Low Carb Mexican Chocolate Ice Cream

Low Carb Mexican Chocolate Ice Cream

At long last I've found it: the secret to perfect ice cream.

Skim Milk Powder.

I found this secret in a cookbook from Ample Hills Creamery in Brooklyn.  Skim milk powder is used in most commercial ice creams to absorb excess water and give it a milkier, creamier flavor.  It helps to avoid pesky ice crystals, so I've been adding it to my own low carb ice cream.

Here's my recipe for Mexican Chocolate Ice Cream.  It's a spicy take on chocolate, that only has 12g of net carb per serving.



Low Carb Mexican Chocolate Ice Cream


  • 1 (13oz)can  full fat coconut milk, shaken
  • 1/2 cup skim milk powder
  • 3/4 cup Swerve or equivalent sweetener
  • 1 cup heavy whipping cream
  • 3 large egg yolks
  • 1/2 cup unsweetened cocoa powder
  • 4 oz sugar - free chocolate chips (like Lilly's)
  • 1 teaspoon vanilla extract
  • 1 1/ 2teaspoons cinnamon
  • 1/8 teaspoon cayenne pepper


1.  Mix the sweetener, skim milk powder, and coconut milk in a medium sized saucepan. Make sure that the skim milk powder is completely dissolved, and then add in the cream.

2.  Cook over medium-low heat for 5 minutes until the temperature reaches 110 degrees.

3.  Whisk 1/2 cup of the milk mixture into the egg yolks to temper them. Return the egg yolk mixture to the pan.

4.  Cook on medium-low heat for another 5 minutes until the temperature reaches 165 degrees. Mix in the cocoa powder and chocolate chip and cool until mostly blended. (There can still be some chips.)

5.  Transfer to a blender and add in the vanilla and spices. Blend until it is smooth and consistent.

6.  Add to a container and chill in the refrigerator for 3-4 hours.

7.  Pour the custard into your ice cream maker and process according to the manufacturer’s directions.



NUTRITIONAL INFO: Calories 315 Total Fat 41g Protein 8g Carb 19g Fiber 7g Net Carbs 12g

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