Low Carb Chocolate Ice Cream with Collagen

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Low Carb Chocolate Ice Cream with Collagen

5 from 1 vote

A low carb chocolate and blackberry ice cream recipe with added collagen!

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Prep Time 10

Freezing Time 3

Total Time 3 10

Makes: 4 Servings

Net Carbs: 7

Calories: 271

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

4 scoops Dark Chocolate and Blackberry Collagen Peptides
1 cup heavy cream
1 cup unsweetened almond milk
¼ cup low carb sweetener eg Lakanto
1 tbs unsweetened cocoa powder
¼ teaspoon xanthan gum

Equipment

Step-by-Step Instructions

To make the ice cream base, add all ingredients to a blender.
Blend everything until smooth, then transfer it to an ice cream machine, and churn until ice crystals have formed consistently throughout the mixture.
Transfer the ice cream to a container, then place in the freezer until frozen (at least 3 hours).

Nutrition

Calories: 271kcalCarbohydrates: 7gProtein: 10gFat: 23gSaturated Fat: 13gCholesterol: 81mgSodium: 103mgSugar: 2gNet Carbs: 7g

Notes

7g net carbs per serving (quarter of the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.