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
Scale
Ingredients
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
Instructions
- 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.
Nutrition
Notes
If the mixture isn’t smooth, place it in a blender and blend until it is.
Find it online: https://healthysubstitute.com/low-carb-chocolate-ice-cream