Chocolate Toffee Crunch Ice Cream (Low Carb, Sugar Free)

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I have worked on several ice recipes for the blog for some time now but have waited until I felt they were just right before posting them. I am not sure why I haven’t tried my hand at ice cream before this year but my husband and son are sure glad I finally gave into their somewhat pleading encouragement.  They are both huge ice cream fans and have been great as my tasting judges no matter how many times I present them with samples. Ice cream makes their day sweeter and pleasing them does the same for me!

Having gotten the thumbs up on this recipe and with tomorrow being National Ice Cream Day I knew it was the right time to share it here with you guys. I think you will enjoy it as much as we have been.

Low Carb, Sugar Free When I think of ice cream I immediately gravitate to chocolate flavors like Chocolate Peanut Butter or Rocky Road.  In my opinion the more chunky goodness and chocolate the better! That’s why I wanted to give my creamy and rich chocolate ice cream a big crunch by adding some of my Low Carb Granola Toffee. I mean how can that not be dreamy? The answer is – it can’t! Unless of course you don’t like almonds or coconut. In that case you will want to enjoy just the chocolate ice cream crunch free and stay tuned for next week’s ice cream post on my Chocolate Chip Peanut Butter Swirl. Even if you do enjoy this recipe, my little guys says you will not want to miss next week’s recipe either! My boys really enjoyed that one so subscribe to the blog if you haven’t for that one!

Low Carb Chocolate Toffee Crunch Ice Cream is perfect for the Low Carb, LCHF, Keto and Trim Healthy Mama diets. Creamy, chocolate ice cream filled with sugar free toffee pieces.To make my chocolate ice cream I simply modified the my traditional vanilla by adding unsweetened cocoa powder as well as tablespoon of vegetable glycerine for a creamier texture.  You can leave the glycerine out if you want but trust me it helps the texture. I have tried this recipe with the cream and half and half in the recipe below and by swapping out the half and half for unsweetened almond milk. Both work well but there is a slight texture difference in my opinion when you use the almond milk. Just a slightly more icy mouth feel but still delicious and a tasty keeper. The almond milk is also a nice way to cut the carb count even further for those counting as we do. Either way this frozen bowl of heaven is the perfect treat for any summer day. Who am I kidding right? Ice cream is the perfect treat anytime!

How will you be celebrating National Ice Cream Day? Do you have a favorite flavor or topping you can’t get enough of? I would love to hear your answers below in the comments or hop over to my Facebook page Here and share with me there!

Low Carb, Sugar Free, Trim Healthy Mama and Keto friendly Chocolate Toffee Crunch Ice Cream from My Table of Three. Perfect for summer treats and National Ice Cream Day.

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1/2 cup

Chocolate Toffee Crunch Ice Cream (Low Carb, Sugar Free)

This is a rich and delicious low carb ice cream full of toffee pieces and sure to please any ice cream fan in your family. This recipe makes enough for a 1 1/2 quart ice cream maker. For larger makers you may need to double or triple the recipe.

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  • 2 cups of heavy whipping cream
  • 1 1/4 cups of half and half (or almond milk)
  • 1/2 cup of Erythritol/Stevie blend sweetener (I use THM Super Sweet or Pyure)
  • 2 large eggs, beaten
  • 2 tsp pure vanilla
  • 1 Tbsp of Now Brand Vegetable Glycerine (or any food grade brand)
  • 5 Tbsp of unsweetened cocoa powder
  • pinch of salt
  • 1/2 of the my Low Carb Granola Toffee Recipe


  1. Place all the ingredients into a food processor and blend thoroughly until all the cocoa powder is incorporated.
  2. Adding the beaten eggs in the blender with the cold dairy and slowly bringing the mixture up to a safe temperature of 180 will prevent your eggs from curdling in this custard and ensure the eggs are cooked safely.
  3. Poor the blended mixture into a sauce pan and turn the heat to medium.
  4. Stir your custard mixture continuously as the mixture warms to prevent it from scorching
  5. Once your ice cream custard has reached the proper temperature you should be able to see it has thickened slightly. Remove the custard from the heat and chill completelybefore adding it to your ice cream maker.
  6. Follow the directions on your ice cream machine. As the ice cream starts to set up you can slowly add in your desired amount of the toffee pieces. Own it peeps and feel free to add in as much or as little of the toffee as you like.
  7. When your ice cream maker has finished you can enjoy the treat or place it in the freezer if you want it to set up further.
  8. **Note: Though the ice cream has a creamy consistency with using the glycerine and is nice and scoopable after a few hours in the freezer, i have noticed that if we left it in the freezer for an extended period of time like all day or over night, the ice cream still froze into a solid state. To soften it after if freezer that hard you can leave it set out on the counter.


  1. Sarah Lane says:
    I wonder if you added some instant coffee to the mix, do you think it would be similar to Ben and Jerry's coffee toffee crunch ice cream-my ALL TIME FAVOURITE ice cream?! maybe a few teaspoons? I've enjoyed so many of your recipes-looking forward to this one, but I'm going to experiment with the coffee flavour too. Thanks!
    • Keri Bucci says:
      Hi Sarah! Thank you so much for letting me know you have enjoyed some recipes here. I think you have a wonderful idea! I would add the instant coffee to your cream when you are heating it on the stove. I bet it will be divine! Pst...I am a chocolate and coffee let me know how it goes!!

I would love to hear from you!