The Ultimate Healthy Chocolate Ice Cream
Yields: 5 servings
This rich chocolate ice cream tastes just as indulgent as the kind sold in ice cream parlors! And the fact that it’s ready just 25 minutes after you start measuring the ingredients? Pure bliss! This ice cream is best if eaten the same day it’s made, but it’ll keep if stored in an airtight container in the freezer for at least 2 months.
  1. The night before you plan on making your ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze for at least 12-16 hours.
  2. Add all of the ingredients to a large bowl. Beat with an electric mixer for 1 minute or until very frothy.
  3. Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the milk mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. For the best texture and taste, serve immediately.
Notes: For more information regarding the ingredients and why they’re critical to achieving the smooth, creamy texture of the ice cream, please read my explanation here.

You can use higher percentages of milk (i.e. whole milk) if you prefer, but do not substitute nonfat or 1% milk. I also recommend against substituting almond or cashew milk.

For a more dark chocolate flavor, add an additional 2-3 tablespoons (10-15g) of cocoa powder.

I have not tried substituting other sweeteners and do not know how they will turn out. If you prefer not to use the vanilla crème stevia, you’ll need the equivalent of ½ to ¾ cup granulated sugar.

Do not skip the xanthan gum. Without it, your ice cream will taste icy and hard rather than smooth and creamy.

I own this ice cream maker by Cuisinart, and I love it! It’s so easy to use and really inexpensive.

After about 10 minutes, I found that my ice cream started getting “stuck” and wasn’t fully churning around the ice cream maker. If that happens to you, carefully “help” it along by gently pressing down with a small spatula to get the ice cream moving around the ice cream maker’s bowl. (I did that very frequently for the last 10 minutes of freezing!)

To achieve the best smooth and creamy texture, the ice cream should be made in an ice cream maker. If you don’t own one, use the following method (but keep in mind that the ice cream will turn out with a grainier and harder texture).

No Ice Cream Maker Method: After Step 2, add the mixture to an 8”-square baking pan, and place in the freezer, ensuring that the pan is flat and level. Freezer for 2-3 hours, vigorously stirring with a spatula for 2-4 minutes every 30 minutes to break up any chunks and mix air into the ice cream.

{gluten-free, clean eating, low fat, low calorie, low sugar, higher protein}
Recipe by Amy's Healthy Baking at