mason jar keto ice cream featured

No-Churn Keto Ice Cream (with a Mason Jar!)

posted in: Recipes

I’m not a fan of buying processed sugar-free desserts made with industrial preservatives, stabilizers, and artificial sweeteners. Recreating keto treats at home is so much more rewarding and often times, even more delicious!

Prepping keto desserts from unprocessed, whole food ingredients is usually pretty and always provides better nutrition.

This No-Churn Mason Jar Keto Ice Cream shows how easily you can make your own dessert entirely from natural, organic ingredients without any artificial flavors, preservatives or added sugar.

This most may contain affiliate links. Primal Edge Health LLC may receive a small commission at no extra cost to you for any orders made through these links. All thoughts and opinions are my own and I never promote something I wouldn’t use myself.

The Secret for the Best Sugar-free Chocolate

mason jar keto ice cream spoon

Quality ingredients.

The difference between cacao is palpable. Living in Ecuador (known in the chocolate world for it’s heirloom cacao seed) has afforded me the opportunity to source real quality cacao products. I’ve shared what makes our cacao stand apart from others, in short it is a fair-trade certified artisanal cacao bean, 100% organic and biodynamically grown in old growth shade forests. We offer all the cacao foods you need for homemade chocolate making in our shop with domestic USA shipping. International shipping tends to be very expensive but if you are interested in a quote on a bulk order, contact me here.

In this recipe, a pinch of sweetness (without the blood sugar roller coaster and crazy mental/emotional triggers) is made possible by Lakanto’s powdered Monkfruit sweetener.

Lakanto is my first choice as a keto-friendly sweetener for all keto desserts. In this recipe I prefer the powdered formula over whole erithrytol because it blends well into the cacao mixture, sometimes the whole crystals leave a slightly crunchy texture.

Save 20% on LAKANTO products with our coupon code PRIMALEDGEHEALTH

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Alternatives?

I use Lakanto exclusively but if you also use whole or powdered erythritol or liquid stevia drops instead. Replace Lakanto with equal amounts of erythritol, use stevia drops to taste.

Tips for No-Churn Keto Ice Cream

Prepare yourself for some shaking! Without an ice cream machine, you will be the one doing the mixing. Don’t worry, it only takes a few minutes.

Source raw cream if you can! (Read my Tips on How to Find Quality Food here.)

Pull the ice cream out at least 5 minutes before serving, allow it to sit and warm up a little before trying to scoop.

Serve with any of your favorite toppings: cacao nibs, finely shredded coconut, chopped nuts, etc.

This ice cream is freezer friendly and can be made in bulk.

Use my favorite keto sugar substitute to keep chocolate free from refined-sugar, added sugar, or artificial sugars.

Salt can add a surprising variation to the flavor. I like Red Alaea salt in my keto desserts.

This recipe yields 2 cups, I divided it into 4 servings. If you only make 2 serving, adjust macros accordingly.

With only 4 g net carbs per serving, No-Churn Keto Ice Cream is a delicious, guilt-free way to enjoy a healthy dose of chocolate while staying on the path of a keto diet.

The recipe below is 100% gluten-free, grain-free, paleo, low-carb, ketogenic and sugar-free!

Other Chocolate Recipes You Should Try

You can find all Primal Edge Health Chocolate recipes here!

FOLLOW PRIMAL EDGE HEALTH on INSTAGRAM, PINTEREST and FACEBOOK for more low-carb, ketogenic recipes and diet tips!

mason jar keto ice cream featured

Mason Jar Keto Ice Cream

Forget the fancy ice cream machine and grab a trusty mason jar for this no-churn keto ice cream recipe!
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4 servings
Calories: 270kcal

Equipment

  • Mason jar or other freezer safe glass jar with lid
  • Freezer
  • Strong arms

Ingredients

Instructions

  • Add all ingredients to a quart size mason jar.
  • Close securely and shake well to combine.
  • Continue shaking for up to 5 minutes, until the volume has doubled.
  • Freeze for at least 3 hours.
  • Remove the jar from the freezer 5 or more minutes before serving to allow the ice cream to warm slightly before scooping.

Notes

Serve with any of your favorite toppings: cacao nibs, finely shredded coconut, chopped nuts, etc.

Nutrition

Calories: 270kcal | Carbohydrates: 4g | Protein: 2g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 172mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @PrimalEdgeHealth or tag #pehrecipe so I can repost my favs!

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mason jar keto ice cream chocolate

14 Responses

  1. Sonya
    | Reply


    WOW!!! It’s ice cream! This is so fun and easy and I just lost my mind when I took the first bite! It’s just as indulgent as terrible-for-you ice cream. The shaking is good cardio too.

    • Jessica Haggard
      | Reply

      I’m so glad you enjoy this Sonya! Thanks for stopping by 😉

  2. George
    | Reply


    Great recipe! I however shook it too long, the emulsion snapped, and the volume dropped by half again. Not sure how to salvage. I wonder how to know this limit?

    • Jessica Haggard
      | Reply

      Opps! Less shaking next time 😉 For me it tends to be for about 3 minutes of vigorous shaking with pauses in between. Keep a closer eye on it and shop once you see the volume has doubled.

  3. George
    | Reply


    I have one contribution to add! Having made this several times now, and failed most times, I’ve figured out why. So, maybe this will help others.. took me awhile to visualize!

    This recipe (like all no-churn ice creams) relies upon both a stable emulsion with the protein/lecithin within the egg, and the triglyceride attraction within the broken globules of whipped cream. Unlike cooked custards, it doesn’t have the advantage of unwound egg proteins to further divide water molecules, but the lecithin is still active. The whipped cream is technically an emulsion to begin with (triglycerides surrounded by phospholipid layers) that becomes a foam, as the fat interlocks out of broken emulsion membranes. It’s a game of statistics with molecular collisions, and so the cream and coconut milk MUST have a total minimum fat of 30%, or it won’t work.

    The egg can help add to link water molecules to this triglyceride foam, or it may slow down the foam formation (by adding more phospholipids), I’m not entirely sure. In most recipes, the egg is added afterward, or omitted for mason jar ice creams.

    Long story short, the cream has to be very high fat content for this to work with coconut milk (as opposed to coconut cream). If you are using cream that is closer to 30%, you’ll need to use coconut cream. Otherwise, you’ll endlessly make butter from liquid; no expansion of the cream. Learn from my mistakes! 🙂

    These recipes are hard to troubleshoot..

  4. George
    | Reply

    I should put in the disclaimer that I have just been reading a crash course of articles from Kenji Lopez-Alt and Max Falkowitz, mixed with America’s Test Kitchen. Ice cream has been driving me nuts and I’ve been trying to understand it better.. there’s such a smattering of conflicting data out there (like most things)..

    I’m no expert, but I found a lot of this stuff fascinating and maybe it will be to other’s too. Better keto ice cream for all!

  5. George
    | Reply

    Okay, having thought about this for another day.. and not being able to find this information exactly on any cooking chemistry site.. here’s what I think is happening..

    I believe that adding egg (of course this is all variable, depending on the source of the eggs and cream) adds an extra concentration of phospholipids (lecithin), which is what keeps cream in an emulsion state to begin with (liquid). You’d have to up the fat or reduce the phospholipid concentration, either or..

    Egg yolk seems to slow or halt the mechanism of nonpolar fat bonding that is at the basis of the foam state, and the basis for mason jar ice cream since air pockets must interrupt ice crystal formation. I plan on doing two experiments where I increase the fat first, then reduce the egg concentration. I think it’s molecular kinetics and stoichiometry at the bottom of it..

  6. George
    | Reply

    Ha! I did one egg with heavy fat content and it worked flawlessly.. awesome to know that you can incorporate egg with higher fat content. Far better nutrients than w/no egg..

    • Jessica Haggard
      | Reply

      Thank you, George, for contributing your experience here! It’s been very interesting to read and learn along with you 🙂

  7. George
    | Reply

    I’m glad to contribute. Ice cream is such a main desire to enjoy after doing keto for a while, that it’s really worth figuring this out. The sugar doesn’t do anyone any good, but it is a textural ingredient in ice cream.. so it can’t be as easily omitted as in other places.

    I’ve been trying to replicate the chewy property of sugar with small amounts of spirits (to lower freezing point) and collagen/gelatin for texture. No clear answer yet, as all these things disrupt the fat bonding stoichiometry in shaken creams. However, I did add 2 eggs to another one, and it worked! No clue as to why the other didn’t..

    Also, the more additives, the less the structure ‘doubles’ in volume. I got only maybe a 20-30% rise, however the viscosity is what matters, and that increased. Same effect of the shaking becoming ‘silent’. I want to minimize overrun and ice formation.

    No articles I could find on the addition of yoke to whipped creams, so will have to experiment more. However, I think the protein and lecithin interferes..

  8. George
    | Reply

    I’m getting closer to solving this conundrum, but so far I have been unable to find documentation on the addition of egg yolks to whipping cream, and the effect on re-emulsification of fats in solution. I’ve conducted several experiments, holding all other variables constant and 3 egg yolks definitely don’t allow the cream to set after the same 5 minutes of standard shaking. There is a certain effect, unfortunately the ingredients can’t be controlled precisely enough to guarantee a result.

    Other additional information I’ve found is that this de-emulsification of fats is actually non-ideal for the taste of ice creams, as this renders the cream gradually more insoluable as you shake it, breaking the phospholipid membranes that make it more bioavailable. It also leads to a greasy mouthfeel, rather than the explosion of creaminess that we associate with great ice cream.

    It then dawned on me again that of course, what we are trying to do here with the shaking is trap air particles with the de-emulsified cream foam, hence breaking apart the ability of ice crystal formation. We don’t need to do it this way, although some shaking is necessary for the activation of the egg yolk proteins, from the ball stage to the strand stage, which aids in creating a fibrous network to reduce crystallization. However, there are other additives that can be used to reduce ice crystal formation that are organic and natural, and doesn’t require as much de-emulsification of the cream fat.

    I’ve found one other thing.. that the use of coconut milk is very smart and I like it! Reason being, that cream requires a minimum of 30% fat solids to start creating a mousse structure to trap air. We want some overrun in ice creams to give it some lightness (not too little, not too much) and also insulating properties to reduce fast melting after serving. Coconut milk runs about 5g fats per 30mL, which is about 17% fat by weight. Creams run from about 10-12g fats per 30mL, which comes to 30-40% fats by weight. If you average these amounts, by the proportions listed in the recipe, you come to about a 29% fats by weight ration. This is JUST under the 30% limit, but if you used half and half, the amount would be substantially lower, as coconut milks are higher in free fats. The coconut milk also adds different types of fats, which further adds to the non-homogenous quality of the ice cream, reducing crystal formation in theory.

    Seeing as the fat limit on average comes out to be below the minimum by 1%, I’d recommend upping this slightly with a bit over 1 cup of cream, and a bit under 1/2 cup coconut milk.. and/or consciously choosing sources with a higher fat percentage, if the goal is a foamed mousse. I’m not sure it is now..

    I’ve been making better and better ice creams with the use of judicious organic additives, none of which have achieved the foam stage (hence much less greasy in the mouth). If ANYONE can find an article about the experimentation of whipping creams with egg yolk in variable quantities, I will be very grateful..

    Thank you! Will keep adding more..

  9. MissBeth
    | Reply

    This is so good and truly has the taste and texture of ice cream. It’s so rich that I’ve been eating only a couple spoonfuls at a time. Instead of a mason jar, I put it all in a clear shaker cup–easier for my hands than a big glass jar. Next time I might portion it out into smaller containers and add some coconut &/or cacao nibs (or mint or orange essential oil or coffee or …). Thank you for sharing your terrific recipes.

    • Jessica Haggard
      | Reply

      Cacao nibs add a nice crunch. Funny you mention that because we have a FLASH SALE going on right now – 200 gram bags are 30% off!

  10. George
    | Reply

    One more comment to add, good people. I found this old 1928 study on the effect of egg yolk on the whipping and overrun characteristics of ice cream. (As a side note, why are these old research articles so much clearer and less obfuscated than new ones? Just as complex, yet written more comprehensively.)

    https://www.sciencedirect.com/science/article/pii/S0022030229935700

    This basically proves (through the numbers) of what I was observing. Whipped cream mixtures follow an s-curve when going through the process without egg. The increased probability of fat binding causes a more rapid rise in overrun early on in the churning process (see the 2-min mark across groups). This rise begins to truncate a few more minutes in, and gradually collapses as freezing sets in.. after which, expansion occurs much more gradually due to lack of protein as a stiffening structure in the base.

    As more egg is added, that s-curve begins to flatten out as the egg reduces the ability of fats to become de-emulsified and bind, yet adds a strand-like internal structure which drastically reduces the time in freezing and reaching full overrun. I hope this is great info for all you good people..

    In summary, egg does reduce the ability of a cream mixture to set up and whip, but that is the point of ice cream mixes.. to reduce overrun prematurely. Just have to make sure fat is high in this recipe..

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