This chocolate frosty takes three ingredients: heavy whipping cream, powdered monk fruit sweetener, and unsweetened cocoa powder. I whip them with an electric mixer until stiff peaks form, freeze the mixture in a storage bag for about 25 minutes, then cut off a corner and pipe it into glasses. It comes out cold, creamy, and full of chocolate flavor, thick enough to eat with a spoon or sip through a wide straw. It makes two servings in about 30 minutes, with no ice cream maker needed. We make this frosty often enough that I wash and reuse the same storage bag every time.
For another small chocolate dessert, try my Double Chocolate Mug Cake. For another frozen treat, try my Berries and Cream Popsicles.
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Reader Love
A million times more delicious than Wendy’s! Love the decadence of using heavy cream.
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💛 Why you’ll love this recipe
- Only 3 ingredients. Heavy whipping cream, powdered monk fruit sweetener, and unsweetened cocoa powder.
- No ice cream maker needed. A mixing bowl and a hand mixer are all the equipment required.
- Ready in about 30 minutes. Most of that is hands-off freezer time.
- Rich chocolate flavor. Unsweetened cocoa powder gives you deep, real chocolate taste in every spoonful.
- Small batch. It makes two servings, so nothing goes to waste.
- Fun to serve. Piping it straight from the bag into glasses makes it look fancier than the effort it takes.
➡️ Ingredients
⏲ How to make this recipe
👉 Easy ingredient swaps
- Sweetener: Powdered Swerve works in place of powdered monk fruit sweetener. Liquid sweeteners (like liquid monk fruit extract) can work too, but use much less since they’re very concentrated — the texture may vary slightly.
- Dairy-free option: Coconut cream can be used instead of heavy whipping cream. It may make the texture a bit denser, and you can thin it slightly with unsweetened coconut or almond milk if needed.
- Cocoa powder: You can swap in protein powder using the same amount called for — just keep in mind it will change the flavor and texture depending on the type you use.
✨ Variations
- Piña colada spin: Swap the cocoa powder for coconut cream powder and add a few drops of pineapple extract, or use a small amount of pineapple juice concentrate in place of some of the cream.
- Mocha frosty: Add a teaspoon of instant espresso powder along with the cocoa powder for a coffee-chocolate flavor.
- Salted chocolate: Stir in a small pinch of sea salt before whipping for a salted chocolate version. A reader recommended this in the comments.
- Cream and water blend: For a lighter, icier texture, swap half the heavy cream for water and add a pinch of sea salt (inspired by a reader tip).
〰️ How to serve
- Pipe into tall glasses and serve immediately for the classic Frosty look — it’s thick enough to eat with a spoon or sip through a wide straw.
- Top with a dusting of extra cocoa powder or a few chocolate shavings for a simple finishing touch.
- Serve it with my Almond Flour Brownies or my Skillet Chocolate Chip Cookie for a full chocolate dessert spread.
- Serve straight after the 25-minute freeze — if you freeze it only that long, you won’t need to thaw it before eating.
💬 FAQs
Do I need an ice cream maker for this recipe?
Nope! This is a no-churn recipe. All you need is a mixing bowl and an electric hand mixer (or a stand mixer). You whip the ingredients together until stiff peaks form, then freeze.
How long does it need to freeze, and can I freeze it longer?
About 25 minutes in the freezer is all it takes — and if you freeze it for only that long, you can serve it straight away without any thawing. If you freeze it for longer, you may need to let it sit out for a few minutes to soften before serving.
Can I use a different sweetener instead of powdered monk fruit?
Yes — powdered Swerve is a straightforward swap. Liquid monk fruit extract can work but is very concentrated, so you’ll need much less of it, and the texture may shift slightly. Granulated sweeteners aren’t ideal here since they may not dissolve as smoothly into the whipped cream.
Can I make this dairy-free?
Coconut cream can be substituted for the heavy whipping cream. The final texture will be a bit denser, but it should still taste great. If it seems too thick, thin it slightly with a splash of unsweetened coconut or almond milk.
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Keto Frosty (No-Churn Chocolate Ice Cream)
Ingredients
- 1 cup heavy whipping cream
- 3 Tablespoons powdered monk fruit sweetener
- 2 Tablespoons unsweetened cocoa powder
Instructions
- In a mixing bowl, using an electric mixer, starting on the lowest speed and gradually increasing speed, mix together heavy cream, powdered monk fruit sweetener, and cocoa powder until stiff peaks form.
- Using a rubber spatula, transfer mixture into a storage baggie then transfer the baggie to the freezer to chill until just frozen, about 25 minutes, depending on the temperature of your freezer. (If you don’t want to freeze in a storage baggie, see note below.)
- Cut off the corner of the storage baggie and pipe into glasses or bowls before serving.
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