Unveiling the Best Blackberry Chocolate Chip Keto Ice Cream Recipe for Weight Loss

Indulge in Blackberry Chocolate Chip Keto Ice Cream

Imagine a dessert that’s not only decadent and delicious but also fits perfectly within your keto lifestyle. That’s exactly what you get with this Blackberry Chocolate Chip Keto Ice Cream. This recipe is a low carb, high-fat treat that’s sure to satisfy your sweet tooth without any guilt. It’s creamy, it’s luscious, and it’s bursting with the fresh, tangy flavor of blackberries, complemented by rich, sugar-free chocolate chips.

Whether you’re looking to cool down on a hot summer day or seeking a keto-friendly dessert to share with friends and family, this ice cream is the perfect choice. It’s easy to make, requires minimal prep, and is a great way to enjoy a low carb dessert that feels indulgent. Let’s dive into the world of homemade keto ice cream that’s sure to become a staple in your recipe collection.

Blackberry Chocolate Chip Keto Ice Cream

A Berry Delicious Keto Creation

This Blackberry Chocolate Chip Keto Ice Cream is more than just a treat; it’s a nutrient-rich, low carb dessert that aligns with your ketogenic diet. The idea for this recipe came from a desire to combine the natural sweetness of blackberries with the indulgence of chocolate, without compromising on keto principles. Blackberries are not only delicious, they’re also low in net carbs and high in fiber and antioxidants, making them an ideal fruit for those on a keto diet.

The use of heavy cream provides a rich, creamy base, while powdered erythritol offers a sugar-free sweetness that won’t spike your blood sugar levels. Vanilla extract adds a subtle depth of flavor, and unsweetened almond milk keeps the mixture light and smooth. Xanthan gum is a key ingredient for achieving the perfect texture, as it thickens the ice cream without adding any carbs. And let’s not forget the sugar-free chocolate chips, which add a delightful crunch and chocolatey goodness to every scoop.

Ingredients for Keto Ice Cream

Perfecting the Method

Creating the perfect keto ice cream is all about technique. Start by pureeing the blackberries until smooth, then strain to remove seeds for a silky texture. This step is crucial for ensuring your ice cream is free from any unwanted bits.

When combining the liquid ingredients, make sure the erythritol is fully dissolved to avoid any graininess in your ice cream. Sprinkle the xanthan gum slowly and whisk continuously to prevent clumps. This will help you achieve that creamy, scoopable consistency that’s so desirable in ice cream.

Churning is where the magic happens. If you have an ice cream maker, follow the manufacturer’s instructions closely for the best results. No ice cream maker? No problem! You can still make this recipe by freezing and stirring the mixture every 30 minutes until it’s just right.

Keto Ice Cream in Making

Variation: Dairy-Free Delight

For those who are dairy-free, substitute the heavy cream with full-fat coconut milk. This will give your ice cream a tropical twist while maintaining the creamy texture and keeping it keto-friendly.

Variation: Berry Bonanza

Feel free to mix up the berries! Try using raspberries or strawberries for a different flavor profile. Just be sure to check the carb count, as it may vary with different berries.

Variation: Nutty Adventure

Add a handful of chopped pecans or walnuts for a nutty crunch. This not only adds texture but also provides healthy fats and proteins, keeping you fuller for longer.

Substitutions for Every Keto Dieter

If you don’t have erythritol on hand, you can use other keto-friendly sweeteners like stevia or monk fruit sweetener. Just be mindful of the conversion rates, as they can be sweeter than erythritol.

No almond milk? Substitute with coconut milk or heavy cream diluted with water. This will maintain the low carb count while still providing a creamy base for your ice cream.

For those who can’t consume xanthan gum, try using guar gum as an alternative thickener. It’s also low in carbs and works well in frozen desserts.

Frequently Asked Questions

Q: Can I use frozen blackberries instead of fresh?

A: Yes, frozen blackberries can be used. Just allow them to thaw slightly before pureeing.

Q: How long can I store this keto ice cream?

A: This ice cream can be stored in the freezer for up to a month, but it’s best enjoyed within the first week for optimal texture and flavor.

Q: Can I make this recipe without an ice cream maker?

A: Absolutely! You can freeze the mixture in a shallow dish and stir every 30 minutes until it reaches the desired consistency.

Q: How can I prevent ice crystals from forming in my ice cream?

A: Ensure the mixture is well-chilled before churning, and store the finished ice cream in an airtight container to minimize air exposure.

Q: Is this ice cream really keto-friendly?

A: Yes, with high-fat content, low net carbs, and sugar-free sweeteners, this ice cream is perfect for those following a ketogenic diet.


Blackberry Chocolate Chip Keto Ice Cream

Indulge in a creamy, luscious keto-friendly ice cream bursting with fresh blackberries and rich chocolate chips, perfect for satisfying your sweet tooth without the guilt.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Desserts
Cuisine American, Keto
Servings 6 servings
Calories 330 kcal


  • Blender
  • Fine mesh sieve
  • Large Bowl
  • Whisk
  • Ice cream maker
  • Freezer-safe container


  • 2 cups heavy cream (480 ml)
  • 1 cup fresh blackberries (144g)
  • cup powdered erythritol (53g)
  • 1 tsp vanilla extract (5 ml)
  • ½ cup unsweetened almond milk (120 ml)
  • ½ tsp xanthan gum (1.5g)
  • ½ cup sugar-free chocolate chips (85g)


  • Begin by pureeing the fresh blackberries in a blender until smooth. Strain the puree through a fine-mesh sieve to remove the seeds, and set aside the smooth blackberry mixture.
  • In a large bowl, combine the heavy cream, powdered erythritol, vanilla extract, and unsweetened almond milk. Whisk these ingredients together until the erythritol has dissolved completely.
  • Slowly sprinkle the xanthan gum over the liquid mixture while continually whisking to prevent clumping. The xanthan gum will help thicken the ice cream and improve its texture.
  • Fold the strained blackberry puree into the cream mixture until fully incorporated, creating a uniform color.
  • Gently stir in the sugar-free chocolate chips, distributing them evenly throughout the mixture.
  • Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes, or until it reaches a soft-serve consistency.
  • Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
  • Cover the container with a lid or plastic wrap, and freeze for at least 2 hours, or until the ice cream is firm enough to scoop.
  • Before serving, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.


The ripeness of the blackberries can affect the sweetness of the ice cream; adjust the amount of erythritol if needed.
For a dairy-free version, substitute the heavy cream with full-fat coconut milk.
If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.


Calories: 330kcalCarbohydrates: 10gProtein: 3gFat: 32gFiber: 5gNet Carbs: 5g
Keyword blackberry ice cream, chocolate chip ice cream, Keto Ice Cream, low carb dessert, Sugar-Free Ice Cream
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