I have made several batches of low carb ice cream and while the taste is great, the consistency leaves something to be desired! As soon as I put it in the freezer, it freezes solid and can’t be scooped out, let alone eaten. Does anyone know of an ingredient or process I can do that will leave the ice cream a little softer in the freezer? Thnak you!

Hi bhubb,

I believe the secret to this lies in the method. Ice-cream gets its easy-to-scoop consistency because it is being constantly churned during the freezing process. If you don't have an ice-cream maker, freeze your mixture for half an hour (set a timer if necessary), mix it up, freeze, mix, and so on until you have the deisred consistency.

If you have an ice-cream maker and you're still getting hard ice-cream once it's put in the freezer, it may not be frozen enough at the time you take it out of the ice-cream maker. In this case, scoop it into the container for freezing, and churn it up by hand after about 15-20 minutes. You may need to do this a couple of times.

Also, creamier ingredients produce creamier ice-cream, if you rely on a water or milk base it will often become icier - like sorbet. Eggs are often used in ice-cream to get a thick consistency too.

Hope this helps!

Katt

Recipes please?

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I've heard that adding alcohol will prevent it from freezing so hard. I presume because spirits stay liquid at temperatures below zero.

As for icecream recipes, try searching on the forum. Click on "show results as posts" and I would suggest just looking in the Kitchen forums.

Rosebud