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-   -   Low carb ice cream in a blender?? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/642696-low-carb-ice-cream-blender.html)

eagle eye 10-19-2009 03:34 PM

Low carb ice cream in a blender??
 
How do you make low carb ice cream in a blender? I've already been to the recipe room I'm looking for new suggestions. Please share your best tasting and quickest recipe for making ice cream.

Looweewoo 10-19-2009 03:44 PM

Quickest? Full fat milk, frozen blue berries, blend. I don't know how much, I used a small amount of milk and kept adding Blueberries until it got stiff.

I can't have it anymore... sniff... I mean, Yes, AllieCat, I can have it, but then they will have to come and take my feet off.

Ma Bailey 10-19-2009 04:14 PM

I've never made it in the blender...just the food processor. I put about 1 cup of frozen berries ( I use straw, rasp and blueberries, mixed) 1 cup of whole milk or 1/2 and 1/2 and enough stevia to satisfy your sweet tooth. I pulse the food processor until everything gets pretty mixed up and chopped, then I put the food processor on "full bore" for about 1 minute...or until creamy. Pretty much what Lou said...just with the food processor.
It is so good and so good for you.
Enjoy...I'm off to make a batch >^.,.^<

BaileysGirl 10-19-2009 04:24 PM

So you freeze it once you're done with it and then eat it whenever you want some?
I'm just doing a general low carb so this would be fine for me?

clutterbug 10-19-2009 04:28 PM

(Almost) Instant Low Carb Ice Cream

I love this recipe! It's a ricotta cheese base and it's fabulous. My kids love it too. You can just eat it without freezing it and call it chocolate pudding (with farm fresh eggs, of course).

Looweewoo 10-19-2009 04:36 PM

Quote:

Originally Posted by BaileysGirl (Post 12633170)
So you freeze it once you're done with it and then eat it whenever you want some?
I'm just doing a general low carb so this would be fine for me?

I've never tried freezing it. Whether it's low enough carb for you or not depends on how much you have. Berries are lower carb fruit, but they are still basically sugar water.

Charski 10-19-2009 04:48 PM

My VitaMix makes ice cream the consistency of soft serve, we just make enough for 2 servings (cream, sweetener, and frozen fruit) and eat it right then and there.

Putting it in a container and freezing it is fine, but it will be rock-hard when you go to get it out again - let it sit on the countertop for 10 minutes or so to soften it up again.

Soobee 10-19-2009 05:09 PM

Kevin's food processor ice cream.

http://www.lowcarbfriends.com/bbs/lo...ice-cream.html

KellBell1234 10-19-2009 09:47 PM

Wow, this looks amazing!

Quote:

Originally Posted by clutterbug (Post 12633189)
(Almost) Instant Low Carb Ice Cream

I love this recipe! It's a ricotta cheese base and it's fabulous. My kids love it too. You can just eat it without freezing it and call it chocolate pudding (with farm fresh eggs, of course).


nhrakat 10-21-2009 05:34 AM

I am an Ice cream addict...I use to just make a simple one that you mix and freeze, I would put them on cookie sheet kind of like a cookie and freeze put them in a baggie and keep them in freezer and eat one when I was craving ice cream...they are like the low carb bars you can buy at the super market

3/4 cup heavy cream
1/3 cup half-and-half
1 pkg. of surgar free chocolate pudding

mix untill thick and spoon on cookie sheet and freeze

Sweet Pea 10-21-2009 08:30 AM

Zip-lock Ice Cream

This is easy and fun for kids. I put on my snow gloves or use a big towel so my hands don't freeze. It usually takes about 4 minutes to get to consistency I like and I make it while watching TV.

Recipe makes about a 1/2 cup of ice cream. Can double the recipe

You need 2 zip-lock bags, one large gallon, one sandwich size. The small one will hold the ingredients, the large one holds the small one and some salt and water.

Sweetener to taste or use DaVinci syrups
1/2 cup Heavy Cream
1/2 teaspoon Vanilla Extract (for vanilla ice cream)
6 Tbsp Salt
Ice to half-fill the bigger bag

In the small Ziploc, combine the sweetener, vanilla extract and heavy cream. Seal the bag and shake lightly to mix ingredients. TIP: To keep it stable and open, I put the empty small baggie in a coffee cup and fold it over as you would a trash bag in a trash can. Then you can easily add the ingredients.

Fill about half the big bag with ice; add salt, it doesn't matter what kind. I use the cheapest table salt. Place the small sealed sandwich sized bag into the big bag and seal the big bag. Shake the entire contents for at least 4 minutes.

Once a preferred consistency has been achieved, remove smaller zip-lok and rinse thoroughly with cold water (if you miss this step, you may wind up with salty ice cream!)

Experiment with various flavors, this is the basic recipe.

Here are some pictures of how to make the ziploc ice cream.
TLC Cooking "Five-Minute Ice Cream"

eagle eye 10-22-2009 09:48 PM

Thank you all so much !! This is helpful to me.

oliveoyl 10-25-2009 06:36 PM

Check out Linda Sue's ice cream recipes -- I think they're just called Easy Ice Cream. You stir up a batch (no cooking) and freeze it in ice cube trays and then run it through the food processor when you want ice cream. The only thing I do differently is to add some erythritol, which helps the flavor and texture.


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