Homemade Sugar-Free Chocolate Ice Cream

By ADW|2017-08-17T10:55:11-04:00Updated: August 17th, 2017|Desserts, Diabetes Recipes|0 Comments


  • 2 envelopes unflavored gelatin
  • 4 cups light cream or half and half or milk
  • 3 large beaten eggs or 3/4 cup frozen egg substitute, thawed
  • 1 tablespoon vanilla extract
  • 1/3 to 1/2 cup unsweetened cocoa powder
  • 24 packets Equal® sweetener or 7 1/4 teaspoons Equal® for Recipes
  • 1 Ice cream Maker.


  1. In a medium saucepan combine the gelatin and 2 cups of the light cream and let combination stand for 5 minutes.
  2. Cook and stir over medium heat till mixture just comes to a boil. Gradually stir about 1 cup of the hot mixture into eggs, then return all to saucepan. Cook and stir for 2 more minutes. Do Not boil. Remove from heat.
  3. Stir in the remaining cream and the vanilla.
  4. In a large bowl, combine cocoa powder and Equal® sweetener. Gradually blend in egg mixture till smooth.
  5. Chill till cold, stirring occasionally. (Don’t overchill).
  6. Freeze in a 4-quart ice cream maker according to manufacturer’s directions.

Food Exchanges: 1 Milk, 1 Fat

Nutritional Info (per serving):
Makes 14 Servings
Calories:    128
Protein:    5g
Carbohydrate:    6g
Fat:    9g
Cholesterol:    71mg
Sodium:    43mg

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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