Low Carb Rocky Road Ice Cream


Serves 17


  • 2 scoops (60g) Bioflex Nutrition BioFurnace or Proflex in Chocolate

  • 5 egg yolks

  • 150g Natvia cooking sugar alternative*

  • 150g Lindt Excellence 85% Dark Chocolate*

  • 500ml thickened cream

  • 70g Double D's Sugar Free Marshmallow - cut in half*

  • 40g peanut pieces

*We have selected these options as they are the lowest carb options we could find to suit this keto style recipe. You can change brands, but the macros will change.


  1. Whip the Natvia and egg yolks using a hand mixer or mixing aid until smooth and creamy - They will be light, fluffy and pale in colour. Ensure there are no sugar granules left.

  2. In a separate bowl, whip the thickened cream until light and fluffy. 

  3. In another bowl, melt the dark chocolate and then gently fold through the whipped cream.

  4. Gently fold through the egg yolk mixture, and any remaining ingredients.

  5. Pour into a container.

  6. Top with extra nuts, chocolate shavings, marshmallows or shredded coconut.

  7. Place in the freezer. Best left overnight.

Nutritional Information

Per serve (50g) / Per 100g

Energy (kJ): 819/1640 | Protein (g): 5.8/11.5 | Fat (g): 16.6/33.2 | Saturated Fat (g): 9.7/19.4 | Carbohydrates (g): 2.9/5.8 | Sugar (g): 2/3.9 | Sodium (mg): 22/44