I have been able to concoct some very yummy low carb ice cream with about 5 total carbs per 1/2 cup serving. The only problem is when I freeze the ice cream after having a serving, it freezes so hard that it is like concrete in the container. I have to let it sit for about 15 minutes so it will melt a bit to retrieve a serving. When it's first made it is the consistency of traditional homemade ice cream, that hasn't been ripened. Does anyone have any suggestions? I usually use eggs, Splenda, 1/2 & 1/2 and whipping cream plus whatever flavor I desire.

i've seen people microwave ice cream in the container before serving it. I imagine 30 seconds to 1 minute would be enough to soften it for serving.

Also it probably freezes so hard because there is no real sugar in it. Sugar and salt usually lower the freezing temperature of liquids.

hth. linda

Yes, it's the lack of sugar that makes LC icecream set rock hard.

You can either nuke it as Linda suggests or you can add some alcohol. Because alcohol doesn't freeze, it keeps the icecream at the right consistency.

The formula is to add 1½ tablespoons alcohol for every cup of custard.

HTH!

Rosebud

Thank you for the suggestion. I will try adding some form of alcohol to my next batch. Although I don't want to get tipsy LOL.
Thanks again.

Lynn

Lynn, could you share your recipe. Thanks

Hmmmmm.

I'm thinking Rum Nut Ice Cream might be fun to concoct.

Hmmmmm.

I know this thread is about keeping your own homemade ice cream soft, but I just have to mention that tonight I tried the "LeCarb" frozen dessert (ice cream). It's at super walmart in the area with Ben&Jerry's (it comes in pint-size containers). Both chocolate and cinnamon are nearly to die for, I mean absolutely fantastic. I'd like to make my own ice cream. I sure hope it tastes as good as this stuff does.

PJ