Category Archives: “Ice Cream”

Chocolate “Ice Cream” Dairy free & Low Carb – Kim’s Club

Chocolate Ice Cream KimsClub

I really LOVE ice cream!  But it doesn’t love me……sob…..

Not only do I not eat sugar but I am also lactose intolerant.  There are very good lactose free ice creams on the market but not sugar-free, lactose-free, low-carb.  IS that asking too much??

So I invested in a good ice cream maker and have been experimenting.  This is a lovely chocolate concoction that is scoopable.  Most low-carb ice cream type recipes need softening before serving.  The brandy in this really helps keep it from setting rock-hard.  The glycerine, salt and xanthan gum help as well, but if you omit the brandy I think you will find that it will still need a bit of time to soften.  You can substitute other alcohols – vodka will be more subtle, rum more pronounced.

NOTE: I HAVE JUST MADE THIS RECIPE WITH NO ALCOHOL AND INCREASED SALT TO 1/2TSP.  IT IS STILL SCOOPABLE!! YAY!

Now for a note about the eggs – yes, I know, raw eggs.  Many of you will recoil at the thought!  In the UK we have ‘Lions Mark’ eggs.  These eggs have been inoculated against salmonella.  In the States you have pasteurised.  Using raw eggs makes for a nice texture and an easy recipe.  I have never had a health issue with them. If you REALLY want to try this recipe but don’t want to use raw eggs than I would advise you make a custard by combining the coconut cream, almond milk and 3 yolks and gently cooking over a low heat stirring constantly until thickened.  Cool completely before using.  I don’t know if this will affect the ‘scoopable’ texture.  If you try it, please let me know!

If you are pregnant, then move along – there is nothing to see here.  Seriously, alcohol and raw eggs, even these eggs, will not be good for you.  Find another recipe, OR see above.  Omit the alcohol and make a custard.  Come back after the happy event!

Chocolate "Ice Cream" Dairy free & Low Carb - Kim's Club
A scoopable, dairy free, sugar free, grown-up kind of chocolate iced dessert.
Author:
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 320ml/11oz Coconut Cream (I use Waitrose organic, or you can chill coconut milk and skim the cream off the top)
  • 115ml/4oz Unsweetened Almond Milk
  • 2 Fresh whole eggs (Pasteurised or Lion's Mark)
  • 38ml/1.3oz Food grade glycerine
  • 30ml/1oz Brandy (Optional - see notes in blog above)
  • 1tsp Vanilla
  • ½ tsp salt (I use Himalayan pink salt-you can reduce this to ¼tsp but it might set harder)
  • 2.5g/2tbsp Unsweetened Cocoa Powder (I use Green & Blacks)
  • ½tsp Xanthan Gum
  • ⅓C/50g Sukrin Icing (powdered erythritol)
  • 5 drops Liquid stevia or sucralose (or to taste)
Instructions
  1. Combine all ingredients in a blender or deep jug or bowl and blend well. I use a stick blender but you can use a hand mixer/electric whisk. Chill.
  2. Place in ice cream maker and churn until thick and soft freeze state. Put into a freezer container, freeze for several hours and enjoy! Will keep fine for a couple of weeks.
Notes
See blog above if you don't want to use raw eggs. Omitting the alcohol will result in a much firmer dessert.
Nutrition Information
Serving size: 2 scoops ½ cup Calories: 166 Fat: 13g Carbohydrates: 3.7g (2.7net) Fibre: 1g Protein: 3g

 

Dairy free Low Carb Vanilla “Ice Cream” with Hot Fudge – Kim’s Club

ICE CREAM SUNDAE - LC KIMS CLUB

I have updated this recipe – quicker, yummier, more scoopable and lower in calories!

My favourite dessert has always been a hot fudge sundae.  When I was a kid, my idea of heaven was to be taken to a cafe by my Dad and have a hot fudge sundae – no nuts! (I know, I have always been a purist with my sundaes!).

Years passed and as I grew older I developed lactose intolerance. (Heavy sigh….).  For a long time it was impossible to find dairy free ‘ice cream’ – then the soy stuff came out and it just wasn’t the same.

More years passed and I learned that sugar was doing me more harm than good, so even the lactose free ‘ice creams’ which were now improving, were no longer on the menu, never mind the fudge sauce!

So finally I started a quest to develop a decent dairy free, sugar free hot fudge sundae!  And here is my vanilla – with fudge sauce!  Quite tasty indeed.

This dairy free, coconut cream based ice cream is a revelation!  Move over, Haagen Daz!  It doesn’t taste too strongly of coconut, and go ahead and add extra vanilla if you wish (or, indeed, other flavours!).  It is such an easy recipe and scoopable!  Whoah!

For strict paleo people, you may want to skip the xanthan gum and glycerine, and substitute maple syrup or honey for sweetener which will help keep the concoction from being too hard.

I recommend using an ice cream machine for this – see notes.

The Fudge sauce recipe is in the notes – with the nutritional breakdown.

(P.S. If you would like some additional help with your weight-loss journey, check my weight-loss plans with shopping lists and stall breakers – x)

Dairy free Vanilla "Ice Cream" with Hot Fudge - Kim's Club
Dairy free and sugar free low-carb frozen dessert
Author:
Recipe type: Dessert "Ice Cream"
Serves: 5
Prep time: 
Total time: 
Ingredients
  • 1 cup/ 250ml unsweetened almond milk
  • 2 whole eggs (pasteurised or Lion's Mark - free from salmonella)
  • ½ cup of Swerve or Natvia, or Sukrin powdered (plus Stevia drops to taste if desired)
  • 1 tsp vanilla
  • 10 oz/320ml coconut cream (2 small cans, or if you can't get them measure out the cream from the top of a tin of coconut milk/can also use a 250ml carton, still works)
  • ¼ tsp salt
  • 1 tbsp xanthan gum
  • Glycerin, food grade 38ml/1.5oz (this doesn't have to be exact, a bit more is fine)
Instructions
  1. Simply blend all the ingredients together with a stick blender or in a food processor.
  2. Churn in an ice cream machine until the paddles have difficult turning. Superb eating straight away or pack into an airtight freezer container and freeze. Let soften slightly before serving. This should be scoopable!
Notes
I recommend an ice cream machine. You can try without, it involves feeezing and removing every 20-30 minutes to beat out the ice crystals until firm.

If you try this, let me know how it works for you!

For the Hot Fudge:
1 cup/250 ml unsweetened almond milk
3oz/80g sugar-free chocolate (I use Cavalier Stevia sweetened dark chocolate, you can also use Chocoperfection or a high content chocolate such as Lindt 80-90% but values will need adjusting)
2 tbsp butter, ghee or cooconut oil (I use butter)
1 tsp vanilla

To make the fudge sauce:
Heat the almond milk until hot but not simmering, place in a jar with tight lid along with the rest of the ingredients and shake until the chocolate is melted and everything is combined. I like to add some sweetener at this point - I have a sweet tooth! Optional but you may sweeten it up to taste with your favourite. I recommend liquid Stevia or Sucralose and powdered erythritol for a smooth finish.
Fudge sauce makes 10 servings of about 2 tbsp each: 59kcal 5g fat 2g carb (<1net) 1g protein

See below for ice cream stats..
Nutrition Information
Serving size:  Calories: 130 Fat: 13g Carbohydrates: 1g Protein: 5g

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