Servings: 6
Total Time: 10 minutes prep + freezing
Difficulty: Easy
Calories per Serving: ~190
Macros (per serving):
Protein: 16g
Carbs: 4g net
Fat: 10g
Fiber: 3g
Intro
No-churn ice cream is pure summer comfort—creamy, scoopable, and effortlessly indulgent. This Keto No-Churn Chocolate Chunk Ice Cream gives you that classic freezer-aisle nostalgia with rich chocolate bites, without the sugar overload or complicated equipment.
Built for a keto, low-carb, high-protein, and Weight Watchers–friendly lifestyle, this recipe skips condensed milk and refined sugar while keeping the texture smooth and satisfying. It’s lightly sweet, deeply chocolatey, and designed to keep cravings in check.
If you want a macro-friendly frozen dessert that’s quick to make and easy to portion, this keto no-churn chocolate chunk ice cream delivers big flavor with minimal effort.
Look at the Recipe
• Ultra-creamy texture with scoopable softness
• Rich vanilla base studded with chocolate chunks
• Low carb, high protein, and WW-friendly frozen dessert
Ingredients Needed
Creamy Ice Cream Base
- 1½ cups unsweetened almond milk
- ¾ cup plain nonfat Greek yogurt
- ½ cup reduced-fat heavy cream (or light cream)
- 1 scoop vanilla whey isolate protein powder
Sweetness & Flavor
- ⅓ cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
Chocolate Chunks
- ¼ cup sugar-free dark chocolate chips or chopped sugar-free chocolate
Optional Texture Boost
- ½ tsp xanthan gum (extra creaminess, optional)
How to Make Our Keto No-Churn Chocolate Chunk Ice Cream
- Blend the base. In a blender, combine almond milk, Greek yogurt, cream, protein powder, sweetener, vanilla, and salt. Blend until completely smooth.
- Thicken gently. If using, sprinkle in xanthan gum and blend again briefly to create a slightly thick, creamy texture.
- Fold in chocolate. Stir in chocolate chunks by hand to keep them evenly distributed.
- Freeze the mixture. Pour into a loaf pan or freezer-safe container. Cover tightly with plastic wrap or a lid.
- Set and scoop. Freeze for 3–4 hours, stirring once halfway through if desired. Let sit at room temperature for 5 minutes before scooping.
This no-churn method keeps the ice cream smooth and creamy while staying fully keto and low carb.
Storage & Serving Suggestions
Storing:
Store covered in the freezer for up to 2 weeks.
Reheating / Softening:
Let sit at room temperature for 5–8 minutes before scooping.
Freezing Notes:
Best texture within the first week due to reduced sugar content.
Serving Pairings:
- Sprinkle with extra sugar-free chocolate
- Serve with keto cookies or brownies
- Add fresh raspberries for contrast
