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Low Carb Chocolate Ice Cream (THM-S, Sugar Free)
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5 from 5 votes

Low Carb, Sugar Free Chocolate 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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 7 Servings
Calories: 235kcal



  • 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.


Please note: The nutritional information is calculated per the recipe, but WITHOUT the vegetable glycerine. The glycerine would add approximately 2 carbs per serving.
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.
You can use my Low Carb Powdered Sugar in place of the Gentle Sweet.


Serving: 0.5Cup | Calories: 235kcal | Carbohydrates: 4g | Protein: 6g | Fat: 21g | Fiber: 1g