Low Carb Ice Cream
As the low carb diet continues to benefit its dieters, the low carb diet arena began to produce after the exciting six-part series of frozen desserts, and included in this food trend is the production of reduced sugar and low carb ice creams.
Speaking of low-carb ice cream, there are some low-carb ice creams that cannot technically be called low-carb ice cream due to the cream content, but they are still low-carb ice cream. Fortunately, ice cream companies are now working hard to provide ice cream consumers with frozen desserts with lower sugar content, which reduces the product’s calorie and carbohydrate content.
And one of the good news that has come with the production of low-carb ice cream is that the majority of the reduced sugar desserts taste delicious. However, some studies have found that reduced sugar does not always imply a low-fat treat. But despite the possibility for low-carb ice cream, there are still some frozen desserts that are both low in fat and carbohydrates.
It’s also worth noting that many studies on low-carb ice cream have concluded that half a cup of low-carb ice cream is a reasonable serving size. However, it is still believed that even if an ice cream carton boasts that it has low sugar or calorie levels, no added sugar, or even low carbohydrates, it may contain fat that contributes to a negative effect.
So, if you enjoy low-carb ice cream, here are several low-carb ice creams that are best recommended for family preference.
Edy's No Sugar Added Triple Chocolate low carb ice cream is one of the most highly recommended low carb ice creams. Many people who have tried this low-carb frozen dessert have said that it is low in fat, low in sugar, and tastes delicious. In fact, this chocolate ice cream has fudge sauce swirls in it.
Also of note is the Vanilla Ice Cream, which can truly be classified as a low-carb ice cream due to the fact that it contains only two carbohydrates per serving. The following ingredients are used to make this low-carb frozen dessert: five egg yolks, a cup of Splenda, and a cup of whipped heavy cream.
All of the low-carb ice creams mentioned above are well-liked favorites. So you can keep yourself and lose weight by eating these low-carb frozen desserts.
Excellent Low Carb Dessert Recipes
Even if you crave dessert, there are many ways to reduce your carbohydrate intake.
Low Carb Cheesecake
Ingredients
- For the crust:
- 1 ½ cups almond flour
- 6 tbsp butter melted
- 1 tsp cinnamon
- ¼ cup powdered sweetener
- For the filling:
- 5 large eggs room temperature
- 6 packages 8 oz full fat cream cheese room temperature
- 8 oz sour cream room temperature room temperture
- 1 tbsp vanilla extract
- 2 cups powdered sweetener
Instructions
- Preheat the oven to 325°F. Place the rack in the center of the oven.
- In a medium mixing bowl, combine the dry crust ingredients. Incorporate the butter. Fill a 10 inch x 4 inch springform pan halfway with the crust mixture and press your fingers halfway up the sides.
- Press the mixture into the bottom of a flat-bottomed cup. Allow the crust to chill for 20 minutes.
- With a hand mixer, beat the room temperature cream cheese until light and fluffy in a large mixing bowl. Use the paddle attachment if you have a stand mixer.
- Beat in the sweetener a little at a time (about 13) with a hand mixer.
- Add the room temperature eggs one at a time, beating well after each addition.
- Finally, beat in the vanilla extract and room temperature sour cream until just combined.
- Pour the cheesecake mixture into the crust and smooth it out.
- Preheat the oven to 350°F. After 50 minutes, repeat the test.
- The top should no longer be shiny, but the center should remain jiggly.
- Close the oven door and turn it off. Allow the cheesecake to bake for 30 minutes.
- Remove the cheesecake from the oven and run a sharp paring knife between the cheesecake and the pan (this will prevent the cake from sticking).
- Remove the springform only if absolutely necessary).
- Allow sitting for 1 hour on the counter.
- Refrigerate for at least 8 hours, covered loosely with plastic wrap.
- Remove the sides of the springform pan, decorate the top, and serve. This recipe makes 12 slices.
Notes
Nutritiional Information:
Low Carb Chocolate Meringue Kisses
Ingredients
- 4 egg whites
- 3 tbsp swerve or granulated sweetener
- 1/4 tsp cream of tartar
- 1/4 cup Splenda or powdered sweetener
- 1/4 cup unsweetened cocoa
Instructions
- Preheat the oven to 225°F and line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium-high speed until foamy. Increase the speed to high and whip until the mixture forms soft peaks.
- Gradually add the granulated sweetener and beat until the whites are stiff and glossy.
- Sift the powdered sweetener with the cocoa in a separate bowl to combine. Sprinkle cocoa mixture over egg whites in thirds and gently fold in until thoroughly incorporated.
- The final mixture should contain no dry cocoa powder.
- Using a spoon or ladle, drop 12 cookie-sized dollops onto the cookie sheet.
- Bake for 1 hour, or until the meringues are dry and firm. Turn off the oven and leave the meringues in there for another 15 minutes.
- Allow meringues to cool on wire racks, then gently peel the cookies off the parchment paper.
Notes
Low Carb Berries and Roasted Pecans
Ingredients
- 1 Brie cheese approximately 8 oz
- 1 cup fresh or frozen mixed berries
- 1/4 cup Cognac
- 1/3 cup apricot preserves
- 1/2 cup pecan pieces lightly toasted
- Crackers of various types
Instructions
- Early Preparation: Marinate berries in Cognac for four to six hours. Lightly toast pecans in a 350-degree oven for three to five minutes. Set aside.
- Preheat the oven to 350°F.
- Cut a wedge 1/4 the size of the Brie. Place it on top of the remaining round on an ovenproof serving platter.
- Heat apricot preserves in a small saucepan over medium heat until dissolved. Stir in the marinated berries, followed by the nuts. Reduce the heat and continue to warm through.
- Bake the Brie until it is softened but not runny. Serve immediately with assorted crackers and the Brie mixture.
- The recipe serves four to six people.
Low Carb Blackberry Ice Cream
Ingredients
- 1 1/2 quart Half n Half
- 1 quart heavy whipping cream
- 1 1/2 cup Splenda
- 6 egg yolks
- 1/3 teaspoon salt
- 2 tbsp vanilla extract
- 30 ounces fresh blackberries
Instructions
- Stir together the first five ingredients and bring to a gentle boil.
- Remove from heat and set aside to cool.
- Add vanilla extract and crank for about 30 seconds, then add blackberries and crank until done.
Low Carb Chocolate Mousse
Ingredients
- 4 ounces heavy cream
- As single Chocolate or Cappuccino Shake mix from Atkins
- Flavor with stevia optional
Instructions
- Sift the shake mix, then whisk the ingredients in a bowl until just thickened (be careful not to over-whisk).
- Scoop into an individual serving dish.
- Allow for a 30-minute chilling period.