After making many batches of my ice cream bars, I got sick of the peanut butter flavor and wanted something more creamy and spoonable for my fix. More traditional. Ice cream is still my first love in terms of treats. Nothing can replace the milky cold sweetness of it, and during summer time the feelings of longing are the strongest. Fortunately, I can’t remember the last time I caved to the craving and stopped at a DQ for a blizzard. And if you have this quick and dirty ice cream sitting in your freezer, you won’t have to think twice about it. It’s thick and creamy, just like you remember. And the best part? No fancy machinery required!
This sugar-free, all natural ice cream made with luxuriously thick ricotta cheese will give you 50% of your RDA of calcium per half cup serving, and contains 4 measly carbs. Use your favorite minimally processed cocoa powder for an antioxidant boost. I’ll admit to using Hershey’s Special Dark Cocoa for that Wendy’s frosty chocolate flavoring, but the non-Dutched stuff is best for the preservation of nutrients.
Healthy Chocolate Ice Cream
Makes two servings
1 cup ricotta cheese (part skim or whole milk)
1 fresh organic egg yolk (Egg Beaters if you’re afraid of salmonella)
Tiny splash of pure vanilla extract
Sweeteners, to taste
For ALL NATURAL sugar-free sweetening:
-2-3 tablespoons erythritol (get it here and here) or xylitol
–Pure stevia extract
Pinch of xanthan/guar gum (optional, for a creamier texture)
Jamocha Almond Flavoring:
2-3 teaspoons cocoa powder
2 teaspoons instant coffee granules
85% cacao chocolate, grated
Mint Chocolate Chip Variation:
a few drops of pure peppermint extract
85% cacao chocolate, grated
Blend ricotta, egg yolk, cocoa powder, vanilla extract, sweeteners, xanthan gum, and other flavorings together in a blender or food processor until totally smooth. Stir in nuts and chocolate shavings if desired. Pour into plastic tub with a lid and freeze for an hour, stirring well every 20 minutes to break up the ice so it freezes properly. Serve as soon as it’s frozen enough to be scoopable. If you decide not to eat it immediately, let it sit out for 10 minutes when you remove it from the freezer before serving.
~5g net carbs per serving!
Topped with hard shell topping, fresh whipped cream, and slivered almonds. Best lunch EVER.
Hard Shell Topping
Makes two servings
1 square Lindt 85% cacao bar (I’m loving Ghirardelli Midnight Reverie lately)
1/2 teaspoon coconut oil or non-hydrogenated palm shortening
1/2 teaspoon heavy cream or coconut milk
sweeteners, to taste (I use NuNaturals stevia)
Nuke chocolate and coconut oil together, stirring at 20 seconds intervals until smooth. Stir in cream and sweeteners, tasting and adjusting if necessary.
Give it a try! If you have a flavor idea, let me know about it and we can work on re-creating it.
AnonymousJuly 16, 2008 at 4:09 pm (15 years ago)
1) My heart is filled with love for these recipes. Thanks so much for posting them!
2) How much 85% cacao chocolate (grated) for the flavorings?
LaurenJuly 18, 2008 at 4:02 am (15 years ago)
Anonymous – Use as much grated 85% chocolate as you like! Add a square or two so you can taste little of bits of chocolate throughout. Adjust your carb count accordingly. 🙂
locarbgirlOctober 4, 2008 at 7:43 pm (15 years ago)
YUMMYYYYYYYY!!! I am soo glad that I found your site. I’m going to link to it on my Low Carb Blog. Thanks so much and I can’t wait to try these recipes, but judging by what they look like… I’m in for many, many real treats!!!!
AnonymousDecember 10, 2008 at 8:28 pm (14 years ago)
My boyfriend is addicted to Ben and Jerry’s vanilla coffe heath bar…. help !
AnonymousMarch 29, 2009 at 4:49 am (14 years ago)
Great Blog, I’ve tried a couple recipes and for they’re the most authentic and delicious adaptations I have found. Excellent work, thank you, thank you, thank you. You are making the lc lifestyle enjoyable with out feeling deprived. I’m excited to try more recipes!!
Quickly, wanted to point out that the hard chocolate topping for your chocolate ice cream recipe is missing some ingredients. You mention adding powdered milk and sweetner, yet it’s not listed in the ingredients.
None the less I will try the ice cream tonight and wing it on the chocolate sauce for now.
Once again thank you for all the time, effort and research you’ve put into creating these wonderful recipes for me to enjoy!
eeyoreblues27April 16, 2009 at 7:37 pm (14 years ago)
Could you use fat-free greek yogurt instead of the cheese? Or possibly cottage cheese.
And here’s a question, what’s the difference between xanthan and guar gum? I bought guar a few months back instead of xanthan because it was cheaper and now I’m wondering if everything I make is funny because of that?
LaurenApril 18, 2009 at 6:32 pm (14 years ago)
Eva, fixed that! Thanks so much for the feedback. Hope you enjoyed the ice cream!
Eeyore, the fat free yogurt would not work. I don’t think there is a difference between xanthan and guar. 🙂
JessMay 2, 2009 at 3:11 am (14 years ago)
The only sweetener I have to work with right now is Stevia, so I made this with 4 tsp of it and no other sweetener, keeping the rest of the recipe the same. While the texture was not very ice cream-like due to the substitution, the taste was fantastic. I’m going to make it again tomorrow, the very same way- only this time I’m using it as pie filling! 🙂 Thanks!
Chef RachelMay 24, 2009 at 1:01 am (14 years ago)
WOWIE!This looks so outrageously delicious. What kind of camera are you using? Your pictures are so appetizing and make me want to go into the kitchen and try your recipes…. and I’m a chef!
AnonymousOctober 8, 2009 at 3:06 am (14 years ago)
This sounds great, but what is the carb count?
rachelFebruary 24, 2010 at 6:06 pm (13 years ago)
Ever think about experimenting w/ caramel? Maybe you already have,or maybe you don't like caramel! But it seems like it could easily fit into a low sugar diet, being made up of cream, sweetener and butter.
JustinOctober 27, 2010 at 6:13 am (13 years ago)
it says how much xylitol to use but not how much stevia and is it either or or do you recommend using both? thanks!
LaurenOctober 27, 2010 at 7:50 am (13 years ago)
Hi Justin! I recommended a bit of powdered xylitol or erythritol just to counteract the bitterness that chocolate can impart when it's not paired with much sugar. Hope that makes sense. Thank you for your question! 🙂
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