This rich, smooth chocolate chip ice cream is creamy keto ice cream loaded with sugar free chocolate chips for the perfect low carb dessert.
Cool, indulgent and the perfect sweet treat to enjoy while staying in ketosis.
Do you like to top this keto ice cream with more sugar-free chocolate chips or chopped pecans?
Ingredients
2 cups heavy whipping cream
1 cup unsweetened almond milk
8 oz (225g) cream cheese, softened
½ cup powdered keto sweetener (erythritol or monk fruit)
1 tsp vanilla extract
1 tbsp vodka (optional, for a softer texture)
¾ cup sugar-free chocolate chips
Pinch of salt
Instructions
In a large bowl, beat the softened cream cheese until smooth.
Add the powdered keto sweetener, vanilla extract, and salt, mixing until well combined.
Slowly beat in the almond milk until smooth, then add the heavy cream and mix until fully incorporated.
Stir in the vodka, if using.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
During the last 5 minutes of churning, add the sugar-free chocolate chips.
Transfer the ice cream to a freezer-safe container and freeze for 2–3 hours until firm.
Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest texture.
Pro Tip 
Mix in chopped pecans, walnuts, or sugar-free chocolate chunks for extra texture. Store in an airtight container in the freezer for up to 2 months, placing a piece of parchment paper directly on the surface to help prevent ice crystals.
