Low Carb Ice Cream Recipe

[Grace04]

Hi, I made some low carb ice cream yesterday from a recipe I found online. It tasted fine and was nice and refreshing for a warm day. It did say at the end of the recipe to take it out of the freezer 10 minutes or so before serving as it would be a bit hard, and boy they were not kidding! I all but needed a hammer and chisel.

The recipe I used consisted of coconut milk, double cream, sweetner and vanilla essence. I wonder if anyone has a different recipe that doesn’t freeze quite so hard!

 

[lessci]

Most homemade ice cream (low carb or not) is hard and needs a little softening (unless you've got a posh ice cream maker) try adding a little salt or alcohol

 

[MissMuffett]

The recipe I found was double cream, purée berries and sweetener. This was via YouTube and they used allulose in one and swerve (which I believe is erythritol based) in the other. The one using allulose was softer but it’s so expensive to buy here in the UK. I’ve heard a tablespoon of vodka or gin has a softening effect.
Have you seen or heard of the cottage cheese ice cream craze that’s going round on YouTube and Instagram? I’ve yet to try it

 

[Grace04]

Most homemade ice cream (low carb or not) is hard and needs a little softening (unless you've got a posh ice cream maker) try adding a little salt or alcohol

Ooooh the addition of alcohol sounds interesting……. I’ll give that a try

 

[Grace04]

The recipe I found was double cream, purée berries and sweetener. This was via YouTube and they used allulose in one and swerve (which I believe is erythritol based) in the other. The one using allulose was softer but it’s so expensive to buy here in the UK. I’ve heard a tablespoon of vodka or gin has a softening effect.
Have you seen or heard of the cottage cheese ice cream craze that’s going round on YouTube and Instagram? I’ve yet to try it

Hi, I haven’t come across the cottage cheese recipe but I’ll be sure to have a look for it. Also I might try a a little gin in my next lot

 

[lessci]

I quite like the Avocado (I know sounds strange) one from ditch the carbs not made any yet this year, the ice cream is green, but when it's mint flavoured it works, I'm going to have to find the recipe out now. the other really easy one is double cream and ready frozen fruit. Just stick it in a food processor and wizz. instant ice cream

 

[MrsA2]

Hi, I made some low carb ice cream yesterday from a recipe I found online. It tasted fine and was nice and refreshing for a warm day. It did say at the end of the recipe to take it out of the freezer 10 minutes or so before serving as it would be a bit hard, and boy they were not kidding! I all but needed a hammer and chisel.

The recipe I used consisted of coconut milk, double cream, sweetner and vanilla essence. I wonder if anyone has a different recipe that doesn’t freeze quite so hard!

I find adding just a little alcohol works. Baileys in chocolate or coffee for example (but beware the carbs) or rum or vodka. Just a couple of tablespoons to 6 or 8 portions

 

[Deleted member 475901]

Mine is hard as I don't take it out to whip it a couple of times as it freezes. Even with that it will never be as soft as the commercial icecream and does need to be left out for a while before eating.
I make the base with an egg custard, with egg yolks and cream.

 

[Grace04]

I quite like the Avocado (I know sounds strange) one from ditch the carbs not made any yet this year, the ice cream is green, but when it's mint flavoured it works, I'm going to have to find the recipe out now. the other really easy one is double cream and ready frozen fruit. Just stick it in a food processor and wizz. instant ice cream

Hi and thank yo. I like avocado, though can’t imagine it as ice cream, but as you say mint flavoured could work. I’d love the recipe if you can find it

 

[Grace04]

I find adding just a little alcohol works. Baileys in chocolate or coffee for example (but beware the carbs) or rum or vodka. Just a couple of tablespoons to 6 or 8 portions

Oooooh Baileys would be scrummy! I might have to try that…..

 

[Grace04]

Mine is hard as I don't take it out to whip it a couple of times as it freezes. Even with that it will never be as soft as the commercial icecream and does need to be left out for a while before eating.
I make the base with an egg custard, with egg yolks and cream.

An egg custard base sounds interesting. I’m going to spending the entire summer experimenting with different ice cream recipes

 

[EllieM]

It may not technically be ice cream and you can't freeze it (not a problem as we always finish it in one go) but I m a big fan of whipped cream, sugar free greek yoghurt and frozen berries liquidised in a food processor. We tend to add a little splenda but that is optional.

 

[Grace04]

It may not technically be ice cream and you can't freeze it (not a problem as we always finish it in one go) but I m a big fan of whipped cream, sugar free greek yoghurt and frozen berries liquidised in a food processor. We tend to add a little splenda but that is optional.

That sounds yummy! I’ll definitely be trying that!!

 

[lovinglife]

I have a freezer plate, you can’t freeze the ice cream afterwards you have to eat it right away but it makes lovely soft ice cream up to 4 portions, I just use double cream a couple of drops of vanilla bean extract and then any flavour you like, berries, espresso coffee from my machine makes a great one, melted chocolate, chopped nuts. You can make a type of sorbet on it too and slushy cocktails

If you are going to add alcohol to your ice creams (which works wonderfully in freezer ice creams) and if you are going to share your goodies be aware that it’s no good for children or those who don’t drink, unlike in cooking with alcohol where the alcohol evaporates just leaving the flavour behind your ice cream will have an alcoholic content.

A dash of olive oil in ice cream also gives it a silky texture, it does add a slight flavour but I’ve even had olive oil and black pepper ice cream and it was absolutely delicious

 

[Deleted member 475901]

I have a freezer plate, you can’t freeze the ice cream afterwards you have to eat it right away but it makes lovely soft ice cream up to 4 portions, I just use double cream a couple of drops of vanilla bean extract and then any flavour you like, berries, espresso coffee from my machine makes a great one, melted chocolate, chopped nuts. You can make a type of sorbet on it too and slushy cocktails

If you are going to add alcohol to your ice creams (which works wonderfully in freezer ice creams) and if you are going to share your goodies be aware that it’s no good for children or those who don’t drink, unlike in cooking with alcohol where the alcohol evaporates just leaving the flavour behind your ice cream will have an alcoholic content.

A dash of olive oil in ice cream also gives it a silky texture, it does add a slight flavour but I’ve even had olive oil and black pepper ice cream and it was absolutely delicious

Just to point out that while some cooking methods reduce the amount of alcohol it never all evaporates. Some cooking methods hardly make a dent in it.

USDA Table of Nutrient Retention Factors, Release 6 (2007)

Release 6, of this data set, replaces the previous release, Release 5, issued in 2003. The data set contains the factors for calculating retention of 26 vitamins, minerals and alcohol during food preparation. Factors for the other 25 food components in Release 4 are unchanged. Factors for total...

data.nal.usda.gov

 

[AloeSvea]

My absolute sweet-things archilles heel is ice cream. I love the stuff. I make pretty good substitutes (with mainly stevia sweetened products and other alternative sweeteners, natural colours and flavours) of my favourites. They are so good even people without diabetes like to eat it! (This is not true of most low-carb fare imho.)

I hate to say it, but the key was investing in an ice cream maker. Ice cream makers are mini churners and freezers, and make that lovely consistency, along with getting the creme anglaise just right, that makes ice cream the delight it is in texture.

 

[lovinglife]

Just to point out that while some cooking methods reduce the amount of alcohol it never all evaporates. Some cooking methods hardly make a dent in it.

USDA Table of Nutrient Retention Factors, Release 6 (2007)

Release 6, of this data set, replaces the previous release, Release 5, issued in 2003. The data set contains the factors for calculating retention of 26 vitamins, minerals and alcohol during food preparation. Factors for the other 25 food components in Release 4 are unchanged. Factors for total...

data.nal.usda.gov

@TriciaWs is right and I should have been more precise, I was talking with my chefs head on lol not my science head (which is one of the smallest of my heads hahaha)

 

[Grace04]

I have a freezer plate, you can’t freeze the ice cream afterwards you have to eat it right away but it makes lovely soft ice cream up to 4 portions, I just use double cream a couple of drops of vanilla bean extract and then any flavour you like, berries, espresso coffee from my machine makes a great one, melted chocolate, chopped nuts. You can make a type of sorbet on it too and slushy cocktails

If you are going to add alcohol to your ice creams (which works wonderfully in freezer ice creams) and if you are going to share your goodies be aware that it’s no good for children or those who don’t drink, unlike in cooking with alcohol where the alcohol evaporates just leaving the flavour behind your ice cream will have an alcoholic content.

A dash of olive oil in ice cream also gives it a silky texture, it does add a slight flavour but I’ve even had olive oil and black pepper ice cream and it was absolutely delicious

I love the sounds of some of the flavours you’ve added to ice creams. There are generally only the two of us (grown ups) here so the alcohol wouldn’t be a problem, but definitely worth thinking about. I might give the olive oil a try.

 

[jessj]

I've recently started making ice cream, as I had an itch to scratch. I used the basic, double cream, vanilla seeds, powdered erythritol & a tablespoon of vodka. I only have a titchy ice cream maker, so made it just before eating & it worked fine for me. Next itch will be rum, sadly minus the raisins.

 

[Grace04]

I've recently started making ice cream, as I had an itch to scratch. I used the basic, double cream, vanilla seeds, powdered erythritol & a tablespoon of vodka. I only have a titchy ice cream maker, so made it just before eating & it worked fine for me. Next itch will be rum, sadly minus the raisins.

Sadly I don’t have an ice cream maker, though I might think about getting one as I do love ice cream. My favourite has always been mint choc chip. I might try that with a splash of gin.….