Chocolate Ice cream
Ice cream without the sugar is low carb by default when you think about it. Its just cream, eggs and the flavouring.
Cream has around 3grams of carbs per 100ml, eggs have next to nothing. So replace the sugar with a low or no GI substitute and your still within your limits.
This recipe is amazingly simple and quick to make, it yields around 1.5lt by volume when finished.
I challenge you to make this at least once and tell me its not the best ice cream you have ever tasted!
3 eggs separated
1/4 cup up to 1/2 cup of Xylitol to taste, you may find it to sweet at 1/2 cup, I have tried this recipe with only 1/4 cup and it is just sweet enough.
1.5 Tablespoons warm water
450ml cream
1/2 teaspoon of vanilla essence
6 Tablespoons cocoa powder (check the carb counts when you buy cocoa, they are not all the same)
Beat egg whites in a large bowl until peaks turn over. Add half the xylitol and beat again until quite stiff.
Beat the yolks and water in a small bowl until frothy. Add the remaining xylitol and beat until thick and light.
Pour the cream and vanilla into the container you will freeze the ice cream in and sift the cocoa onto the cream and whip slowly at first to try and get as much cocoa dissolved into the cream before it becomes to firm.
Fold the 3 mixtures together.
Cover and freeze or if you do have an ice cream maker add now and left the machine freeze it for you.
Variation
Leave the Cocoa powder out and add the seeds from a real vanilla pod or 2, or any other flavouring that takes your fancy.
I still tread very carefully with any sweets or desserts listed on this site, even though they are low carb they are still very high in calories, but if you want a treat, a low carb one is the way to go, especially when you're not missing out on anything from the real thing.
Cream has around 3grams of carbs per 100ml, eggs have next to nothing. So replace the sugar with a low or no GI substitute and your still within your limits.
This recipe is amazingly simple and quick to make, it yields around 1.5lt by volume when finished.
I challenge you to make this at least once and tell me its not the best ice cream you have ever tasted!
3 eggs separated
1/4 cup up to 1/2 cup of Xylitol to taste, you may find it to sweet at 1/2 cup, I have tried this recipe with only 1/4 cup and it is just sweet enough.
1.5 Tablespoons warm water
450ml cream
1/2 teaspoon of vanilla essence
6 Tablespoons cocoa powder (check the carb counts when you buy cocoa, they are not all the same)
Beat egg whites in a large bowl until peaks turn over. Add half the xylitol and beat again until quite stiff.
Beat the yolks and water in a small bowl until frothy. Add the remaining xylitol and beat until thick and light.
Pour the cream and vanilla into the container you will freeze the ice cream in and sift the cocoa onto the cream and whip slowly at first to try and get as much cocoa dissolved into the cream before it becomes to firm.
Fold the 3 mixtures together.
Cover and freeze or if you do have an ice cream maker add now and left the machine freeze it for you.
Variation
Leave the Cocoa powder out and add the seeds from a real vanilla pod or 2, or any other flavouring that takes your fancy.
I still tread very carefully with any sweets or desserts listed on this site, even though they are low carb they are still very high in calories, but if you want a treat, a low carb one is the way to go, especially when you're not missing out on anything from the real thing.
If you liked this recipe let me know
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