Icecream - choc chip & vanilla
This article come from SheKnows.com. I wasn't able to find the original article and had to rely on Google's cached page. It has a chocolate chip and vanilla icecream recipe, including one for choc fudge sauce.
Homemade ice cream makes a lovely contribution to take to a barbeque or summer party -- and also means that you will be able to have some dessert!
Easy to convert
Ice cream is one of the easiest kinds of dessert to convert to low carb. As the main ingredient is fresh cream and sometimes eggs, that is no problem for low-carbers. Apart from sugar, the other main ingredients are the flavorings, and these can easily be tailored to a low-carb way of eating.
Editor's note: We recommend only using pasteurized eggs.
If you are a big fan of ice cream, then it is definitely worth buying a home ice cream maker. The simplest and most inexpensive ones have a bowl that can be stored pre-frozen in the freezer so you can make ice cream at a moment's notice whenever you feel like it! I find it's the easiest way of making icecream and is a good investment.
Splenda, or sucrolose, works well as a replacement for sugar in ice cream recipes. As a general rule of thumb, you need to replace the same amount of sugar by volume with the same amount of Splenda.
However, it has to be said that if you have been a low carber for a reasonable amount of time, you will probably find that amount too sweet and you may want to reduce the amount of sweetener that you add to your ice cream. It's a question of trial and error until you find the right balance of sweetness for you.
One of the important things to remember about making low-carb ice cream is that sugar doesn't only impart the sweetness to the finished product, but also allows for the ice cream to be "scoopable." So, because homemade ice cream does not contain all the chemical additives that store-bought ice cream has to keep it soft, it means that homemade low-carb ice cream must be left out of the freezer for 15 to 20 minutes before it is ready to serve.
Here are a few of my favorite ice cream recipes. They are all inspired by Ben & Jerry's ice cream recipes. They taste best eaten as soon as they are made, or you can scrape the mixture into a plastic lidded container and keep in the freezer until needed. If you do store the ice cream, remember to remove it from the freezer about 20 minutes before you want to serve it to allow it to soften a little.
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Chocolate Chocolate Chip Ice Cream
This is my favorite low-carb ice cream. It is extremely rich and chocolaty and tastes just like regular ice cream.
Ingredients:
For the ice cream:
1/2 bar (5 squares) Lindt Excellence 70% Cocoa Bar, chopped (this chocolate does contain sugar but is sold on may low-carb store web sites)
1/4 cup unsweetened cocoa
2 1/2 cups heavy cream
1 tablespoon Splenda
2 pasteurized large eggs
1 teaspoon vanilla
Pinch of salt
For the chocolate chips:
1/2 bar (5 squares) Lindt Excellence 70% Cocoa Bar, chopped
Directions:
Melt 1/3 cup of the chocolate in a bowl over a simmering pan of water. Whisk in the cocoa bit by bit. Don't worry if it clumps together, but whisk until it becomes smooth. Whisk in 1 1/2 cups of heavy cream, bit by bit until smooth. Take off the heat and leave to cool a little.
Whisk the eggs in a bowl (best with an electric whisk) until light and fluffy, then add the Splenda and pinch of salt and whisk again. Pour in the remaining cream and vanilla and whisk until smooth, then add in the chocolate mixture and mix well. Cover the bowl and put in the refrigerator for one to three hours until very cold. Pour into an ice-cream maker and freeze as usual.
When the ice cream begins to stiffen -- about two minutes before it is ready -- add the remaining chopped chocolate. Scrape into a plastic lidded tub and place in the freezer until needed, remembering to remove it from the freezer about 20 minutes before you plan to serve it. Makes six servings.
Per serving: 10.6g carbohydrates; 2.9g fiber; 47.2g fat; 206mg cholesterol; 114 mg sodium; 469.5 calories
French Vanilla Ice Cream
This is a very simple recipe and extremely quick to prepare! You can vary the amount of vanilla that you use and also use all cream instead of the cream/water mixture I have used here. I find the water just breaks up the richness a little.
Ingredients:
3 medium pasteurized eggs
5 tablespoons Splenda
2 cups heavy cream
1/2 cup water
1 teaspoon vanilla extract
Directions:
Using a medium sized bowl, whisk the eggs until they are light and fluffy (using an electric whisk saves time here). Whisk in the Splenda, one tablespoon at a time and then whisk until the mixture is light and fluffy again. Add the remaining ingredients and whisk on a high setting until fully blended.
Scrape the mixture into an ice cream maker and freeze as usual. Serves 6.
Per serving: 3.85g carbs; 0g fiber; 4.75g protein; 32g fat; 215mg cholesterol; 61mg sodium; 315 calories
Hot Fudge Sauce
This is deliciously thick and chocolaty, and is wonderful served with either of these two ice cream recipes. Be careful not to overheat the sauce or it will separate and you'll have to start all over again! Ingredients:
1/2 bar (5 squares) Lindt Excellence 70% Cocoa Bar, grated
4 tablespoons unsalted butter
1 tablespoon unsweetened cocoa powder
4 tablespoons Splenda
1/4 cup heavy cream
Directions:
In bowl over a small saucepan of simmering water, melt the chocolate and butter together. Add the cocoa powder and mix well. Then add the Splenda and mix until dissolved. Add the cream and stir until the sauce is glossy and thickened. Remove the bowl from the saucepan immediately after the sauce has thickened and stir vigorously for a few moments before serving. Serve at once. Makes approximately 1 cup. Serves four.
Per serving:6.7g carbohydrates; 1.7g fiber; 1.6g protein; 23.5g fat; 51mg cholesterol; 11mg sodium; 231 calories
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