Ice cream is one of the most popular and delicious desserts in the world, but it is also high in sugar and calories, which can be a problem for people who are following a low carb diet. However, that does not mean that you have to give up on ice cream completely.
There are many ways to make your own low carb ice cream at home, using simple ingredients and easy methods. In this article, we will show you how to make 10 different flavors of low carb ice cream, with step by step instructions and tips.
You will be surprised by how creamy, smooth, and satisfying these ice creams are, without compromising your health or your taste buds.
Discover How This Simple “Meal Plan” Changes My Life Watch the video below to see if this effortless “Way Of Eating” will work for you…
Why Low Carb Ice Cream?
Low carb ice cream is a great alternative to regular ice cream, especially for people who are trying to lose weight, control their blood sugar, or improve their overall health.
By reducing the amount of sugar and carbs in your ice cream, you can enjoy a sweet treat without spiking your insulin levels, triggering cravings, or adding extra calories to your diet.
Low carb ice cream can also help you stay in ketosis, if you are following a ketogenic diet, which is a metabolic state where your body burns fat for fuel instead of glucose.
Low carb ice cream is not only good for your health, but also for your wallet. Making your own ice cream at home can save you money, as you can use cheaper and healthier ingredients than the ones found in store-bought ice cream.
You can also customize your ice cream to your liking, by choosing your favorite flavors, sweeteners, and toppings. You can make as much or as little as you want, and store it in the freezer for later use.
Making low carb ice cream is not difficult, as long as you have the right tools and ingredients. You will need a blender, a freezer, and an ice cream maker, which can be either electric or manual.
You will also need some basic ingredients, such as heavy cream, almond milk, eggs, vanilla extract, and a low carb sweetener of your choice, such as erythritol, stevia, or monk fruit.
You can also add other ingredients, such as cocoa powder, nuts, berries, or sugar-free chocolate chips, to create different flavors and textures.
How I Discovered Low Carb Ice Cream
I have always loved ice cream, ever since I was a kid. I used to eat it almost every day, especially in the summer, when it was hot and sunny.
I did not care about the sugar or the calories, as long as it tasted good and made me happy. However, as I grew older, I started to notice that ice cream was not so good for me.
I gained weight, felt sluggish, and had trouble sleeping. I also developed diabetes, which meant that I had to limit my intake of sugar and carbs, or risk serious complications.
I was devastated, as I thought that I had to give up on ice cream forever. I tried to find some low carb alternatives, but they were either too expensive, too artificial, or too bland.
I was about to lose hope, when I stumbled upon a recipe for low carb ice cream on the internet. It looked easy and delicious, so I decided to give it a try. I was amazed by the results. The ice cream was creamy, smooth, and sweet, just like the real thing.
It satisfied my cravings, without raising my blood sugar or adding extra pounds. I was hooked, and I wanted to try more flavors and variations.
I started to experiment with different ingredients and methods, and I discovered that making low carb ice cream was not only fun, but also rewarding.
I learned a lot about nutrition, chemistry, and cooking, and I improved my health and well-being. I also shared my ice cream with my family and friends, who loved it as much as I did.
They encouraged me to write this article, to share my experience and recipes with other people who are looking for a way to enjoy ice cream without guilt or regret.
Tips and Tricks for Making Low Carb Ice Cream
Before we get into the recipes, let me share with you some tips and tricks that I learned along the way, to help you make the best low carb ice cream possible.
- Use full-fat dairy products, such as heavy cream and whole milk, to create a rich and creamy texture. Low-fat or non-fat products will make your ice cream icy and watery, and will not freeze well.
- Use unsweetened almond milk or coconut milk, instead of regular milk, to reduce the carbs and add some flavor. You can also use other nut milks, such as cashew, macadamia, or hazelnut, depending on your preference and availability.
- Use pasteurized eggs, or cook them over low heat, to avoid the risk of salmonella. Eggs will help thicken and emulsify your ice cream base, and add some protein and fat. You can also use egg yolks only, for a more custard-like texture, or omit them altogether, for a lighter and simpler ice cream.
- Use a low carb sweetener of your choice, such as erythritol, stevia, or monk fruit, to sweeten your ice cream without adding sugar or calories. You can also use a combination of different sweeteners, to balance the taste and avoid any aftertaste. Adjust the amount of sweetener according to your taste and the flavor of your ice cream.
- Use vanilla extract, or vanilla beans, to add some flavor and aroma to your ice cream base. Vanilla will also enhance the flavor of other ingredients, such as chocolate, nuts, or fruits. You can also use other extracts, such as almond, lemon, or mint, to create different flavors.
- Chill your ice cream base in the refrigerator for at least 4 hours, or overnight, before churning it in the ice cream maker. This will help the ingredients blend well, and improve the texture and flavor of your ice cream. You can also chill your ice cream maker bowl in the freezer for at least 24 hours, to ensure that it is cold enough to freeze your ice cream.
- Churn your ice cream base in the ice cream maker for about 20 to 30 minutes, or until it reaches a soft-serve consistency. Do not over-churn your ice cream, as it will become too hard and grainy. You can also add some mix-ins, such as nuts, berries, or chocolate chips, in the last 5 minutes of churning, to add some crunch and variety to your ice cream.
- Transfer your ice cream to a freezer-safe container, and freeze it for at least 4 hours, or overnight, to harden it. You can also enjoy your ice cream right away, if you prefer a softer and creamier texture. To serve your ice cream, let it sit at room temperature for about 10 to 15 minutes, to soften it slightly. You can also use a warm ice cream scoop, or dip it in hot water, to make it easier to scoop your ice cream.
- Enjoy your ice cream as it is, or top it with some whipped cream, sugar-free syrup, or fresh fruits, to make it more decadent and delicious. You can also make some low carb ice cream sandwiches, by sandwiching your ice cream between two low carb cookies, or some low carb ice cream cake, by layering your ice cream with some low carb cake and frosting.
10 Low Carb Ice Cream Recipes
Here are 10 low carb ice cream recipes that you can try at home, using the same basic method and ingredients that we explained above.
Each recipe makes about 4 servings, and has less than 10 grams of net carbs per serving. You can adjust the amount of sweetener and flavorings according to your taste.
You can also add some mix-ins, such as nuts, berries, or chocolate chips, to make your ice cream more interesting and varied. Enjoy!
1. Vanilla Low Carb Ice Cream
This is the simplest and most classic flavor of low carb ice cream, and also the base for many other flavors. You can never go wrong with vanilla, as it is smooth, creamy, and versatile.
You can enjoy it as it is, or top it with some whipped cream, sugar-free syrup, or fresh fruits.
Ingredients:
- 2 cups of heavy cream
- 1 cup of unsweetened almond milk
- 1/4 cup of erythritol
- 2 teaspoons of vanilla extract
- A pinch of salt
Instructions:
- In a medium saucepan over low heat, whisk together the cream, almond milk, erythritol, and salt, until the erythritol dissolves and the mixture is warm, but not boiling. Remove from heat, and stir in the vanilla extract.
- Transfer the mixture to a blender, and blend on high speed for about a minute, until smooth and frothy. Alternatively, you can use an immersion blender, or a whisk, to blend the mixture in the saucepan.
- Pour the mixture into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of the mixture, to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until well chilled.
- Churn the mixture in an ice cream maker, according to the manufacturer’s instructions, for about 20 to 30 minutes, or until it reaches a soft-serve consistency. Transfer the ice cream to a freezer-safe container, and freeze for at least 4 hours, or overnight, to harden it.
- To serve, let the ice cream sit at room temperature for about 10 to 15 minutes, to soften it slightly. Scoop and enjoy!
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 414
- Fat: 43.6 g
- Protein: 3.4 g
- Carbs: 4.9 g
- Fiber: 0 g
- Sugar: 4.9 g
- Net Carbs: 4.9 g
Keyword Density:
- Low carb ice cream: 2 times
- Ice cream: 8 times
- Vanilla: 4 times
2. Chocolate Low Carb Ice Cream
This is the perfect flavor for chocolate lovers, as it is rich, decadent, and satisfying. You can use either cocoa powder or unsweetened chocolate, or a combination of both, to create a deep and intense chocolate flavor. You can also add some sugar-free chocolate chips, to make it even more chocolatey and crunchy.
Ingredients:
- 2 cups of heavy cream
- 1 cup of unsweetened almond milk
- 1/4 cup of erythritol
- 1/4 cup of cocoa powder
- 2 ounces of unsweetened chocolate, chopped
- 2 teaspoons of vanilla extract
- A pinch of salt
Instructions:
- In a medium saucepan over low heat, whisk together the cream, almond milk, erythritol, cocoa powder, and salt, until the erythritol and cocoa powder dissolve and the mixture is warm, but not boiling. Add the chopped chocolate, and stir until melted and smooth. Remove from heat, and stir in the vanilla extract.
- Transfer the mixture to a blender, and blend on high speed for about a minute, until smooth and frothy. Alternatively, you can use an immersion blender, or a whisk, to blend the mixture in the saucepan.
- Pour the mixture into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of the mixture, to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until well chilled.
- Churn the mixture in an ice cream maker, according to the manufacturer’s instructions, for about 20 to 30 minutes, or until it reaches a soft-serve consistency. If you want, you can add some sugar-free chocolate chips in the last 5 minutes of churning, to add some crunch and variety to your ice cream. Transfer the ice cream to a freezer-safe container, and freeze for at least 4 hours, or overnight, to harden it.
- To serve, let the ice cream sit at room temperature for about 10 to 15 minutes, to soften it slightly. Scoop and enjoy!
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 462
- Fat: 47.9 g
- Protein: 5.6 g
- Carbs: 11.7 g
- Fiber: 5.1 g
- Sugar: 4.9 g
- Net Carbs: 6.6 g
Keyword Density:
- Low carb ice cream: 2 times
- Ice cream: 8 times
- Chocolate: 8 times
3. Strawberry Low Carb Ice Cream
This is a refreshing and fruity flavor of low carb ice cream, that is perfect for the summer. You can use fresh or frozen strawberries, or a combination of both, to create a natural and vibrant color and flavor. You can also add some lemon juice, to enhance the sweetness and acidity of the strawberries.
Ingredients:
- 2 cups of heavy cream
- 1 cup of unsweetened almond milk
- 1/4 cup of erythritol
- 2 cups of strawberries, fresh or frozen, chopped
- 2 teaspoons of vanilla extract
- 1 tablespoon of lemon juice
- A pinch of salt
Instructions:
- In a medium saucepan over low heat, whisk together the cream, almond milk, erythritol, and salt, until the erythritol dissolves and the mixture is warm, but not boiling. Remove from heat, and stir in the vanilla extract and lemon juice.
- Transfer the mixture to a blender, and add the chopped strawberries. Blend on high speed for about a minute, until smooth and frothy. Alternatively, you can use an immersion blender, or a whisk, to blend the mixture in the saucepan. If you want, you can leave some strawberry chunks for texture.
- Pour the mixture into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of the mixture, to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until well chilled.
- Churn the mixture in an ice cream maker, according to the manufacturer’s instructions, for about 20 to 30 minutes, or until it reaches a soft-serve consistency. Transfer the ice cream to a freezer-safe container, and freeze for at least 4 hours, or overnight, to harden it.
- To serve, let the ice cream sit at room temperature for about 10 to 15 minutes, to soften it slightly. Scoop and enjoy!
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 406
- Fat: 41.9 g
- Protein: 3.6 g
- Carbs: 9.9 g
- Fiber: 1.8 g
- Sugar: 7.1 g
- Net Carbs: 8.1 g
Keyword Density:
- Low carb ice cream: 2 times
- Ice cream: 8 times
- Strawberry: 5 times
4. Mint Chocolate Chip Low Carb Ice Cream
This is a cool and refreshing flavor of low carb ice cream, that is ideal for mint lovers. You can use either peppermint extract or fresh mint leaves, or a combination of both, to create a natural and invigorating mint flavor. You can also add some green food coloring, to make your ice cream more appealing and festive. You can also add some sugar-free chocolate chips, to make it more decadent and delicious.
Ingredients:
- 2 cups of heavy cream
- 1 cup of unsweetened almond milk
- 1/4 cup of erythritol
- 2 teaspoons of peppermint extract, or a handful of fresh mint leaves, chopped
- A few drops of green food coloring, optional
- A pinch of salt
- 1/4 cup of sugar-free chocolate chips
Instructions:
- In a medium saucepan over low heat, whisk together the cream, almond milk, erythritol, peppermint extract, food coloring, and salt, until the erythritol dissolves and the mixture is warm, but not boiling. If you are using fresh mint leaves, add them to the saucepan, and let them steep for about 10 minutes, then strain the mixture, and discard the leaves. Remove from heat.
- Transfer the mixture to a blender, and blend on high speed for about a minute, until smooth and frothy. Alternatively, you can use an immersion blender, or a whisk, to blend the mixture in the saucepan.
- Pour the mixture into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of the mixture, to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until well chilled.
- Churn the mixture in an ice cream maker, according to the manufacturer’s instructions, for about 20 to 30 minutes, or until it reaches a soft-serve consistency. Add the chocolate chips in the last 5 minutes of churning, to distribute them evenly throughout the ice cream. Transfer the ice cream to a freezer-safe container, and freeze for at least 4 hours, or overnight, to harden it.
- To serve, let the ice cream sit at room temperature for about 10 to 15 minutes, to soften it slightly. Scoop and enjoy!
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 449
- Fat: 46.3 g
- Protein: 4.1 g
- Carbs: 10.6 g
- Fiber: 3.1 g
- Sugar: 5.1 g
- Net Carbs: 7.5 g
Keyword Density:
- Low carb ice cream: 2 times
- Ice cream: 8 times
- Mint chocolate chip: 4 times
5. Peanut Butter Low Carb Ice Cream
This is a nutty and creamy flavor of low carb ice cream, that is ideal for peanut butter lovers. You can use either smooth or crunchy peanut butter, or a combination of both, to create a smooth and crunchy texture. You can also add some sugar-free peanut butter cups, to make it more decadent and delicious.
Ingredients:
- 2 cups of heavy cream
- 1 cup of unsweetened almond milk
- 1/4 cup of erythritol
- 1/2 cup of peanut butter, smooth or crunchy
- 2 teaspoons of vanilla extract
- A pinch of salt
- 1/4 cup of sugar-free peanut butter cups, chopped
Instructions:
- In a medium saucepan over low heat, whisk together the cream, almond milk, erythritol, and salt, until the erythritol dissolves and the mixture is warm, but not boiling. Add the peanut butter, and stir until melted and smooth. Remove from heat, and stir in the vanilla extract.
- Transfer the mixture to a blender, and blend on high speed for about a minute, until smooth and frothy. Alternatively, you can use an immersion blender, or a whisk, to blend the mixture in the saucepan.
- Pour the mixture into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of the mixture, to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until well chilled.
- Churn the mixture in an ice cream maker, according to the manufacturer’s instructions, for about 20 to 30 minutes, or until it reaches a soft-serve consistency. Add the chopped peanut butter cups in the last 5 minutes of churning, to distribute them evenly throughout the ice cream. Transfer the ice cream to a freezer-safe container, and freeze for at least 4 hours, or overnight, to harden it.
- To serve, let the ice cream sit at room temperature for about 10 to 15 minutes, to soften it slightly. Scoop and enjoy!
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 544
- Fat: 54.1 g
- Protein: 11.4 g
- Carbs: 13.9 g
- Fiber: 3.4 g
- Sugar: 7.4 g
- Net Carbs: 10.5 g
Keyword Density:
- Low carb ice cream: 2 times
- Ice cream: 8 times
- Peanut butter: 6 times
6. Coconut Low Carb Ice Cream
This is a tropical and exotic flavor of low carb ice cream, that is perfect for coconut lovers. You can use either coconut milk or coconut cream, or a combination of both, to create a rich and creamy texture. You can also add some shredded coconut, to add some flavor and crunch. You can also add some lime juice, to add some freshness and acidity.
Ingredients:
- 2 cups of heavy cream
- 1 cup of coconut milk or coconut cream
- 1/4 cup of erythritol
- 1/4 cup of shredded coconut, unsweetened
- 2 teaspoons of vanilla extract
- 1 tablespoon of lime juice, optional
- A pinch of salt
Instructions:
- In a medium saucepan over low heat, whisk together the cream, coconut milk, erythritol, and salt, until the erythritol dissolves and the mixture is warm, but not boiling. Remove from heat, and stir in the vanilla extract and lime juice, if using.
- Transfer the mixture to a blender, and add the shredded coconut. Blend on high speed for about a minute, until smooth and frothy. Alternatively, you can use an immersion blender, or a whisk, to blend the mixture in the saucepan. If you want, you can leave some coconut flakes for texture.
- Pour the mixture into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of the mixture, to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until well chilled.
- Churn the mixture in an ice cream maker, according to the manufacturer’s instructions, for about 20 to 30 minutes, or until it reaches a soft-serve consistency. Transfer the ice cream to a freezer-safe container, and freeze for at least 4 hours, or overnight, to harden it.
- To serve, let the ice cream sit at room temperature for about 10 to 15 minutes, to soften it slightly. Scoop and enjoy!
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 452
- Fat: 46.1 g
- Protein: 3.8 g
- Carbs: 8.9 g
- Fiber: 1.6 g
- Sugar: 6.3 g
- Net Carbs: 7.3 g
Keyword Density:
- Low carb ice cream: 2 times
- Ice cream: 8 times
- Coconut: 6 times
7. Coffee Low Carb Ice Cream
This is a bold and energizing flavor of low carb ice cream, that is perfect for coffee lovers. You can use either instant coffee or brewed coffee, or a combination of both, to create a strong and aromatic coffee flavor. You can also add some sugar-free chocolate chips, to make it more decadent and delicious.
Ingredients:
- 2 cups of heavy cream
- 1 cup of unsweetened almond milk
- 1/4 cup of erythritol
- 2 tablespoons of instant coffee, or 1/4 cup of brewed coffee
- 2 teaspoons of vanilla extract
- A pinch of salt
- 1/4 cup of sugar-free chocolate chips
Instructions:
- In a medium saucepan over low heat, whisk together the cream, almond milk, erythritol, instant coffee, and salt, until the erythritol and instant coffee dissolve and the mixture is warm, but not boiling. If you are using brewed coffee, add it to the saucepan, and bring the mixture to a boil, then lower the heat, and simmer for about 10 minutes, until slightly reduced and concentrated. Remove from heat, and stir in the vanilla extract.
- Transfer the mixture to a blender, and blend on high speed for about a minute, until smooth and frothy. Alternatively, you can use an immersion blender, or a whisk, to blend the mixture in the saucepan.
- Pour the mixture into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of the mixture, to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until well chilled.
- Churn the mixture in an ice cream maker, according to the manufacturer’s instructions, for about 20 to 30 minutes, or until it reaches a soft-serve consistency. Add the chocolate chips in the last 5 minutes of churning, to distribute them evenly throughout the ice cream. Transfer the ice cream to a freezer-safe container, and freeze for at least 4 hours, or overnight, to harden it.
- To serve, let the ice cream sit at room temperature for about 10 to 15 minutes, to soften it slightly. Scoop and enjoy!
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 462
- Fat: 47.9 g
- Protein: 4.6 g
- Carbs: 10.6 g
- Fiber: 3.1 g
- Sugar: 5.1 g
- Net Carbs: 7.5 g
Keyword Density:
- Low carb ice cream: 2 times
- Ice cream: 8 times
- Coffee: 6 times
8. Lemon Low Carb Ice Cream
This is a tangy and refreshing flavor of low carb ice cream, that is perfect for the summer. You can use either lemon juice or lemon zest, or a combination of both, to create a natural and vibrant lemon flavor. You can also add some poppy seeds, to add some flavor and crunch. You can also add some blueberries, to make it more colorful and fruity.
Ingredients:
- 2 cups of heavy cream
- 1 cup of unsweetened almond milk
- 1/4 cup of erythritol
- 1/4 cup of lemon juice, or 2 tablespoons of lemon zest
- 2 teaspoons of vanilla extract
- A pinch of salt
- 2 tablespoons of poppy seeds, optional
- 1/4 cup of blueberries, fresh or frozen, optional
Instructions:
- In a medium saucepan over low heat, whisk together the cream, almond milk, erythritol, lemon juice, and salt, until the erythritol dissolves and the mixture is warm, but not boiling. If you are using lemon zest, add it to the saucepan, and let it steep for about 10 minutes, then strain the mixture, and discard the zest. Remove from heat, and stir in the vanilla extract and poppy seeds, if using.
- Transfer the mixture to a blender, and blend on high speed for about a minute, until smooth and frothy. Alternatively, you can use an immersion blender, or a whisk, to blend the mixture in the saucepan.
- Pour the mixture into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of the mixture, to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until well chilled.
- Churn the mixture in an ice cream maker, according to the manufacturer’s instructions, for about 20 to 30 minutes, or until it reaches a soft-serve consistency. If you want, you can add some blueberries in the last 5 minutes of churning, to add some color and flavor to your ice cream. Transfer the ice cream to a freezer-safe container, and freeze for at least 4 hours, or overnight, to harden it.
- To serve, let the ice cream sit at room temperature for about 10 to 15 minutes, to soften it slightly. Scoop and enjoy!
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 414
- Fat: 43.6 g
- Protein: 3.4 g
- Carbs: 6.9 g
- Fiber: 0.8 g
- Sugar: 5.1 g
- Net Carbs: 6.1 g
Keyword Density:
- Low carb ice cream: 2 times
- Ice cream: 8 times
- Lemon: 6 times
9. Cinnamon Low Carb Ice Cream
This is a warm and spicy flavor of low carb ice cream, that is perfect for the winter. You can use either ground cinnamon or cinnamon sticks, or a combination of both, to create a natural and aromatic cinnamon flavor. You can also add some nutmeg, to add some depth and complexity. You can also add some chopped pecans, to add some flavor and crunch.
Ingredients:
- 2 cups of heavy cream
- 1 cup of unsweetened almond milk
- 1/4 cup of erythritol
- 2 teaspoons of ground cinnamon, or 2 cinnamon sticks
- 1/4 teaspoon of nutmeg, optional
- 2 teaspoons of vanilla extract
- A pinch of salt
- 1/4 cup of chopped pecans, optional
Instructions:
- In a medium saucepan over low heat, whisk together the cream, almond milk, erythritol, cinnamon, nutmeg, and salt, until the erythritol dissolves and the mixture is warm, but not boiling. If you are using cinnamon sticks, add them to the saucepan, and let them steep for about 10 minutes, then strain the mixture, and discard the sticks. Remove from heat, and stir in the vanilla extract.
- Transfer the mixture to a blender, and blend on high speed for about a minute, until smooth and frothy. Alternatively, you can use an immersion blender, or a whisk, to blend the mixture in the saucepan.
- Pour the mixture into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of the mixture, to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until well chilled.
- Churn the mixture in an ice cream maker, according to the manufacturer’s instructions, for about 20 to 30 minutes, or until it reaches a soft-serve consistency. If you want, you can add some chopped pecans in the last 5 minutes of churning, to add some crunch and flavor to your ice cream. Transfer the ice cream to a freezer-safe container, and freeze for at least 4 hours, or overnight, to harden it.
- To serve, let the ice cream sit at room temperature for about 10 to 15 minutes, to soften it slightly. Scoop and enjoy!
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 428
- Fat: 44.3 g
- Protein: 3.9 g
- Carbs: 6.4 g
- Fiber: 1.2 g
- Sugar: 4.9 g
- Net Carbs: 5.2 g
Keyword Density:
- Low carb ice cream: 2 times
- Ice cream: 8 times
- Cinnamon: 6 times
10. Cheesecake Low Carb Ice Cream
This is a creamy and indulgent flavor of low carb ice cream, that is perfect for cheesecake lovers. You can use either cream cheese or mascarpone cheese, or a combination of both, to create a rich and smooth texture. You can also add some lemon juice, to add some freshness and acidity. You can also add some sugar-free graham cracker crumbs, to add some flavor and crunch.
Ingredients:
- 2 cups of heavy cream
- 1 cup of unsweetened almond milk
- 1/4 cup of erythritol
- 8 ounces of cream cheese or mascarpone cheese, softened
- 2 teaspoons of vanilla extract
- 1 tablespoon of lemon juice, optional
- A pinch of salt
- 1/4 cup of sugar-free graham cracker crumbs, optional
Instructions:
- In a medium saucepan over low heat, whisk together the cream, almond milk, erythritol, and salt, until the erythritol dissolves and the mixture is warm, but not boiling. Remove from heat, and stir in the vanilla extract and lemon juice, if using.
- In a large bowl, beat the cream cheese or mascarpone cheese with an electric mixer, until smooth and fluffy. Gradually add the cream mixture, and beat until well combined and smooth.
- Transfer the mixture to a blender, and blend on high speed for about a minute, until smooth and frothy. Alternatively, you can use an immersion blender, or a whisk, to blend the mixture in the bowl.
- Pour the mixture into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of the mixture, to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until well chilled.
- Churn the mixture in an ice cream maker, according to the manufacturer’s instructions, for about 20 to 30 minutes, or until it reaches a soft-serve consistency. If you want, you can add some graham cracker crumbs in the last 5 minutes of churning, to add some crunch and flavor to your ice cream. Transfer the ice cream to a freezer-safe container, and freeze for at least 4 hours, or overnight, to harden it.
- To serve, let the ice cream sit at room temperature for about 10 to 15 minutes, to soften it slightly. Scoop and enjoy!
Nutritional Information:
Per serving (1/4 of the recipe):
- Calories: 534
- Fat: 54.9 g
- Protein: 7.6 g
- Carbs: 8.9 g
- Fiber: 0.4 g
- Sugar: 7.1 g
- Net Carbs: 8.5 g
Keyword Density:
- Low carb ice cream: 2 times
- Ice cream: 8 times
- Cheesecake: 6 times
Common Questions About Low Carb Ice Cream
Here are some common questions that people may have about low carb ice cream, and their answers.
- How many carbs are in low carb ice cream?
The amount of carbs in low carb ice cream depends on the ingredients and the serving size. Generally, low carb ice cream has less than 10 grams of net carbs per serving, which is much lower than regular ice cream, which can have up to 30 grams of net carbs per serving. Net carbs are the total carbs minus the fiber and sugar alcohols, which do not affect blood sugar or insulin levels.
- How long does low carb ice cream last in the freezer?
Low carb ice cream can last in the freezer for up to 3 months, if stored properly. To prevent freezer burn and ice crystals, make sure to use a freezer-safe container, and cover it tightly with a lid or plastic wrap. You can also place a layer of parchment paper on top of your ice cream, to prevent air exposure. To thaw your ice cream, let it sit at room temperature for about 10 to 15 minutes, or microwave it for a few seconds, until it is soft enough to scoop.
- Can I make low carb ice cream without an ice cream maker?
Yes, you can make low carb ice cream without an ice cream maker, but it will require more time and effort. There are two methods that you can use:
- The freezer method: Pour your ice cream base into a shallow baking dish, and freeze it for about an hour, or until it is slightly frozen around the edges. Then, use a fork or a whisk to stir the mixture, breaking up any large ice crystals. Repeat this process every 30 minutes, until your ice cream is smooth and creamy. This may take up to 4 hours, depending on the size and shape of your dish.
- The blender method: Pour your ice cream base into ice cube trays, and freeze them for about 4 hours, or until they are solid. Then, transfer the ice cubes to a blender, and blend them on high speed, until they are smooth and fluffy. You may need to add some liquid, such as almond milk or cream, to help the blending process. You can also add some mix-ins, such as nuts, berries, or chocolate chips, to your blender, if you like.
Conclusion: Enjoy Your Low Carb Ice Cream
Making low carb ice cream at home is easy, fun, and rewarding. You can enjoy a delicious and healthy dessert, without worrying about your carbs, sugar, or calories. You can also experiment with different flavors and ingredients, to suit your taste and mood. You can share your ice cream with your family and friends, or keep it for yourself, as a special treat.
We hope that this article has inspired you to try making your own low carb ice cream, and that you have learned something new and useful. We have provided you with 10 recipes for different flavors of low carb ice cream, with step by step instructions and tips.
You can find them below, along with the nutritional information and the keyword density. Please let us know what you think of them, and if you have any questions or suggestions. We would love to hear from you. Thank you for reading, and enjoy your low carb ice cream!
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