Cherry Vanilla Chocolate Chip Ice Cream {Egg Free & Low Carb}
Cherry Vanilla Chocolate Chip Ice Cream is egg free, free of added sugar and heavenly! Perfect treat to share with a loved one on Valentine’s day!
Even in the winter months ice cream is a favorite treat to enjoy. Of course it’s most popular in the summer, but who says you can’t enjoy a healthy creamy dessert and keep it healthy too! This little creation combines frozen but thawed, unsweetened, plump cherries with a vanilla ice cream and still manages to stay under 10 grams of carbohydrates. Pretty fantastic if you ask me! Cacao nibs mixed throughout give the ice cream a nice little crunch and since they are unsweetened as well, doesn’t add any more sugar than the natural sugars in the cherries themselves. Healthy treat for the whole family!
The recipe is for two to enjoy together, perfect for Valentine’s day! But of course you can enjoy this all by yourself as well! If you freeze it for a later time, allow it to thaw for 30 minutes on the counter to soften a bit.
Recipe Notes:
- If you don’t have almond milk you can use any milk you like.
- Half & Half is a mixture of whole milk and heavy cream combined. If you can’t find it just use either of the two.
- If you don’t have cacao nibs you can use unsweetened carob chips or sugar free chocolate chips instead.
- This Recipe is adapted from my Single Serve low Carb Vanilla Ice Cream.
Cherry Vanilla Chocolate Chip Ice Cream {Egg Free}
Ingredients
- 1/2 cup Half & Half or heavy cream
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 4 droppers liquid vanilla or berry stevia
- pinch salt
- 1/2 cup frozen cherries thawed, divided
- 2 tablespoons cacao nibs unsweetened
Instructions
- Pour half & half or cream, almond milk, vanilla extract, stevia, salt and 1/4 cup cherries into a blender.
- Blend on high for 1 minutes.
- Chop the remaining cherries and stir into mixture. Add the cacao nibs.
- Pour mixture into an ice cream machine.
- Follow manufacturers directions for your machine.
- Enjoy immediately!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I made this, doubled the recipe, but used only HWC, to lower the carb count (vs. half-&-half); and because I don’t like almond milk. I don’t have an ice cream maker. I just used my food processor to blend it; added Lily’s sugar free chocolate chips; and froze it. It was a little icy and required sitting on the counter a bit to thaw (I’ll add a little alcohol next time so it isn’t so hard), but everyone loved it; and no one knew it was sugar-free.
Do you have to use an ice cream machine??
Just not sure if it would come out as creamy as typical ice cream, but I guess you could blend it and freeze for a short time to see.
SORRY – i missed where the recipe did iinclude the amount of stevia!! Now i can try this recipe and will post how it comes out!!
Great, let me know!
I would like to try the Cherry Vanilla Chocolate Chip Ice Cream {Egg Free} recipe however it omitted the amount of stevia. Please provide the amount to be used.