The Best low-Carb Ice Cream I’ve Ever Had
August 5, 2009 by admin
This Sunday me and my fiancé were walking to J. Crew in Georgetown looking for this blue and white seersucker jacket that I had seen online when we passed Ben & Jerry’s and I saw a sign in the window for milkshakes. My all-time favorite milkshake is mint chocolate chip.
Seeing that sign in the window made me think about having a sweet, minty, creamy shake with big chocolate chunks at the bottom. It almost made me walk into Ben & Jerry’s, but I resisted and said to myself, “there’s got to be someway that I can make one of those without sugar… today.”
I never found the jacket I wanted, but I did figure out how to make the best low-carb ice cream I’ve ever had. No sugar alcohol. (I’ve found that the sugar alcohols interfere with a lot of people’s ability to lose fat, and are only OK in ice cream.) And it was mint chocolate chip.
Also, I’ve found that sugar alcohols (in all commercial brands) alter the consistency of the ice cream, but this one has the same consistency as regular ice cream.
Ingredients
2 cups cream
¼ cup water
1tsp vanilla extract
1 tsp mint extract
pinch of salt
green food coloring (optional, only if you want it to be green, otherwise it will be yellow because of the egg yolks)
4 egg yolks
12 packs Splenda (or ½ cup)
½ cup of chopped sugar-free chocolate (I like dark)
Directions
1. In a microwave safe bowl, heat cream and water until steaming (2min).
2. While cream is heating, mix everything but the chocolate together well. Add to hot cream and return to microwave until steaming, but NOT boiling (1min).
3. Follow instructions on your ice cream maker. Be sure to add chocolate half way through the process.
Nutrition
6 servings (about 1 cup) with 5g net carbs per serving vs. 52 for 1 cup of Ben & Jerry’s
which brand of sugar free chocolate did you find that has no sugar alcohol?
Just the regular old Ghiardeli (sp?) 100% baking bar. Its thin enough to easily chop up.
Hi
You can ‘powder’ your sugar alchohols in a coffee grinder, magic bullet etc to add to recipes such as icecream.
Much better for your health than splenda.
Cheers,
Ben.
I made the ice cream…delicious! I plan to play around with the recipe and use some decaf coffee for flavoring and add some crushed s/f toffee candies.
Let me know how that runs out.
excellent recipe. i substituted ground raw cocoa nibs for the chocolate and it’s great.
excellent recipe. i substituted ground raw cocoa nibs for the chocolate and it\’s great.
excellent recipe. i substituted ground raw cocoa nibs for the chocolate and it”s great.
I tried this recipe and after it sat it in fridge chilling for a few hours I poured it into my cuisinart ice cream maker. The bottom inch of the mixture froze solid as soon as I poured it into and my ice cream maker .Motor couldnt even turn the mixture .It was hard at bottom and runny on top.Is this mixture suppose to be be poured into ice cream maker while warm?Other recipes say to chill it before for a few hours or over night.
That sucks. I wonder why.
Try having the machine on before you add the mix. Hopefully that helps.
Yes this looks very good, what kind of cream works the best?
I use grass fed heavy whipping cream but any kind will do the trick
Thanks for posting this. I made it, sans chocolate chips, and like it a lot. I’ve found that, perhaps because of the sucralose, the flavor is sweeter with the first couple bites than it is after. The good news is that that makes very small servings (~1/4 cup) pretty satisfying: more than that isn’t going to get better.
I’ve since used it as the basis for coffee ice cream. For that, omit the mint extract, double the vanilla extract, and replace the water with decaf espresso. (Or not decaf, if you want it to be jolty.) I’m going to try lemon ice cream by replacing all of the extract with lemon extract and replacing the water with lemon juice. A quarter cup of lemon juice has 4 grams of carbs, but when you divide that over 4–8 servings, that’s not so bad.
Thanks for posting this. I made it, sans chocolate chips, and like it a lot. I\’ve found that, perhaps because of the Sucralose, the flavor is sweeter with the first couple bites than it is after. The good news is that that makes very small servings (~1/4 cup) pretty satisfying: more than that isn\’t going to get better.
I\’ve since used it as the basis for coffee ice cream. For that, omit the mint extract, double the vanilla extract, and replace the water with decaf espresso. (Or not decaf, if you want it to be jolty.) I\’m going to try lemon ice cream by replacing all of the extract with lemon extract and replacing the water with lemon juice. A quarter cup of lemon juice has 4 grams of carbs, but when you divide that over 4–8 servings, that\’s not so bad.
Thanks for posting this. I made it, sans chocolate chips, and like it a lot. I’ve found that, perhaps because of the Sucralose, the flavor is sweeter with the first couple bites than it is after. The good news is that that makes very small servings (~1/4 cup) pretty satisfying: more than that isn’t going to get better.
I’ve since used it as the basis for coffee ice cream. For that, omit the mint extract, double the vanilla extract, and replace the water with decaf espresso. (Or not decaf, if you want it to be jolty.)
I’m going to try making lemon ice cream by replacing all of the extract with lemon extract and replacing the water with lemon juice. A quarter cup of lemon juice has 4 grams of carbs, but when you divide that over 4–8 servings, that’s not so bad.
That was so good!! Thank you for sharing. It is hard to find a good low carb treat and you nailed it with this one!
I really like the homemade chocolate recipe. I am hoping to try it out this weekend. Do you have other solutions to the body’s naturally cravings, especially for low carb enthusiasts
The basic recipe is a great base for your favorite flavorings. For todays version I eliminated the extracts. I scraped and heated a vanilla bean in the cream/water (I use a pot on stove, not a microwave). Then after it was about half done in the ice cream maker I added 1/4 cup of almond meal (not almond flour which might get a bit to pasty). Its awesome.
BTW I was a little concerned with the egg yolks clumping when added to the heated cream/water. While there was some of that once it was mixed in the ice cream maker it blended through.
I use individual resusable plastic cups. Without mentioning the major brand, 6 of them come in a set of 18 or 24 different sized containers at Costco!
This actually makes about 5 of the cups filled to the top. Shouldnt be more than a gram per cup with the almond meal adding 5 net, but losing some from the extracts.