Super Low-Carb Ice Cream – Josef’s Cooking Show

I’m back on camera!  (So is the certified pug.)  And this time I’ve my my Easter favorite (filmed at my Grandmother’s house) – low carb ice cream.  Commercially available “carb controlled” ice cream has 4 net carbs per 1/2 cup serving.  I don’t know if you’ve ever tried, but 1/2 cup of ice cream is NOT very much!

I find myself eating 2 cups at a time which is counterproductive (16 net!).  Out of necessity I figured out how to get that down to like to like 4 for a real serving.

So, I was wrong in the video with my math – its 16 for the batch, not 6.  At Easter there was enough for 5 people + a second helping for me (it was good), so it makes a pretty decent sized batch – way bigger than the 1/2 cup with the store bought stuff.

Ingredients

2 cups cream (16 net)

2 egg yolks (.6 net)

1/2-3/4 cup xylitol (erythritol is actually a better choice) (0 net)

1 tbsp vanilla extract

pinch of salt

Directions

1.  Pour cream into a microwave safe bowl and nuke for 2min (should be steaming hot).

2.  While the cream is heating, separate yolks and mix with sugar alcohol.

3.  Add egg yolk mixture to the hot cream and mix well.  Heat in microwave for 1-2 min more (just shy of boiling).

4.  Follow the directions on your ice cream maker to turn into ice cream.  (I got mine on Amazon.com, you could also go to Target or Walmart or Ebay, or any place else to get one.)

Nutrition

4 Servings with 4net carbs per serving (this serving should be about 1.5-2 cups, so this is a HUGE reduction from the commercially available stuff).

Josef Brandenburg is Washington, DC’s #1 personal trainer for busy people.  He shows normal people with hectic lives and average genetics how to create the bodies they want in the time they actually have.  To find out more about the 7-Day Free Trial click here.