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Double Chocolate Ice Cream

Low Carb Recipe

Rich, creamy and very decadent Chocolate-Chocolate Chip Ice Cream that uses unsweetened chocolate, cocoa powder and a low carb dark chocolate bar - or other sugar free chocolate.

Double Chocolate Ice Cream


3 ounces unsweetened chocolate, chopped
1/4 cup cocoa powder, sifted
1 cup Splenda, divided
3 cups heavy cream
1 cup half and half or water
3 egg yolks
1 tablespoon pure vanilla extract
1/8 teaspoon salt
2 tablespoons glycerine
1 tablespoon liquid lecithin
1/4 - 1/2 teaspoon xanthan gum
1 unsweetened chocolate bar

Recipe Directions

Break chocolate into pieces and chop finely, with serrated knife or food processor.

Combine cream, half and half and chocolate in a medium sized bowl over boiling water until the chocolate is melted, and the mixture almost boils.

Gradually add 1/2 cup of Splenda to this mixture, stir until blended, and reduce heat to low.

In a separate bowl, beat egg yolks and vanilla extract until smooth. Gradually add the remaining 1/2 cup Splenda and cocoa powder, and whisk briskly until blended and there are no lumps. Add 4 tablespoons of the warm cream mixture to the egg yolk mixture, stirring until combined. Add another 2 tablespoons of the warm mixture, stirring continuously until blended.

Gradually add the egg yolk mixture to the warm cream/chocolate mixture, stirring continuously to prevent the eggs from curdling. Cook over the simmering water until slightly thickened and the mixture coats the back of a spoon, about 3 to 4 minutes. Cool completely.

When the mixture is cold, stir gently, and pour into freezer bowl. Continue, as per manufacturer's instructions. About five minutes before ice cream is ready, add the cut up chocolate bar.

**Note: You may also add 1/2 cup chopped pecans, almonds, macadamias, unsweetened coconut or filberts during the last 5 minutes of processing.

Bonus: Chocolate Ice Cream

2-1/2 cups heavy cream
1/2 cup water
2-1/2 teaspoons liquid splenda (or 3/4 cup Splenda)
1 teaspoon vanilla extract
Cocoa Syrup (recipe below)

Place all ingredients in a bowl and mix thoroughly. Pour into ice cream maker and proceed according to manufacturer's instructions. Total with powdered Splenda: 95 carbs (83 NET carbs). 6 servings at 14 carbs. Total with liquid splenda: 41 carbs (29 NET carbs). Serves 6 at 5 carbs.

Cocoa Syrup
1-1/2 tablespoon liquid splenda (or sweetener to equal 1-1/2 cups)
1/2 cup baking cocoa
Dash salt
1/2 cup hot water
1 teaspoon vanilla
Mix cocoa and salt. Over med heat, gradually add the hot water, stirring to keep mixture smooth. Add liquid splenda. Cook, stirring constantly until mixture boils. Cook and stir 1 minute. Remove from heat and stir in vanilla. (May need to add more hot water if mixture is too thick).