This has probably been done before..everything else has but I"m posting anyway. I made too much hot chocolate the other day and had the idea to freeze it and see how it would turn out. Came out to a nice, thick chocolate icecream that was actually scoopable and didn't turn into a block of ice.

1 cup of heavy whipping cream
2tbsp of Divinci's Sugar Free Vanilla
2tbsp of Hershey's Unsweetened Cocoa
(Optional) 2 squares of low carb chocolate. I used Simply Lite/LowCarb Milk Chocolate bar. Gives it an extra chocolatey taste.

Heat up in pan until everything melts and disolves.
Either drink as hot chocolate or just freeze into icecream.

Icecream comes out of freezer like a brick but just put in a bowl of hot water and it starts defrosting/melting fast so it's scoopable.


I can't complain about 800 calories of cream when I used to eat 1200 calorie pints of Ben&Jerry's. If I'm just drinking it as hot chocolate though I water it down with coconut milk..less calories.


I'm not even a fan of chocolate icecream. But anything else I tried fails. I guess in this case it's the all the cocoa powder that makes the texture. I like vanilla+chocolate chips but they came out like ice..even as it melted.

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Thanks for that! I'll have to give it a try.