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Raw Sugar-Free Chocolate Ice Cream

mercola's picture
Luci Lock shows you how to make Raw Organic Chocolate Ice Cream, which is also sugar-free. It takes just few minutes to prepare these chocolate ice cream quickly simply from scratch. It's really tasty.
  Egg yolks 6
  Xylitol 1 Cup (16 tbs)
  Whipping cream 1 Cup (16 tbs)
  Raw cocoa 6 Tablespoon
  Vanilla 2 Teaspoon
  Raw milk 2 Cup (32 tbs)

1) In a bowl, put the cream.
2) Add the vanilla essence to the cream. Whip up for 30 seconds. Set it aside.
3) Add the xylitol to the egg yolks. Beat up the mixture for a while, until the mixture falls in ribbon.
4) Add 1 cup of milk to the cocoa powder and blend with a hand blender.
5) Add the cocoa mixture to the cream. Pour in another cup of milk and egg mixture, into this mixture. Whisk all-together.
6) Place inside refrigerator to chill overnight or place inside freezer to quicken the process.
7) Whisk the mixture every 20 minutes for first 2 hours.
8) Pour the chilled mixture in the ice cream maker machine and process for 20 minutes.
9) Serve by adding your choice of topping.

Recipe Summary

Difficulty Level: 
Ice Cream
Milk, Milk Product
Raw Milk
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
When it’s raw, it’s real! If you are on the path of healthy, natural and organic eating then this recipe is one that you must have. If you are a protein metabolic type then dessert ideas for your body type can be a bit difficult to come up with. This video shows you how to make Raw Organic Chocolate Ice Cream, which is also sugar-free. It takes just few minutes to prepare this chocolate ice cream from scratch. Who said healthy isn’t tasty?

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Average: 3.7 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 563 Calories from Fat 292

% Daily Value*

Total Fat 33 g50.2%

Saturated Fat 19.3 g96.6%

Trans Fat 0 g

Cholesterol 371.8 mg123.9%

Sodium 77.5 mg3.2%

Total Carbohydrates 38 g12.8%

Dietary Fiber 7.5 g29.9%

Sugars 10.1 g

Protein 12 g23.2%

Vitamin A 8.8% Vitamin C

Calcium 21.9% Iron 20.9%

*Based on a 2000 Calorie diet


Anonymous's picture
If you were to make your own mix at home, you could pasteurize it by cooking it in a double boiler, or use an egg substitute or pasteurized egg product. This step is important, because otherwise people who eat your homemade ice cream could get sick due to salmonella contamination. According to the Centers for Disease Control, those most at risk include the elderly, very young children, and people with compromised immune this guy DONT KNOW HOW TO MAKE RAW ICE CREAM
Anonymous's picture
Actually, the point of this is to show people how to make it without pasteurization. People who consume raw dairy do so because the cows eat their natural diet, resulting in more nutritious and safer milk. Industrial dairies feed thier cows whatever garbage they can get for free; cookies, newspaper, chicken feces, doughnuts; and lots of corn and soy feed, steroid implants and antibiotics every time they get sick (often). States that allow sales of raw dairy, require the raw milk to have less bacteria in their milk than industrial dairy has remaining alive *after* pasteurization. Any wonder processed dairy sickens more, more widely than locally sourced raw milk? As for eggs, only one in 20,000 industrial egg will become contaminated. But most people who consume them raw are in it for the nutrition, so they will be healthy pasture raised eggs, far less risk of disease, also. People who are regularly exposed to pathogens are less suceptible to disease from them. I've been eating undercooked egg yolks since I was a toddler.
Raw Sugar-Free Chocolate Ice Cream Recipe Video