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Low Carb Homemade Ice Cream Recipe

Yes you read the title right. You can have ice cream on your low carb diet!

Best part is, you probably already have all the ingredients in your kitchen right now. (The pics in this post are of the ice cream I just made before posting this).

Some of my American readers might say, “So what, you can get low carb ice cream at the store“. Perhaps, but they’re sweetened with the sugar-alcohol maltitol – you might as well eat the full-sugar version.

As with all the other MANS recipes I have posted, this is easy to make and only calls for a few ingredients. Please note that I use liquid sucralose to bring the carb count to virtually zero per serving. However, go ahead and use granulated splenda as the carb count will still be pretty low. The following recipe makes a BIG batch, somewhere in the order of 10 servings.

Low Carb Homemade Ice Cream Recipe

Ingredients

  • 5 egg yolks
  • 15 drops liquid splenda (or 24 teaspoons granulated)
  • 3 level teaspoons vanilla extract (sugarless of course)
  • 280ml (10 ounces or 1 and 1/4 cup) heavy cream / double cream
  • 1/2 pint of water

Instructions

Place your egg yolks, splenda, vanilla and water into a blender and blend. It will mix pretty easily by hand too.

In a separate bowl, whip up your cream until very thick.

Now fold the yolk mixture into the cream. Be careful not to break the fluffiness of the cream when folding in the mixture. Done!

Pour into a tub and throw it into your freezer. It will take 2-3 hours to freeze. If you didn’t maintain the fluffy texture when combining the cream and the yolk it is advisable to take it out after an hour or so and give it a little stir.

Bear in mind that it isn’t ‘soft scoop’. You’ll need to leave your serving out for about 15 minutes or so before eating. But for homemade ice cream that’s low in carbs, it’s delicious!

If using liquid splenda there’ll be about 5 carbs in the whole thing and 0.5grams per serving. Granulated splenda will give you about 18 grams for the lot and 1.8 grams per serving :D

What do you think of mine? This is a pic after I let it soften for a wee while.

Enjoy this one and if you want to show me your attempt, you could post it in the forum.

Stay Motivated!

Mark McManus

Comments on this entry are closed.

  • Paul November 25, 2008, 6:00 am

    Can’t wait to try this, thanks Mark!

  • dorian November 25, 2008, 2:33 pm

    I can’t believe what I just read ;-)

  • Scott November 29, 2008, 2:47 am

    The story with sugar alcohols is different. One of the most commonly used sugar alcohols, maltitol and its syrups, does have a considerable effect on blood glucose. Two sugar alcohols, erythritol and mannitol, have no effect, and four others have some effect.

    You need to check which sugar alcohols are used in any low-carb products you buy. Just like different carbohydrates affect blood glucose to different degrees, so too do some sugar alcohols

    http://mendosa.com/netcarbs.htm

  • AJ February 2, 2009, 2:46 am

    I tried making this but could not “fold” the yolk mixture into the cream because of the large quantity of the yolk/water mixture. The yolk/water mixture swamped the cream. To get the two to combine, the cream had to be bashed. Is the 1/2 pint (280ml) of water the right amount? Or did I do something wrong?

  • Karen April 8, 2009, 3:08 am

    Have you heard of or tried “Just Like Sugar”? It’s pretty pricey, but I suspect it is better for you than Splenda, and it has no after taste and 0 carbs. I ordered a sample a while back and it was awesome. No affiliate program though… darn it! lol
    http://justlikesugar.ca (Canada)
    http://www.justlikesugarinc.com/ (USA)

  • Scott Mc September 11, 2009, 5:55 pm

    Just made this earlier today apart from vanilla i used peppermint and must say i love it.

    Only one problem though gave my daughter a bit and shes been sneaking in to eat it so going to need to spend on a lock for the freezer.

    Thanks for the great recipe im gonna play about with extracts, got orange for next week.