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the low carb way

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Low Carb Ice Cream Ideas

Posted by Solitary Dancer on May 22, 2006

Low Carb Ice Cream Recipes

from BostonKitty

1 cup water (0 carbs)
1 1/4 cup whipping cream (8 carbs)
1/4 cup Davinci vanilla syrup
1 cup isomalt (0 carbs)
1/2 tsp salt (0 carbs)
1 tsp xanthan gum (0 carbs) (provides smooth texture)
1 tsp vanilla extract (1 carb)
3 cups whipping cream (20 carbs)

– Combine water, 1 & 1/4 cup cream, and Davinci syrup.
– Pour 1/2 of this mixture into a saucepan and scald it (heat to about 175 degrees) until bubbles form around the edge.- Remove from heat, add isomalt, salt and xanthan gum, stirring with whisk until dissolved.- Stir in remaining 1/2 of water/cream mixture, and whipping cream
– Cover and refrigerate at least 30 minutes.

Recipe makes 2 quarts.
Total of 30 carbs, or 2 carbs / 1/2 cup serving
This makes an incredibly rich and delicious ice cream.

Variations I've tried so far:
– maple walnut; added 1 Tbl maple extract + chopped walnuts
– raspberry ripple; took a cup of thawed, frozen raspberries, added a couple teaspoonfuls of SF raspberry Jello powder, cooked for a bit, & 'layered' the raspberry mixture in the vanilla ice cream when I put it in empty deli containers
– hazelnut coffee; substituted Davinci hazelnut syrup for the vanilla, replaced the water with brewed decaf hazelnut coffee. Added 6Tbl Folgers decaf 'crystals'. Topped with a few toasted chopped hazelnuts.


from locarbman

Simply combine ingredients and freeze.

2 cups heavy cream, chilled (13.2 carbs)
1 cup water (0 carbs)
3/4 cup isomalt (0 carbs)
1/2 tsp stevia (0 carbs)
1/2 tsp xanthan gum (0 carbs-for texture)
1 teaspoon vanilla extract (.5 carbs)

Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl, turn the machine ON and let mix util mixture thickens, about 20-30 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours. {I like to stir in frozen blueberries} Recipe has just 14 carbs for 10 1/2 cup servings (1.4 carbs per serving 😉 1.5qt yield.


Creamy Coconut: Omit vanilla extract and add 1/2 teaspoon coconut extract. Add 1/4 cup shredded coconut during the last 5-10 minutes of freezing.

Mint Chip: Omit vanilla extract and add 1/2 teaspoon mint extract. Add 1/2 cup mini chocolate chips during the last 5-10 minutes of freezing.


Strawberry Cheesecake Ice Cream
from Dangerous Curves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces cream cheese
2 cups whipping cream
1 cup DaVinci Irish Cream Syrup — *vanilla okay, too
8 ounces cream cheese
1/2 cup Isomalt
1 tablespoon strawberry extract
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup frozen strawberries

In a large bowl, combine cream cheese, whipping cream, Isomalt, extract, DaVinci syrup, salt and xanthan gum. Beat with an electric mixer until smooth.

Chop frozen strawberries into small pieces but put aside for now.

Pour into automatic electric icecream maker (I use a Deni) and process for 20 minutes. Add strawberry pieces to frozen mixture while still churning in icecream maker and allow to process for an additional 5 minutes.

– – – – – – – – – – – – – – – – – –

Makes twelve 1/2-cup servings.
Per MasterCook:
Calories: 277, Fat: 27.9g, Carb: 4.3g, Protein: 3.7g

Mound's Ice Cream
from Dangerous Curves

modified from JepRooster's newsletter

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup whipping cream
13 1/2 ounces coconut milk
1/2 cup Splenda
1/4 cup Isomalt
1 tablespoon cocoa powder
1 tablespoon coconut extract
1 teaspoon xanthan gum
dash salt

1 packet Nestle Choco Bake*

1/4 cup Splenda

In large bowl, combine first eight items and beat with mixer until smooth.
Pour into ice cream maker and process for about a 25 minute cycle.
While mixture is freezing, mix Chocobake with the remaining 1/4 cup Splenda.
When ice cream mixture is almost ready, lightly dribble the chocolate into the ice cream, freezing it into little chocolate chips.

Makes approximately nine 1/2-cup servings:
Per MasterCook: Calories – 161.7; Fat – 16g, Carb – 5.6g, Fiber – 0.7g, Protein – 1.5g
* Pre-melted unsweetened chocolate

Original recipe and notes as posted on JepRooster's newsletter:

1 c. whipping cream
6 oz. coconut milk
10 oz. Half & Half
50 Equal tablets
2 T. Vodka
1 T. coconut extract
Dash of salt
1 pkt. Chocobake
5 pkts. sweetener

Dissolve the Equal tablets and salt in the Vodka and coconut flavoring. Add cream, coconut milk and half & half to the vodka/flavoring mixture. Pour in ice cream freezer and begin freezing. While mixture is freezing, Mix your Chocobake with the 5 packets of Equal. When mixture is almost ready, lightly dribble the chocolate into the ice cream, freezing it into little chocolate chips.


Ziploc Ice Cream
(a low carb classic)
Makes one serving at 6 carbs

4 oz heavy cream (4)
1 t vanilla (trace)
2 packets Splenda (2)
1 sandwich size ziplock bag
1 quart size ziplock bag
4 T rock salt

Mix cream, vanilla and splenda together and pour in sandwich bag and seal. Fill quart bag half way with ice and add rock salt. Put sandwich bag into quart bag and seal. Shake bag for about 5-6 minutes (burn some calories, put your favorite song on and dance). Open bag, remove ice cream (rinse off sandwich bag before opening).
Serves 1, 6 carbs.


Cappuccino Chip Ice Cream
from WillsMom

2 eggs
2 T DaVinci vanilla syrup
dash salt
1 C cold espresso or strong coffee
2 C cream
6 packets Splenda
1/3 of a Chocolove bar (dark chocolate w/cocoa bean pieces), grated

Beat eggs, salt & syrup together. Stir in remaining ingredients and freeze as your ice cream maker directs.

Carb count for entire recipe is 35 grams. If you omit the chocolate, you'll still get a tasty coffee-flavored ice cream with 25 total carb grams.



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