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Dark Chocolate Ice Cream

Imagine creamy, dark chocolate ice cream … with almost no carbs.

A simple, all-natural recipe for low carb ice cream is a guiltless way to enjoy a rich dessert while adding healthy fats to your diet.



Chocolate Ice Cream

Per Serving: 249 calories, 2 net carbs.

Servings: 8



2 oz unsweetened baking chocolate

1/4 c unsweetened cocoa powder

2 eggs

2 c heavy whipping cream

8 drops liquid stevia (or equiv), to taste

(Try chocolate stevia for even more flavor.)

1/2 c water

1 tsp vanilla extract



Melt unsweetened chocolate in a double boiler. Whisk in the cocoa and heat, stirring constantly until smooth. Whisk in cream and water.

Remove from heat. In a bowl, whisk the eggs until light and fluffy. Whisk in the stevia. Pour in cream and vanilla, and blend.

Combine and blend chocolate with cream mixture. Cover, refrigerate until cold.

Place in an ice cream maker and churn according to instructions. Freeze churned ice cream for an hour before serving. This makes ice cream with a perfect consistency.

– OR –

Place mixture into a container in the freezer, churning by hand with a fork / spoon / whisk every 30 minutes. This makes ice cream with a chunky-firm, icy consistency.



Per Serving: 249 Calories; 23g Fat (88.3% calories from fat); 3g Protein; 4g Carbohydrate; 2g Dietary Fiber.


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Special Ingredients

Dark Chocolate Ice Cream

De-Bittered Stevia has no unpleasant aftertaste. This blend has none of the characteristic bitterness of typical stevia sweeteners.

Zero carb and zero glycemic impact.


chocolate liquid stevia

Chocolate stevia adds a special punch of flavor – without adding more cocoa, actual chocolate or net carbs.


Increase the Fat-Burning

Top your low carb ice cream with shredded coconut for extra crunch (and healthy, MCT fats). Or just add a few tablespoons of MCT oil.


bulletproof coffee best MCT Oil

Left Coast’s pure MCT oil converts into energy faster than other oils, ignites your body’s metabolic rate and helps maintain healthy levels of cholesterol.

Triple filtered, pharmaceutical grade and USA-made.




Low Carb Chocolate Sauce

If your low carb ice cream isn’t chocolatey enough, add an easy sauce. Drizzle over scoops or pour into a tall glass for dipping pops.


How-To with Chips:

Melt low carb chocolate chips over low heat in a double boiler (or use a microwave.) Remove from heat, add a dash of salt and vanilla extract, then allow to cool.

We’re going for a runny-thick (but not too firm) consistency. Too thick? Butter or coconut oil thins the sauce, but reduces the hardness.


Stevia-Sweetened Chocolate

dark low carb chocolate chips

Lily’s premium dark chocolate baking chips are your low carb solution for recipes. Lily’s chips melt and blend easily.

All-natural, non-GMO ingredients. Fair trade and gluten-free.



Cocoa Powder Chocolate Sauce

No chocolate? No problem. Use unsweetened cocoa powder instead. This variation isn’t as fluffy and thick as the melted chips version, but works well in a pinch.

10 net carbs in total recipe.



1 cup water

8 tbsp cocoa powder

2 tbsp liquid stevia (or equiv)

1/8 teaspoon salt

1 tbsp vanilla extract



Mix water, cocoa powder, sweetener and salt together in a pot.

Bring the mixture to a boil, then reduce the heat.

Simmer over low heat 5 to 8 minutes until sauce thickens.

Remove from heat and stir in vanilla extract.





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Dark Chocolate Ice Cream

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Category: Desserts