what is cheapest to make LC ice cream and other desserts?

[hani]

can anyone tellme the cheapest recipe for making LC ice cream or other dessert that require "exotic" (not available at local grocery store) ingredients? thanks

[Bev-Ann]

Originally Posted by hani

can anyone tellme the cheapest recipe for making LC ice cream or other dessert that require "exotic" (not available at local grocery store) ingredients? thanks

I'm lactose-intolerant so can't use cream or milk to make ice cream. After thinking about it for awhile, I decided to experiment with replacing the cream called for with full-fat sour cream and the milk with unsweetened soy milk (don't worry, you won't taste "soy"; I'll bet the new unsweetened Almond Breeze would be good here too). It worked great! You can convert any non-custard type ice cream recipe by repacing the cream with sour cream and the milk with soy milk.
I don't know that this would make the ice cream any cheaper to make but it does significantly reduce the net carbs.

Low-Lactose Chocolate Ice Cream
1/2 cup cocoa powder
1/2 cup hot water
1 1/2 cups full-fat sour cream
1 cup unsweetened soy milk (or Almond Breeze?)
sweetener equivalent to 1 1/4 cups sugar (I use a polyd-based combo)
1/2 cup protein isolate (I use soy but whey would work) (optional)
1 tbsp vegetable glycerin (optional)
1 tbsp liquid lecithin (optional)
1 tbsp vanilla extract

Stir cocoa into hot water until completely dissolved; let cool.
Add all ingredients to a blender and blend on high until completely combined. Follow directions for ice cream maker.
I want my snacks to be high-protein but you can omit the protein isolate if you don't.
The glycerin and lecithin make the ice cream scoopable right out of the freezer. If you omit them, you should take it out about 20 minutes before you plan to use it so it can soften up.
Makes about 5 cups.
With the sweeteners I use, it comes out to 2.3g net carbs per 1/2 cup.

My BF says it tastes a bit like chocolate cheesecake but I don't notice it.

[emel]

I like this one from the recipe room because it is portion-controlled:

1 tablespoon artificial sweetener
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream
6 tablespoons Table Salt
3 cups Ice
1 Sandwich Sized Ziploc Bag
1 Gallon Sized Ziploc Bag

In the sandwich sized ziploc, combine the sugar substitute, vanilla
extract and heavy cream. Seal the bag and shake lightly to mix ingredients.


In the gallon sized ziploc bag, add 3 cups of ice (or fill half the bag with ice)and add 6 tablespoons of table salt.

Place the seal sandwich sized bag into the gallon bag and seal the gallon bag. Shake the entire contents for at least 4 minutes (shake longer for harder ice cream).

Once desired hardness has been achieved, remove smaller baggies and
rinse throughly with cold water (if you miss this step, you may wind up with
salty ice cream!)

Recipe makes about a 1/2 cup of ice cream.

I have doubled the recipe and it still works well. I am also sure that you can add additional ingredients (cocoa powder, etc) to create different flavors of ice cream. Lastly for our friends and relatives who aren't
on low carb diets, they can use milk and regular sugar rather than the
cream and sugar
substitute.

And pumpkin pie made like custards in little cups is dirt-cheap. Just the can recipe on the libby's pure pumpkin and sub splenda for sugar and 1/2 cream and 1/2 water for the evap milk.

[Strawberry]

Hani, have you looked through Linda Sue's site?
http://www.genaw.com/lowcarb/dessert_recipes.html

She has several icecream recipes on there using just cream and DaVinci's syrup. She freezes it in icecube trays, and then gives it a whirl in a food processor (or blender would work too) for a minute to get it like icecream.

She also has several recipes for cookies using splenda (or sub your sweetner of choice) and almond flour. You can make your own almond flour in a food processor, using blanched almonds, which I would imagine would be available in Israel (?) Other nuts can be substituted for a different flavor.

If you can't order DaVinci's syrup, due to cost reasons.. I have a feeling it just might work to sub water equal to the amount of DaVinci's, plus splenda or other sweetner plus some vanilla extract or other available flavored extract.

[oliveoyl]

Linda's ice cream method using the food processor is my favorite and it is about as cheap as you can go. I've done ice cream in an ice cream maker and I prefer it in the food processor, mostly because there's less waste. Also, you make up the ice cream cubes and store them in the freezer till you need them. If you make ice cream in an ice cream maker, it doesn't store well. You can substitute splenda for the Da Vinci's just fine, but I find that a tablespoon or two of erythritol makes a huge difference in the taste and texture. Erythritol is not cheap, but just a little makes a big difference.

[Justme3]

I used half and half with a split vanilla bean simmered into it then cooled pinch of salt and sweetener to taste ..put into an ice cream maker and that is it no simpler method I know of

[TRACEY]

My favorite, fastest and fewest ingredients lo-carb dessert ever!

Chocolate Mousse
-1/2 C Heavy Cream
-Splash of SF Syrup or 1 pack of splenda
-1 t of Cocoa (the unsweetened kind) (omit if you want vanilla flavored)

Throw together and mix until it becomes stiff, like whipped cream (about 1-2 minutes). If you have a Magic Bullet, this takes about 60 seconds from the start of gathering ingredients to your 1st bite.

This is a really delicious and satisfying dessert!

[BellaCarol]

Cheese cake made with one block of cream cheese, sf jello, 2 eggs.
Mix everithing in the food processor. Pour the mix in a pirex and freeze.
Makes 8 portions, each one with 1.5 net carbs.

[hani]

thanks everyone for your ideas.
hani