Making your own ice cream sounds hard, but it doesn’t have to be. It’s even simpler with this recipe. No need for hours of churning or fancy ice cream makers. Who really has time to go through the lengthy ice-cream making process when we’re all busy with work, socials and family life? If you’re anything like me, the way to go is short, sweet and simple! Like this ice cream recipe for instance.
Smart and Easy Substitutions Make the Low-Carb Transition Easier
We don’t just mean the drive-thru. Think of anything that comes in a box or can last up to weeks or months without going bad. These are foods that are loaded with artificial ingredients and preservatives that aren’t good for you, especially when you consume them regularly. If they comprise the bulk of your diet, I highly suggest a nutrition overhaul. Start slowly with simple adjustments and substitutions. Swap out your treats one by one with viable alternatives that contain healthier ingredients. It’s easier than you think. I started my family out with desserts because we’re all dessert people. Ha, go figure.
Low-Carb Ice Cream for the Win
At first, following a low carb or ketogenic diet may take some hard work and consistency, but it helps to have a handful of go-to keto-friendly dessert recipes that you can rely on time and time again.
This one can easily be one of your go-to snacks or desserts because it’s highly adaptable, meaning you can use this as a base recipe and tweak it to your heart’s desires. You’ll want to start this low carb chocolate ice cream by pouring some milk into a saucepan with stevia and a pinch of salt. The recipe calls for unsweetened almond milk because we’ll be sweetening it with all-natural stevia, which is a low-glycemic sweetener made from a plant. It won’t have the same effect on your blood sugar levels as refined sugar, so you won’t get that sugar high and subsequent crash. Almond milk is a good source of protein, vitamin E, minerals, and healthy fats, not to mention antioxidants and phytosterols that help prevent free radical damage and promote cardiovascular health. (1)
Heat over medium heat until warm, then add cocoa powder and protein powder and combine. Unlike regular ice cream, this low carb recipe contains a lot more protein, meaning it’s less likely to cause sugar cravings, and it’s also a lot more satiating. The result? You could even lose weight while indulging in dessert. Also, the cocoa powder in this recipe has also been shown to aid weight loss. It can even boost immunity and reduce inflammation in the body. (2) Talk about useful all-around!
Once the mixture in the saucepan cools entirely, add the heavy cream, then cover in plastic wrap and leave it in the refrigerator for 4 hours minimum. The heavy cream will add a dose of fats and richness, which will help give it that ice-cream texture. Make sure to let it cool entirely before adding in the heavy cream, otherwise it could curdle and end up lumpy.
Low Carb Chocolate Ice Cream for a Healthy High Protein Snack
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 8 1x
1 ¼ cup unsweetened almond milk
2/3 cup granulated Stevia or other low carb sweetener to taste
pinch of salt
1/3 cup unsweetened cocoa powder
4 scoops (4 oz) chocolate whey protein powder
1 tsp vanilla extract
1 ½ cups heavy cream
- In a saucepan place the milk, sweetener and salt and heat over medium heat until warm.
- Add the cocoa powder, salt and protein powder and mix to combine.
- Remove from the heat.
- Allow to cool completely.
- Add the heavy cream and mix to combine. (see note*)
- Cover with plastic wrap and refrigerate for minimum 4 hours.
- Transfer the mixture into ice cream maker and freeze according to manufacturer’s directions.
- Place the ice cream in an airtight container and freeze for one hour before serving.
If the mixture isn’t smooth, place it in a blender and blend until it is.