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.
Let me show you my favorite recipes for FREE!
Sign up to get my new recipe ebook
This post 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
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
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!
- Flourless and Fudgy Ketogenic Brownies
- Chocolate Peanut Butter Cups (with Jungle Peanut Butter!)
- Chewy Chocolate Chip Cookies
- Walnut Cardamom White Chocolate
- Nutrient Dense Hot Chocolate
Mason Jar Keto Ice Cream
- Mason jar or other freezer safe glass jar with lid
- Strong arms
- 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.