Low Carb Ice cream?

[tekniaektos]

Originally Posted by boonie stomper

yah, like cocoa, splena n cream, right...

I am skeert-ish to try the ice cream as a recovered half-gallon-at-a time addict. Cocoa is emergency use only, even now...

I can relate to that!

[Fancy1952]

I checked out the ingredient list of a "No Sugar Added" icecream from Chapman's in Ontario. The sugars in it were awful. So unless there is something else available in Ontario, ice cream of any kind is a no go.

suzanne

[SugarFreeSheila]

From time to time, I'll have low-carb ice cream - I just make sure not to have it on an empty stomach, yikes. Live and learn!

[madison]

I thought this might interest you all (although I can't take credit for the recipe). It's called 'Ziploc ice cream'...and trust me...this really works!!!

What you need:

1 quart ziploc bag
1 gallon ziploc bag (or you can use a tupperware container with lid)

1/2 c. cream
1 TB. splenda
1/2 ts. vanilla extract

6 TB. Salt
3 cups ice


What you do:

Put cream, splenda, and vanilla in smaller ziploc. SEAL TIGHTLY.

Fill gallon ziploc (or container) with the ice. Add the salt.

Place small ziploc (with ingredients) into larger ziploc (or container). SEAL.

SHAKE...SHAKE...SHAKE. About 4-5 minutes for softserve, or longer if you like your ice cream a little harder.

Remove small bag...RINSE THOROUGHLY BEFORE OPENING (this ensures you won't have ice cream tasting like salt).

Voila. Homemade icecream...just as good (if not better) than the low carb stuff you purchase...

I have tried this recipe, and let me tell you, its fun to make (especially if you have kids) and is quite remarkable if I say so myself. The bag you shake does get really cold (the chemical reaction of the salt and ice), so if you have sensitive hands a tupperware container works just as well. Just make sure you don't shake 'open' the small bag with the cream ingredients.

The serving has a half cup cream, so be careful of the carb creep with that. By making your own, you not only cut out the risk of eating the entire container (if you buy it at the store), but you burn calories while shaking away!!!

[imagood1]

Madison -- I do something like this only I put the cream, vanilla & splenda in a glass bowl I've had in the ice bucket in the freezer for 15 minutes.....I use my mixer and mix it past the point of whipped cream but not quite to the "butter" point.....it is so sweet it takes away all my sugar cravings for several days.

I kept your recipe and will try that next time...sounds like fun - I'll wear my oven mitts so my hands don't get too cold. Thanks!!

[imagood1]

hey I just thought -- how about adding flavored extract (strawberry maybe) and a drop of food coloring for strawberry ice cream....yum!! I'll have to try that

[Evansmom49]

I've had the Edy's Butter Pecan and it's yummy. I've promised myself to keep it to 1 serving on a Saturday night only -- so far I've kept to it!

[madison]

Yeah, I am sure you can put some strawberry flavoring in their instead of vanilla. I'm sure you could use any 'safe' flavoring (i.e. dulce de leche syrup, carb free maple syrup, etc). I've heard some cocoa works too for chocolate....

[msanjelpie]

I was so excited to find the Breyer's Carb Control Ice Cream in my store. I grabbed it to read the label. 14 carbs! 4 net carbs but with a ton of sugar alcohols... So sad, I wanted to make a milkshake

[runawayllama]

I've eaten low carb ice cream throughout my whole atkins experience and it's never stalled me as long as i added those carbs into my 20g limit for the day. When you get out of induction, you can use the ice cream to make low carb mudslides or bushwackers lol...My husband invented those after I had my wisdom teeth removed lol