Chocolate Ice Cream - Almost

Total Time
7mins
Prep 5 mins
Cook 2 mins

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.

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!

Reviews

(2)
Most Helpful

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.

Ms*Bindy October 30, 2006

Very yummy, I'm eating it now. I didn't have any egg beaters but it still is good.

AllForHim October 16, 2006

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