Enjoy this low carb no egg homemade chocolate ice cream any time you want a delicious frozen treat. It’s a creamy sugar free ice cream that scoops well.
My younger daughter, who is now 2 1/2, has been struggling with gaining weight for over a year. She’s only 22 pounds and still fits in some 18 month size clothes.
It’s been a regular routine to give her premium ice cream like Häagen-Daz or Ben & Jerry’s in the evening before bed. She was on a “white ice cream” kick for a while, but now she wants “brown ice cream” for her late night snack.
These daily ice cream feedings have been causing me to crave chocolate ice cream. Looking back, it’s hard to believe I’ve never made a chocolate based ice cream recipe.
I recently purchased the Jeni’s Splendid Ice Creams at Home cookbook after trying several of the recipes by Jeni Bauer available online. Although the recipes are developed using cornstarch, sugar, and corn syrup; I’ve been successful replacing these ingredients with xanthan gum, low carb sweeteners, and VitaFiber syrup.
The ice cream may not be scoopable straight from the freezer, but once allowed to thaw a bit, it does scoop well and has a creamy texture. The method of boiling the milk for a few minutes seems to be key in preventing the ice cream from becoming icy. The result is a homemade frozen treat that is comparable to high quality commercially prepared ice cream.
This no egg homemade chocolate ice cream recipe is based on a milk chocolate ice cream recipe in Jeni Bauer’s cookbook. She calls for evaporated milk which has more protein than regular milk.
Since evavorated milk is a bit high in carbs, I used LC-Milk instead because it is very high in protein. LC-Milk is a dry mix made by LC Foods that is a low carb high protein milk alternative. Because LC-Milk contains no fat, you need to add a little heavy cream when used as a whole milk replacement.
One of the things I’ve learned while making sugar free ice cream is that fiber based sweeteners work much better than erythritol based ones. That’s why I’ve been using either Just Like Sugar or VitaFiber powder sweeteners. Since Just Like Sugar has slightly less carbs and is usually less expensive, that’s what I prefer to use.
The LC-Milk mix also contains some inulin, so it adds a little more fiber to the low carb ice cream. Inulin is the sweetener that’s used in Just Like Sugar and results in a more scoopable ice cream if used instead of erythritol. I believe the reason is because some of the water is absorbed by the fiber so ice crystals do not readily form.
Regular homemade ice cream made using Jeni Bauer’s method needs to sit out for about 10 minutes prior to scooping. With this sugar free no egg homemade chocolate ice cream, I let it sit out a good 15 to 20 minutes which results in scoops that are close to what you’d get with store bought ice cream.
Using an insulated freezer container like the Tovolo ice cream tub container will also help keep the ice cream fresh longer in the freezer. I highly recommend these storage containers for your homemade low carb ice cream.
No Egg Homemade Chocolate Ice Cream
- 2 cups water
- 6 tablespoons LC-Milk mix
- 1 1/4 cups + 2 teaspoons heavy cream
- 2/3 cup Vitafiber powder or Just Like Sugar
- 2 tablespoons VitaFiber syrup
- 1/3 cup unsweetened cocoa powder
- 1/2 cup sugar free chocolate chips 3 ounces
- 2 teaspoons xanthan gum
- 1/4 teaspoon sea salt
- 1 teaspoon chocolate extract
- 3/4 teaspoon SweetLeaf stevia drops
- 1/4 teaspoon monk fruit liquid extract
Fill large bowl with ice and water to make ice bath.
Heat water, milk mix, cream, 2/3 cup sweetener, and VitaFiber syrup in medium heavy saucepan.
When milk mixture reaches a boil, whisk in cocoa powder and continue to boil for 4 minutes.
Remove from heat and stir in chocolate chips, xanthan gum, and sea salt until chocolate melts.
Add chocolate extract and liquid sweeteners.
Pour hot mix into a medium bowl that will fix in large ice bath bowl. Allow mix to cool for about a half hour stirring frequently. Mix should be cold prior to processing.
Process mix in ice cream maker according to manufacturer's instructions.
Pour into freezer container and freeze until set. Allow to thaw 15-20 minutes prior to scooping.
Recipe NotesMakes about 5.5 cups
Per 1/2 cup: 1.7g erythritol, 2.8g net carb