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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
Ingredients
- 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”
Instructions
- 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.
Notes
Nutrition
What is a good quality brand of cocoa?
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.
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!
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.
Thank you so much for your response! I ordered the NOW brand to see if that makes a difference. 🙂
I know this is an old thread…but using xylitol or allulose in ice cream will keep it scoopable straight out of the freezer. But do your research – xylitol is deadly to dogs.
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.
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.
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!
So glad you like it!!
How could I make this a vanilla flavor? Protein powder instead of cocoa ? Tia!
Here is a link to my vanilla ice cream recipe! http://mymontanakitchen.com/2016/05/27/low-carb-sugar-free-vanilla-ice-cream-thm-s-low-carb-gluten-free-sugar-free-grain-free/
Hi Sarah,
Can this be made without an ice cream maker? I didn’t see a any 1.5 quart ice cream maker on amazon under $29 so its of the question for right now.
I would think you should be able to freeze it in a shallow container!
My husband likes really dark chocolate ice cream. Like, I need to triple the chocolate! (The sugar filled ice cream I made pre-THM, I used 1 c cocoa). So my question is, do you think I should add more gentle sweet or stevia too?
You probably would want to add a bit more sweet to balance out the cocoa!
I’m definitely not into the all the different types of sweetners. I generally use granulated Splenda for everything. Any idea on what amount of granulated Splenda to use? Or what the equivalent measure of sugar would be for sweetness?
I have never used the Splenda granulated, so I’m not sure how it measures. If it measures cup for cup, I would probably start with 3/4 or 1 cup, then taste and see if it needs more.
Loved it!
We don’t keep cottage cheese on hand…but I have loads of sour cream. What about swapping those? I make protein shakes with sour cream and they’re great, but I don’t know how well it would do with ice cream since I’ve heard you’re not supposed to freeze sour cream. Thoughts?
I’m afraid I’ve never tried that, so I’m not sure how it would work. I would suggest using unsweetened almond milk or more heavy cream to replace the cottage cheese.
What is Half & Half????
I believe half and half is also called light cream.
Half-and-half, also known as half cream in the United Kingdom, is a simple blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream.
Yummy!! Made this just a little bit ago. I used almond milk and half of super sweet instead of gentle sweet. I had some after it came out of the ice cream maker!! Will be making again!!
Mmmmmmm, I made this yesterday, but I just used my blender and then froze it. I tried it this morning, and it is AMAZING!!!!!!!! Now I definitely don’t feel deprived of ice cream anymore. It tastes exactly like storebought ice cream. Thanks for the recipe!