This simple hot chocolate ice cream is smooth, rich, and creamy, you won't believe it is low carb! 4 ingredients, no dairy, and no ice cream maker needed!
In a high speed blender or food processor, combine all the ingredients and blend until smooth and creamy.
Transfer the hot chocolate ice cream to the chilled loaf pan. To ensure it doesn't become too icy, lightly mix your ice cream every 15 minutes for the first hour. After an hour, let it freeze well.
Before eating, thaw out the loaf pan for 15 minutes. Lightly wet an ice cream scoop before scooping out into a bowl.
Ice cream maker instructions
Blend all the ingredients together and transfer to the loaf pan. Place in the freezer for 45 minutes, to thicken.
Remove from the freezer and transfer the mixture into an ice cream maker. Churn for 10-15 minutes, until creamy. Pour into the loaf pan and freeze until firm.
Notes
* Serving size is dependent on the brand you use. The brand I've used is 5 drops per serving. ** Optional, but helps keep the ice cream scoopable and creamy.