HomeMixed Media ArtCrafts ProjectsTips, Tricks, TutorialsScrapbooking & Project LifeCooking, Baking, RecipesHome & DIY


Monday, July 25, 2011

Chocolate Ice Cream (LC, SF)


3 cups heavy whipping cream (divided)
2 cups Low-Carb Milk (divided)
1/2 cup Erythritol (or other sweetener of choice)
2-4 little packets of Purevia or equivalent (depends on how sweet you like it!)
1/2 tsp Guar gum
4 egg yolks
2 tbsp. unsweetened cocoa powder (I use the double dutch cocoa powder for an extra chocolate punch!) *
1.5 tbsp. Nesquick “no sugar added chocolate milk” mix
3 tbsp. Glycerine (ensures scoopability straight from the freezer - it will NOT do that without Glycerine!)


Mix 2 cups of cream, 1 cup of milk, sweeteners, guar gum, cocoa powder and nesquick with a whisk until all the lumps are dissolved. Then add to a double boiler and heat.

Separate eggs and in a small bowl, whisk the yolks, then add about a 1/4 of a cup of the hot mix to the eggs and stir quickly (this is called tempering the eggs,  so they don't curdle.)
Once that's done, add the egg mix to the double boiler and heat it all through under constant stirring. The mix will thicken a bit to a thin custard consistency.

Transfer into a cool bowl, or if you did this in a water bath, set your bowl with the custard mix on ice and stir until it’s cooled down a bit.

Add the remaining cream and milk and stir in evenly. Now you can transfer the mix to the refrigerator to cool down completely.

Once cooled, process in your ice cream machine according to manufacturer's instructions.

* The ice cream is a much darker brown when using the double dutch cocoa powder, but I was out. The ice cream in the picture was made with regular unsweetened cocoa powder!

The ice cream in the picture above scooped like that straight out of the freezer - NO thawing necessary!

A word about containers:
When I first started making our own ice cream, I used our regular plastic containers to freeze our ice cream in. I did however soon get tired of that. It just wasn’t working very well!
I have since then switched to these laminated paper/card ice cream containers from Amazon and I LOVE them!
They keep the ice cream just perfect, exactly like the ones from the store! I write the name of the ice cream on them with a sharpie pen and I find that I can reuse them several times as long as I wash and dry them straight after we finished a batch!

And they allow you to decorate your homemade frozen desserts any way you like - either for yourself or as a gift! And that’s always a good thing!

Pin It


  1. Birgit this looks amazing! If I was still eating LC I would be making it right now!

  2. Wow!Its an amazing blog.
    The best blog i have ever read.
    Nice blog on chocolate tempering machine.
    Thanks for sharing.
    Keep sharing more and more.

  3. Was wondering what kind of ice cream machine you use?

  4. I use this one here or this one, depending on what amount I'm making :)


I very much appreciate that you are taking the time to leave a comment! Thank you so much for visiting my blog!
If you ask a question in the comment section, please remember to check back as I will answer it in the comments section! Or you can email me if you prefer!
Thank you and have a wonderful day!
Birgit Kerr