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No Churn Chocolate Ice Cream

4.5 from 2 reviews
No Churn Chocolate Ice Cream
  • 2 cups whipping cream, divided
  • ½ cup almond milk
  • 3 ounces unsweetened chocolate, finely chopped
  • ⅓ plus ¼ cup Swerve Sweetener, confectioner’s
  • 1 tsp vanilla extract
  1. In a medium saucepan over medium heat, combine ½ cup whipping cream and the almond milk. Bring to a simmer and then remove from heat. Add chopped chocolate and let sit 4 minutes to melt, then whisk until smooth. Whisk in ⅓ cup confectioner’s Swerve. Let cool.
  2. In a large bowl, whip remaining cream with ¼ cup confectioner’s Swerve and vanilla extract until stiff peaks form.
  3. Carefully fold cooled chocolate mixture into whipped cream until well combined and no streaks remain. Transfer to a large container, cover and freeze until firm, about 6 hours.
Nutrition Facts
Serving Size 1
Servings Per Container 6

Amount Per Serving
Calories 360 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 50mg 2%
Total Carbohydrate 22g 7%
Dietary Fiber 3g 12%
Sugars 1g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



6 thoughts on “No Churn Chocolate Ice Cream

  1. Tina

    How can I make it not so rock hard .love the ice cream best I’ve found just gets so hard is there something else I put in it to keep it softer?


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