NEW ORLEANS (WGNO) — You know we love getting Hank into the kitchen, and even better when we’re whipping up something as deliciously indulgent as homemade ice cream. Of course, we’re always looking to keep added sugar in check, while also keeping the rich flavor and texture we expect with something like ice cream – and these recipes don’t disappoint.
There’s a half-sugar version, and a low-carb zero-sugar version that’s sweetened only with plant-based natural sweeteners.
RECIPES
Once you’ve mastered the right texture and creaminess of vanilla ice cream, jazz it up by adding your favorite fruit, nuts, or chocolate (we love Lily’s zero sugar Chocolate Chips) right at the end of churning.
Tip: Make it vegan by substituting plant-based dairy free heavy cream alternative (I like Califia Farms’ Dairy Free Heavy Whip) in place of heavy cream, and Ripple pea protein-based milk instead of cow’s milk
Rich Vanilla Low Carb Ice Cream | Zero Sugar
Makes about 10 half-cup servings
- Three cups heavy cream
- Six tablespoons granular allulose 4 tablespoons Confectioners Style Swerve
- One pinch salt
- One and a ½ tablespoons pure vanilla extract
In a medium bowl, combine all ingredients and whisk until sweeteners are dissolved. Cover and refrigerate 1 to 2 hours, or overnight.
Turn on the Cuisinart ICE-21RP1 ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft creamy texture similar to soft-serve style. If a firmer consistency is desired transfer the ice cream to an airtight container and freeze for about two hours. Remove from freezer a few minutes before serving.
Rich Vanilla Ice Cream | Half Sugar
Makes about 10 half-cup servings
- One cup whole milk
- Six tablespoons sugar (reduced from ¾ cup, or 12 tablespoons, in original recipe)
- Two cups heavy cream
- One pinch salt
- One and a ½ tablespoons pure vanilla extract
In a medium bowl, whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
Turn on the Cuisinart ICE-21RP1 ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft creamy texture similar to soft-serve style. If a firmer consistency is desired transfer the ice cream to an airtight container and freeze for about two hours. Remove from freezer a few minutes before serving.
NOTES + TIPS
- We’re loving the Cuisinart ICE-21RP1 ice cream maker, ranked top by New York Times and Wire Cutter (it’s usually $69.95; they’re offering a summertime special of $45 with promo code WCSUMMER)
- Any ice cream maker will do, though, simply adjust your recipe’s ingredient amounts accordingly
- For half-sugar version, it’s exactly that: Take your original recipe and cut the sugar by 50%, you likely won’t even notice the difference
- For zero-sugar version, replace half of the sugar with granular allulose (available at Whole Foods and Amazon). Replace the other half with Confectioner’s Style Swerve (this can be dialed back as much as 50% if you’re not one who’s into sweet-sweet ice cream).
And for those who aren’t into the DIY solutions, here’s a recap of our top 3 low-carb ice cream brands, on store shelves now:
Ready Made Ice Cream! Three low carb finds that taste amazing, too:
- Rebel (Molly’s favorite): 210 calories, one gram net carb, one sugar
- Halo Top KETO: 160 calories, three grams net carbs, one gram sugar
- Mammoth Creameries: 340 calories, two grams net carbs, two grams sugar
*nutrition facts for 2/3 cup serving
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Molly Kimball, RD, CSSD is a registered dietitian + nutrition journalist in New Orleans, and founder of Ochsner Eat Fit nonprofit restaurant initiative. Tune in to her podcast, FUELED | Wellness + Nutrition and follow her on Facebook, Instagram and Twitter at @MollyKimballRD. See more of Molly’s articles + TV segments at www.mollykimball.com, and sign up for Eat Fit Wellness Bites weekly newsletter, here.
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