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Easy Keto Chocolate Ice Cream (Vegan) photo

Keto Chocolate Ice Cream (Vegan)

This Keto Chocolate Ice Cream is a creamy, guilt-free dessert made with wholesome ingredients!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 3 California avocados peeled and pitted
  • 1 can full-fat coconut milk 15-ounce
  • 1 cup cocoa powder
  • 1 Tbsp instant coffee granules (optional)
  • 3/4 cup sugar-free liquid sweetener (see note*)
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt

Equipment

  • Blender or food processor
  • Ice Cream Maker
  • Mixing bowls
  • Storage container

Method
 

Instructions:
  1. Step 1: Prepare Your Ingredients - Slice the avocados in half, remove the pit, and scoop the flesh into your blender or food processor.
  2. Step 2: Blend the Avocados - Add the avocado flesh to the blender along with the can of full-fat coconut milk. Blend until smooth and creamy.
  3. Step 3: Mix in the Cocoa Powder and Sweetener - Add the cocoa powder, sugar-free liquid sweetener, vanilla extract, sea salt, and optional instant coffee granules. Blend until well combined.
  4. Step 4: Chill the Mixture - Pour the blended mixture into a bowl, cover with plastic wrap, and refrigerate for about 30 minutes.
  5. Step 5: Churn the Ice Cream - Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions for 20-30 minutes.
  6. Step 6: Freeze the Ice Cream - Transfer to a container, smooth the top, cover tightly, and freeze for at least 2-4 hours.
  7. Step 7: Serve and Enjoy! - Scoop into bowls and enjoy. Top with nuts, berries, or sugar-free chocolate syrup if desired.

Notes

  • Store in an airtight container in the freezer for up to 2 weeks.
  • Let sit at room temperature for 5-10 minutes before scooping.
  • If too hard, re-churn in the ice cream maker for a smoother texture.