Low Carb Ice Cream

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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.

 

 

Low Carb Berry Ice Cream

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.


10 Responses to Low Carb Ice Cream

  1. I often do this sort of thing. :) It freezes well, but you need to nuke it briefly before enjoying it again.

  2. Avatar Mike Neaves
    Mike Neaves says:

    This looked so good that I was about to buy the gadget to make it, but when I was over at Darlene’s, I noticed that she had an unused Christmas present on her counter – a Ninja Pro System 1100… This may be my new favorite low-carb ice cream. I think 1/4 of that would be a good single-serving size.

    Mike

  3. Avatar Glory Johnston
    Glory Johnston says:

    I just used the bullet and it worked. Probably took longer, but it worked! Delicious.

  4. This ice cream is really good! I used my vitamix and had ice cream in no time….thanks for the great recipe!

  5. Avatar Maria Gorski
    Maria Gorski says:

    Can you use Splenda instead of erythritol? I don’t know what erythritol is exactly. I’m allergic to aspartame and don’t know if it’s the same kind of thing. Would love to try this recipe right now. I only have Truvia and stevia in the house and half and half instead of heavy cream.

    Can you tell me what the erythritol does in the recipe so I can try to substitute?

    Thanks!

    • Actually, erythritol is the main ingredient in Truvia. It’s a sugar alcohol, not an artificial sweetener like aspartame. It’s cheaper to buy the erythritol and stevia than it is to buy Truvia. They are basically interchangeable in recipes. Hope this helps!