Real Low Carb Ice Cream

I’ve had the same experience as many others. I have never gotten any of those “internet shake – shake – shake” recipes to work. I’ve never gotten it to turn into anything I would call “ice cream”. I’ve tried everything – even an INDUSTRIAL SHAKER!!

However, I did recently make REAL, VERY LOW CARB Vanilla ice cream using a small Krups ice cream maker. It is LEGIT!!

The way this method works – generally… The cylinder is very cold and stored in a freezer.

The mixture is made (by whatever process for the particular ice cream recipe)… cooled and put in the very cold cylinder to be stirred until it changes consistency.

Ice Cream Recipe:
2 eggs
1 C Light Cream (I used Food Lion Light Cream – Listed at 9 gr carb per cup)
2 C Heavy Whipping Cream (I used Market Pantry – listed as “0” carb)
1/2 C Swerve
2 t Vanilla

I warmed the light cream on the stove top (NOT TO A BOIL). While this was getting started I beat the eggs and Swerve together WELL (hand mixer). Once beaten I added to the Light Cream and let heat a little longer. Do not allow to boil. Once these ingredients are mixed and slightly creamier… remove from heat, add Heavy Whipping Cream and Vanilla. Chill in fridge until very cold (several hours). Do not freeze this mixture. Do not use if it has turned to a semi-solid.

I removed the cooling cylinder from the deep freeze, assembled the ice cream maker, plugged it in and turned it on immediately. Once on and running I poured the ice cream mixture in through the pour opening (very easy).

Within several minutes I noticed changes – in 8-10 minutes, it starts developing some lumps. In about 20 minutes it was a pretty firm “home-made” ice cream consistency. It was VERY GOOD.

One could freeze this mixture for an additional several hours to tighten it up some more. I believe I could let it go another 8-10 minutes and gotten a different result – though it was super good and what I remember from my Grandma’s house over July 4th as a child.

You will LOVE THIS!!

Enjoy!!

(P.S. my next version will be Mint Chocolate Chip)

Salted Chocolate Bombs

3 1/2 T Creamy Sunflower Butter
3 T Shredded Coconut (unsweetened)
1 1/2 T Truvia
1 T Cocoa (unsweetened)
3 T Salted butter (we use Kerry Gold)
3 T Coconut oil
3 T Salt & Vinegar Almonds

I put the shredded Coconut and the Salt & Vinegar Almonds in a food processor for a few seconds. I like them to have texture but not be so big.

I heat the butter and Sunflower butter just a little so it all mixes well. I then mix everything together well.

I originally started using those little plastic disposable shot glasses. However, lately I’ve been using mini-muffin liners I put about 1 Tsp. in the bottom of each cup. Obviously, they are a little on the small side – but there is more in the batch and you don’t have to feel terrible if you eat more than 1!!

I put them in the freezer for a couple of hours and BOOM – there it is.

Once they come out of the freezer – they push right out of the liner, then you can store them in the fridge. They are just a little bigger than a mint patty and THEY ARE PACKED WITH FLAVOR.

These are really good. A perfect craving fix. They have a pretty low carb count (if you follow this recipe) and can keep you well on plan.

I don’t keep them around because I need more fat. I make them because they are delicious!!

Enjoy!!

SunButter Fudge

Here is the recipe…

1 (8 oz.) package cream cheese, softened

1 C Sunflower Butter

1 C butter, softened (we used Kerry Gold)

1/2 C powdered artificial sweetener (we used 1/4 C of Truvia and some Torani S.F. Salted Caramel Syrup)

1/2 t Vanilla extract

In a microwaveable-safe bowl, heat the cream cheese, nut butter and butter until the butter is melted. Whisk this mixture well. Blend in the artificial sweetener and Vanilla.
Pour the fudge mixture into an 8×8 or 9×9 inch pan, smooth the top, cover and refrigerate until firm.

Slice into one inch squares and store in the refrigerator.

3-minute Mint Chocolate Cake

Well, not exactly 3 minutes… but if you had most of the stuff out or on hand (like we did) it happens pretty quick.

But let me back up a little – here’s how this got off the ground. I have this 3-minute Chocolate Cake recipe I’ve used for years (We’ve been messing with Low Carb off and on for 12 or 13 years). It’s really good and has a fairly low carb count.

A while back we ran across some Mint we had stored in a canister from a couple of years ago. It looked pretty green (though dried out) and seemed to have a lot of fragrance to it still. We made some Sugar Free Mint Sweet Tea out of it and I made a batch of Sugar Free Mint Simple Syrup (for flavoring things). What we had left was in the fridge.

Sugar Free Mint Simple Syrup:

2 – 3 T dried Mint
1 C Splenda (or similar)
1 C water

Dissolve Splenda into water over heat and add the dried Mint to mixture – as soon as the Splenda is dissolved and it’s been under heat for a little bit – turn off the heat and let it steep some. Doesn’t need to be long. Once it cools off – put some cheese cloth in a strainer and strain it into a small mason jar. It will be very sweet, Minty and fairly dark in color. This keeps in a fridge just fine.

Sugar Free Mint sweet tea: 

Pretty much the same process as above just don’t use near as much Splenda and more water. You decide how much. This stuff chilled in mason jars is just AWESOME!!

OK – back to today… this evening my wife says, “I think I want to do a whipped topping dessert…” GREAT!!

I suggested we add some of the Mint Syrup to the whipping process so we end up with a “Mint Chocolate” flavor… (man, that part turned out GOOD).

Then we decided to go one step further and do a 3-minute Chocolate Cake – adding some Mint Syrup to the mix and topping with the Mint Chocolate whipped topping at the end… Hmmmmmm??

Here’s the recipe:

3-minute Chocolate Cake

1/4 C Almond Flour
1 T Cocoa
1/4 t baking powder
3T + 1 t Splenda (normally) – What I did for the MINT Version was 2 T Splenda + 3 T Mint Syrup
2 T butter melted
1 T water (normally) – I skipped this in the MINT Version – because I was adding more liquid with the MINT SYRUP
1 Egg

Mix well – scrape sides of container down – wrap with some kind of cooking wrap – make small vent hole in top.

Microwave 1 minute (+ 20 sec?? if needed)

Whipped topping Recipe:

1 C Heavy Cream
1 T Cocoa
3 T Spenda
3 T Sugar Free Mint Syrup

Whip with electric mixer until it fluffs – it won’t take long.

To assemble – make the 3-minute Chocolate Cake – flip it over on a dessert plate (or make it in a mug). I let mine cool for a few minutes because if you put the topping on while it’s hot – it just melts right off. Once it cooled a bit, I put about 3 T of whipped topping on the Cake – or as much as it would hold!!

How did this idea work out?

Success level: EXCEPTIONAL!! This version has some CRAZY FLAVOR!! Really good stuff.