Chocolate Chai Ice Cream

Chocolate Chai Ice Cream (low Fat, low carb, THM FP)

I’m really happy to be celebrating Chocolate Ice Cream Day with this Chocolate Chai Ice Cream!

It is a great recipe that is versatile and can be made as a low fat and low carb ice cream or as a Fuel Pull as we Trim Healthy Mama‘s like to refer to them!

Disclosure StatementI love my Cottage Style Chocolate Ice Cream and with the addition of Chai Tea to the almond milk it adds a nice depth of flavor and a change up from the everyday routine. You can also Check out my Vanilla Chai  Frozen Custard

You can top this Chocolate Chai Ice Cream with the Handy chocolate sauce from the Trim Healthy Mama Cookbook, or with some skinny chocolate.


The handy chocolate sauce is another Fuel Pull recipe which keeps this ice cream treat on the lighter side.

However we all love Skinny Chocolate and it’s ability to harden into a magical shell like coating over ice cream and using that it would make this a lighter S treat.

Chocolate Chai Ice Cream (Low CArb, Low Fat, THM FP)

You don’t have to have an Ice cream maker to make this. Just mix the batter in your blender and freeze it in ice cube trays to process later.

Or if you are like me you break out your Ice Cream Maker like this one and put it to work for you.



Chocolate Chai Ice Cream
Nutrition Information
  • Serves: 4
  • Serving size: ½ cup
  • Calories: 110
  • Fat: 3g
  • Carbohydrates: 6
  • Sodium: 235mg
  • Protein: 10g
  • Cholesterol: 5mg
Recipe type: Ice Cream
Cuisine: Trim Healthy Mama
Prep time: 
Cook time: 
Total time: 
  • 1 cup almond milk (unsweetened)
  • 3 bags Vanilla chai tea
  • 1 cup cottage cheese
  • ½ cup THM Gentle Sweet
  • ½ cup cocoa powder (I used Hershey's Dark)
  • 1 teaspoon THM Just gelatin
  • 1 tablespoon vegetable glycerin (optional)
  1. Warm almond milk and steep tea bags in almond milk for 5 minutes. Remove tea bags and assemble other ingredients.
  2. Place cottage cheese, gentle sweet, cocoa powder, gelatin and glycerin in blender, process until smooth. Add Almond milk mixture and pulse to combine.
  3. Pour liquid into Ice cream freezer and process for about 20 minutes. It will be soft serve consistency.
  4. Spoon Ice cream into a freezer safe container and store frozen.

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Chocolate Cai Ice Cream (Low Carb, Low Fat, THM FP)

3 thoughts on “Chocolate Chai Ice Cream

    1. I use tea bags…. but I’m sure loose tea would also work in a tea ball, as I have done that in the past with other flavors 🙂

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