Keto Chocolate Ninja CREAMi Ice Cream Recipe
- kcal
- 880
- protein
- 10g
- sugar
- 7g
- fat
- 88g
per pint, estimated
Most keto ice cream fails one of two ways: it freezes into a puck you could serve at a wedding, or the erythritol leaves it tasting cold and mineral. This pint sidesteps both. Allulose sweetens like sugar and depresses the freezing point like sugar, so the base stays scoopable straight from the freezer — no twenty-minute counter thaw. Heavy cream does the rest: this is a genuinely chocolatey, fudgy-tasting pint at 7 grams of sugar for the whole tub. Whisk the cocoa into the almond milk first so nothing stays gritty, and don't shortcut the 24-hour freeze — keto bases punish impatience more than any other kind.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Heavy cream | 1 cup | 240 ml | 800 | 6g |
| Unsweetened almond milk | 1/2 cup | 120 ml | 15 | 1g |
| Unsweetened cocoa powder | 3 tbsp | 18 g | 36 | 3g |
| Granulated allulose | 1/2 cup | 60 g | 24 | 0g |
| Pure vanilla extract | 1 tsp | 5 ml | 12 | 0g |
| Pinch of kosher salt | 1/8 tsp | 0.75 g | 0 | 0g |
Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.
Steps
Whisk the allulose and cocoa powder into the almond milk until no lumps remain — about 30 seconds. Cocoa dissolves cleanest when it starts in a thin liquid.
Whisk in the heavy cream, vanilla, and salt until smooth.
Pour into the CREAMi pint and freeze upright on a level shelf for a full 24 hours.
- Spin: ICE CREAM
Process on ICE CREAM. Allulose keeps this base softer than most keto recipes — the first pass should already look shaggy-soft rather than brick-dry.
- Spin: RE-SPIN
If it's crumbly, add 1 tbsp heavy cream and RE-SPIN. Stop as soon as it holds soft-serve ridges.
If it comes out crumbly: respin
If the first spin looks crumbly, add 1 tbsp heavy cream — not milk; fat keeps keto bases soft — and RE-SPIN. With allulose the base usually needs just one pass. If it ever freezes rock-hard, let it sit on the counter 5 minutes before spinning.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), multiply every ingredient by 1.5 and spin on the Deluxe ICE CREAM setting. On Scoop & Swirl (NC701), the same base works — spin on ICE CREAM, then use SWIRL to fold in sugar-free chocolate chips.
FAQ
How many net carbs are in this pint?
Roughly 12 grams net for the whole tub — about 88 grams fat, 10 grams protein, and 7 grams sugar, with the remaining carbohydrates coming almost entirely from the allulose, which the body doesn't metabolize like sugar. That works out to 3–4 grams net per serving.
Can I use erythritol instead of allulose?
You can, but expect a firmer pint and erythritol's classic cooling aftertaste. Erythritol recrystallizes when frozen, so add 1 extra tbsp heavy cream before freezing and plan on one more RE-SPIN. Allulose stays soft — that's why it's the default here.
Why is a fresh CREAMi keto pint different from store-bought keto pints?
Store keto pints use commercial stabilizers to stay scoopable at freezer temperature. A fresh-spun CREAMi pint doesn't need them, but it also won't hold that texture for weeks — treat it as best-within-24-hours of spinning, and respin leftovers rather than scooping them cold.
Can I add chocolate chips?
Yes — after the final spin, run a MIX-IN spin (or SWIRL on the NC701) with 2 tbsp sugar-free chocolate chips. They add about 70 calories and 1 gram of sugar to the pint, keeping it firmly keto.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
More pints to spin next
Low-Cal Chocolate Fudge Ninja CREAMi Recipe
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