Frozen Hot Cocoa Ice Cream

Rich creamy chocolate ice cream that is keto and guilt free!!


Imagine a cup of hot cocoa and then it freezes into a delicious bowl of ice cream!!


  • 1 cup unsweetened almond milk

  • 2 cups heavy cream

  • 3/4 cups allulose

  • 1/4 cup sweetener of choice

  • 1/2 cup cocoa powder

  • ⅛ teaspoon fine sea salt

  • 6 large egg yolks

  • 1 teaspoon chocolate extract


1. In heavy saucepan over medium heat, simmer cream, milk, allulose, sweetener, cocoa powder and salt until sweetener completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on a thermometer).

2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Yield: About 1 1/2 pints


I encourage everyone to calculate macros for themselves. You will be learning how many carbs there are in individual foods and as people use various brands and ingredients it will be more accurate. 

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