This is absolutely the easiest way to create soft, delicious low carb ice cream that I’ve found. If you’ve tried to make sugar-free ice cream, you know that it normally turns into something that bears a striking resemblance to a brick. This comes out more like soft serve. Plus, you don’t have to make anything ahead of time.
So, what’s the catch? It requires a kitchen gadget. I watched the Kitchen Ninja presentation on QVC, (I know…get a life…) and as he made the ice cream I couldn’t help but wonder if it would work the same way without the added sugar. I did NOT order from QVC, but I found out later that my mom did. After we made the best strawberry ice cream I’d ever tasted in hers, I happened to see the Kitchen Ninja smoothie maker in Wal-Mart for $29. It does the trick too.
3 cups frozen, no sugar added strawberries (or blueberry/mixed berries)
1 cup cream
1/2 cup erythritol (I used Swerve.)
12 drops EZ Sweetz (1/2 cup equivalent of Splenda)
Put all ingredients in your mixer and give it several short pulses to break up the berries. Then run the mixer continuously until the mixture is thoroughly combined and smooth. Add some additional cream if needed to get the berries mixed.
This yields 4 cups of ice cream, or 8 servings. (It’s all eaten immediately every time I make it, so I don’t know how well this would keep. You may want to cut the recipe in half if this is too much for your family.)
NET carbs 4.5 per serving.
*This amount seems to be all that this particular Ninja can handle. I wouldn’t try to do any more unless I had one of the larger Ninja units.