This Keto Frosty is a delicious no-churn chocolate ice cream that can be ready to enjoy in 30 minutes! It’s made with only 3 ingredients: heavy cream, powdered monk fruit sweetener, and cocoa powder. The best part? No fancy ice cream maker required!
This is a Wendy’s copycat recipe that tastes just like the ice cream you know and love!
If you’ve wondered whether Frosty’s have a lot of sugar, they do. A medium Wendy’s Frosty contains ~65 grams of sugar (and over 70 grams of carbs).
This one, however, is made with powdered monk fruit sweetener, is sugar-free, and contains only 5.1 grams of net carbs per serving.
The consistency is smooth and creamy, and the flavor is perfectly sweet and chocolatey.
If you like frozen treats and are craving something sweet but don’t want added sugar, you’ll love this recipe!
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💛 Why you’ll love this recipe
- Just 3 ingredients are required.
- Only 5.1 grams of net carbs per serving.
- It’s a 30-minute recipe.
- Low-carb, keto-friendly, vegetarian, and nut-free.
- Rich, creamy, and satisfying.
➡️ Ingredients
⏲ How to make a keto chocolate frosty
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Mix Ingredients: In a large bowl, using a hand mixer, starting on the lowest speed and gradually increasing the speed, mix together the heavy cream, powdered monk fruit sweetener, and cocoa powder until stiff peaks form.
- Freeze: Transfer the ice cream mixture to a storage baggie. Then, transfer the baggie to the freezer to chill until just frozen.
- Serve: Cut off the corner of the baggie and pipe the ice cream into glasses or bowls before serving.
🍴 Net carbs
This Keto Frosty contains 5.1 grams of net carbs per serving. The recipe, as written, yields 2 servings.
Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
The complete nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found on the nutrition label below the recipe instructions.
👉 Ingredient substitution suggestions
- Heavy Whipping Cream: For a lighter version, use half-and-half or whole milk instead of heavy whipping cream. Just keep in mind that the final product will likely not be as creamy as the original recipe intended.
- Unsweetened Cocoa Powder: Carob powder can be subbed at a 1:1 ratio. You can also use cacao powder, but I would use only 1 Tablespoon as it has a stronger flavor the cocoa powder.
Remember that any ingredient changes you make to this recipe will modify the carb content.
✨ Variations
- Add a little No-Sugar-Added SunButter, unsweetened peanut butter, or unsweetened almond butter for an added boost of protein.
- Pour in a small amount of vanilla extract before mixing and freezing.
- Sprinkle in a pinch of salt before mixing and freezing to really enhance the chocolate flavor of the ice cream.
〰️ How to serve
- Serve in a cup, glass, or bowl with a spoon.
- Serve this like soft serve ice cream in a keto ice cream cone.
💬 FAQs
Do I need to use an electric hand mixer to make this frosty recipe?
No, a blender or an ice cream machine will work.
Do I have to use a storage baggie before I freeze the ice cream?
No, you can freeze the bowl of the ice cream mixture and scoop from there when serving. Or, you can transfer the mixture to a piping bag and pipe it into serving dishes once chilled. Personally, because we like to make this recipe so often, I use the same storage baggie each time and then wash it with soap and hot water to reuse it again later.
Can I make this chocolate frosty recipe ahead of time?
Yes, but I wouldn’t necessarily recommend it as the ice cream will begin to form ice crystals resulting in the texture changing. If you do want to make this in advance, you can store it in the freezer for up to 2 weeks then, when you are ready to eat, let it thaw on the counter for about 15-20 minutes before serving.
📚 More keto dessert recipes
🍽 Recipe
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Keto Frosty (No-Churn Chocolate Ice Cream)
Ingredients
- 1 cup 240mL heavy whipping cream
- 3 Tablespoons 22g powdered monk fruit sweetener
- 2 Tablespoons 10g 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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