This creamy homemade frosty is rich, thick, and ultra chocolatey with 0g added sugar — perfect for a low-carb or keto-friendly treat!
Prep Time
5 minutes
Freeze Time
15–20 minutes
Servings
3–4
Ingredients
- 2 cups unsweetened almond milk
- 1 cup heavy whipping cream
- 2 tablespoons unsweetened cocoa powder
- 1 small box (1 oz) sugar-free instant chocolate pudding mix
- 2–3 tablespoons powdered monk fruit or erythritol sweetener
- 1 teaspoon vanilla extract
- 2 cups ice cubes
Optional Extras
- 1 tablespoon peanut butter powder
- 1 scoop chocolate protein powder
- Sugar-free chocolate syrup for drizzling
- Whipped cream on top
Instructions
Step 1: Blend the Base
Add almond milk, heavy cream, cocoa powder, pudding mix, sweetener, and vanilla extract to a blender.
Blend for about 30 seconds until smooth and fully combined.
Step 2: Add Ice
Add the ice cubes and blend again until thick, creamy, and frosty.
If it’s too thick, add a splash of almond milk.
If it’s too thin, add more ice.
Step 3: Freeze for Perfect Texture
Pour into a container and freeze for 15–20 minutes for a thicker, spoonable frosty texture.
Step 4: Serve
Serve immediately with whipped cream or sugar-free chocolate drizzle if desired.
Tips
- For extra richness, use all heavy cream instead of almond milk.
- Freeze leftovers in popsicle molds for chocolate frosty pops.
- Blend with frozen avocado for an ultra-creamy texture without extra sugar.
Enjoy your thick, creamy, chocolate frosty without the sugar crash!
