Print Recipe
Low Carb Chocolate Ice Cream

Low Carb Chocolate Ice Cream for a Healthy High Protein Snack

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



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


  1. In a saucepan place the milk, sweetener and salt and heat over medium heat until warm.
  2. Add the cocoa powder, salt and protein powder and mix to combine.
  3. Remove from the heat.
  4. Allow to cool completely.
  5. Add the heavy cream and mix to combine. (see note*)
  6. Cover with plastic wrap and refrigerate for minimum 4 hours.
  7. Transfer the mixture into ice cream maker and freeze according to manufacturer’s directions.
  8. 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.

Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon