Low Carb Chocolate Ice Cream
Make some low carb chocolate ice cream to cool off in the summer heat! Rich, creamy, and delicious, this recipe is the real deal! It's also dairy-free and vegan!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 2 Servings
- 1/4 Cup Heavy Cream use full fat coconut milk instead for a paleo/vegan/dariy free alternative.
- 1/2 Cup Low Carb Milk I used almond milk
- 6 Tablespoons Erythritol can sub for sweetener of choice
- 2 Tablespoons Cocoa Powder*
- Pinch Salt
- 1/2 Avocado
- 1 Cup Ice
Add all ingredients to a blender (or food processor), and blend until smooth. Don't over blend, as this will heat the ice and melt it.
Scoop and serve immediately for a "soft serve" type ice cream, or place in the fridge for 1 hours for a "scoopable" option.
Sprinkle with your favorite toppings, and enjoy!
*Add more cocoa powder for a stronger chocolate flavor.
Erythritol adds 2g of sugar alcohol carbs per serving. If you're counting your net carbs, there are 3g NET carbs per serving:
Calories: 203kcal | Carbohydrates: 10g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 97mg | Potassium: 342mg | Fiber: 5g | Sugar: 1g | Vitamin A: 511IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 1mg
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.