Low Carb Ice Cream

So I took to trying to find a way to make low carb ice cream.  I have had success making “milkshakes” using heavy cream, ice, and just enough carbs to keep it from freezing. But true, scoopable ice cream was something I didn’t have in my arsenal, until I Googled up “low carb gelato almond milk” and found a recipe I could work with.  Wanna hear it?  Here it goes:


8 egg yolks

2 cups heavy cream

2 cups almond-coconut milk (find the Blue Diamond variety for lowest carbs, but just plain almond milk works, too)

1 1/4 cups Splenda (always go with the one that has fiber in it)

1/2 cup erythritol (all other sugar alcohols have a significant blood sugar impact)

4 squares Ghirardelli 100% cacao chocolate

2 tbls vanilla

In a sauce pan warm the heavy cream, almond milk, erythritol, and vanilla over medium low heat.  While this comes to temperature, place all egg yolks in a bowl (make sure it is large enough to hold the entire recipe, and use something that can withstand boiling water temperatures like metal) and whip until it forms ribbons (Google it so you know what that means, it is important).  Then slowly whip in 1/2 cup Splenda.  This should make it look like a shiny, beautiful, thick pale yellow bowl of wonderful.   Set it aside, and check the liquid on the stove, and make sure you stir it frequently.

Allow this mixture to come to a simmer, then turn off the fire.  Throw in the 4 chocolate squares, broken up into several smaller pieces each, and stir profusely until all the chocolate is blended in smoothly, with no more little dots of chocolate peppering the surface.  If you need to, turn the fire back on to return it to that point just before it simmers.  I prefer to use my immersion blender, as it blends it up very nicely once I have melted the chocolate.

The mixture needs to be cooled a little so you don’t cook the egg yolk mixture.  But the next step is to “temper” the eggs into the cream.  To do this, just add a spoonful of the cream into the egg and mix well, then repeat a few times.  Once you start to have a warmer, more creamy looking egg mixture, you can then pour the remaining cream into the egg mix bowl.

Rinse out your saucepan, and put some hot water in it.  Just enough water to make a double boiler.  Put it on the stove, and place the mixture bowl on top (drain some water if need be to allow it to sit securely).  Stir the mix, monitoring temperature.  The goal here is to hit 170 degrees to make sure we don’t get salmonella.  Once you have a homogenized 170 degree mix, take the bowl off and chill it.  The goal here is to get the temperature lower quickly, and then to cream it using the directions from your ice cream machine manufacturer.

Labor intensive?  Yeah, somewhat.  But what other way will you get a rich, creamy, chocolate ice cream that is low carb?  You are looking at about 2.7g per 4 oz scoop.  That is a harsh calculation, as I am counting each gram of carb from erythritol at 0.2g (per my prior posting).  Without this it comes in a little lower (2.4g).

Some other ideas are to omit the chocolate, and just double the vanilla to make vanilla flavored.  Or include your own home made peanut butter chips.  Last night we made a vanilla gelato with lemon curd folded in, like a spumoni.  It was outstandingly good, and prompted me to go ahead and write this post.


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