creamy low carb chocolate ice cream

Low-Carb Chocolate Ice Cream

June 28, 2021

Get your chocolate fix right here with this surprising recipe for Low-Carb Chocolate Ice Cream. This recipe calls for two important sweeteners that allow the texture of this ice cream to freeze up without being too hard or too soft. Don't skip a step as they all blend together to create a tasty alchemy of truly diabetes-safe ice cream. With only 226 calories and 7g of carbs per serving, this recipe is sure to be a favorite!

  • Yields: 8 servings
creamy low carb chocolate ice cream


1Set a bowl over an ice bath.

2In a medium saucepan over medium heat, combine the cream, 1/2 cup of the almond milk, cocoa powder and sweeteners. Whisk together until well combined and stir until mixture reaches 160F on an instant read thermometer.

3Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.

4Remove from heat and add the chopped chocolate. Let sit 5 minutes and then whisk until smooth.

5Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.

6Before churning, whisk in the remaining 1/4 cup of almond milk milk, the vodka, if using, the vanilla extract, and the salt (the mixture will be VERY thick until these ingredients are whisked in).

7Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions.

8Once churned, transfer to an airtight container and freeze another few hours until firm.

Prep Time: 15 minutes

Cook Time: 20 minutes

Chilling time: 6 hours

Total Time: 6 hours 35 minutes


Use a high quality Dutch Process Cocoa Powder. It makes a difference in flavor and the way it dissolves in liquid. King Arthur Flour, Rodelle, and Hershey's Dark would all work well.

The vodka is optional, but its alcohol content stops large ice chunks from forming which in turn gives you a smoother ice cream.


1 1/2 cups heavy cream

3/4 cups unsweetened almond milk, divided

1/3 cup dark cocoa powder

1/3 cup Swerve sweetener

1/3 cup Bocha Sweet, or substitute allulose or xylitol

3 large egg yolks

2 oz. unsweetened chocolate, chopped

1 1/2 tbsp vodka, optional but helps reduce iciness

1/2 tsp vanilla extract

1/8 tsp salt


Nutrition Facts

Serving Size1/2 cup
Total Fat20.6g
Total Carbohydrates6.5g
Dietary Fiber3.3g

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