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Death By Chocolate Ice Cream – Low Carb

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This Death by Chocolate ice cream is for serious chocolate lovers only. Rich and creamy, this low carb chocolate ice cream is the best keto frozen dessert! I don’t mess around when it comes to healthy chocolate desserts, people.

titled photo: Death by Chocolate Ice Cream (shown: ice cream dish full of the low carb chocolate ice cream)

 

I often write a blog post thinking about what I have to say about a particular recipe. But today we are going to flip that on its head: what does this recipe say about me? I think this one is speaking loud and clear. This recipe is saying that I love deep, dark chocolate and I love rich, creamy low carb ice cream. The recipe says that when it comes to chocolate cravings, I don’t mess around. It also says that I am your typical woman, moody and irritable at times, and chocolate is the best way to soothe the beast. This recipe is saying that yeah, if it’s my time to go, I wouldn’t mind drowning in a big vat of low carb dark chocolate ice cream. That’s what this recipe says about me. Now ask yourself, what does it say about you?

bowl of an ice cream maker full of creamy sugar-free dark chocolate ice cream

 

This low carb ice cream recipe was the brainchild of a serious chocolate craving. I was getting ready to head on vacation, I had some cream that needed using up, and I wanted something with unbelievably rich dark chocolate flavour. I wanted SERIOUS chocolate ice cream; just chocolate with no bits and pieces in it and no competing flavours. Just pure, unadulterated low carb chocolate ice cream.

I’ve had some chocolate ice creams that have turned out lighter in both flavour and colour in the past, and I wanted to make sure I got this right. So I did some research on how to get the kind of intense chocolate I was looking for. In casting around, I found this custard-based rich chocolate ice cream recipe from my friend Joan of Chocolate, Chocolate and More and decided to make it my model for the death by chocolate ice cream recipe.

ice cream scoop sitting on a marble counter top, holding homemade sugar free Death by Chocolate Ice Cream

Testing the Low Carb Chocolate Ice Cream Recipe

I actually made this recipe a few times before I was satisfied with it. The first time, the custard was so thick and rich after being refrigerated that it was like chocolate pudding and I could hardly pour it into the ice cream maker. It was unbelievably good and unbelievably chocolate-y, and just the right consistency coming out of the machine, so it needed no time in the freezer to set. But it was almost too rich, if you can believe it, and none of us could eat more than a few bites. My kids only made it halfway through their modest servings, each of them coming up for air with glassy, chocolate-drugged eyes and full tummies. It was just too much for them and even I struggled. Yep, death by chocolate ice cream.

So for the second batch, I thinned the custard with a little more cashew milk just before churning. This made it easier to get out of the bowl and into the ice cream maker, and it made for easier consumption. One could actually enjoy a proper serving without getting too full after the first bite. This is a real chocolate lover’s keto chocolate ice cream recipe. It’s rich and thick and every bite is a mouthful of deep, dark, creamy, cold chocolate. For those chocolate cravings that just won’t quit.

Print
Low Carb Chocolate Ice Cream
Prep Time
15 mins
Cook Time
20 mins
Chilling time
6 hrs
Total Time
35 mins
 

This Death by Chocolate ice cream is for serious chocolate lovers only. Rich and creamy, this low carb chocolate ice cream is the best keto frozen dessert! I don't mess around when it comes to healthy chocolate desserts, people. 

Course: Dessert
Cuisine: Dessert
Servings: 8 servings
Calories: 303 kcal
Ingredients
  • 2 cups heavy cream
  • 1 1/2 cups unsweetened cashew milk or almond or coconut, divided
  • 1/2 cup cocoa powder for super dark ice cream, use Hershey's Special Dark
  • 1/2 cup Swerve Sweetener
  • 4 large egg yolks
  • 3 ounces unsweetened chocolate chopped (can also use Lily's Chocolate
  • 2 tbsp vodka optional, helps reduce iciness
  • 1/2 tsp vanilla extract
  • 1/4 to 1/2 tsp liquid stevia extract or other sweetener, to taste
  • 1/4 tsp xanthan gum optional, helps reduce iciness
Instructions
  1. Set a bowl over an ice bath and set aside.
  2. In a medium saucepan over medium heat, combine cream, 1 cup of the cashew milk, cocoa powder and sweetener. Whisk together until well combined and stir until mixture reaches 170F on an instant read thermometer.
  3. Whisk egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 175F on an instant read thermometer and is thick enough to coat the back of a spoon.
  4. Remove from heat and add chopped chocolate. Let sit 5 minutes and then whisk until smooth.
  5. Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
  6. Whisk in additional 1/2 cup cashew milk, vodka, if using, vanilla extract and stevia extract (mixture will be VERY thick until these ingredients are whisked in).
  7. Sprinkle surface with xanthan gum, if using, and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
  8. Once churned, you can serve immediately or you can pack in an air tight container and freeze until a little firmer (1 to 2 hours).
Recipe Notes

Serves 8. Each serving has 9.09 g of carbs and 3.3 g of fiber. Total NET CARBS = 5.79 g.

Nutrition Facts
Low Carb Chocolate Ice Cream
Amount Per Serving (1 serving (1/2 cup))
Calories 303 Calories from Fat 245
% Daily Value*
Total Fat 27.2g 42%
Total Carbohydrates 9.1g 3%
Dietary Fiber 3.3g 13%
Protein 4.4g 9%
* Percent Daily Values are based on a 2000 calorie diet.

overhead image showing 2 ice cream dishes of the best Low Carb Dark Chocolate Ice Cream. A spoonful of ice cream sits nearby, next to a bar of dark chocolate

 

This is the best low carb chocolate ice cream recipe, hands down. For serious chocolate lovers, with rich dark chocolate flavour. No sugar and so creamy! Keto recipe
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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

    • No idea…is it different than regular cocoa powder? As long as it mixes in well with the cream, I don’t see it being a problem.

      Reply

  7. Will make this SOON! One question, I do not buy alcohol, what brand and type? vodka should I get. I have seen this for other recipes and I really want to try it. Thanks!

    Reply

  9. I’m reading this with your double chocolate blender muffin right next to me and swooning. I have all the ingredients for this and my cream goes bad tonight 😉
    One issue…I just made your strawberry rhubarb ice cream (noms by the way) and now will have to go buy another ice cream storage container for this.

    <3

    Reply

  13. Note to self…Read the recipe all the way thru before starting. How vital is the ice cream maker? Any alternative/suggestions if you don’t have one? :/

    Reply

    • Pretty vital, I would think. You could google how to do ice cream without a maker. Or you could put it in popsicle molds.

      Reply

      • And, the reverse works well also. I did not have popsicle molds to make your MOCHA LOW CARB ICE CREAM BARS, so I churned them instead. This turned out to be the best homemade ice cream I ever made! I have since morphed it into many other flavors & let me just say, this stuff is GREAT!! Thanks for making a diabetic lifestyle so delicious!

        Reply

  14. Will this recipe work using 1/2 & 1/2 instead of heavy cream? I would like to cut the cholesterol a bit.

    Reply

    • Yes, it should be fine. It may freeze a little harder in the end, so my suggestion is to freeze it in individual serving containers so you only need to soften one serving at a time.

      Reply

  17. Could you please recommend a good ice cream maker or tell me which brand and model you used in this recipe?

    Reply

  18. Do you have to use liquid stevia. I use granular stivia for my sugar. It works great
    What does the liquid do? Thanks
    .

    Reply

  20. I made this recipe and it came out delicious but its very hard after it freeze, we have to put the container in the microwave for a minute before we can scoop some out, next time I will add some glycerin and see if it’s better or increase the amount of xanthan gum, when it was just finished from the machine I loved it and still do but I wish it wasn’t so solid now.

    Reply

  21. Hi Carolyn, thanks for this recipe! I just made it today using Hershey’s special dark. It’s delicious! I used bourbon instead of vodka because I had it on hand and I figured it pairs well with chocolate. Next time I’ll use the vodka as recommended so that I get a pure chocolate taste. I might also pair this ice cream with the brownie from your brownie ice cream recipe… Yum! By the way, I tasted the custard base right out of the fridge before the final steps and it makes delicious chocolate pudding! If I ever want chocolate pudding I’ll use this recipe and add xanthan gum right after the fridge step.

    Reply

  22. Is there any reason why this recipe shouldn’t be doubled? I am planning on churning it in a 2 quart ice cream machine.

    Reply

    • It might be a bit much when doubled, even for a 2 quart machine. I made it in my 2 quart and it was more than halfway full. But you could aim for 1.5 times the recipe.

      Reply

  24. Oh my goodness, the Best Chocolate ice cream I have ever tasted let alone make. Creamy goodness. It was my first ice cream I have ever made. Thank you.

    Reply

  26. Can this recipe be used to make vanilla ice cream by omitting the cocoa powder? or are other changes necessary? Please let me know if you have a recipe for vanilla ice cream.

    Reply

  27. I have this cooling and can already say that the taste is amazing!! Thank you for another great recipe!

    Reply

  28. Oh my goodness… I was not expecting it to taste this good!! I made two substitutions: I used Truvia instead of Swerve (same measurement), and guar gum instead of xanthan gum. That’s just what I had on hand. Wow… unbelievable taste, unbelievable texture.

    The only issue I ran into was that it ended up making quite a lot. By 20 minutes into the churning it was overflowing my machine. I ended up scooping about half a cup out into a separate bowl and just freezing it while the rest continued to churn.

    Reply

    • Wow, what size is your ice cream maker? I’ve made it in a 1.5 quart and a 2 quart and it’s been fine.

      Reply

      • 1.5 quarts. Don’t get me wrong, I’m not complaining! Perhaps the HWC I used was particularly aerate-able. It was a non-homogenized pasture-grazed variety. My guess is that may have had something to do with it.

        Reply

  29. I made this to eat while binge watching, “Game of Thrones.” Sweet Liberty …. this is insanely good. Not gonna say I ate the whole thing at one time, but – yeah. Could Have. Not a problem. Thank you – this ice cream is scrumptious!

    Reply

  30. I just purchased the Breville ice cream maker from Sonoma Williams. what a cool maker, it is the only one with a compressor built in. also the vegetable glycerin 1 or 2 tablespoons works great instead of alcohol. be careful with swerve, I use the confection swerve, its very sweet.I don’t think you need even 1/2 cup.

    Reply

  31. I mixed the xanthan gum with the chopped chocolate and added it that way; far less need for vigorous whisking if added like this rather than all by itself (old trick from making low carb cheese sauce).

    However, the mixture was too thick to pour easily in to my ice cream machine and I think that this would be a problem regardless of when the xanthan gum was added. In the end I added a touch more milk to thin it out. Has anybody else had this challenge?

    Reply

    • Hi Jo…if you read my post, you will see that it happened to me on the first go with this ice cream too. I suspect you may have cooked it a tad long and it became more like pudding. But it may be the brand of chocolate too, I am not sure.

      Reply

      • It’s possible. I didn’t manage to get the chocolate custard up to 175F / 80C at any point: the mixture started to boil at around 170F / 75C so I took it off the hob at that point. Is the temperature important? Would it work to say ‘until the mixture reaches 175F or coats the back of a spoon’, as mine did that quite some way shy of 170F.

        Reply

        • I am going to guess you are on an electric stove? They do tend to heat things up too much! 170F should be fine if it’s already thick, since eggs are “cooked” (safe) at 160F.

          Reply

          • Alas, no! Gas hob. On a very low flame to avoid overcooking.

            If eggs are safe at 160F / 70C then that should be fine. I’ll try that next time.

            Incidentally, my two-year-old son (who I suspect will be the one most likely to develop blood sugar problems out of my two boys) adores all the low-carb items I’m making. He’s literally begging me to make cauliflower crust cheesy garlic bread sticks. Way to go, little fella!

          • Gas is so much better than electric! 🙂 Glad your son likes the low carb stuff. Not sure why it thickened that much this time. Happened to me on the first round which is why I have the extra 1/2 cup cashew milk to whisk in at the end.

          • By the way, it may actually be when you added the xanthan gum, because you added it when the mixture was hot, which means it “activates” more than when you added it to the chilled mixture at the end.

  32. Made this today. So good, so perfect, and “too chocolate” for everyone else in the house. It does not get any better than that!

    Reply

  34. Wow!! Made this today. I have never been able to get a real chocolate flavor from homemade ice cream, even in my regular sugar days. The recipes I tried always tasted fake.

    This recipe is sooo decadent. It will be my go-to recipe from now on.

    Reply

  36. hey, would this still work if i used chocolate whey protein powder instead of cocoa? i know it wouldn’t taste anywhere near as delicious; just curious if the whey would ruin the process somehow. thanks.

    Reply

  38. By far the best choc ice cream I’ve ever made. Sugar or no, the best. I used a small amount of agave syrup instead of the stevia right before churning. It adds a few carbs but this is still basically guilt free. Gonna try the vanilla one next!!!!

    Reply

  40. Have you ever tried using MTC oil instead of vodka to help with the icy-ness? I’ve read some other low-carb recipes that use it and was wondering if you’ve ever experimented with it. This Christmas break I’m going to find a chocolate ice cream recipe that works, or die trying! Thanks for all of your hard work Carolyn. It is much appreciated!

    Reply

  41. Ready to make but I do not have any Swerve Sweetener , nor do I have any sweetener sub can regular Sugar be used?
    Also what can be used instead of •1/4 to 1/2 tsp liquid stevia extract (or other sweetener, to taste)… more sugar?
    Really do not have any type of diet stuff, nor really like sugar subs (taste)
    Hope you can help

    Reply

  42. Yum! This is one of the nicest ice creams I’ve ever tasted. I’ve kept it in the freezer overnight now but it’s extremely solid; I will have to defrost to serve. Is there anything I can do next time to make it softer in the freezer?

    Reply

    • T’is the nature of sugar-free ice creams. The xanthan gum and alcohol both help, and your freezer may be not quite at the optimal temp, it may be freezing everything too hard (you can raise the temp by a degree or two without unfreezing things). But one great trick is to divvy it up into single serve portions before freezing so that you only have to defrost that.

      Reply

      • Thanks Carolyn! We’ve finished the whole lot and just defrosted it a bit each time, it was no big deal. I even remember doing this with old ice cream in our freezer when I was a kid.
        I adore this recipe! Even my fussy 10yo son loves it. Thank you!

        Reply

  43. LOVe the flavor and texture of this right after it was done in the ice cream maker. However overnight in the freezer made it rock solid. Any tips for how to freeze it so its not so hard?

    Reply

    • Use sugar. Nope, I am not kidding. The reality is that sugar-free ice cream is often VERY hard after freezing. My best suggestion is to freeze it in small single-serve containers so that you only have to soften one at a time.

      Reply

  44. This is so good! It is creamy, thick, and rich. Life is good again, now that I can eat ice cream. I cut the recipe in half so I could make it in my counter-top ice cream maker. It worked great.

    Reply

    • Cocoa butter is white and has not chocolate flavour. So no, it wouldn’t work. Unless you meant cocoa AND cocoa butter?

      Reply

      • yes, i shoudl’ve been more clear. in australia unsweetened chocolate is near impossible to get, but cocoa and cocoa butter should give it a good authentic taste shouldn’t it?

        Reply

        • Yes, and if you google it, I am pretty sure there are a few tips on the correct amounts of cocoa butter and cocoa to use to replicate unsweetened chocolate.

          Reply

          • Thanks. If I subbed in cointraeu instead of vodka, would it still be OK cause they have the same alcohol % even though it has sugar in it?

    • My thought is that it will taste good but this is so intensely chocolatey that you might lose that caramel flavour.

      Reply

  47. DH and I made this ice cream today. The custard was unbelievably good–I didn’t think it would last long enough while chilling to put in the ice cream maker, we kept sneaking so many bites of it. But we persevered and put it into the frozen ice cream canister after dinner and turned on the machine. The ice cream maker bucked and jumped around on the counter, and the dasher just sat still in the custard as it was freezing solid around the edges. We finally had to take off the lid, hold the dasher while the canister turned, and let it scrape the custard from the sides like it was supposed to. Eventually, we decided we’d had enough, and decanted the partially frozen ice cream into smaller freezer containers. The mess was spectacular–I had chocolate ice cream in my hair and all over my body. DH was licking every container, spatula, pot and spoon in sight. The counter was covered with ice cream drips and spatters. But still, we got enough into the containers and into the freezer to count for something (probably not 8 servings at this point). Bottom line, this ice cream is everything a chocaholic girl could ever want: rich, decadent, utterly delicious, and, to boot, the maker of an incredibly fun evening!

    Reply

  48. Made this tonight– absolutely fabulous! Thank you for another great recipe, Carolyn! I don’t think our family– teenagers included– would survive being low-carb without you!

    Reply

  50. Just made this today. It is AMAZING! My son has dietary restrictions and we do not feed him sugar. This was perfect for him and low-carb was great too. It tasted a lot better than I thought it would and we will definitely be making it again. Wow!

    Reply

  51. this ice cream is delicious!!! that being said, i also want to give attention to your equally delicious “low carb chocolate blender mousse”. if you don’t have the time or an ice cream maker, and you are in need of rich, delicious chocolate creaminess, the mousse is the way to go. 🙂

    Reply

    • Just made another round of the mousse, the dairy-free kind, when my sister and her kids came to visit. She was thrilled and I was reminded how good it is.

      Reply

  52. I made this last night and it was delicious. My husband said it tasted like chocolate pudding ice cream. I used 90% Lindt chocolate bar as the only substitution, I made a different one last week that was also delicious but made too small a batch for the family. The one addition I will make next time that I learned from the other recipe is that I will add a pinch of Pink sea salt. Thank you for this delightful recipe,

    Reply

  53. What an awesome recipe!!!!!!!!!!!!!! LOVE LOVE LOVE!!!!!!!!!!!!
    I played around with the recipe, since I didn’t have the cashew/coconut/almond milk – but had all the other ingredients. I ended up adding about a cup of water instead of those milks. I have an ice cream maker but I ended up putting this into my popsicle molds without even using the ice cream maker and it turned out awesome!!! I didn’t have to worry about thawing a large batch, I just thaw one popsicle at a time. So rich, so good! LOVE!!!!

    Reply

  54. Hi. I live in Japan and can’t get Swerve here. Whet other sugar substitutes do you recommend? There seems to plenty of Agave.
    Thanks

    Reply

  56. For the refrigeration after the ice bath- is that necessary for an ice cream machine with a compressor?

    I don’t have an instant read thermometer on hand- just an old school candy thermometer- will that work or is the recipe too sensitive for analog/non instant readings?

    Reply

    • It might not be for the compressor type (I just got one!) but do need to refrigerate it for a while (3 hours). Otherwise it will be churning forever…

      Reply

  57. Perfect! Reminds me of my old days of eating Baskin Robbins’ dark chocolate ice cream. My family continues to rave!

    Reply

  58. First attempt at a low carb pudding after a chia disaster and I can’t say thank you enough! Easy to follow recipe, easy to make and absolutely delicious!

    The husband loved it as well! Will definitely be making this again.

    Reply

  59. This is soooo yummy! I want to put this here in case someone else like me added ALL the milk in the beginning instead of reading through the instructions to save some back for later. It worked perfectly even with my mistake! I used all of the ingredients as listed except for the liquid stevia (only because i didn’t have any). It could have used the extra sweetness from the liquid stevia or from more swerve on the front end, but even without it its delicious! I used an old Cuisinart plug in machine (the kind with the container you freeze) and the recipe fit into it perfectly. Yay for yummy ice cream and now to try more!

    Reply

  60. Is it possible to make this without the unsweetened chocolate and it would still be yummy? Would there need to be any substitutions or changes to the recipe? I am thinking I want to reduce the carb count a bit for me and that would certainly help. Its also super chocolaty (which I love) but others in my family like it a little less chocolaty.

    Reply

  61. O.M.G. Made this tonight and it is beyond amazing. One scoop was more than enough- it’s so rich and decadent, I thought I had somehow messed up and made this not low carb. But it is! This is definitely going to be a regular staple in my freezer.

    Reply

  62. I can’t wait to try this ice cream recipe! Can I substitute the swerve portions with maltitol? The maltitol that I have is of liquid/syrup consistency .

    Reply

  63. This was my first attempt at low carb ice cream. Oh. My. Gosh…..delicious!!! No one would ever guess it was low carb, rich, decadent, chocolate….. so good!

    Reply

  64. So, the ice cream is delicious! Super chocolatey goodness. However, I don’t know what I did wrong, but it’s gotten incredibly hard since putting it in the freezer. I’m the only one eating it, so I can’t eat all of it when it first comes out of the ice cream maker. Although I know homemade ice cream freezes more firmly once put into the freezer, I can barely cut this in chunks off with a knife. I left it out for 15 minutes to try to dethaw a bit, and it’s still hard. HELP! I followed your directions; do you have any idea what I may be doing wrong?

    Reply

    • Actually, I did change one thing. I didn’t use the liquid stevia, instead I used 1 tsp of swerve (I hate stevia) – would that have had that much of an impact?

      Reply

      • You did not do anything wrong. It happens to keto ice cream. This is because there is no sugar in it, sugar helps to not deep freeze because sugar cannot actually freeze. I believe there is another recipe on this site that uses vegetable glycerin to prevent that hard freeze. I have the same issue. I typically just microwave it for 30 seconds about 30 minutes before I want to eat it, and then just leave it on the counter. Haven’t had any weird texture issue with this method.

        Reply

    • You’re not doing anything wrong, except that for the stevia, you should have been replacing it with another 1/4 cup Swerve, not a tsp. 1/4 tsp liquid stevia is much MUCH sweeter than Swerve. So I worry that your ice cream wont’ be sweet enough.

      Sugar keeps ice cream soft and low carb sweeteners do not. So it’s the nature of the beast, and I often divvy mine up into individual servings. Also, 10 to 15 seconds in the microwave can help too, making it soft enough to scoop but not melted.

      Reply

      • Thanks for both of your replies! It makes me feel better that I wasn’t doing anything correctly.

        My grandma thought it was way to chocolatey, but I loved it (but I’ll definitely remember the difference in measurement and compensate next time)! I love super dark chocolate. I actually thought the mixture before adding the eggs would also make an excellent hot chocolate mix during the winter.

        I did think about freezing in individual servings, and I think that’s what I’ll do next time.

        Again, thanks for letting me know I wasn’t doing anything wrong. Just started keto a month ago, so I’m still learning. And this was the first week of experimenting with ice cream (made a couple of different batches), so it’s nice to know, I’m not heading down the wrong path.

        Reply

  66. When it comes time to wrap the bowl for refrigeration, do I need to place the plastic wrap directly onto the chocolate mixture (I guess to prevent a skin from forming) or simply cover the bowl?

    Reply

  67. Wow. You have a lot of comments. I hope you see mine soon. I was wondering what you thought about subbing out the swerve for 1/2 cup of a sugar free syrup, like Torani. I use it one to one for all your other recipes and it works like a champ. Maybe if I used it subbed it for 1/2 cup of the almond milk? I guess I’m curious if that I might ruin the texture with the 1/2 cup less milk. I may just go for,but thought I’d ask.
    Torani is really the only fake sweetener my Type 2 diabetic guys likes. Thanks especially for your Almond Joy treat recipe, I made them with the vanilla Torani and were the first real candy bar treat he had had in a very long time.
    ALSO Thank you for all your hard work. It matters to lots of us out here. 🙂

    Reply

        • Hi Carolyn!
          Reporting back. 🙂 It worked!!
          I subbed 1/2 cup of the cashew milk for 1/2 cup Torani Sugar Free Vanilla syrup and we LOVED it. I will say it cuts down quite a lot on the richness, which might be a plus for some people. Next time maybe more cream and less cashew milk.
          For the dry sweetener I used 3 Splenda packets and 1 truvia. It could have been sweeter. Maybe one more splenda will do it next time.
          Thanks so much for all your hard work!!! I love knowing your recipes will always work, even when I mess with them.
          Oh oh!! I put a teaspoon of crunchy peanut butter on top of each serving and that was hit. I can’t wait to try your other ice cream recipes.
          -Grace

          Reply

          • Hi Carolyn,
            I tinkered more with the recipe to compensate for the Torani cutting the richness. Now I use
            5 egg yolks and upped to 4 ounces Lily’s chocolate chips.
            My first batch was that super black cocoa powder(Hershey’s I think?) that LOOKS insane and a batch with Scharfenberg cocoa powde and we liked the complexity of Scharfenberg flavor a tiny bit more.
            AND I tried using the Torani Sugar free chocolate syrup and was worried the flavor wouldn’t work, but I think we liked better than the vanilla flavor.
            Thanks again for all your hard work!

  68. Thank you for this recipe, i have just made it and it tastes as awesome as I thought it would! The texture is all wrong though, it became as hard as a rock after a couple of hours in the freezer. Any ideas what happened? Any tips?

    Reply

    • That’s pretty standard with sugar-free ice cream, since sugar is what helps conventional ice cream stay soft. But it should be that hard after only a few hours so sounds like you have your freezer set at a very low temperature.

      Reply

    • Ice cream should get very hard in the freezer. It seems to me that an ice cream made with all of the chemical conditioners and high tech machinery used on it would produce the soft version. I remember many decades of using the metal ice cream scoop heated in warm water to get the ice cream out of the container.

      Reply

  69. Today I made the Death By Chocolate ice cream, it was excellent. I followed the recipe exactly and it turned out a “WOW!” I thank you for sharing this wonderful sugar free ice cream.

    Reply

  71. Is there a way we can make this without an ice cream maker? I’m a college student and am trying to be healthier but have absolutely no space to put an ice cream maker!

    Reply

      • I wonder if putting it in a blender and churning it after it’s been in the freezer for a while might help. I used to do that when making ice cream in college. It was like the consistency of a very thick smoothie. The texture was rock-hard after completely frozen, but I froze it into individual portions. FYI: I still had the same blender from college nearly 20 years later, and still have the same hand mixer! Talk about getting your money’s worth!

        Carolyn, thank you so much for this recipe. We heard about it on Type One Grit. My daughter and spouse both loved it. He said, “You can make this for me ANY TIME YOU WANT.” Artificial sweeteners give him visual migraines. Birdy licked the churning paddle clean. We used almond for the nut milk, and cob jobbed the chopped chocolate. Partially Lily’s bar, partially their chips and partially baker’s chocolate from the dollar store. The mix, pre-churn, did not sit the full three hours and was still delectable. We could have eaten it right then. In fact, we were obligated to, strictly for quality control purposes, of course.

        Reply

  72. I just tasted this, from a batch I made yesterday, and OMG it is SO good! So rich, you only need a little to satisfy your chocolate craving! I used full fat coconut milk, because that’s what I have on hand. Also, I did add the vodka, and the consistency after being in the freezer overnight is very dip-able without thawing, and very smooth, not icy. This is definitely a keeper! Thank you!

    Reply

  73. Can you use vegetable glycerin instead of vodka and gluccie instead of xanthan gum. Not sure of the properties of either of these as compared to the vodka and xanthan?

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  74. I’m not sure what I’m doing wrong! I’ve made it teice, and each time it tastes like there are tiny solid things n the ice cream. I have no idea what it is. When I whisk the hot cream and melted chocolate together before putting it in the fridge to chill, it appears totally smooth, but when I take it out of the ice cream maker there are these tiny solid bits of something all throughout. Any idea what I could be doing wrong? Thanks in advance!

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  75. Why use two types of sweetener at two different stages of the recipe? Can’t you use just powdered sweetener all at the same time?

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      • I think I get it now. However it seems to me that the small amount of liquid sweetener added after the chill period would not have any noticeable affect on the thickness. What would, however, would be the 1/2c of milk.

        Or are you saying that the liquid sweetener is what would make this too thick to churn after chilling?

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        • No…I am saying additional powdered sweetener would make it too thick. Swerve has fiber in it that can thicken things considerably. So by adding liquid sweetener later, we avoid that issue. Also the additional milk helps thin it for churning.

          Reply

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