Alex Navarro makes homemade sugar-free ice cream

Homemade Chocolate Chip Ice Cream

Once we discovered an easy ultra-low carb ice cream base we’ve been experimenting like crazy with new flavors and techniques. We’re excited to share this new Chocolate Chip Ice Cream flavor and show you just how easy it is to whip up a batch at home without any fancy equipment.





Homemade Ultra-Low Carb Chocolate Chip Ice Cream
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Makes 1 Pint

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Alex Navarro makes homemade sugar-free ice cream

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Ingredients

Instructions

  1. In a large mixing bowl combine all ingredients for ice cream base.
  2. Blend together well with a whisk or electric hand mixer.
  3. Cover bowl with plastic wrap and place in fridge; chill 2-3 hours.
  4. Transfer chilled base to a freezer safe container; freeze 30-45 minutes.
  5. In the meantime, combine melted coconut oil, cocoa powder, vanilla extract and sweetener of choice in a small bowl.
  6. Remove ice cream from freezer and vigorously whisk mixture with a sturdy spatula or whisk, breaking up any ice crystals that may have formed.
  7. Drizzle half the chocolate mixture over ice cream and return to freezer for another 30-45 minutes.
  8. Remove ice cream from freezer and again, vigorously whisk mixture, breaking up any ice crystals that may have formed. The chocolate will break up as well, which is what you want.
  9. Drizzle remaining chocolate over ice cream and return to freezer for another 30-45 minutes.
  10. Once ice cream has reached desired consistency remove from freezer, stir well one more time.
  11. Enjoy immediately or transfer to a freezer safe tupperware container, ideally with a lid and freeze until ready to eat. Remove from freezer and let sit for about 10 minutes before serving.

Recipe Notes


Nutritional Data for Homemade Chocolate Chip Ice Cream

Ultra-Low Carb Chocolate Chip Ice Cream Nutritional Data

Click here for "Understanding the Macronutrient Guide"

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