Chocolate Ice Cream - Almost

READY IN: 7mins
Recipe by Ingrid S

This is an excellent substitute for real ice cream. I've slipped it past several picky eaters with success!! I found the basis on a low-carb site and tweaked it to make it more ice cream like.

Top Review by Ms*Bindy

I've been intrigued by this recipe for a while, and finally had the chance to try it out today. I followed exactly but cut way back on the Splenda. I don't have the packets, only the box, and according to the serving info on the box, I would have needed 10 tsp of Splenda to convert 5 packets! I was sure this would be way too much, so I only used about 2 tsp. At first I didn't really care for the consistency of the ice cream. Once I got over the first impression, I liked it more. I think the raspberry version would be very tasty. Thanks for posting this recipe.

Ingredients Nutrition

Directions

  1. mix all ingredients but ice in the blender.
  2. add ice and blend to a soft-serve consistency.
  3. You can add sugar free coffee syrups to this as well - caramel and hazelnut are great with chocolate.
  4. You can also use frozen raspberries, sugar free raspberry syrup and a bit less ice instead of chocolate!

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