Sunday, January 12, 2014

Zero Carb Homemade Chocolate Icecream

 This recipe is sure to satisfy for taste for dark chocolate ice cream without the guilt! 
 I found it on YouTube (link at the bottom). I swapped out some things to make it lactose, sugar, and soy free (Soy lecithin is often found in standard chocolate). 

Instead of milk use only HEAVY WHIPPING CREAM.

Instead of sugar use STEVIA SWEET LEAF. You must read the ingredients on your stevia, as a lot of companies are mixing it with sugar substances like maltodextrin (From corn) or dextrose (glucose). The ingredients should just read Stevia with inulin fiber.

Instead of standard vanilla I use NON-ALCOHOL VANILLA EXTRACT (Frontier brand). It has glycerin and vanilla extract. The glycerin makes it a little sweet. I've done some research on glycerin. So far I can't find any literature that suggests that glycerin has a glycemic index. However when I use standard vanilla with alcohol, I can always tell I'm getting a carb. --It's a gift what can I say :-)

Instead of melting chocolate bars, I make my own using DARK CHOCOLATE UNSWEETENED POWDER. 

Is there lots of fat? You betcha!  Eating fat is good for you and doesn't make you fat.  Are there any carbs? No Way! Eating carbs adds to weight gain and brain fog (well at least for me). 

So your ingredients are: 
Coconut oil *
Dark Chocolate unsweetened powder
Eggs (2)
Heavy whipping cream about 2 cups
Parmesan Cheese *
Stevia sweet leaf packets
Non-Alcohol Vanilla extract

Cooking pot
Electric mixer 
2 small plastic storage containers with lids

1. Make your chocolate "syrup ":
Put 2 tablespoons of dark chocolate powder in a cup
Add 1 tablespoon of butter
Add 1 tablespoon of coconut oil
Put in microwave x 20 sec. 
Stir and add Stevia to taste. 

2. Whip your cream 
1 cup of heavy whipping cream in a bowl and mix with the electric mixer until it thickens to whip cream

3. Make your "custard"
Beat 2 eggs in a cooking pot. Then add a cup of cream. Stir. Then on low heat. Heat up your custard. You just want to kill any bacteria in the eggs and make it a little thick. Careful not to overheat. I added a little Parmesan Cheese sprinkled on top and mixed in. 

4. Transfer your custard to your whipping cream and mix. 

5. Add in your dark chocolate "syrup" and mix 

6. Add in your non-Alcohol vanilla extract. 1/8 tsp ( I just give it a whirl in the mix) - cooking is suppose to be fun after all! 

Now that you've got your Ice cream mix, add stevia sweet leaf to taste. I add a packet , mix , taste, and do the steps over and over until I've got the right sweetness. 

Pour your Dark Chocolate Ice cream mix into 2 separate containers. They will seem shallow. Trust me the taste is very rich.  Put into the freezer. 

After 20-25 min. Check your ice cream. You can already see it starting to form. Give it one more stir and taste.  Add more stevia if need be. Now put it back in the freezer for about 6 hours. 

Ok. Your ice cream is done. It's time to enjoy. Take it out of the freezer and let it thaw at room temperature for about 15 minutes. 
Get your spoon or ice cream scoop, curl up in your favorite spot and E-N-J-O-Y!!

Special thanks to TheAussieBakery for the YouTube video that shows how real  ice cream can be made without an ice cream maker or a blender. 

The link to the YouTube video is :

*ingredients are optional 

-Tonya Liggion, MD


  1. According to the USDA's National Nutrient Database for Standard Reference, Release 26, the total carbohydrate content is approximately 30 g for the entire batch.

  2. Using Dana Carpender's 'New Carb & Calorie Counter' I found the following: Cocoa powder=2g (net carbs), heavy cream=7g, stevia=0, eggs, vanilla and parmesan cheese are all a 'trace'. By my calculations the whole batch couldn't be much more than 10 grams of net carbs.