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Egg-Free Chocolate Ice Cream – Low Carb, Gluten Free

It’s truly a joy when your children start to show an interest in the things you love.  Even though it usually creates an astounding mess, I get such a kick out of the fact that my son now shows a strong interest in cooking.  Up until recently, his interest was limited to helping me make cookies, but it was far more about eating the sprinkles, chocolate chips and raw cookie dough than the actual process itself.  But lately, he wants to be involved in all parts of the process, and has even started getting lunch for himself and his younger sisters.   And I recently heard him describing to my husband a recipe idea for a “chocolate smoothie”, and he’d actually given it considerable thought.  Of course, the list of ingredients was enough to give this diabetic a heart attack right then and there.  But the more I thought about it, the more I realized I might be able to use this to my advantage.

A few weeks ago, a reader had requested on my Facebook page that I develop a few more egg-free ice cream recipes.  I generally lean toward egg custards for my ice creams, because egg yolks help keep the ice cream softer when frozen.  But I was definitely up for the challenge and I thought I could have a little fun with it and let my son create a lower-carb “chocolate smoothie” with the results.  My kids are somewhat fascinated by the blog and have a way of trying to insert themselves into it when they can.  Why not feature them and let them really be a part?

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The ice cream recipe itself is pretty basic.  I decided to attempt a basic egg-free chocolate ice cream because I’ve noticed how cocoa powder and chocolate help thicken the ice-cream base.  A thick base before churning usually translates to a softer, creamier ice cream when it’s frozen, with less iciness.  In the absence of sugar to help keep the freezing point of the finished product low, a thicker base really makes a difference.  I plan to attempt other flavours but I am going to have to figure out how to thicken them more.

As for my son’s creation, we kicked around ideas of how to jazz up the smoothie (really, it amounts to a chocolate milkshake) and so I let them have fun with some add-ins.  They settled on a S’mores flavour, so we crushed up some gluten-free grahams, chopped up a few marshmallows, and swirled in some chocolate chips.  Not exactly low carb anymore, but waaaaaayyyyyy better for them than my son’s original idea.  And as for the ice cream itself, it’s so good.  Rich and thick, and although it freezes quite hard, as almost all homemade ice creams do, it softens quickly in the fridge and has a creamy texture.

And now I am going to make you scroll through pictures of my adorable older kids (the littlest was at daycare) creating their smoothies and enjoying the fruits of their labours before you can get to the actual ice cream recipe.  They really want their picture on the blog!

5 from 1 vote
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Egg-Free Chocolate Ice Cream – Low Carb, Gluten Free
Servings: 6 servings
Ingredients
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup Swerve Sweetener or granulated erythritol
  • 1/4 cup cocoa powder
  • 2 tsp arrowroot starch optional, but helps keep ice cream thick and creamy
  • pinch salt
  • 2 ounces unsweetened chocolate chopped fine
  • 1/2 tsp vanilla extract
  • 20 drops stevia extract
  • 1/2 tsp xanthan gum
Instructions
  1. In a large saucepan over medium high heat, combine cream, milk, erythritol, cocoa powder, arrowroot starch and salt. Whisk until smooth and continue to whisk frequently until mixture boils.
  2. Boil one minute, and then remove from heat.
  3. Add chopped chocolate and let sit 2 minutes, until chocolate is melted. Whisk in chocolate until smooth.
  4. Transfer mixture to a medium bowl set over an ice bath and let cool 10 minutes. Cover tightly with plastic wrap and refrigerate until completely chilled, at least 3 hours.
  5. When chilled, stir in vanilla and stevia extracts. Sprinkle with xanthan gum and whisk briskly to combine.
  6. Pour mixture into the canister of an ice cream maker and churn according to manufacturer's directions. Once churned, transfer to an airtight container and press plastic wrap flush to the surface. Freeze 1 hour or until firm but not rock hard.
Recipe Notes

Serves 6. Each serving has 9.3 g of carbs and 2.3 g of fiber. Total NET CARBS = 7 g.

Nutrition Facts
Egg-Free Chocolate Ice Cream – Low Carb, Gluten Free
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. I agree, beautiful kids! They look like you. I can’t believe how much good stuff yu come up wit here. Carolyn, you must do nothing else but run and cook, lol. (Obviously, that’s not even remotely possible with family and all…).

    Question, though, my husband would probably like this even more as a dark- chocolate ice cream. Do you think an ounce of unsweetened, melted baking chocolate would work, and up the chocolate factor?

    Reply

  3. This looks great! I am one of those unfortunate people that can taste the bitterness in stevia, no matter what brand. Can I use splenda/xylitol instead?

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  5. Carolyn, you have really beautiful children. What a handsome family!! I can see the children are really enjoying the ice cream. Cool that your son is starting to show interest in cooking and baking at such a young age; most unusual.

    Reply

  6. What attractive children! 🙂 Mine also enjoy working in the kitchen, which their future families will thank them for, no doubt. My husband learned a lot of basic cooking and baking skills from his mom and still enjoys doing them today! So great for our kids that they have two parents who can cook.

    Reply

  16. Firstly, like everyone said, your kids are gorgeous. God Bless! The ice cream looks so creamy and smooth…I cant believe its on the healthier with that close to perfect look 🙂 Thanx for sharing!

    Reply

  18. Great recipe but I’m afraid this post has been hijacked by the beautiful children! They are gorgeous! I’m sure the little one that was in day care is as adorable. God Bless! 🙂

    Reply

  21. Carolyn, I just made this yesterday. It was the most amazing tasting ice cream ever! I did swap sugar free maple syrup for the vanilla as I seem to be allergic to that and eggs, so this hit the spot for me. thank you for being such a genius in the kitchen and for helping me satisfy my sweet tooth as well. Your blog is the first place I go for recipes and has been a godsend in helping me drop my Blood sugar numbers.

    Reply

  22. I made the mix up last night so it could chill. I had three yolks so added them in since it has to cook anyway. Well it is like chocolate mousse, but I put it in the ice cream maker. It tastes like a fudgesiclal. So rich, creamy and chocolate. One would never know this is low carb at all. I sure appreciate your recipes. And when making up the mix to cook, I just put it all in the blender, then right into the pan. Easy, easy. Sooooo good!

    Reply

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