Sugar-Free Chocolate “Ice Cream” (No-Churn, Keto-Friendly)
Sugar-Free Chocolate “Ice Cream” (No-Churn, Keto-Friendly)
Creamy no-churn chocolate ice cream — rich, keto-friendly, and sugar-free
This sugar-free chocolate “ice cream” is the no-churn kind: whipped cream folded with cocoa and sugar-free sweetener, then frozen into a creamy, scoopable treat — no machine needed.
Each half-cup serving packs 8 g of protein and only 3 g net carbs. Keto-friendly to the last spoonful.
Why you'll love this ice cream
- 8g protein per serving — ice cream that satisfies
- Only 3g net carbs and fully sugar-free
- No ice cream machine needed
- Creamy and scoopable, not icy
- Keto-friendly with real chocolate flavor
- Make-ahead dessert for the whole week
Health notes
- Sugar-free: Powdered sugar-free sweetener — no added sugar.
- Low carb: Just 3g net carbs per half-cup serving.
- Keto-friendly: High fat, low carb, no machine.
- Protein: Chocolate protein powder adds 8g protein per serving.
Key element — whip to stiff peaks first
Whip the cream to stiff peaks before folding in the dry ingredients. That trapped air is what keeps no-churn ice cream creamy instead of icy.
Ingredients
Ice cream
- 1½ cups heavy whipping cream, cold
- ½ cup powdered sugar-free sweetener
- ⅓ cup unsweetened cocoa powder, sifted
- ¼ cup chocolate protein powder, sifted
- 1 tsp vanilla extract
- Pinch of salt
Swaps
- Dairy-free: Use chilled coconut cream (the thick part) instead of whipping cream.
- No protein powder: Add ¼ cup more sweetener; protein will be lower.
- Deeper chocolate: Use dark or black cocoa powder.
- Sweeter: Taste the whipped base and add sweetener a spoonful at a time.
Instructions
| 1 | Chill your tools. Refrigerate the mixing bowl and beaters for 15 minutes — cold tools whip cream faster and higher. |
| 2 | Whip the cream. Beat the cold cream with the powdered sweetener until stiff peaks form. |
| 3 | Fold in the dry. Sift the cocoa, protein powder, and salt together. Fold into the whipped cream in three gentle additions — don't deflate it. |
| 4 | Add vanilla. Fold in the vanilla extract until just combined. |
| 5 | Freeze. Transfer to a loaf pan, smooth the top, and press plastic wrap directly on the surface. Freeze at least 4 hours (overnight is best). |
| 6 | Scoop. Rest on the counter 10 minutes before scooping so it scoops creamy, not rock-hard. |
Pro tips
- Don't overwhip the cream — stop at stiff peaks, not butter.
- Sift the cocoa and protein powder — lumps won't smooth out in the freezer.
- Press plastic wrap directly on the surface to prevent ice crystals.
- The 10-minute counter rest is the secret to easy scooping.
- Run your scoop under hot water for bakery-style scoops.
Nutrition
| Nutrient | Per ½ cup (6) |
|---|---|
| Calories | 200 |
| Protein | 8g |
| Net carbohydrates | 3g |
| Total carbohydrates | 4g |
| Fiber | 1g |
| Total fat | 18g |
| Sodium | 45mg |
Estimates per half-cup serving (6 per batch), based on heavy cream, cocoa, and whey or plant chocolate protein powder.
Variations
Mint chip
Swap vanilla for 1 tsp peppermint extract and fold in sugar-free chocolate chips.
Mocha
Dissolve 1 Tbsp espresso powder into the cream before whipping.
Peanut butter swirl
Swirl in 3 Tbsp melted sugar-free peanut butter before freezing.
Rocky road
Fold in chopped sugar-free marshmallows and toasted pecans.
Storage
| Method | Time | Notes |
|---|---|---|
| Freezer | Up to 2 months | Plastic wrap on the surface, lid on the pan |
| Refrigerator | Not recommended | Melts back to cream — keep frozen |
| Refreezing | Avoid | Once scooped and melted, don't refreeze |
FAQ
Test your knowledge
5 quick questions about this ice cream
1. Protein per half-cup serving?
2. Net carbs per serving?
3. Why whip the cream to stiff peaks first?
4. How long must it freeze?
5. What gives this ice cream its 8g protein?
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