Ice Cream · Recipes

Low Carb, Sugar Free Chocolate Ice Cream {THM Friendly}

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The recent purchase of an ice cream maker has effectively changed my dessert world! I love the fact that I can have rich, creamy ice cream on hand – but mostly I love the fact that it only takes 30 minutes from start to finish! I would highly recommend theCuisinart ICE-20 Automatic 1-1/2-Quart Ice Cream Maker, White
if you are looking for an ice cream maker! It is amazing!

This recipe is nearly the same as my Vanilla ice cream, but the inclusion of good cocoa powder makes this a rich, creamy, decadent chocolate delight! If you are looking for rich, chocolatey goodness, you will not be disappointed!

First I blend the ingredients and pour them into my ice cream freezer bowl.

Set the timer for 25 minutes and let the ice cream maker work its magic! When you come back you should find this!

The immediate texture of this ice cream (when it has finished churning), is very similar to a Frosty! If you like it this way, you can eat it immediately! If you like it a little more firm, just pop it in the freezer for a few minutes. After it has frozen solid, (If you do not include the recommended vegetable glycerin), you will want to let the ice cream set on the counter for a few moments to soften.

My whole family loves this ice cream! I hope yours does, too! This is great with fresh strawberries!

Low Carb, Sugar Free Chocolate Ice Cream

{THM-S, Low Carb, Gluten Free, Grain Free}


  • 1 cup cottage cheese
  • 1/4 cup Half & Half
  • 1/2 cup THM Gentle Sweet
  • 1/4 cup quality cocoa powder
  • 1 Tbl vanilla
  • 1 1/2 cups Heavy whipping cream
  • 1 Tbl vegetable glycerin (optional – helps keep it “scoop-able”)

In a blender, blend the cottage cheese and half & half until completely smooth. This step is very important – nobody wants cottage cheese lumps in their ice cream – Gross! Add remaining ingredients and process until smooth. Pour into your ice cream maker and process according to manufacturers instructions (mine only took about 25 minutes). Transfer to a freezer safe container and keep airtight in the freezer. If you do not add the vegetable glycerin, you will want to set the ice cream on the counter for a few minutes to soften.

This post contains affiliate links, from which I earn a small commission. These profits go into the support of this blog. Thanks!

If you unsure of where to purchase vegetable glycerin, you can find it by clicking the link below.

10 thoughts on “Low Carb, Sugar Free Chocolate Ice Cream {THM Friendly}

    1. I buy my cocoa powder at an Amish bulk store – it is just labeled “natural cocoa powder.” I like it better than Nestle or Hershey, but you can certainly use whatever cocoa powder you usually use.

  1. I have tried vegetable glycerin before, and it seems like it gives my ice cream an almost slimy texture. It makes little strings when I scoop it out, similar to melted cheese, if that makes sense. Do you have the same issue? I only use the recommended 1 T – should I use less, or maybe it’s the brand I’m using (bought at a cake supply store). Thank you!

    1. I have never experienced that – I use the NOW brand. You certainly don’t have to use it – it is completely optional. You will just want to let your ice cream sit out on the counter a bit to soften.

  2. I made it and yes, you can definitely taste the cottage cheese, which is what I was afraid of. I prefer the typical traditional ingredients, i.e. cream/low-carb milk or nut milk product. It’s hard to improve upon the classic tried and true. Just my personal opinion.

    1. I’m sorry you had an unpleasant experience. I have never been able to taste the cottage cheese, but you could always sub in nut milk or more heavy cream in its place.

  3. Making this now — taste wonderful. . . can’t wait until it is done. Used fresh goat cream that I scrape off of every milk jar just to collect (freeze) and make ice cream. I did not have Gentle sweet, so used 1/4 cup of erythritol and 1/4 teaspoon of THM stevia. This turned out so good — too good. I decided to mix in extra almond milk after it was done. . . I needed more! Still good!

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