Low Carb Ice Cream - Help!
auntstephie321
Posts: 3,586 Member
So it's almost summer up here. We live through a hell-ish winter and part of the summer fun is going to the ice cream stand. We only go a couple of times a summer. We stopped on our way home the other night and I got nothing because I'm pretty sure nothing will work very well for me. Not only because of low carb/keto, but because I seem to not feel well after eating large amounts of sugar.
So now I'm really sad because I won't be able to enjoy that once in a while.
Does anyone know if there is something that could work, so I don't have to sit there with nothing while everyone else has delicious ice cream?
So now I'm really sad because I won't be able to enjoy that once in a while.
Does anyone know if there is something that could work, so I don't have to sit there with nothing while everyone else has delicious ice cream?
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Replies
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Caveman keto icecream, I made for my daughter's birthday. It was mint choc chip. Not bad and dead easy!0
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I'll look up how to make that, I do have an ice cream maker so I should be able to figure something out. I just kinda miss going to the ice cream stand
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I believe that walmart carries low carb icecream bars...at least they used to a few years ago.0
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Enlightened ice cream bars and sandswhices .
It is in some stores around here. 0 -
Carb Smart vanilla ice cream with some Walden Farm's pancake syrup drizzled on it is amazing! There are 4g of carbs/sugar per half cup serving so for me it is a special once in awhile treat, but it is really good.0
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Last summer, the kids and I "made" ice cream with frozen berries, a dash of a sweetner, and HWC. Mixed in a blender, the frozen berries "freeze" the cream.0
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I like the Breyers Carb Smart Fudge Bars. Tastes kind of like a frozen chocolate mousse.
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http://recipes.sparkpeople.com/recipe-detail.asp?recipe=960105
Something like that is really easy, you can do different flavors, cocoa powder, a little fruit, nuts, etc. I think you can mix a little water and less heavy cream if you want it to be less calorie dense as well.0 -
I used to whip coconut cream then freeze it... no sugar/sweeteners needed.
Depending on how cold your freezer gets, you may need to set it out on the counter and wait for 5 minutes before serving.
This is always the hardest part.0 -
Bacon ice cream is the 'new' thing, apparently. And I've been meaning to try avocado ice cream. I haven't been able to find a recipe for either that doesn't contain maple syrup or honey, but I suppose you could just leave those ingredients out.0
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What about Greek yogurt and berries blended and frozen ????0
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Chrysalid2014 wrote: »Bacon ice cream is the 'new' thing, apparently.
What is this magic you speak of???0 -
I don't know if there is avocado icecream but I've made avocado smoothies and put in in ice trays to freeze, more like avocado fat bombs, though not a big fan but others seems to like it. You can google for the smoothies recipe. I have Breyers Carb smart vanilla and use it in protein milk shakes0
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I tried making the avocado pudding into ice cream, it was disgusting, I actually threw out the whole container I made it in because I didn't want to look at it again. I think it was so bad because I used liquid stevia which has a very metallic taste in high doses. I will not try making that again.
We have an ice cream factory 1/4 mile down the rd. from my house, I grew up on that stuff, they used to make a low carb one but I think that ended years ago as the trend kind of leveled out from the initial low carb spike. Now its all gluten free. funny how things change over the years. I really wish they would start making the low carb one again
I have some yasso greek yogurt bars which are delicious but last time I had one my stomach was really upset the next day, I can only assume its from all the sugar so I don't think i'll be trying one of those again0 -
bluefish86 wrote: »Chrysalid2014 wrote: »Bacon ice cream is the 'new' thing, apparently.
What is this magic you speak of???
Yeah, it sounds promising but all the recipes I can find include a *lot* of maple syrup. False promise I think!0 -
Heavy whipping cream and a box of sugar free jello pudding in the blender tastes exactly like soft serve ice cream!0
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Haven't read the whole thread but I asked this on my news feed a couple days ago and got an awesome suggestion. Take 1/2 cup heavy cream and blend with 1/2 cup frozen berries and a packet of stevia. It tastes amazing and only a few carbs. 0
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Baskin Robbins used to have an avocado icecream with a mango swirl. I ate there so many times while they were running that flavour...0
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I sometimes make ice cream. Lactose free heavy cream, vanilla, sweetener. Heat slowly, add in chosen flavor...raspberries, caffeine free coffee etc. Add 1-2 eggyokes. Stir in low heat for a minute or so. Chill mixture in fridge, then use in ice cream machine, unless you have the expensive versions that can churn from hot.
Best made fresh. It gets pretty dense since no gluten or antifreeze, which commercial producers often use to keep ice cream softer.0 -
Place cream and raspberries/blueberries in the blender until smooth. Mix in unsweetened greek yogurt by hand. Freeze in lollypop moulds. If making it for children I use sweeter/more fruit (strawberries and mangoes work well). I don't add sweeteners. Cream + cocoa powder + coconut oil and then greek yogurt also work great but may need some sweetener for those not used to 99% chocolate.
It helped me a lot when I was starting because icecream was an addiction. Now I rarely want it but I will be making some for Summer, both because I like the idea of having icecream available and for visiting children.0 -
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=960105
Something like that is really easy, you can do different flavors, cocoa powder, a little fruit, nuts, etc. I think you can mix a little water and less heavy cream if you want it to be less calorie dense as well.
@radiii You, my dear, are a saint!
I just made this and put cocoa powder in, I should've shook longer, actually I should've poured it in my ice cream maker lol.
It turned out delicious, it was so good I had to run out to the garage so my boyfriend could taste it too. It was so easy and so delicious.
Thank you everyone for all the suggestions, I can't wait to try them all.0 -
Try my LC Cheesecake Ice Cream!
http://www.myfitnesspal.com/blog/MistressPi/view/lc-cheesecake-ice-cream-745061
I am adapting ice cream recipes pretty easily, to use in my little Cuisinart Ice Cream Machine. Basically, start off with a recipe that asks you to use real cream. Substitute unsweetened almond milk for dairy milk, or use a mixture of cream and water (or you can use sucralose-sweetened "simple syrup" [or any Torani or DaVinci SF syrup] plus a little cream and you won't have to dissolve your sweetener). I used xylitol as a sweetener in my last batch.
The first time I made LC ice cream I added 1 T food grade glycerine and 50 mL alcohol to the mix prior to processing in my ice cream machine. This keeps the resulting product from getting too hard in the freezer, so it is scoopable whenever you want to eat some. The last recipe I made I didn't add either of these ingredients, but I believe the xylitol (which is a sugar alcohol) had the same effect.0 -
@MistressPi I'm going to try that too. Does xylitol cause any stomach discomfort?0
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Not that I've experienced. Erythritol is good, too. Keep in mind that I'm eating that ice cream 1/2 C per serving, I never eat multiple servings. You won't want to, I think. It's very rich.
Maltitol! Maltitol is the devil!0 -
Also check out this thread:
"Green Tea Ice Cream"
http://forum.lowcarber.org/showthread.php?t=289870
This very long thread has scores of recipes in it, with people refining the basic recipe and trying different flavors. Try my recipe for Strawberry Ice Cream!
from February 2014:
"Strawberry Ice Cream"
http://forum.lowcarber.org/showpost.php?p=8841591&postcount=1460 -
MistressPi wrote: »Not that I've experienced. Erythritol is good, too. Keep in mind that I'm eating that ice cream 1/2 C per serving, I never eat multiple servings. You won't want to, I think. It's very rich.
Maltitol! Maltitol is the devil!
To clarify: never use maltitol! It causes distress for a LOT of people. Me included. I won't outrage you with the details.
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MistressPi wrote: »MistressPi wrote: »Not that I've experienced. Erythritol is good, too. Keep in mind that I'm eating that ice cream 1/2 C per serving, I never eat multiple servings. You won't want to, I think. It's very rich.
Maltitol! Maltitol is the devil!
To clarify: never use maltitol! It causes distress for a LOT of people. Me included. I won't outrage you with the details.
So, if I'm reading this right, I should NOT use malitol.
I'm going to try the cheesecake recipe tonight, I think I will use splenda since I already have that.
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auntstephie321 wrote: »MistressPi wrote: »MistressPi wrote: »Not that I've experienced. Erythritol is good, too. Keep in mind that I'm eating that ice cream 1/2 C per serving, I never eat multiple servings. You won't want to, I think. It's very rich.
Maltitol! Maltitol is the devil!
To clarify: never use maltitol! It causes distress for a LOT of people. Me included. I won't outrage you with the details.
So, if I'm reading this right, I should NOT use malitol.
I'm going to try the cheesecake recipe tonight, I think I will use splenda since I already have that.
If you use granular Splenda, the carb count will go up, as it is full of fillers - 24g carbs per cup. If you do use Splenda, you might want to add 1 T glycerine to improve scoopability when it's frozen. Or try adding 50 mL Absolut Citron vodka (I think they come in minis) - you shouldn't be able to taste it in the final product.
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Ok thanks, I don't have either. You mentioned xanthan gum somewhere, could I use that? I only used 6 packets of splenda so it wasn't too much. The carb count is still low enough for me.0
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