Low Carb Chocolate Ice Cream – a delicious recipe with unsweetened almond milk, eggs, vanilla, packets Truvia, Dutch, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the first five ingredients in the blender and blend until smooth.
2
Pour into a bowl and microwave for one minute.
3
Stir and microwave again for 30 seconds, then stir.
4
You are looking to thicken the mixture until it coats a spoon heavily.
5
If necessary microwave 30 seconds & stir again for as many as two more times.
6
If your mixture develops any lumps, run through a fine mesh strainer.
7
Cover bowl with plastic wrap & refrigerate for two hours--or pop in the freezer for 20 minutes if you're impatient like me.
8
Stir in the cream, salt & optional vodka.
9
Process in ice cream machine for about 20 minutes or until the ice cream is set per your machine's instructions.
10
Move ice cream to a freezer container & freeze for two hours.
11
Feel free to add a drizzle of peanut butter, some chopped pecans or chocolate chunks before the two hour freeze.
12
I hope you enjoy!
803
kcal
Calories
72
g
Fat
26
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup unsweetened almond milk, 3 large eggs, 1 teaspoon vanilla extract, 24 (1 g) packets Truvia, and more.
Yes, Low Carb Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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