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Ice Cream (trivial question)

K

Kingsland

Well-Known Member
Messages
60
Type of diabetes
Treatment type
Tablets (oral)
Dislikes
Plain fish, tripe, porridge, pasta, boiled rice,
I see you can buy whats called Diabetic Ice Cream in the supermarkets. Is this a good product to try or would it be a better idea to make your own from cream and canderelle? Anyone got any recipes? I haven't had ice cream for ages.
 
I've been advised to avoid anything labelled as "diabetic". Overpriced and with few, if any, benefits. Making your own stuff is always better as you know exactly what's in it.
 
I love ice cream and haven't had any for ages. If I wanted to buy some, I'd just read the nutritional panels and pick the one with the lowest carbs. There are some low carb sorbet-style products available.
 
Sorbet doesn't quite hit the spot does it? :) We did have a small ice cream maker, but lent it out and it was returned with a broken paddle, so it'll be back to stirring every hour.
 
Kingsland said:
Sorbet doesn't quite hit the spot does it? :) We did have a small ice cream maker, but lent it out and it was returned with a broken paddle, so it'll be back to stirring every hour.
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I agree. Perhaps adding some thickened cream might turn it into ice creamy goodness, without the hourly stirring, which would put me off completely, lol.
 
We have a good blender, and I just lob in
1 part double cream
2 parts frozen berries
erythritol or xylitol, to taste
and blend.

Gorgeous berry icecream, at the perfect consistency to eat. Takes 30 secs from start to finish.

Unfortunately, it has to be eaten immediately ;), because if you pop it in the freezer, it sets like concrete.
 
I looked at all the plain vanilla ice creams that I could find in supermarkets about a year ago and the lowest carb that I could find was Kelly's Cornish clotted cream ice cream.
 
Walls Mini Milk Ice Cream Lollies are 5g of carbs each.
 
Brunneria said:
We have a good blender, and I just lob in
1 part double cream
2 parts frozen berries
erythritol or xylitol, to taste
and blend.

Gorgeous berry icecream, at the perfect consistency to eat. Takes 30 secs from start to finish.t

Unfortunately, it has to be eaten immediately ;), because if you pop it in the freezer, it sets like concrete.
Click to expand...
That's what I do albeit without the sweetner.
 
Yes I had that diabetic ice- cream and spiked to 10.5 so it wasn't very diabetic friendly in my case.
 
why not make your own ice cream - at least you know what is in it and can be positive it isnt high carb. I once made chocolate and whiskey ice cream. It had no sugar and was made with 85% choc. I was really nice.
 
Andrew Colvin said:
why not make your own ice cream - at least you know what is in it and can be positive it isnt high carb. I once made chocolate and whiskey ice cream. It had no sugar and was made with 85% choc. I was really nice.
Click to expand...

I'm assuming the alcohol kept the texture pretty good?

A few months ago, I made my OH Nigella's Margarita Icecream. I had a tiny taster from the bowl afterwards. It was divine, and I could probably modify it.

http://www.nigella.com/recipes/view/no-churn-margarita-ice-cream-32
 
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