Recipe: Simple Low Carb Ice Cream (no Churning Required)

Updated: Jun 3, 2020

2 cups Heavy Cream

1 large egg

1 Tablespoon Sweet Dandelion 100% Pure Extract (vanilla, coffee, lavender, cinnamon, orange, lemon, or peppermint for example)

1/2 Tablespoon gelatin (I use Knox Brand since it is easy to find at the grocery store)

1/2-3/4 cup Sugar Substitute (a Erythritol/monk fruit blend is really good)

1/4-1/2 teaspoon Himalayan or sea salt


Combine all ingredients in a medium saucepan. Cook over medium heat until mixture begins to

steam. Stirring frequently so it does not burn or stick (I use a wisk)

Then transfer mixture to a heat safe container, place in fridge until cool (about 60 minutes)

Place cooled mixture in a stand mixer or use a hand mixer and beat until the mixture begins to form soft peaks

Place into a freezer safe container, cover, and freeze until firm (about 4 hours)

Serve


Note: This recipe is super flexible. If you don't have gelatin don't worry.

I tend to like my stuff less sweet so I only use 1/2 cup of sugar substitute. As for the salt, my husband likes only 1/4 teaspoon.


If you are not worried about the added carbs, you can:

  • Add peanut butter, almond butter, Nutella....

  • Add fresh fruit,

  • Add chocolate chips after the ice cream has set in the freezer for 60 minutes of so (sugar free or dark are my favorites)

  • Replace the sugar substitute with cane, raw, or brown sugar

  • Add a whipped topping

  • Add shaved chocolate or chopped nuts on top