Keto Strawberry Ice Cream Recipe

There’s just something about homemade low carb ice cream in the summer that makes it tastier than any other time of year!

Could be the heat of summer and the cold creaminess of ice cream, but whatever it is, we all want it! I don’t know anyone who isn’t a lover of ice cream, do you?!!!

Making a creamy strawberry ice cream that is low carb and keto makes it taste even better knowing it won’t spike your blood glucose and you can indulge without guilt!

Homemade Strawberry Ice Cream Recipe

Making use of seasonal fruit like fresh strawberries is why this recipe today will rock your sugar-free ice cream world!

The best part about this easy homemade keto ice cream is that no eggs, or egg yolks like regular ice cream are needed to achieve a creamy texture. 

Sweet strawberry puree swirled into a cheesecake flavored ice cream mixture will make your tongue do a happy dance!

You don’t have to make this swirl look, but it’s worth the little bit of effort to make it happen.

If you decide to just blend the strawberry mixture into the cheesecake ice cream base in the ice cream machine, I won’t judge you for it! It will be pretty in pink!

How to Make Keto Strawberry Ice Cream

Simple Ingredients Needed (For exact measurements please view the printable recipe card at the very bottom of the post)

Strawberry Swirl

Fresh strawberries 

Fresh lemon juice

Monk Fruit Allulose ( I used Confectioners)

Sea salt

Berry liquid stevia

Vanilla extract

Ice Cream Base

Cream cheese, softened

Half & Half

Heavy cream

Monk Fruit Allulose Confectioners

Liquid Allulose helps to keep ice cream soft

Berry liquid stevia

optional: 1 tablespoon vodka or MCT oil to help with texture

Strawberry Topping

Place the first 6 ingredients into a high powered blender or food processor and blend until smooth. Set aside.

Homemade Ice Cream

Place the softened cream cheese and half & half into a stand mixer and blend on high until smooth or use a large bowl and hand electric mixer. 

Add in the rest of the ingredients and blend on high until incorporated. Taste and adjust sweetener if needed.

Pour the cream cheese mixture into an ice cream machine and follow manufacturer’s instructions. Mine is a KitchenAid attachment and it took about 20 minutes before it was soft serve texture.

Drizzle in the set aside strawberry swirl mixture into the ice cream machine on low or stir in by hand. Reserve some for topping.

Place ice cream into a 9 by 5 loaf pan, drizzle pureed strawberry over the top then freeze for 2-3 hours. If you reserved some of the pureed strawberry, keep it refrigerated until ready to serve over the ice cream.

No-Churn Recipe for Keto Strawberry Ice Cream

You can make this delicious ice cream recipe without an ice cream machine!

I would recommend replacing the Half & Half with heavy whipping cream and whip the 2 cups in a stand mixer until stiff peaks then fold that into the remaining ingredients in the mixer.

Pour your no churn ice cream into your loaf pan and freeze for 4-6 hours or overnight.

How to Make Dairy-free Strawberry ice Cream

If you want to make this a dairy free recipe without heavy cream ice cream you certainly can!

Just swap out the heavy whipping cream and Half & Half used for canned coconut milk or coconut cream instead. Replace the cream cheese with vegan cream cheese.

Sugar Free Keto Sweeteners

This recipe was a winner with the entire family, picky kids and picky hubby who dislikes stevia!

My sugar substitute of choice is a combination of Monk Fruit and liquid berry stevia. to enhance the strawberry flavor.  Hubby didn’t notice any aftertaste so even those of you who aren’t fans of stevia may like it as well!

I’ve also added liquid Allulose when I updated the orginial recipe because I’ve found it plays an important role in keeping the creamy ice cream texture of the ice cream without forming ice crystals. I’ve tried it in my Butter Pecan Ice Cream with great results.

Please use my Sweetener Guide and Conversion Chart to help you decide on how much to use of another low-carb sweetener. 

Impress ALL you friends with this delicious soft-serve ice cream keto dessert, whether they are sugar free and low carb or not, if they have a sweet tooth that will devour this!

More Fabulous Homemade Keto Ice Cream Recipes

• Peanut Butter Cheesecake Ice Cream– SugarFreeMom
• Peanut Butter Fudge Ripple Ice Cream– All Day I Dream About Food
• Tiramisu Popsicles– KetoDiet App
• Creamsicle Ice Cream– Maria Body Mind Health
• Pecan Praline Ice Cream– I Breathe I’m Hungry
• Sinful Chocolate Ice Cream– Low Carb So Simple
• Frozen Chocolate Roll– Nourished Caveman
• Coconut Ice Cream– Ditch the Carbs
• Peach Frozen Yogurt– Kalyn’s Kitchen
• Chocolate Sorbet-SugarFreeMom
• Strawberry Buttermilk Ice Cream– Low Carb Maven
• Coffee Chocolate Crunch Ice Cream– Sugar Free Mom

Frequently Asked Questions

What is Half & Half and what can I replace it with?

Half & Half is half whole milk and half cream, equal parts. You can replace it with unsweetened coconut milk or almond milk.

Do I have to use Berry Liquid Stevia?

No, if you don’t have berry stevia you don’t need to use berry flavored stevia, but it does enhance the best flavor of sweet strawberries. Just add more of your favorite sweetener of choice to taste..

Do I need the liquid Allulose?

Yes for best results, I would not recommend making this without liquid Allulose but if you can’t find it where you live, try using granulated Allulose and if you can’t find that try adding MCT oil which will help keep a nice soft texture of this sugar-free strawberry ice cream.

Keto-Friendly Strawberry Ice Cream Recipe

Print

Low Carb Strawberry Cheesecake Ice Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 @ 1/2 cup

Calories 252kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Strawberry Swirl

• 2 cups strawberries I love Driscoll’s
• 1 tsp lemon juice
• 1/2 cup Monk Fruit Allulose confectioners I used Confectioners
• 1/4 tsp salt
• 1/2 tsp berry liquid stevia
• 1 tsp vanilla extract

Ice Cream

• 8 ounces cream cheese softened
• 1 cup Half & Half
• 1 cup heavy cream
• 1/2 cup Liquid Allulose helps to keep ice cream soft
• 1/2 tsp berry liquid stevia
• optional: 1 tbsp vodka helps reduce icy texture

Instructions

Strawberry Swirl

• Place the first 6 ingredients into a high powered blender and blend until smooth. Set aside.

Ice Cream

• Place the softened cream cheese and half & half into a stand mixer and blend on high until smooth.
• Add in the remaining ingredients and blend on high until incorporated. Taste and adjust sweetener if needed.
• Pour the cream cheese mixture into an ice cream machine and follow manufacturers instructions. Mine is a KitchenAid attachment and it took about 20 minutes before it was soft serve texture.
• Drizzle in the set aside strawberry swirl mixture into the ice cream machine on low or stir in by hand. Reserve some for topping.
• Place ice cream into a 9 by 5 loaf pan, drizzle pureed strawberry over the top then freeze for 2-3 hours. If you reserved some of the pureed strawberry, keep it refrigerated until ready to serve over the ice cream.

Video

Notes

5 g net carbs

This recipe was first published in July 2016 and updated with video in July 2020.

Nutrition

Serving: 1serving @1/2 cup | Calories: 252kcal | Carbohydrates: 6g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 188mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 1mg

The post Keto Low Carb Strawberry Ice Cream (No Churn Option) appeared first on Sugar-Free Mom.

Homemade Ice Cream with Blackberries

It’s a known fact how good berries are for you. They’re full of antioxidants and phytochemicals as well as vitamins, minerals and fiber. I am constantly trying to get my kids to enjoy more berries when they want something sweet in their day. 

Berries are all natural, unprocessed and keto friendly so your blood sugar levels won’t spike enjoying a small serving of berries on your ketogenic diet. When I want to curb my sweet tooth I opt for berries with my sugar free whipped cream on top!

Not to mention that berries, like blackberries, fresh raspberries and blueberries are fabulously lower in carbs then many other fresh fruit options, so they are perfect to include a few times a week on a low carb and/or keto diet.

One of the keys to enjoying more berries is always having them on hand. I always have frozen berries in my freezer, especially when they aren’t in season where I live.

We use them for smoothies and baked goods to make for my family because they stay fresh in the freezer for up to 6 months! Most grocery stores carry organic berries and though more expensive than non organic, at least I know they aren’t sprayed with pesticides. 

Gelato versus Regular Ice Cream

So you might be wondering what the difference is from gelato to traditional ice cream? 

Typically it’s the ratio of milk and cream and usually no egg yolks are used when making gelato. It’s churned more slowly and produces a nice soft serve texture.

I like not having to cook anything likes eggs yolks for a creamy texture for a keto ice cream recipe, so gelato is my summer favorite during ice cream season!

In this recipe you can use fresh or frozen blackberries. The fresh season for blackberries is typically August through September, so now is the time to get them fresh in the market.

Frozen Berries versus Fresh Fruit

More than 90% of the berries grown are flash frozen within hours of being picked at the peak of ripeness, locking in maximum nutrition, taste and color.  The good news is that the peak of ripeness is right NOW, but you can get them anytime of year in the freezer section of your local market!

Anytime is a good time for low-carb ice cream! My kids loved this sugar-free ice cream recipe and I love how easy it is! 

Enjoy for a special occasion or anytime in the summer for a fun backyard party and awesome healthy snack for the kids and their friends! If you don’t have an ice cream maker, then you could simply mix this up in your blender and pour into a popsicle mold instead. 

Can I use another Low Carb Sweetener?

You can use any sweetener you like because there are no eggs or cooking in this recipe, you could simply add a small amount of your preferred sweetener then taste and adjust as needed.  

But be careful because not all work well in this recipe and will hinder your results for a smooth, creamy dessert.

Monk fruit extract comes from the monk fruit, luo han guo, a cousin of the cucumber and melon that’s native to China and Thailand. Monk fruit is rarely used fresh but more often is dried and used as a sweetener. It is 300% sweeter than sugar, but is calorie-free and does not raise blood sugar levels. 

It is sold as a pure liquid concentrate and also can be found as erythritol blends to swap cup for cup with sugar. I love the Lakanto brand Monk fruit.

Sugar alcohols are often used for reducing sugar intake in no sugar-added ice cream made at ice cream parlours. Often they contain artificial sweeteners.

Artificial sweeteners and brands like Aspartame, Splenda, Sweet-n-Low, Equal, Saccharine, Dextrose, Sucralose, etc contain carbs even if they say they are calorie free. They cause your blood sugar to spike and raise your insulin. Steer clear and don’t be fooled by these misleading sweeteners.

Xylitol is a sugar alcohol that occurs naturally in some plants. Though it looks and tastes like sugar, it has 40% fewer calories. It can slightly raise blood sugar or insulin, but not nearly as much as white sugar would do.

It can cause digestive issues in some people. Dog owners beware, that if your dog were to accidentally ingest xylitol, it could be fatal. It measures cup for cup like sugar and is fairly easy to bake with. I have a dog so you won’t see any recipes of mine using xylitol.

Stevia comes from the stevia plant, typically grown in Paraguay. Its leaves are boiled down to produce the liquid form on the market today.

Stevia leaves are also dried and sold as pure concentrated extract with no added fillers. A calorie-free option, it is 300 times sweeter than sugar and does not cause digestive issues, does not raise blood sugar or spike insulin. 

The type of stevia I use the most in my recipes is the liquid form from the brand Sweetleaf. depending on the extraction process used, some brands may be sweeter or more bitter than others. 

 Allulose occurs naturally in only a few foods, such as wheat, raisins, and figs. The body isn’t able to metabolize allulose. Instead, nearly all of it passes into the urine without being absorbed, thereby contributing negligible carbs and calories.  

It works wonderfully in ice creams to keep the texture smooth and soft rather than hard after freezing.

Sweetness levels in Sugar Free Natural Sweeteners

• Stevia is 300 times sweeter than white sugar
• Monk fruit is 300 times sweeter than white sugar
• Erythritol is 70% as sweet as white sugar.
• Allulose is 70% as sweet as white sugar.
• Xylitol is just as sweet as white sugar. 

How to Reduce Aftertaste

I’ve learned over all these years of perfecting my sweet sugar free recipes, that in order to reduce an aftertaste effect, using two kinds of sugar free sweeteners helps balance each other better avoiding any aftertastes.

Often in my recipes you will find the bulk  I use to replace sugar, is using erythritol and to avoid that cooling effect, I only use a small amount, but to bring up the sweetness I add liquid stevia. 

It works well to cancel out any aftertaste of either sweetener and get the right sweetness level for my low carb and keto desserts. 

Low Carb Ice Cream Recipes

Sugar Free Chocolate Ice Cream

No Churn Sugar Free Vanilla Ice Cream

Keto Butter Pecan Ice Cream

Dairy Free Chocolate Sorbet

Best Sugar-Free Blackberry Gelato 

Print

Low Carb Blackberry Gelato

Course Dessert

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 129kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 ounces blackberries fresh or frozen
• 12 ounces unsweetened almond milk or coconut milk
• 8 ounces heavy cream
• 4 ounces Monk Fruit Allulose sweetener
• 1/2 tsp berry liquid stevia
• 1 tbsp MCT oil or vodka or Allulose
• pinch of salt

Instructions

• Place the fresh blackberries (if frozen, thaw them first then add) to a high powered blender and blend until smooth. (Optional: Strain the mixture in a fine mesh strainer to remove seeds. )
• Place blackberry juice and rest of the ingredients into a food processor and blend together until combined. Taste and adjust sweetener if needed.
• Pour mixture into an ice cream machine on low speed and follow manufacturer's instructions. Mine was soft serve texture after 30 minutes.
• Enjoy immediately or place into a loaf pan and freeze for 2-3 hours until hardened.
• If serving from freezer, allow to sit for 10 minutes on counter before serving.

Notes

Net Carbs: 2g

Brenda’s Notes:

• You can find frozen blackberries at Whole Foods. Look for brands like Stahlbush Island Farms, Scenic Fruit or Willamette Valley Fruit Co.
• If you don’t have berry stevia, no worries, you can use any sweetener you prefer. Use 1/2 cup of your favorite sweetener than taste and adjust as needed.
• The MCT oil helps keep the gelato nice and soft even after being frozen overnight. If you don’t have MCT oil replace it with vodka.
• This recipe was first published in August 2016 and updated with video in July 2019.

Nutrition

Serving: 0.5cup | Calories: 129kcal | Carbohydrates: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 11mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 6.1mg | Calcium: 27mg | Iron: 0.2mg

The post Easy Creamy Low Carb Keto Blackberry Gelato Recipe appeared first on Sugar-Free Mom.

Low-Carb Keto Coffee Ice Cream

​One bite of this creamy sugar free keto coffee ice cream and you’d never know it was sugar free or low carb! In fact, I think it might easily convert someone over to the sugar free, low carb or keto diet in just a single bite!

Father’s Day is coming up and every year I try to WOW my hubby with an awesome example of a sugar free, low carb perfect dessert that tastes anything but healthy.

He’s never been a fan of this way of life as much as I have.  He’d prefer to enjoy regular ice cream, but he knows he also needs to lose weight and balance his blood sugar. 

I’m always trying to get him to come over to my side and that means through his stomach of course with this delicious recipe.

What better treat than a low-carb ice cream to show my love how much I love him! Going the extra mile when it comes to treating him special, will show love more than even words can say.  

I know it means a lot to my hubby and he appreciates the time I take to make him something spectacular like this sugar free coffee ice cream recipe. And this is spectacular!

How to Make Low Carb Ice Cream without an Ice Cream Machine

Using an ice cream machine is truly the very best way to create that texture of traditional ice cream you’ll remember from before your low carb days.

If you have a stand mixer, like a KitchenAid, you can get an attachment to make homemade keto ice cream so you wouldn’t need another separate appliance. I have this one.

If you really want to try this recipe, but don’t have an ice cream machine, you could whip the heavy cream to stiff peaks  then follow all the instructions through step 7,  and fold the whipped cream into the mixture on the stove.

Pour into the loaf pan and freezing. I can’t say this is the best method for a creamy ice cream, but let me know if you do try it.

ANOTHER OPTION is to make my COFFEE SEMIFREDDO which is exactly like this coffee keto ice cream recipe but no churn so no ice cream machine needed! 

For the best results I highly recommend using an ice cream machine or attachment.

CAN I SWAP THE SWEETENERS USED?

In June 2016, I created this recipe using Swerve confectioners sweetener and adding vodka to keep the texture soft.  Swerve confectioners sweetener is low carb, but doesn’t have as much sweetness as typical sugar, only about 70% as sweet. 

Over the last few years I’ve been having better luck with ice cream texture using liquid Allulose. Allulose comes in a liquid, and granulated form. You should only use the liquid form for this recipe. 

In my opinion, Allulose is the best option for ice cream, but again it isn’t as sweet as using other sugar free sweeteners so that is why I also include vanilla liquid stevia to make this ice cream sweet enough.  

Use my updated Sweetener Conversion chart to look up the different sweetener options and find the right amount to use. 

CAN I LEAVE OUT THE COFFEE? 

Ice Cream is my hubby’s favorite dessert of all time and his favorite ice cream flavor is coffee.  He’s not much of a chocolate fan, but I am, so I had to throw in a little just for me!

But if you or your hubby are not coffee lovers, yes, you could leave it out. Though you will need to replace the half cup of coffee used with something else. You could use more Half & Half or heavy whipping cream. 

DO I HAVE TO USE THE VODKA? 

The best sweeteners to make creamy ice cream that doesn’t get icy after freezing is liquid Allulose or even powdered Allulose.

​If you decide to make this without an ice cream machine or you plan to use another sweetener besides Allulose, then yes I would say you definitely want to keep the vodka in the recipe to help with softness and texture of the ice cream after freezing. 

My husband thought this was one of the tastiest ice creams I’ve ever made and that it has no after taste and doesn’t taste “sugar-free’, which means a heck of a LOT to me!

When his tummy is happy, he is a happy man. I like to indulge him is desserts I don’t normally make, just to show him how much I care and appreciate the father and husband he is.

Sure ice cream at home sounds difficult and not worth the time, but I’m here to say, it’s worth it! And it’s not as troublesome as you’d think.

MORE SUGAR FREE KETO ICE CREAM FLAVORS

• Blackberry Gelato
• Chocolate Sorbet
• Butter Pecan Ice Cream
• Strawberry Cheesecake Ice Cream
• Peanut Butter Cheesecake Ice Cream
• Strawberry Frozen Yogurt

BRENDA’S BEST TIPS

Best results for sugar-free ice cream is to use an ice cream machine!

The 2.4 sugar grams are coming from the natural sugars within the cream and half and half used here.

Use a food processor for the coffee beans and chocolate to make them finer in texture if you don’t like chunky bites in your ice cream or leave it out, totally optional.

The vodka helps make homemade ice cream retain its creamy texture and not get so icy once frozen overnight, but it is optional.

ALLULOSE in the liquid form is best to retain the nice soft texture after freezing.

Sugar Free Keto Coffee Ice Cream Recipe

Print

Sugar-Free Keto Coffee Ice Cream

Course Dessert

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings @1/2 cup

Calories 189kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1/2 cup coffee strong, brewed
• 1 cup Heavy Cream
• 1.5 cups Half & Half or more heavy cream
• 1 teaspoon instant espresso powder or coffee extract
• 4 egg yolks
• 1/2 cup Allulose liquid sweetener powdered or see my conversion chart to use your sugar substitute of choice
• 1/2 teaspoon vanilla liquid stevia
• 1/8 teaspoon salt
• 1 tablespoon vodka optional
• 2 ounces sugar free chocolate chopped, optional
• 2 tablespoons coffee beans crushed, optional

Instructions

• Whisk the coffee, cream and instant coffee together in a saucepan over medium low heat until simmering, but do not boil.
• In a bowl stir together the egg yolks, sweetener, stevia and salt.
• Pour a small amount of the cream mixture into the egg mixture to temper it then gradually add the remaining egg mixture into the sauce pan on the stove.
• Bring this to a boil, reduce to simmer, constantly stirring until mixture thickens and coats the back of the spoon, 175 degrees F.
• Once thickened, pour into a clean bowl and allow to cool for 30 minutes.
• Cover and place in the refrigerator for 2-3 hours.
• Once cooled, stir in vodka if using, then pour this into an ice cream machine and follow manufacturers instructions.
• I used my KitchenAid ice cream attachment and it took about 20 minutes for the texture of soft serve ice cream.
• When done, remove to a bowl and stir in chocolate and coffee beans. Pour into a container of choice and freeze for 3 hours or over night.
• Allow to sit on counter to soften for about an hour before serving.

Notes

Net Carbs 3g

This recipe was published first in June 2016.

Nutrition

Serving: 1serving @ 1/2 cup | Calories: 189kcal | Carbohydrates: 3g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 114mg | Sodium: 60mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

The post Sugar Free Low Carb Keto Coffee Ice Cream (No-Churn Option) appeared first on Sugar-Free Mom.

This keto cookies & cream ice cream is smooth, creamy, and airy. You can easily make it at home and get soft ice cream with tons of air incorporated even without churning – no ice cream maker required!

Please welcome Martina from Ketodiet Blog who has graciously provided this beautiful recipe today while I am traveling with my family on our Cross Country Trip!

Hi everybody! My name is Martina and I live in the UK. I love food, science, photography and creating new recipes. I am a firm believer of low-carb living and regular exercise. As a science geek, I base my views on valid research and I have first-hand experience of what it is to be on a low-carb diet. Both are reflected on my blog, in my apps and book.

I started eating low-carb in 2011, shortly after I was diagnosed with Hashimoto’s hypothyroidism.  Since then, I‘ve been trying to figure out what works best for me and discovered some of the great benefits of low-carb eating. Following a low-carb, paleo-friendly diet plan helps me maintain a healthy weight while eating real food. I believe that true paleo is great, however if your goal is to lose weight, paleo is often not enough.

My mission is to help you reach your goals, whether it’s your dream weight or simply eating healthy food. Come and say hi on my blog! 

Most no-churn ice cream recipes call for sweetened condensed milk, which is a no-no if you follow a healthy low-carb diet. Instead I used homemade condensed coconut milk sweetened with Erythritol. It works just like regular condensed milk and tastes fantastic.

If you prefer a more classic flavor with minimum preparation, try my No-Churn Vanilla Ice-Cream. It’s made with just five basic ingredients and you won’t need the to prepare any condensed milk or cookies.

Here are some other Ice Cream Recipes from Brenda you might enjoy!

• Strawberry Cheesecake Swirl Ice Cream
• Coffee Chocolate Crunch Ice Cream
• Peanut Butter Cheesecake Ice Cream

About my apps and book: www.KetoDietApp.com  Facebook,  Pinterest,  Google+ Instagram

Enjoy this luscious ice cream!

Print

Sugar-Free Keto Cookies and Cream Ice Cream

Servings 12

Calories 360kcal

Author Brenda Bennett |Sugar-Free Mom

Ingredients

Condensed Milk:

• 2 cans coconut milk 800 ml/ 27.4 fl oz
• ½ cup powdered Erythritol or Swerve 80 g/ 2.8 oz

Chocolate Cookie:

• ½ cup almond flour 50 g/ 1.8 oz
• 3 tablespoons cacao powder 15 g/ 0.5 oz
• ¼ cup granulated Erythritol or Swerve 50 g/ 1.8 oz
• 1 teaspoon gluten-free baking powder
• pinch of salt
• 1 large egg
• 1 tablespoon coconut oil or ghee softened

Ice-Cream:

• 2 ½ cups heavy whipping cream 600 ml/ 20 fl oz
• 1 recipe Condensed milk recipe above
• 1 recipe Chocolate Cookie recipe above

Instructions

To prepare the Condensed Milk:

• Pour the coconut milk in a pot. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the coconut milk to about half of the volume. This will take 40-50 minutes. Once reduced, take off the heat and add Erythritol. Pour in a mixing bowl and set aside to cool down to room temperature.

To prepare the Chocolate Cookie:

• While you prepare the condensed milk, make the chocolate cookie. Preheat the oven to 300 F / 150 C. Place the almond flour, cacao powder, Erythritol, baking powder and salt into a mixing bowl and combine well. Add the egg and coconut oil and mix with your hands.
• Place the dough on a sheet of parchment paper, top with another sheet of parchment paper, and roll out, or simply use your hands to flatten it until about 1/4 inch (1/2 cm) thick, to create a large cookie.
• Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy. Let the cookie cool to room temperature. The cookie will be soft at first but will crisp up as it cools down. Once cooled and crisped up, break the cookie into small pieces.

To prepare the Ice-Cream:

• Place a large container in the freezer. (I used an 8-inch/ 20 cm square baking dish lined with parchment paper. Any 9-10 cup container will work).
• In a bowl, whisk the cream until soft peaks form. Be careful not to over whisk it to avoid curdling.
• Gently fold the whipped cream into the cooled condensed milk. At first, add a few tablespoons to lighten the mixture, and then gently mix in the remaining whipped cream without deflating it. Mix in the cookie pieces (reserve some for topping).
• Remove the container from the freezer and spoon in the ice-cream mixture. Top with the reserved cookie pieces. Place in the freezer and freeze for 4-6 hours before serving.

Notes

NET CARBS: 4.5g

Nutrition

Serving: 3.5g | Calories: 360kcal | Carbohydrates: 5.4g | Protein: 4g | Fat: 37.1g | Saturated Fat: 26.1g | Sodium: 97mg | Fiber: 0.9g | Sugar: 2.1g

The post Sugar-Free Keto Cookies and Cream Ice Cream appeared first on Sugar-Free Mom.

Every so often I need to create a super duper round up post of all the excellent sugar-free and low carb recipes and collections I’m creating for the other sites I write for.

If you are a subscriber to my weekly Saturday newsletter, then you may have possibly seen some of these scrumptious creations all ready. Even if you have, it doesn’t hurt to remind you of these since you won’t be able to search for them here on my website.

Here’s to a new Spring season ahead and lots of yumminess coming your way!

Low Carb Banana Chia Pudding

Low Carb Banana Cream Pie Smoothie

Buffalo Chicken Salad Stuffed Avocado

Sugar-Free Mint Chocolate Chip Ice Cream

Low Carb Banana Ricotta Mousse

27 Savory Low Carb Recipes Using Lemon

8 Low Carb Instant Pot Recipes

21 Sugar-Free Low Carb Truffle Recipes

17 No Bake Sugar-Free Low Carb Mousse Recipes

The post 5 Low Carb Sugar-Free Recipes & 4 Round Ups You Don’t Want To Miss! appeared first on Sugar-Free Mom.

This recipe was originally posted in May of 2012, but really needed some updated photos! See below! It’s been a popular recipe since I posted it and many years later still going strong.

Sometimes special recipes like this that win over everyone need to come back to the forefront and so that is why I’m sharing it again today. So all of you who may not have ever seen this or tried it and hear how I became a rock star mom and amazed my kids AND you can be one too!

Would you like to be seen as the coolest mom in the neighborhood or at least in your family ?!!

I can tell you very simply how I became just that! I made MAGIC SHELL at home and the kids were in shock at how quickly it worked!

My kids have loved this junk the first time they tried it at Grandma’s house……sigh………

Even though they only eat it occasionally I knew there had to be a way to make it at home without all that sugar!

Discovering the beauty of coconut oil has been the best thing ever and one of the main ingredients that gets this to work perfectly.

This may not be the lowest in fat or calorie, but it sure beats buying it and all the other sugar that comes along in the little expensive bottle doesn’t it?

STIR and STIR and STIR until it is well adsorbed. That’s it!

You DO NOT have to keep this refrigerated. But if you decide to place it in the fridge you will need to heat it up before being able to pour it over anything.

The coconut oil hardens in the fridge. Reheat in the microwave for 30 seconds if you feel better storing it in the fridge then once heated pour over ice cream and enjoy!

Here’s a quick video showing how easy and fast this really is!

Pour it right onto your favorite ice cream and instantly hear the amazing oohs and aaahhs coming from your family!

Try this over my vanilla bean ice cream or my peanut butter cheesecake ice cream!

****Please note: The recipe below is using stevia to taste, in the video I am using Swerve sweetener, 3 tablespoons was just right for the kids!

Print

Chocolate Hardening Sauce [a.ka. Magic Shell] No Sugar Added

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 46kcal

Author Brenda Bennett Sugar-Free Mom

Ingredients

• 4 tablespoons coconut oil melted
• 1/2 cup cocoa powder unsweetened
• 1-4 teaspoons Liquid Stevia Chocolate

Instructions

• Mix together and taste and adjust sweetener as needed. It does not need to be refrigerated.

Notes

Net Carbs: 0.7g

Nutrition

Serving: 1g | Calories: 46kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 5g | Saturated Fat: 4g | Fiber: 1.3g

The post Chocolate Hardening Sauce [a.ka. Magic Shell] No Sugar Added appeared first on Sugar-Free Mom.

Scotties.

That was the name of the ice cream truck that would visit me on my cul-de- sac every summer, of every day of my childhood.

Every time the infamous bells would ring, you knew he was coming and coming fast.  You’d run into mom to beg for a $1.00, huffing and puffing back outside to make sure he hadn’t left yet.

My favorite, above and beyond anything else was the orange creamsicle on a popsicle stick.

Fake orange color and all with a creamy white center that was undeniably sugar filled through and through.

I can’t go back to my younger days of indulging in these sugar filled treats. But I can get pretty close with the flavors that remind me of those long, hot summer days where time stood still with not a care in the world.

How can it be that it’s August and summer is almost but over? 

How can it be that time flies so fast with children than I would have ever dreamed, especially during summer?

I guess it’s all the more reason to cherish each day and make memories my kids will remember of their childhood summers.

I don’t know how to make time stand still but I do know I’m enjoying every day of my summers with my children because I know one day they will be off on their own. I hope you enjoy this recipe as much as we did!

Print

Sugar Free Orange Creamsicle Ice Cream

Servings 8 @ 1/2 cup

Calories 229kcal

Ingredients

• 1 cup heavy whipping cream
• 2 tsp Liquid Orange Stevia
• 2.5 cups half and half or light cream
• 4 egg yolks
• zest of 1 orange
• 1 tsp vanilla extract
• few drops of natural orange food coloring

Instructions

• In a saucepan, over medium heat, bring the heavy cream and half-and-half to a simmer, stir and remove from heat. In a bowl, whisk the egg yolks until light in color. Temper cream mixture into eggs by gradually adding small amounts of cream to eggs until all incorporated.

  Bring mixture back to stove top and heat on low, stirring frequently until mixture thickens slightly and coats the back of a spoon, 170-175 degrees F.

  Pour this mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the rest of the remaining ingredients. Taste and adjust stevia, if needed. Cover and refrigerate for 2-3 hours.
• Pour mixture into an ice cream machine and follow your manufacturer’s instructions. Should be consistency of soft serve within 20 minutes. You can enjoy as soft serve, or freeze and let harden.
  

Nutrition

Serving: 1@ 1/2 cup | Calories: 229kcal | Carbohydrates: 4g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 124mg | Sodium: 50mg | Potassium: 110mg | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 0.3mg

The post Sugar Free Low Carb Orange Creamsicle Ice Cream appeared first on Sugar-Free Mom.

Do you have anyone in your family that just doesn’t want you messing with their favorite foods or treats, especially ice cream? When I mean messing……. I mean changing it, making it healthier, lighter, better for you. You know…..all the stuff I do here on my blog!!

Recipe make overs are my passion!!

I love a challenge and my hubby’s favorite coffee ice cream was in my plans for Father’s Day. I had worked on about 4 versions before I was happy with the results, especially for HIM.

My hubby is not a sugar-free man nor does he have a fondness for healthier, lighter versions of the things he loves, especially his ice cream. He is also not allergic to anything like dairy or eggs so I was able to keep dairy in this recipe. I did however remove the egg yolks and made it without sugar of course. 🙂

Ice cream making can be tricky especially when removing the typical ingredients that make it so creamy and luscious. Removing the egg yolks removes some of that creaminess so I added so some arrowroot powder to thicken it a bit. Worked fabulously!

After much trial and error I was able to make a tasty, creamy, sugar- free coffee ice cream without all the preservatives or artificial ingredients in a typical store bought sugar-free ice cream.

Yes it is still high in fat and you could certainly buy a lower fat ice cream at the store. Yes it might not be as low calorie as some other light ice creams you could buy. BUT it is homemade and MUCH more natural than anything store bought any day!

Since I have made this multiple times varying the ingredients I can say that skipping the heavy whipping cream and replacing it with another cup of half & half will yield less fat and calories, but it will not be as creamy. It was still tasty and my kids liked it and I would be happy with it, but I knew my picky hubby would not care for it. But it is an option for you should you choose to go with the less fat/calorie choice.

Nutrition Info {using only half & half}

Servings: 4* ( 1/2 cup)* Calories per serving: 158* Fat: 14g* Fiber: 0* Carbs: 5g* Cholesterol: 45mg* Sodium: 50mg* Protein: 4g* Points+: 5*

Frozen treats not requiring an ice cream maker:

• Low Fat Chocolate Frozen Yogurt
• Orange Vanilla Frozen Yogurt mini Popsicles
• Honey Vanilla Frozen Yogurt Drops
• Chocolate Peanut Butter “Ice Cream”-dairy free
• Peanut Butter Toffee “Ice Cream” -dairy free
• Chocolate Hardening Sauce (aka Magic Shell)-sugar free

The post Healthier Low Carb Coffee Ice Cream {Egg & Sugar Free} appeared first on Sugar-Free Mom.

3 Ingredients……

plus a  food processor……..

and a freezer……..

equals a soft-serve, creamy, chocolate peanut butter “ice cream”!!

Ok so it’s not REALLY ice cream, BUT it is totally a pretty darn good fake out! It’s made from purely banana. You’ve seen the original recipe as Peanut Butter Toffee Dairy Free Ice Cream posted on my blog.

All I did was add one other ingredient and this time I even SKIPPED adding any stevia at all! Of course if you feel it’s not sweet enough as it is, then go ahead and just start with about 1/4 teaspoon is all.

Soft, creamy, delicious! Need I say more?

I totally LOVE the banana flavor in this dish, but I know some of you don’t like banana.

Here’s other options for you:

• Chocolate Frozen Yogurt
• Honey Vanilla Frozen Yogurt Drops
• Orange Vanilla Frozen Yogurt Mini Pops

The post Chocolate Peanut Butter “Ice Cream” [Dairy Free, No Sugar Added] appeared first on Sugar-Free Mom.

You can not possibly tell me this doesn’t look like soft serve ice cream…………..seriously, doesn’t it?

Looks can be deceiving and in this case, it is truly so!

Do you know the BEST part about this?

NO ice cream maker required! Isn’t that fabulous!

I’m sure you’ve seen a few versions of this on Pinterest, but I added something else to it to get that toffee flavor I craved!

Can you guess what  has no calories, is naturally sugar-free and has amazing taste using only 1/4 teaspoon?

You guessed right if you guessed the new flavor English Toffee by Sweetleaf Stevia!

Stay tuned tomorrow for a SWEET SWEET Giveaway! Are you subscribed so you won’t miss it?

The post Peanut Butter Toffee Dairy Free Ice Cream appeared first on Sugar-Free Mom.