syrup


  • Separate egg whites from 3 eggs.
  • Melt the dark chocolate in a microwave.
  • In a large bowl, add the egg whites, xanthan gum, erythritol sweetener and pinch of salt. Use a mixer to whisk until the mixture turns fluffy and stiff peaks are formed.
  • Add the heavy whipping cream, melted dark chocolate, vanilla extract and water into the mixture. Whisk until creamy and ingredients are well-incorporated.
  • Pour mixture into a plastic container and seal tight with lid.
  • Place in the freezer for at least 2-3 hours before serving. Enjoy!