Low Carb Ice Cream

[Moe64]

Does anyone have good recipes for a low carb ice cream useing splenda? I was thinking of purchasing an ice cream maker and was wondering if anyone else had the same idea.

[nougat]

please please anyone???
i've got an icecream maker but haven't been able to eat any myself!!! preferably without any artificial sweetener cos i've only been able to find aspartame (ugh) and hermesetas tablets (saccharine).

[tapper47]

If I am going to eat ice cream I only eat the real stuff.

I buy Häagen-Dazs in the one serving container. Milk, cream, eggs, sugar, vanilla bean.

If you eat half of the container it isn't really that high in carbs and the advantage is that there are calories attached to the sweet taste. Much better for the pancreas.

[Frank Hagan]

I looked it up, and you get about 21g carbs in a half cup of Haagen-Dazs Vanilla ice cream. I guess that would work for someone in a maintenance phase as a dessert for a no-carb meal.

Something to look forward to!

[laughingW]

Check out Peter at Hyperlipid. He has a recipe for ice cream:


One pint of double cream, six egg yolks, about 10 drops of vanilla and sweetener to taste.

JK uses about 60g (100g to a litre) of sucrose. This is wayyyyyy too sweet for me, 20g is usually plenty. I also like it made with honey, about 20ml of liquid honey is fine. Sweetener users can adjust stevia/saccharin etc to taste. I just use some of my carbs to sweeten it. Optimal Ice Cream

http://high-fat-nutrition.blogspot.com/search/label/Food%3A%20Optimal%20ice%20cream

[isisrose]

Here is a basic recipe and I suppose you could substitute splenda for the eryrithritol. I don't use an ice cream maker and so you will have to figure that part out.

5 egg yolks
2 cups heavy whipping cream
5 vanilla beans or 1 tbs vanilla extract
Erythritol to taste

I just blend everything together and put in freezer safe containers. This recipe has about 2 grams ECC per half cup serving and is real ice cream.

You can use this as a basic recipe and add different things to get different flavors.

[maxlharris]

With splenda, it gets very hard when you freeze it. A good idea is to cut the heavy cream with vodka or rum. The alcohol will prevent full freezing.

Sugar crystals cause the ice cream to form small crystals (when done right) and splenda is different, at the granular level. Don't know about Erythritol.

I used to have recipes for Black Russian and White Russian low carb ice cream.

[Moe64]

I found a really good site for Splenda sweetened ice cream recipes, go to bellaonline.com and search for the ice cream and theres a long list of different flavors and the recipe. Haven't tried any yet but will post when I do.

[Needlewoman]

I have only just started this low carb lark, and apologise if the rest of the recipes here put temptation in anyone's way, but the Cheaty Peach Ice Cream on this page
http://www.rivercottage.net/EdibleProjects~Kitchen/244/TheBestIceCreamsintheWorld.aspx (http://www.rivercottage.net/EdibleProjects%7EKitchen/244/TheBestIceCreamsintheWorld.aspx)
might help if made with peaches canned in natural juice. I have done it that way as one of my sons has Type 1 Diabetes so we only have fruit in natural juice, and we found it quite acceptable. A 411g can here contains 43.2g of carbohydrate (after the fibre has been subtracted) and would be spread over a litre of ice cream. I have no idea how many servings that would be, but a 2 litre box does 4 in our house a few times for dessert, so possibly 6 servings at 7.2g each plus carbs from the cream?

I don’t know which of your creams best equates to our Double cream, which has 2.6g carb per 100ml (and 47.5g of fat), but I guess you would use whatever you normally use.

[loulou1938]

Hi, here is the recipe I use to make low-carb ice-cream:

2 cups heavy cream
1 cup half & half
1 cup Splenda
1 Tbsp vanilla extract
1/8 teaspoon salt

Put all ingredients in a bowl and use mixer until Splenda is well mixed and dissolved. Then pour into your rotating ice cream freezer (most ice cream makers take 30-40 minutes de freeze properly)

Transfer to a Tupperware and freeze for about 2 hours. This ice cream will be more frozen solid than the one from the groceries. so let it stand for, say, 10 or 15 minutes on you counter before serving.

It's an amazingly rich, good tasting ice cream for such simple ingredients and as good as anything bought at the grocery. Changing extracts and fla ros will allow this simple recipe to be the base for many other varieties.

Eact 1/2 cup serving = 5 carbs

[wabbitslayer]

This is a bit of an older thread, but for anyone reading it....I just made Alton Brown's recipe for chocolate ice cream, substituting xylitol for the sugar and subbing another cup of cream for a cup of the half and half and wow....it turned out fantastic, better than any frozen dairy concoction I have ever bought in a store, low-carb, full-carb or otherwise.

[Needlewoman]

wabbitslayer (Love the name :D)

How much xylitol did you use?

[Adriana]

Can you please post the revised recipe?

[razgarcia]

Regardless of what flavor you make, I get the best results if I use 3/4 cups xylitol and 1/4 cup polydextrose for each total quart of ice cream mixture. Polydextrose is relatively cheap (I order mine online at netrition.com) and provides a greatly improved "mouth feel" and creaminess to the frozen product. It is a non-digestible starch, so it does not need to be counted in the final effective carbohydrate count.

You may need to further sweeten the mixture with splenda and/or stevia to achieve the sweetness you desire. This is especially the case if you're making chocolate or fruit-flavored ice cream.

Also, if you want to avoid dairy, substitute 3/4 part coconut milk and 1/4 part coconut oil for the heavy cream. I find this to work out well, especially for chocolate ice cream.

[wabbitslayer]

This is what I followed, I couldn't lay hands on my thermometer at the time so I had to guess at the temp. I was also nervous about lumps so after it cooled and before pouring into my ice cream maker I gave it a go w/ a hand blender. (BTW, I got a Cuisinart ICE-30bc for my b-day....it is fantastic!!!)

Recipe:
1/2 cup unsweetened cocoa powder (I used ghirardehlli)
1 pint half-and-half
1 pint heavy cream
8 large egg yolks
8-9 ounces xylitol
2 teaspoons pure vanilla extract

Directions

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

[Needlewoman]

Thank you for posing the recipe in full. This is something that I can get all the ingredients for in the UK, so I can give it a go. Well, we don't have half and half as such, but I can substitute for it, whereas I cannot get the polydextrose mentioned by the previous poster at all.

[razgarcia]

The idea for using polydextrose to improve "mouth feel" was proposed by Dr. M. D. Eades a while back. As I stated previously, it needs to be ordered online (I get mine at netrition.com).

I like to make a dairy-free ice cream which I've labeled "Dark Chocolate Raspberry." Unless you're squeamish about using raw eggs there's no need to heat the mixture. The ingredients are:

1 cup xylitol
1/3 cup polydextrose
1/2 bar Ghirardelli's 100% cacao
1/2 cup dark cocoa powder
1 can (13.5 ounces) organic coconut milk
1/4 cup organic coconut oil
6 eggs
4-6 scoops chocolate protein powder (vanilla or unflavored will do)
1 cup frozen raspberries
1/2 tsp. stevia extract powder (and additional sweetener as needed)

The 100% cacao needs to be melted in the coconut oil in the microwave. I mix the dry ingredients first to minimize clumping.

Place the coconut milk in a blender at medium speed and begin adding the ingredients. The coconut oil/cacao mixture will have to added slowly to ensure it emulsifies. The eggs I just plop in. The raspberries go in last in order to avoid over-liquefying them.

This mixture will have to be cooled for several hours (I recommend at least overnight) before freezing it in the ice cream machine. After it's cooled the mixture will have the consistency of pudding--quite thick! It will freeze just fine but won't take long until the motor gives out (~ 20 minutes perhaps). Also, it will not pick up much air (i.e., it won't grow much--if at all).

I will say this--everywhere I take it some folks literally beg me for more, but others don't care much for it. You might say it has a polarizing effect on folks. But it's high in fat and protein and fiber and all sorts of good antioxidants. it's also very low in carbs (I estimates about 15 ECC, 33g protein, and 38g fat/cup).

PS: If you are concerned about eating raw eggs, you may place the mixture (minus the raspberries) in a double boiler and bring the temperature to 160 degrees stirring constantly. But if you do this, you may want to use 12 egg yolks instead of 6 whole eggs. And expect an even thicker mixture.

[Needlewoman]

The idea for using polydextrose to improve "mouth feel" was proposed by Dr. M. D. Eades a while back. As I stated previously, it needs to be ordered online (I get mine at netrition.com).

I saw that in her blog. I doubt that ordering from the US will be an affordable proposition, but please could you give me a link or a brand name, as searching for polydextrose at netrition.com didn't bring up any results.

[razgarcia]

It is hard to find; you have to use their Google search and enter "poly fiber."

But here's the direct link:

http://www26.netrition.com/lifesource_polyd_page.html

It's $2.39 for a 1 lb. bag (just over 2 cups or 8 1/4 cup servings) plus $4.95 shipping. I usually wait until I need more stuff before ordering as the $4.95 shipping applies to orders of any size.

Hope this helps.

[Needlewoman]

Thanks for the link, but shipping to England being nearly $16 puts it out of reach. I may email the producer to see if anybody distributes it here, but I can't get hits on Google.

[razgarcia]

Google "polydextrose" and you will come up with several places which sell it, but they seem to come in 5 lb and 50 lb bags, which is actually cheaper by the pound but, unless you're going to make massive quantities of LC ice cream well, that is an awful lot. And I have no idea what it would cost to ship it to England.

[moof1904]

I use the basic ice cream recipe that came with my ice cream maker (sugar, vanilla extract, heavy whipping cream, milk) and substitute xylitol for the sugar. (I know that xylitol can raise some people's blood glucose levels, but it doesn't do so to me.)

The only issue is that because xylitol is a sugar alcohol (and alcohol is a freezing point depressant) the ice cream doesn't get extremely hard in the freezer. It's slightly more firm than soft serve and not has hard as packed ice cream from a carton. I like softer ice cream, though, so this works for me.

Also, we have Braum's in this part of the country and they have a Carb Watch ice cream that's delicious.