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Low Carb Ice Cream
Sugar Free, Low Carb Ice Cream. A rich and creamy chocolate ice cream, so decadent you would never know it is low carb and sugar free! This recipe is low carb, sugar free, keto friendly, and a Trim Healthy Mama S Fuel.
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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 this ice cream maker if you are looking for an ice cream maker! It is amazing!)
Now, I will be honest, I found my ice cream maker for less than $15 at a thrift store, so keep your eyes open! About a year later I found another one for less than $10, so yes, I have TWO ice cream makers. That could come in handy sometimes! And making low carb ice cream is SO easy!
Check out my how-to video below to see just how easy this low carb ice cream is!
This recipe is nearly the same as my Vanilla ice cream (also a low carb 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!
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!
I sometimes make a few tweaks to this ice cream to lessen the caloric load just a bit. I will replace 1/2 cup of the heavy whipping cream with unsweetened almond milk. It still tastes just as rich and creamy, but with fewer calories.
If you are concerned about the idea of cottage cheese or half and half in your ice cream, you can simply replace the cottage cheese and half and half with heavy whipping cream (for SUPER decadent ice cream) or use half unsweetened almond milk and half heavy whipping cream. The choice is up to you. “Own it!”
My favorite way to eat this ice cream is with fresh strawberry sauce. Chocolate and strawberry is a favorite of mine!
So what do you need for this Sugar Free, Low Carb Chocolate Ice Cream?
1 Cup Cottage Cheese
1/4 Cup Half & Half
1/2 Cup Gentle Sweet (or my Low Carb Powdered Sugar)
1/4 Cup Cocoa Powder
1 Tablespoon Vanilla
1 1/2 Cups Heavy Whipping Cream
1 Tablespoon Vegetable Glycerin (optional – helps keep it “scoop-able”)
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Low Carb, Sugar Free Chocolate Ice Cream
- 1 Cup cottage cheese
- 1/4 Cup Half & Half
- 1/2 Cup Gentle Sweet
- 1/4 Cup Cocoa Powder
- 1 Tablespoon Vanilla
- 1 1/2 Cups Heavy Whipping Cream
- 1 Tablespoon 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 – you do not want cottage cheese lumps in your ice cream!
- 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 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.