Tastes like you walked into a frozen yogurt shop and ordered vanilla chocolate chip. Except this one won’t kick you out of ketosis.
You get thick, creamy, swirled vanilla soft serve loaded with sugar-free chocolate chips in every bite like the pic. It’s cold, smooth, and has that nostalgic ice cream shop texture without the machine, the churning, or the 30g sugar bomb.
Ingredients (Makes 2 large cups)
For the Soft Serve Base:
1 cup heavy whipping cream, cold
4 oz cream cheese, softened to room temp
â…“ cup powdered allulose, best for soft texture
1 ½ tsp vanilla extract
ÂĽ tsp vanilla bean paste, optional but worth it
Pinch of salt
2 tbsp unsweetened almond milk, only if needed to blend
For Mix-ins:
⅓ cup sugar-free chocolate chips, like Lily’s or ChocZero
Extra chips for topping
Step-by-Step (Ready in 10 min + freeze)
Option 1: Blender Soft Serve (Fast)
Blend base: Add cream cheese, heavy cream, powdered allulose, vanilla, and salt to a high-speed blender. Blend 30-45 sec until thick and smooth. Scrape sides. Add 1-2 tbsp almond milk only if too thick.
Add chips: Pulse in half the chocolate chips 2-3 times. Don’t over-blend or they’ll shatter.
Swirl: Spoon into cups like the pic. Swirl with a spoon for that soft-serve look. Top with remaining chips.
Eat now: Texture is perfect soft-serve immediately. Or freeze 30 min to firm up.
Option 2: Freezer Method (Like the Pic)
Beat base: In a bowl, beat softened cream cheese + powdered sweetener + vanilla + salt with hand mixer 1 min until smooth.
Whip cream: Pour in cold heavy cream. Beat 3-4 min until thick, fluffy, and holds peaks.
Fold chips: Gently fold in most of the chocolate chips. Save some for top.
Freeze: Spoon into cups. Swirl the top with a spoon. Press extra chips on top like the pic. Cover.
Chill: Freeze 3-4 hours until scoopable but not rock hard. Let sit 5 min before eating if too firm.
Pro Tips to Level UpÂ
Allulose = Soft Scoop: Allulose keeps this soft like real ice cream. Erythritol makes it hard and icy. If using erythritol, add 1 tbsp vodka or MCT oil to stay scoopable.
Soft-Serve Swirl: Use a piping bag or zip-top bag with corner cut off to pipe into cups. Gives you that ice cream shop swirl like the pic.
Cookie Dough Mode: Add 1 tbsp almond flour + 1 tbsp brown sugar allulose + ÂĽ tsp butter extract to the base. Fold in extra chips. Instant cookie dough ice cream.
Not Gritty: Only use powdered sweetener. Granular = sandy texture. Blitz granular in a blender 30 sec if that’s all you have.
Dairy-Free: Swap cream cheese for Kite Hill almond cream cheese and heavy cream for full-fat canned coconut cream. Still thick and creamy.
Chip Hack: Chop your chocolate chips in half. You get chocolate in every bite without using a full cup.
