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missm 06-01-2009 11:08 AM

Ice Cream Recipe
 
I was wondering if anyone has a simple ice cream recipe for this summer?

Thanks So Much in Advance :kicking:

BikerAng 06-01-2009 11:30 AM

I've tried the strawberry, chocolate, and vanilla and they are all great! Recipes courtesy of Bellaonline. I use xylitol, erythritol and stevia and it always turns out great.

Butter Pecan

3/4c heavy whipping cream
1/2c half-n-half
1/4c cold water
1 egg
3/4 Tbsp Splenda-sweetened maple syrup
1/4 cup Splenda
1/2 tsp vanilla
1 Tbsp butter
1/2 cup pecans


Put all but the pecans into a saucepan and heat up. Grind up four halves of pecans to a fine powder and mix those in. That will give the ice cream a pecany base flavor. Chop up another 2 pecan halves medium-fine to give texture to the cream.

On medium high heat, bring the mixture to a boil, stirring occasionally. Remove from heat and chill for an hour or until cold. Now make the ice cream following your maker's instructions, and enjoy!

This is definitely one of our favorites, even though it requires a little ahead of time preparation.

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Chocolate Chip Ice Cream Recipe

3/4 cup heavy cream
1/2 cup half-and-half
3/8 cup Splenda
1/4 cup ice cold water
1/4 tsp vanilla dash salt
1 frozen CarboLite milk chocolate bar ... cut into small chunks

Mix all but the chocolate chunks and put it into your ice cream maker. Turn on and watch for about 20 minutes. Toss in the chips and it should be done in another 5 or 10 minutes.

Makes 2 servings
6g carbs per serving

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Chocolate Ice Cream Recipe

Chocolate ice cream is a summertime favorite, and delicious year round. Here's a great low calorie, low carb version that is tasty. Note that this isn't *super rich* - it has a light chocolate flavor.

3/4 cup heavy cream
1/3 cup half-and-half
1/4 cup Splenda
1/4 cup + 1 Tbsp Atkins chocolate syrup
dash salt

Mix all thoroughly and put it into your ice cream maker. Turn on and watch for about 25 minutes - it should slow to a halt when it's thick enough. You can easily double the recipe if you'd like.

This is a creamy chocolate ice cream with a gentle flavor. If you really need some more depth to your chocolate flavor, take one of the 0g chocolate bars you find in the supermarkets and shave it into fine slices. Mix that into the ice cream at this point. It won't really taste like "chips" - the shavings will be so small - but it will give your ice cream an added chocolate punch without any extra carbs.

Makes 2 servings
4g carbs per serving

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French Vanilla Ice Cream Recipe

French Vanilla ice cream is even more vanilley than normal Vanilla ice cream, and is much richer and creamier. I actually like this recipe the best out of all the ice cream recipes we use! It does have to be prepared at least an hour in advance of actual ice cream machine time so plan ahead for this.

Ingredients:

3/4 cup heavy cream
1/2 cup half-and-half
1/2 cup Splenda
1/4 cup ice cold water
1 tsp vanilla
1 egg
dash salt

Mix all thoroughly. Cook in a saucepan over low heat. This won't thicken as much as a sugar-based custard will, but it will thicken so stir regularly. Cook 15-20 minutes until medium thick. Now put it in the fridge to cool down for at least an hour. Put the mix into your ice cream maker. Turn on and watch for about 25 minutes - it should slow to a halt when it's thick enough.

Makes 2 servings
3g carbs per serving

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Peanut Butter Cup Ice Cream
3/4 cup heavy cream
1/2 cup half-and-half
1/2 cup Splenda
1/4 cup ice cold water
1/2 tsp vanilla
dash salt
5 low carb peanut butter cups

Mix all but the peanut butter cups thoroughly and put it into your ice cream maker. Turn on and watch for about 25 minutes - it should start slowing to a halt when it's thick enough.

At this point chop up 3 of the cups into six pieces each and mix those in. Now really dice up the remaining 2 cups so that there is a good general mix of flavor and stir that in as well. Let it go around a few times to blend those in and serve.

Makes 2 servings
3g carbs per serving

************************************************** ******
Strawberry Ice Cream

1 1/2 cup whipping cream
1 cup half and half
1/4 cup water
1/2 cup strawberry juice/puree
7/8 cup Splenda

1/2 cup coarsely chopped strawberries

Place a handful of strawberries in a blender or food processor to create the strawberry juice/puree. Mix the first 5 ingredients and add to machine, add the coarse strawberries once the mix has started to firm up.

If the mix is not solidifying, add 1 tsp of water and mix it in well with a rubber spatula, make your own determination of how to safely do this with the type of ice cream maker you have.

Strawberries are 1.8g / 4oz serving, in case you use some for decoration or consumption on the side :)

Makes 4 servings
3.5g carbs per serving

************************************************** ********************
Vanilla Ice Cream

3/4 cup heavy cream
1/2 cup half-and-half
1/2 cup Splenda
1/4 cup ice cold water
1/2 tsp vanilla
dash salt

Mix all thoroughly and put it into your ice cream maker. Turn on and watch for about 25 minutes - it should slow to a halt when it's thick enough.

Makes 2 servings
3g carbs per serving

locarbman 06-01-2009 11:31 AM

Do you have an ice cream maker? ;-)

Here is a search for "ice cream"...8 pages of references... ;-)

Low Carb Friends - Search Results

I suppose that by 'simple' recipe you may want a recipe without special ingredients, however, they really add to a more perfect, low carb ice cream (They are all available from Netrition.com ;-). Here is my favorite using a Cuisinart Ice Cream maker:

Basic Sugar Free Syrup Ice Cream Recipe:

2c Heavy Cream (13.2 carbs)
1c Liquid Stevia, DaVinci, Atkins, or Torani Sugar Free Syrup, choice of many flavors (0 carbs)
2c Sugar equivalent sweetener (1/2t liquid Splenda or Stevia is 0 carbs)
2T Vegetable Glycerine (0 carbs)
3T Lecithin Granules (1.5 carbs) [or 3 egg yolks for a custard mix]
1/4t Xanthan Gum (0 carbs)
1/8t Salt (0 carbs)

You may wish to add 1/3c pecans and 1/3c SF chocolate chips or 1 cup of fruit to your ice cream.

I mix all ingredients in a 4 cup measuring cup with a hand mixer, place in a covered plastic container (4 cup size), let age overnight in the refrigerator and then place in a 1.5qt Cuisinart Ice cream maker and freeze. Makes ~4 cups of ice cream that will be spoonable days later, right from the freezer...only 14.7 carbs... ;-)

Hope this helps...

missm 06-01-2009 09:14 PM

Thanks so much

KellBell1234 06-02-2009 09:11 AM

Yum! Wish I had an ice cream maker - think I'm going to have to get one! I LOVE ice cream!!!

LisaWV 06-02-2009 09:16 AM

I haven't tried any lowcarb ice cream recipes but I do a lot of shaved ice and davinci's syrup in the summer.

luvlowcarb 06-03-2009 02:56 PM

LindaSue has many ice cream recipes that don't require an ice cream maker but use a food processor.
Heres one: Linda's Low Carb Menus & Recipes
There are recipes for bag ice cream too, made in, wait for it, a baggie or two. ;) Haven't tried that method. Enjoy!

mac24312 06-03-2009 06:30 PM

Quote:

Originally Posted by locarbman (Post 12044153)
Do you have an ice cream maker? ;-)

Here is a search for "ice cream"...8 pages of references... ;-)

Low Carb Friends - Search Results

I suppose that by 'simple' recipe you may want a recipe without special ingredients, however, they really add to a more perfect, low carb ice cream (They are all available from Netrition.com ;-). Here is my favorite using a Cuisinart Ice Cream maker:

Basic Sugar Free Syrup Ice Cream Recipe:

2c Heavy Cream (13.2 carbs)
1c Liquid Stevia, DaVinci, Atkins, or Torani Sugar Free Syrup, choice of many flavors (0 carbs)
2c Sugar equivalent sweetener (1/2t liquid Splenda or Stevia is 0 carbs)
2T Vegetable Glycerine (0 carbs)
3T Lecithin Granules (1.5 carbs) [or 3 egg yolks for a custard mix]
1/4t Xanthan Gum (0 carbs)
1/8t Salt (0 carbs)

You may wish to add 1/3c pecans and 1/3c SF chocolate chips or 1 cup of fruit to your ice cream.

I mix all ingredients in a 4 cup measuring cup with a hand mixer, place in a covered plastic container (4 cup size), let age overnight in the refrigerator and then place in a 1.5qt Cuisinart Ice cream maker and freeze. Makes ~4 cups of ice cream that will be spoonable days later, right from the freezer...only 14.7 carbs... ;-)

Hope this helps...

Can't wait till I get my Glycerin sometime this week to make this in my 1.5 quart Cuisinart...;)

romo20350 06-03-2009 07:22 PM

Glycerin is great for ice cream but remember that it is NOT 0 carb.
More like 12g per tbsp. Use it sparingly

Katkins 06-03-2009 09:22 PM

Lisa, I'm with ya on the shaved ice! It's been a life saver for me. I bought 30 flavoring concentrates that I make with Splenda, so it's a new treat every day!
Kat

locarbman 06-03-2009 11:22 PM

Quote:

Originally Posted by romo20350 (Post 12056626)
Glycerin is great for ice cream but remember that it is NOT 0 carb.
More like 12g per tbsp. Use it sparingly

Just for the record... ;-) Vegetable Glycerine is a non-impact carbohydrate, treated in a manner similar to fiber...

From Netrition.com:

"Although glycerine is a carbohydrate, it has a different metabolic effect on the body. Unlike typical carbohydrates, glycerine reportedly has minimal impact on blood sugar levels."

24Fan 06-04-2009 04:43 AM

These are delish, they aren't ic made in a maker but bars with a choc or pb topping. Really are good.

From Jacksmixedtape aka Lauren :love:

Healthy Indulgences: ice cream
scroll down to the 'ice cream bar' recipes. I like the vanilla best.

Twokitty 06-04-2009 07:32 AM

Been away from here a few years (still lowcarbing) and
have the original very strong splenda ordered here for some
of us. Need to know what strength you are using now in
recipes to adjust my sweetener which I assume is no longer
available (but I have plenty to use). Time for ice cream.

romo20350 06-04-2009 02:10 PM

Quote:

Originally Posted by locarbman (Post 12057241)
Just for the record... ;-) Vegetable Glycerine is a non-impact carbohydrate, treated in a manner similar to fiber...

From Netrition.com:

"Although glycerine is a carbohydrate, it has a different metabolic effect on the body. Unlike typical carbohydrates, glycerine reportedly has minimal impact on blood sugar levels."

This seems to be debated often...
Diabetes Update: Is Glycerin a Carbohydrate?
I'm actually not really sure though I just heard that is was really a carb.

locarbman 06-04-2009 03:39 PM

Quote:

Originally Posted by romo20350 (Post 12060214)
This seems to be debated often...
Diabetes Update: Is Glycerin a Carbohydrate?
I'm actually not really sure though I just heard that is was really a carb.

Technically, the FDA has ruled Glycerine a carbohydrate based upon it's chemical structure...

From a low carb perspectived, we are interested in keeping those carbohydrates that affect blood sugar low...

Dr. Atkins coined the term 'non-impact carbohydrates' to include those carbohydrates that do not affect blood sugar such as fiber and glycerine...

Therefore, in my recipes, I exclude 'non-impact carbs from my 'low carb' carbohydrate count...

David Mendosa does say (in your reference about the fight between protein bar manufacturers and the FDA over technicalities regarding the use of the label carbohydrate) "But what is the glycemic index of glycerin? I'm not sure, so I haven't added it to my Glycemic Index Lists. But apparently the reason that glycerin is not listed as a carbohydrate by these manufacturers is that glycerin does not effect blood glucose or insulin levels, they say." which would appear to support Dr. Atkins contention that it is a non-impact carbohydrate with respect to a low carb diet.

I will continue to ignore non-impact carbs in my carb counts... ;-)

locarbman 06-04-2009 03:52 PM

Quote:

Originally Posted by Twokitty (Post 12057911)
Been away from here a few years (still lowcarbing) and
have the original very strong splenda ordered here for some
of us. Need to know what strength you are using now in
recipes to adjust my sweetener which I assume is no longer
available (but I have plenty to use). Time for ice cream.

Hi Twokitty ;-)

The original strength Liquid Splenda (Sucralose) is available at Netrition.com as EZ-Sweetz. Sucralose powder used to make any strength you wish is also available now online by Google Search.

You may find this site helpful:

http://www.lowcarbfriends.com/bbs/lo...d-splenda.html

Soobee 06-04-2009 05:11 PM

Twokitty, if you bought Trish's sucralose syrup, 1 t = 1 cup of sweetener. Also 1 t of Trish's sucralose=1/4 t Sweetzfree. Is Trish's the kind you bought?

24Fan 06-04-2009 05:46 PM

Quote:

Originally Posted by Soobee (Post 12060845)
Twokitty, if you bought Trish's sucralose syrup, 1 t = 1 cup of sweetener. Also 1 t of Trish's sucralose=1/4 t Sweetzfree. Is Trish's the kind you bought?

math :stars:

lol :)

jacksmixedtape 06-05-2009 12:50 AM

24fan, thanks for the shout out! :)

I've been making the following for breakfast:

1/4 cup cream
2 fresh egg yolks
Sweetener, to taste (I use NuNaturals stevia)
1 tsp cocoa powder, or 1/4 teaspoon instant coffee granules
Few grains sea salt
Tiny pinch xanthan gum

Blend it up, pour it in an empty yogurt container, and freeze overnight. It's a low tech, yummy meal for the summer heat! I nuke it for 10-15 seconds in the microwave before consuming. It's perfectly melty that way!

locarbman 06-05-2009 01:47 AM

missm,

My simplest and quickest summer treat is to mix 1/4t liquid Sucralose and 1/4t liquid Stevia into 1 cup heavy whipping cream, stir in frozen Blueberries until they just peek above the cream, let sit in the fridge (not the freezer ;-) for a few minutes and my Blueberry Special is ready to go...love it! ;-)

24Fan 06-05-2009 04:08 AM

Quote:

Originally Posted by jacksmixedtape (Post 12062024)
24fan, thanks for the shout out! :)

I've been making the following for breakfast:

1/4 cup cream
2 fresh egg yolks
Sweetener, to taste (I use NuNaturals stevia)
1 tsp cocoa powder, or 1/4 teaspoon instant coffee granules
Few grains sea salt
Tiny pinch xanthan gum

Blend it up, pour it in an empty yogurt container, and freeze overnight. It's a low tech, yummy meal for the summer heat! I nuke it for 10-15 seconds in the microwave before consuming. It's perfectly melty that way!


That sounds yummy AND easy, Lauren. and yw
INSTANT COFFEE? Blasphemy! *grumble* good for cooking I guess... :)

vli1127 06-05-2009 06:39 AM

[QUOTE=locarbman;12044153]Do you have an ice cream maker? ;-)

Here is a search for "ice cream"...8 pages of references... ;-)

Low Carb Friends - Search Results

This link didn't work. Can you check again please? I tried searching for past ice cream recipes but came up with nada. Thanks.

larkinpjm 06-05-2009 10:59 AM

Two Types of Low Carb Ice Cream Recipes
 
Hi All:

I know of 2 Low Carb Ice Cream Recipes videos that Award Winning Personal Trainer Josef Brandenburg has placed online. You can see them on YouTube or ?Washington, DC Personal Trainer ? Personal Fitness Training in Washington, DC ? Weight Loss? or his blog Josef Brandenburg - Washington, DC Personal Trainer - Weight Loss - Personal Fitness Training in Washington, DC

Enjoy!

Mike

locarbman 06-05-2009 07:52 PM

[quote=vli1127;12062436]
Quote:

Originally Posted by locarbman (Post 12044153)
Do you have an ice cream maker? ;-)

Here is a search for "ice cream"...8 pages of references... ;-)

Low Carb Friends - Search Results

This link didn't work. Can you check again please? I tried searching for past ice cream recipes but came up with nada. Thanks.

Sorry, must be a function of the Search option to last only temporarily... You may do as I did, click on Search v at the top of the page and in 'Search Forums' type in "ice cream" (without the quotation marks ;-) then click on GO. This should bring up past ice cream posts...

I just did the above and here is the 'current' thread...don't know how long it will last...

Low Carb Friends - Search Results

Hope this helps ;-)

Twokitty 06-05-2009 10:29 PM

Measuring splenda
 
Yes, I believe it was Trish who ordered
the sucralose for us.
But my question is what is meant in these
recipes by 1/4 cup splenda, for instance.
Powder or liquid, and what strength?
Equivalent to 1/4 cup sugar?
I haven't kept up or used anything else in
a long time. Usually use DaVinci syrup for
ice cream but like to try new recipes.
Thanks

24Fan 06-06-2009 04:09 AM

Quote:

Originally Posted by Twokitty (Post 12066579)
Yes, I believe it was Trish who ordered
the sucralose for us.
But my question is what is meant in these
recipes by 1/4 cup splenda, for instance.
Powder or liquid, and what strength?
Equivalent to 1/4 cup sugar?
I haven't kept up or used anything else in
a long time. Usually use DaVinci syrup for
ice cream but like to try new recipes.
Thanks

I imagine it's the bag o splenda when a recipe says 1/2 cup. Like the regular kind that comes in a big bag? I only use splenda quick packs or liquid now but if it says 1/2 cup splenda, yes, it's the same as 1/2 cup sugar. I use whatever it says on my directions to equal 1/2 cup sugar, Twokitty.

Hope I'm right :D

ella5 06-08-2009 01:20 PM

Where do you buy xanthan gum, vegetable glycerine, erythritol, xylitol?
Ella5

vli1127 06-08-2009 01:57 PM

I have gotten xanthan gum, erythritol, and xylitol from a health food store. Or you can get it online at Netrition or Amazon.

ella5 06-08-2009 02:34 PM

Thanks!
Ella5

Twokitty 06-09-2009 06:16 AM

splenda amounts
 
"I imagine it's the bag o splenda when a recipe says 1/2 cup. Like the regular kind that comes in a big bag? "

Thanks, makes sense.

Rather than making ice cream just for myself, I have
been using up my frozen berries (wild picked), mixing
with some half and half and a few drops of liquid splenda
in the small chopper. Like the old Vita-Mix instant ice
cream, refreshing and delicious. Sometimes use a pinch of
cinnamon or vanilla, depending on type of berries.

Twokitty


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