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LCHF Ice Cream
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<blockquote data-quote="phil1966" data-source="post: 743236" data-attributes="member: 144138"><p>I've always been partial to ice cream, but shop bought stuff is brutal on the number of carbs so is a big no-no when following the LCHF diet (and, I'd guess, for diabetics in general). I therefore decided to experiment with making a decent, scoopable, ice cream that had lots of fat and very few carbs. </p><p>The two recipes below have been a great success for me and taste far, far better than anything I've bought from a shop. I use an ice cream maker which I think helps keep things soft but you should be able to do it without if you give things a good churn manually</p><p></p><p>Be aware that these ice creams are incredibly rich and you probably won't want more than 50g at a time <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>I've used weights rather than volume because it's easier when making it and dishing it up to use a set of scales. </p><p></p><p><strong>Raspberry and Clotted Cream Ice Cream</strong></p><p>200g Double Cream</p><p>100g Clotted Cream</p><p>50g full cream milk</p><p>100g Raspberries</p><p>5 teaspoons of Splenda</p><p>1/2 teaspoon of vanilla essence</p><p>2 Eggs (British Lion Mark standard to avoid risk of salmonella)</p><p>1/2 cap vodka</p><p></p><p>Method</p><p>Mix clotted cream and double cream together until smooth. Add eggs to the milk beat gently until thoroughly mixed then add to the cream mixture. Pulp the raspberries in a blender then add the milk/egg and cream to blender, along with the splenda.</p><p>Finally, add the vodka and blend for 30 seconds</p><p></p><p>strain if you want to remove the pips then churn in an ice cream maker for 30-40 minutes. Once churned, pop in freezer and enjoy!</p><p></p><p>Nutritional Info per 100g</p><p></p><p>Calories: 420</p><p>Fat: 41g (of which 24g saturates)</p><p>Carbs: 3.7g (of which 2.8g sugars)</p><p>Protein: 4.2g</p><p></p><p><strong>Vanilla Clotted Cream Ice Cream</strong></p><p>250g Double Cream</p><p>100g Clotted Cream</p><p>50g full cream milk</p><p>5 teaspoons of Splenda</p><p>1/2 teaspoon of vanilla essence</p><p>2 Eggs (British Lion Mark standard to avoid risk of salmonella)</p><p>1/2 cap vodka</p><p></p><p>Method</p><p>Mix clotted cream and double cream together until smooth. Add eggs to the milk beat gently until thoroughly mixed then add to the cream mixture. Put the cream and milk / egg mixture in a blender, add the splenda and vodka and blend for 30 seconds</p><p></p><p>Churn in an ice cream maker for 30-40 minutes. Once churned, pop in freezer and enjoy!</p><p></p><p>Nutritional Info per 100g</p><p></p><p>Calories: 524</p><p>Fat: 53g (of which 31g saturates)</p><p>Carbs: 2.9g (of which 2.1g sugars)</p><p>Protein: 4.7g</p></blockquote><p></p>
[QUOTE="phil1966, post: 743236, member: 144138"] I've always been partial to ice cream, but shop bought stuff is brutal on the number of carbs so is a big no-no when following the LCHF diet (and, I'd guess, for diabetics in general). I therefore decided to experiment with making a decent, scoopable, ice cream that had lots of fat and very few carbs. The two recipes below have been a great success for me and taste far, far better than anything I've bought from a shop. I use an ice cream maker which I think helps keep things soft but you should be able to do it without if you give things a good churn manually Be aware that these ice creams are incredibly rich and you probably won't want more than 50g at a time :) I've used weights rather than volume because it's easier when making it and dishing it up to use a set of scales. [b]Raspberry and Clotted Cream Ice Cream[/b] 200g Double Cream 100g Clotted Cream 50g full cream milk 100g Raspberries 5 teaspoons of Splenda 1/2 teaspoon of vanilla essence 2 Eggs (British Lion Mark standard to avoid risk of salmonella) 1/2 cap vodka Method Mix clotted cream and double cream together until smooth. Add eggs to the milk beat gently until thoroughly mixed then add to the cream mixture. Pulp the raspberries in a blender then add the milk/egg and cream to blender, along with the splenda. Finally, add the vodka and blend for 30 seconds strain if you want to remove the pips then churn in an ice cream maker for 30-40 minutes. Once churned, pop in freezer and enjoy! Nutritional Info per 100g Calories: 420 Fat: 41g (of which 24g saturates) Carbs: 3.7g (of which 2.8g sugars) Protein: 4.2g [b]Vanilla Clotted Cream Ice Cream[/b] 250g Double Cream 100g Clotted Cream 50g full cream milk 5 teaspoons of Splenda 1/2 teaspoon of vanilla essence 2 Eggs (British Lion Mark standard to avoid risk of salmonella) 1/2 cap vodka Method Mix clotted cream and double cream together until smooth. Add eggs to the milk beat gently until thoroughly mixed then add to the cream mixture. Put the cream and milk / egg mixture in a blender, add the splenda and vodka and blend for 30 seconds Churn in an ice cream maker for 30-40 minutes. Once churned, pop in freezer and enjoy! Nutritional Info per 100g Calories: 524 Fat: 53g (of which 31g saturates) Carbs: 2.9g (of which 2.1g sugars) Protein: 4.7g [/QUOTE]
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