The Best low-Carb Ice Cream I’ve Ever Had

This Sunday me and my fiancé were walking to J. Crew in Georgetown looking for this blue and white seersucker jacket that I had seen online when we passed Ben & Jerry’s and I saw a sign in the window for milkshakes. My all-time favorite milkshake is mint chocolate chip.

Seeing that sign in the window made me think about having a sweet, minty, creamy shake with big chocolate chunks at the bottom. It almost made me walk into Ben & Jerry’s, but I resisted and said to myself, “there’s got to be someway that I can make one of those without sugar… today.”

I never found the jacket I wanted, but I did figure out how to make the best low-carb ice cream I’ve ever had. No sugar alcohol. (I’ve found that the sugar alcohols interfere with a lot of people’s ability to lose fat, and are only OK in ice cream.) And it was mint chocolate chip.

Also, I’ve found that sugar alcohols (in all commercial brands) alter the consistency of the ice cream, but this one has the same consistency as regular ice cream.


2 cups cream
¼ cup water
1tsp vanilla extract
1 tsp mint extract
pinch of salt
green food coloring (optional, only if you want it to be green, otherwise it will be yellow because of the egg yolks)
4 egg yolks
12 packs Splenda (or ½ cup)
½ cup of chopped sugar-free chocolate (I like dark)


1. In a microwave safe bowl, heat cream and water until steaming (2min).
2. While cream is heating, mix everything but the chocolate together well. Add to hot cream and return to microwave until steaming, but NOT boiling (1min).
3. Follow instructions on your ice cream maker. Be sure to add chocolate half way through the process.


6 servings (about 1 cup) with 5g net carbs per serving vs. 52 for 1 cup of Ben & Jerry’s

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