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An aerial image of a tub of sugar free chocolate ice cream in a Ninja Creami tub on a white marble table.

Sugar free chocolate ice cream (Ninja Creami)

Gluten free, grain free, sugar free
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Prep Time 5 minutes
Cook Time 0 minutes
Freezing time 1 day 1 hour
Course Dessert, Ice Cream, Sweet
Cuisine Ninja Creami recipes
Servings 1 X 470ml tub

Equipment

  • NC300 Ninja Creami machine with 470ml size tubs

Ingredients
  

  • 20 g Dutch processed cocoa powder
  • 100 g pure powdered allulose
  • Pinch of fine salt
  • 150 g boiling water
  • 250 g lactose free full fat thickened cream (see notes)
  • 1/2 - 1 teaspoon sugar free vanilla extract (optional, see notes)
  • Stevia drops, as needed to sweeten (see notes)

Instructions
 

  • Whisk the cocoa powder, allulose and fine salt together in a medium heatproof bowl. Pour over the boiling water to bloom the cocoa and dissolve the allulose. Stir or whisk gently to prevent the mixture becoming too foamy.
  • Add the remaining ingredients and stir to combine. Don't worry if there are a few little lumps of cocoa in the mixture - they will smooth out during processing. Stir until the mixture is combined and a medium chocolate colour. Taste it and add some stevia drops as needed to reach your desired sweetness - see notes in the body of the post about working with allulose (you can't add too much or the mixture won't freeze).
  • Pour the mixture into your 470ml Ninja Creami tub and freeze with the lid off for 24 hours. Leaving the lid off as the mixture freezes can help prevent the mixture developing a hump in the centre which can damage your machine.
  • After 24 hours, process your mixture using the ice cream function. It should come out nicely on the first spin, and in fact I often recommend factoring in 30-60 minutes chilling time after processing with allulose recipes to get the perfect texture. Return leftovers to the freezer with a lid on.

Notes

  • Read the body of the post for tips on working with allulose. You cannot simply add as much allulose as your tastebuds dictate - over about 110g allulose results in an ice cream that cannot physically freeze. This means you will end up with a chocolate milkshake consistency.
  • I recommend using full fat lactose free thickened cream. Lactose free cream tastes sweeter than regular cream which means we are boosting the sweetness without affecting the freezing point.
  • If the ice cream is still not sweet enough, use stevia drops. Stevia doesn't change the freezing point of your ice cream so you can add it to taste.
  • Thickened cream is 35% fat. In other countries, it might be called heavy cream or whipping cream. Choose a cream with 30-35% milk fat for best results. Cream with too much fat (double or dollop) will result in an ice cream that coats the roof of your mouth and has an unpleasant texture. 
Keyword Allulose ice cream, Allulose Ninja Creami, Ninja Creami recipes, Ninja Creami sugar free ice cream
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