However, when it comes to ice cream, I quickly change my mind. Ice cream is so versatile, as you can eat it on its own or as an accompaniment with other dessert ideas. One thing I have noticed since beginning my own low carb journey is that this type of diet, while some rethinking is needed, doesn’t really require you to change your eating habits too much.
However, low carb diets often have relatively few sweet indulgences. Having said that, as with most things, it is possible to find low carb ice cream recipes if you look hard enough. One thing you should be careful of is fat, while low carb ice cream contains very few carbohydrates, it is often high in fat which is no good if you are following a low carb, low fat diet.
Regular Ice Cream and Carbohydrates
Full-sugar, regular varieties of ice cream contain, on average, around 16-grams of carbohydrates per half-a-cup serving. The same size serving also contains around 180-calories.
Medical professionals and dieticians recommend an individual following a low carb diet with a view to lose weight, should aim for a daily carbohydrate intake of 20-grams – leaving little room to indulge in ice cream.
While there are low carb ice cream recipes out there, you need to be careful before buying anything that is advertised as being “low in carbohydrates”.
This is because many low carb ice creams and desserts contain sugar alcohols to give the product a much needed taste boost. According to the American Diabetes Association, while sugar alcohols contain around half the calories of regular sugar, they have been known to cause certain gastrointestinal side effects in some people, including increased gas and diarrhoea.
Home-made Ice Cream and Carbohydrates
Many home-made low carb ice cream recipes out there, are not technically ice creams at all.
For example, combine ½ a cup of your favorite sugar substitute with one cup of heavy cream and two tablespoons of low fat ricotta cheese. Put your combination in a mixer and turn it over until it forms stiff peaks, then freeze for 24-hours before serving.
This isn’t quite ice cream but it makes a tasty home-made low carb alternative.
Or, if you are following a low carb diet that also requires you to watch the amount of fat you eat, try peeling and mashing a couple of bananas and freezing them. Once they are frozen, add a small amount of natural peanut butter or two teaspoons of cocoa powder, mix together and serve for a really cold, tasty treat. The banana recipe is a favorite with the kids and it is much easier to make than ice cream.
In fact, don’t limit yourself, as there are plenty of low carb dessert recipes out there that taste just as good as low carb ice cream.
Which low carb ice cream recipes you decide to try will depend largely on what flavors you like, as well as whether you plan to put the ice cream with an accompaniment.
However, to make yourself a basic, vanilla ice cream is easier than you may think – in fact you will probably have most of the ingredients needed in your kitchen already.
Home-made Low Carb Ice Cream
You Will Need – ¾ of a Cup of Sugar Substitute
Five Egg Yolks
1 ¼ Cup of Double Cream
½ Pint of Water
Three Teaspoons of Sugar-Free Vanilla Extract
• Put your sugar substitute, yolks, vanilla and water into a bowl and mix until blended.
• In a different bowl, vigorously whip your cream until it is very thick.
• Now fold the yolk mixture into your cream, taking care not to break the cream’s fluffiness.
• Pour into a container that has a lid and place in your freezer for around four to five hours.
This recipe makes enough for around ten servings of ice cream, with each serving containing around a gram of carbohydrates and around 50 calories.
Why Making Your Own, Makes Sense!
Getting to grips with a low carb diet can be a challenge for even the most food-savvy person, especially as many people read the labels on food wrong. Unfortunately, when it comes to low carb desserts it is even more important to know what those labels mean and to understand if they are actually saying what they mean.
For example, many ice cream manufacturers use sugar alcohols in their ice cream. While these will reduce the sugar content, and therefore the carb content, sugar alcohols can change the consistency of the ice cream.
They have also been linked to causing a number of gastrointestinal side effects in individuals.
Using low carb ice cream recipes of your own allows you to control the ingredients and therefore the carb and calorie content.
Having said that, one of the leading makers of ice cream in the world has recently brought out its own brand of low carb ice cream, which has been proven, according to the American Diabetes Association, to contain only one gram of carbohydrate per serving.
So while it is okay to purchase low carb ice cream from your local grocery store, you should give the content information some serious consideration and check it really is low in carbohydrates before purchasing. Personally, I find making my own is not only healthier and cheaper, it is also tastier too.
If you fancy something a bit fancier than plain old vanilla, it is possible to find low carb ice cream recipes that feature assorted flavors – it really depends on what you like.
Out of this world home-made ice cream recipe – that’s good for you!
Below I am about to share my ultimate favorite ice cream recipe, not only is this ice cream tasty to eat, it is so easy to make. If I decided to ditch my low carb eating habits tomorrow, I would still make this ice cream for me and my family, it really is that good.
Devilishly Dark Home-made Ice Cream
You Will Need –
Two Cups of Heavy Cream (Divided)
Half a Cup of Unsweetened/Cooking Chocolate (Dark)
One Teaspoon of Vanilla Extract
One Cup of Your Chosen Sugar Substitute
One Pinch of Salt
• Place your chocolate pieces in a glass bowl and sit over a pan of hot water, allowing the chocolate to melt slowly. Ensure the water is hot but not boiling.
• Gradually whisk in one cup of your heavy cream until you have a smooth consistency and remove from the heat.
• In a separate bowl, beat your eggs until they become light and fluffy. Slowly whisk in your sugar substitute and then whisk until the mixture is properly combined.
• Add your second cup of cream, salt and vanilla extract to the eggs and sugar, whisking gently for around 60-seconds.
• Ensure your chocolate mixture has cooled before adding to the mix and whisking well.
• Place in a container, cover and freeze for at least five hours.
Of all the home-made low carb ice cream recipes I have come across since I changed my eating habits, this is most definitely the best by far.
It makes enough to serve eight people and each serving has just over a gram of carbs.
My friend adds fresh mint to her chocolate for a minty twist on the recipe but I find it is irresistible as it is. I found this recipe ideal for when my husband and I had a dinner party that called for a chilled dessert a little more grown up than vanilla ice cream.
You can use the low carb ice cream recipes I have provided alongside other low carb dessert recipes, to make something really special.
For example, in our house at Thanksgiving my famous low carb pumpkin pie is always accompanied with a little low carb vanilla ice cream. While I have chosen to add the recipe below for my low carb pumpkin pie, you really can include ice cream with any of the low carb dessert recipes you fancy.
Low Carb Pumpkin Pie – Perfect with Ice Cream!!
You Will Need –
One Large Tin of Pumpkin
2/3 of a Cup of Sugar-Free Soy Milk
One Cup of Your Chosen Sugar Substitute
Two Teaspoons of Cinnamon
One Teaspoon of Treacle
One Teaspoon of Nutmeg
¼ Teaspoon of Salt
¼ Teaspoon of Ground Ginger
• From virtually all bakeries or grocery stores you can purchase premade crusts, this means you have the base of your pie already made – good news for people who are not too good at baking, like me! Ensure you purchase a wholegrain base to marry well with your low carb diet.
• Preheat your oven to 425-degrees Celcius (if your oven only goes to 350 degrees C, give it 15-20 more minutes)
• Pour all your contents into a bowl and mix thoroughly for around four minutes, or until your mixture is well combined. I use a blender to ensure the mix is blended well but that is optional.
• Pour your mixture into your premade pie crust and put straight into the oven. As soon as your pie goes in you will need to turn the heat down to 375-degrees. When your pie has been in around 15-minutes, turn the heat down further to 300-degrees and bake for around 30 minutes or until it is almost set in the middle.
• Remove from oven and allow to cool for around 20-minutes before serving with home-made ice cream. You can use whatever flavor you like from your low carb ice cream recipes, but I find that you can’t beat vanilla ice cream with pumpkin pie.
This beautiful, and simple, pie serves eight people and has around three-grams of carbohydrates and 80-calories per serving.
If you fancy something extra-special, add a handful of pecan nuts to the top of the pie around 15 minutes before it is due to leave the oven – although the nuts will add a small amount of carbs to the recipe, the nutritional value they offer makes them worth it.
I cannot recommend making your own ice cream enough, especially if you feel you are missing out on something when you try other low carb dessert recipes. It really is so easy to make and, if you do what I do, you can make a few batches, freeze and have them on hand when you need them.
I even freeze my home-made ice cream in my kid’s ice lolly containers – for a tasty ice cream on a stick. Dip in low-fat chocolate before freezing for a low carb choc ice you will really enjoy.
My low carb ice cream recipes are most definitely one of the most valuable additions to my own low carb cookbook.
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Low Carb Foods, Low Carb Bread, Low Carb Desserts, Low Carb Chicken Recipes, Low Carb Food List, Low Carb Snacks, Free Low Carb Recipes, Low Carb Meals, Low Carb Barbecue Sauce, Low Carb Tortillas, No Carb Diet, Low Carb Breakfast Recipes, Low Carb Pasta, Low Carb Pizza