Go Back
+ servings
low carb chocolate ice cream overhead

Low Carb Ice Cream

A homemade keto ice cream using only five ingredients!
Course Dessert
Cuisine American
Keyword low carb ice cream
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 231kcal


  • Combine the heavy whipping cream and swerve confectioner into a medium-high heat sauce pan. Bring to a boil and reduce to simmer.
  • Once simmering add in the coco powder and combine well. Try to get a many chunks out as possible.
  • In a separate bowl combine 2 egg yolks and vanilla extract. Set aside.
  • Continue to stir as cream, sugar and coco powder mixture starts to thicken. Once thick (as shown in video) remove from heat. Allow to cool for 5 minutes.
  • Once cooled slowly add the cream mixture to the yolks as you whisk with a fork or hand mixer.
  • Once it is all throughly combined whisk until you get a slight froth at the top.
  • Place into freezer for 4-6 hours, checking on it and stirring it every 1 hour. Ours was set and ready to eat at 4 hours.
  • TIP: If you freeze it over night you will want to let it sit out for a bit for it to be scoop-able. Enjoy!


Net Carbs: 4.75g


Calories: 231kcal | Carbohydrates: 5.5g | Protein: 1.75g | Fat: 22.5g | Fiber: 0.75g