Chocolate Cream Italian Ice
This Chocolate Cream Italian Ice is cool and creamy. It combines the best aspects of ice cream with the best aspects of Italian ice for a refreshing summer treat.
I love Italian Ice. It is so refreshing on a hot day. And unlike ice cream, it doesn’t leave you needing a glass of water when you are finished. I think the perfect combination of the two it the cream ice served at Rita’s Italian Ice. It is Italian ice with just enough cream to make it rich and creamy. I am so happy that I was able to come up with a low-carb, sugar-free version of this summer favorite. The store bought variety has upwards of 80 grams of sugar in a regular size.
I know I have an award winning recipe when I hide it from the rest of my family and don’t share. I’ve been careful to stick the container of this Chocolate Cream Italian Ice back far enough into the fridge that no one, besides me, knows what it is.
I remember eating ‘ice milk’ as a child. I assume it was ice cream but made entirely with milk. I haven’t seen it in stores ever since I was old enough to read labels. But I do remember it because icy and delicious. It was similar to this.
Chocolate Cream Italian Ice – Low Carb, Sugar Free, THM S
Ingredients:
1 cup heavy cream
1 cup brewed coffee
1 cup unsweetened almond milk
1 cup reduced carb milk (such as Fairlife brand)
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1/4 cup cocoa powder
1/2 tsp glycerin
Instructions:
Combine all the ingredients in a blender. Blend until smooth. Pour into an ice cream machine and freeze according to the manufacturer’s instructions. Enjoy immediately or transfer to a freezer-safe container. Thaw for about 15 minutes before serving if frozen for more than a few hours.
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Chocolate Cream Italian Ice
Ingredients
- 1 cup heavy cream
- 1 cup brewed coffee
- 1 cup unsweetened almond milk
- 1 cup reduced carb milk such as Fairlife brand
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/4 cup cocoa powder
- 1/2 tsp glycerin
Instructions
- Combine all the ingredients in a blender. Blend until smooth. Pour into an ice cream machine and freeze according to the manufacturer's instructions. Enjoy immediately or transfer to a freezer-safe container. Thaw for about 15 minutes before serving if frozen for more than a few hours.
Would the glycerin called for in the recipe be the same as vegetable glycerin?
Yes
I love this so much! I’m not much for heavy desserts, especially in the summer, so a refreshing, light treat like this is fantastic for me. Thanks!
I’ll be making this on repeat all summer long. The perfect guilt-free treat!
My daughter has a nut and soy allergy What can be substituted for the almond milk?
More low carb milk, such as the Fairlife milk, should work.
Who says you can’t have it all on low carb. Cool recipe. Will have to put it up against my wife’s favorite pint of ben & jerry’s and see how it goes :).
Can I use half and half instead of the low carb milk? I don’t usually have that in the house. Thanks!
I was wondering the same. Could we substitute half and half or just half cream, half almond milk for the Fairlife? Or light canned coconut milk? I might experiment a bit with this.