Low Carb Ice Cream Recipes

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General Information

• General Information
  • Polysorbate-80 and Lecithin in Ice Cream (PDF) (12/18)

  • Stabilizers in Ice Cream @ icecreamgeek.com (12/18)

  • Stabilizers in Ice Cream Part 2: Strawberry Ice Cream @ icecreamgeek.com (12/18)

• Tips
  • Ice Cream Tips and Hints @ thespruceeats.com (10/23)
    • The faster the freeze, the smoother the texture of the ice cream
    • Make up mixtures for churn-frozen ice creams the day before you freeze,
      to increase yield and produce a smoother texture
    • The larger the proportion of sugar or other sweetener, the slower the mixture freezes
    • Whipped cream or evaporated milk, melted marshmallows, beaten eggs,
      gelatin, and other ingredients are all additives used to prevent the formation
      of large ice crystals as well as to improve or vary the flavor
    • A tip to avoid ice crystals: Add 1 envelope of unflavored gelatin per 6 cups
      of ice cream mixture. Let the gelatin soften in 1/4 cup of the mixture, then
      gently heat it until it is dissolved. Add to the remaining mixture and proceed.

• Nutritional Information
  • Nutritional Information @ valuepenguin.com (12/18)

  • OnlineConversion - Weight to Volume Cooking Converter (12/18)

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Casein Ice Cream

• Casein Ice Cream @ mariemajor.com (12/13)
  • 1 scoop casein protein
  • 1/4 cup almond milk
  • Mix to a "pudding-like" consistency
  • Put in the freezer for about 30 minutes
  • Add about 1 tbsp nut butter (peanut or almond)
  • Mix well

• Casein Ice Cream @ youtube.com (12/18)
  • 2 scoops of Cookies & Cream Casein Protein (into shaker)
  • Fill shaker with water
  • 1 tbsp glucommannan
  • Pour into icecream maker

• Chocolate Chip Cheesecake S'mores Ice Cream @ drsarasolomon.com (12/18)

• Chocolate Peanut Butter Casein Protein Ice Cream @ cookingrecipecentral.com (12/13)
  • 1 scoop vanilla or unflavored casein protein powder
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp PB2
  • 2 tsp all-natural sweetener (I use Truvia or Nectresse)
  • 3/4 cup unsweetened almond milk
  • Combine all ingredients in a small bowl
  • Place in freezer for three hours

• Casein Protein Ice Cream @ reddit.com (leangains) (12/13)
  • 2 scoops chocolate Casein (I use Allmax Casein FX)
  • 1/2 scoop unflavored whey (comes out smoother than just plain Casein)
  • 1/8 tsp salt
  • 2 tsp cacao
  • 2 cups milk
  • 1/2 tsp guar gum (thickens and reduces ice crystals, but not critical)

• Chocolate Protein Ice Cream @ youtube.com (12/18)
  • 1 scoop casein protein (in bowl to the side)
  • 1 tbsp cocoa (in bowl to the side)
  • 1 tsp Stevia in the Raw (in bowl to the side)
  • Fill half of a large (1 gallon) Ziploc bag with ice
  • Half cup of salt into large bag with ice
  • Put ingredients in small bag (pint bag)
  • 1 cup almond milk into small bag
  • Put small bag inside large bag
  • Shake the large bag for about 10 minutes
  • Smaller bag will freeze into ice cream
  • Michael Kory Fitness Cookbooks (12/18)
  • Stevia in the Raw is dextrose and stevia extract (NOT healthy)

• Mint Chocolate Chip Protein Ice Cream @ drsarasolomon.com (12/18)

• Protein Ice Cream (12/13)
  • 1 cup non-dairy milk
  • 1 scoop (30 grams) protein powder (I use Sun Warrior rice protein)
  • 1 TBSP dark cocoa powder (optional)
  • 1/2 tsp vanilla
  • 1 packet stevia (I prefer NuNaturals brand)
  • 1 tsp cinnamon (optional)
  • Pinch of Celtic sea salt
  • 1/3 tsp xanthan gum
  • 1/2 tsp guar gum
  • 17-18 ice cubes (225 grams worth or 7.9 oz)
  • Blend all ingredients except ice in high-speed blender until well blended
  • Add in ice 1 handful at a time and blend
  • Xanthan thickens the ice-cream, and guar gum makes it creamy
  • If it s too thin, add more xanthan; if it s too icy, add more guar

• Vanilla Peanut Butter Cup Ice Cream @ anabolicminds.com (11/14)
  • Ingredients
    • 2 scoops Vanilla Ice Cream OxyELITE Protein
      (both whey and casein)
    • 2 Quest Cravings PB Cups
    • 2 cups unsweetened vanilla almond milk
  • Additional things needed
    • 1 quart Ziploc bag
    • 1 gallon Ziploc bag
    • ~3 cups ice
    • 1/2 cup salt (not used in ice cream)
  • Directions
    • Mix the OxyELITE Protein and almond milk in a bowl (I use a whisk)
    • Once it s blended, add pieces of the PB cups
    • Pour the mix into a small Ziploc bag
    • Add the ice and salt into the gallon bag
    • Place the small bag into the big one, seal it up, and start shaking
    • However long you shake the bag will determine the consistency of the ice cream
    • Once the ice cream has reached your desired consistency, remove the small bag from
      the gallon bag
    • Rinse the small bag(so you don't risk salty ice cream), and scoop into a bowl
  • Additional comments
    • Made the ice-cream -- but kind of a makeshift recipe
    • 2 egg whites
    • 1 cup water
    • 2 tbsp whipped cream cheese
    • 1 scoop ON casein
    • 1 scoop OEProtein

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Casein Sludge

• Casein Pudding @ littlebshealthyhabits.com (12/13)
  • 1 heaping scoop of casein protein
  • cinnamon
  • Pasteurized egg whites
  • Pour powder into a bowl, and add cinnamon
  • Slowly start mixing in the egg whites
  • You can also use milk, greek yogurt, or water

• Cookie Dough Pudding @ drsarasolomon.com (01/14)
  • 1 scoop Vanilla casein
  • 1 tbsp cashew butter (or peanut butter, etc)
  • 1/3 to 1/2 cup unsweetened vanilla almond milk (or water)
  • 1 tsp Raw Cacao Nibs

• Cookie Dough Protein Pudding @ fitnesstreats.com (12/13)
  • 1/4 cup of casein protein powder (flavorless)
  • 1/4 cup of vanilla whey protein powder
  • 1/4 cup chickpeas (rinsed and drained from a can)
  • 1/2 cup of milk (any kind)
  • a few drops of melted butter flavoring (optional)
  • 2 tbsp chocolate chips

• Easy Casein Protein Pudding Recipe @ easyproteinshakes.com (12/18)
  • 3-4 tablespoons of Vanilla Greek Yogurt
  • 1 scoop of casein protein powder (flavor of your choice)
  • 1/4-1/2 cup of milk or water

• Nothing-Added Vanilla Casein Protein Pudding @ proteinpow.com (12/18)
  • 1 heaping scoop of vanilla casein
  • Almost-boiling water
  • Mix into a pudding consistency, and stick in the fridge for 2 hours
  • Pudding congealed and was panna cotta-like
  • Almond Butter Casein Pudding (add 1 tbsp of almond butter) (12/18)

• Protein Sludge @ muscleandstrength.com (12/18)
  • Protein sludge = PB + protein + water
  • 2 tbsp PB; 1-2 scoops protein; 2 oz water
  • Put sludge in the freezer for 10 mins

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Cauliflower Fluff

• Cauliflower Fluff
  • Cauliflower Protein Fluff @ fitnesstreats.com (05/17)
    • Ingredients
      • 1 cup of steamed cauliflower, frozen
      • 1/4 cup of flavored whey protein
      • 1 tbsp cocoa
      • 1/2 cup water
    • Instructions
      • Steam the cauliflower until tender, and cut into small pieces
      • Freeze the cauliflower pieces
      • Use a flavored whey protein which contains xantham gum
      • Place all ingredients in a bowl, and blend to smooth, frozen mixture
      • Using an electric whisk, whisk for 5-8 minutes until it gains volume
      • Eat immediately

• Cauliflower Nice Cream (Vegan)
  • Cauliflower Nice Cream Bowls @ onegreenplanet.org (12/18)
    • Ingredients
      • 1 cups frozen cauliflower
      • 1/2-3/4 cup milk
      • 1/2 cup frozen banana slices
      • Liquid stevia, to taste
      • 2 tbsp protein powder
      • 2 tsp psyllium husk, or 1 tbsp flaxseed powder
      • Cinnamon, cocoa powder, as desired
    • Instructions
      • Blend ingredients until you get your preferred consistency

  • Cauliflower Ice Cream @ youtube.com (12/18)

• Cauliflower Soft Serve Ice Cream
  • Cauliflower Protein Soft Ice Cream @ youtube.com (12/18)
    • 16-20 oz frozen cauliflower (not riced)
    • 1 cup strawberries
    • 16-20 oz water
    • 3/4 cup fat-free cottage cheese
    • 1 scoop strawberry protein shake
    • 2 scoops casein
    • 1/2 tsp xanthan gum
    • Walden Farms Strawberry Syrup

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Cauliflower Ice Cream

• Cauliflower Ice Cream
  • Cauliflower and Chocolate Ice Lollies @ beggiedesserts.co.uk (12/18)
    • Ingredients
      • 2 cups cauliflower
      • 1/2 cup chocolate, chopped or chips
      • 1 tsp strongly brewed coffee, cooled
      • 1/2 tsp vanilla extract
      • Pinch of cinnamon
    • Instructions
      • Steam cauliflower until soft
      • Blend cauliflower with other ingredients until smooth
      • Pour into molds and freeze until solid

  • Keto Cauliflower Ice Cream @ community.myfitnesspal.com (12/18)
    • Ingredients
      • Whole cauliflower
      • Stevia drops
      • 1 tbsp coconut oil
      • Lemon
      • 150 g Blueberries
      • Double Shot of milk
      • Vanilla pod
      • Pinch of Himalayan salt
    • Instructions
      • Boil the cauliflower until it's super soft
      • Drain off liquid
      • Add coconut oil and scraped vanilla bean seeds
      • Squeeze juice of half a lemon
      • Grate in some zest for added flavor
      • Blend in food processor/blender
      • During blending, add in enough milk to give it a velvety smooth texture
      • Add 3-7 drops of stevia based on taste
      • Add salt
      • Blend again
      • Place in container and refrigerate, taking it out every couple of hours
        and blending it again for super smooth texture
      • Alternatively, let it cool and place in ice cream machine

• Cauliflower Ice Cream Cake
  • Chocolate Cauliflower Ice Cream Cake @ unconventionalbaker.com (12/18)
    • Ingredients
      • 4 1/2 cups cooked cauliflower florets (steamed beforehand)
      • 9 tbsp coconut oil
      • 9 tbsp maple syrup
      • 6 tbsp milk
      • 1 tbsp vanilla extract
      • 3/4 tsp salt
      • 9 tbsp cocoa powder
      • 1 tbsp blackstrap molasses
      • 3/4 tsp instant expresso powder
    • Instructions
      • Blend all filling ingredients
      • Pour chocolate mixture into a pan (over a crust, if you have any)
      • Sprinkle with decorative toppings
      • Freeze the cake for 6 hours or overnight to set
      • Keep leftovers frozen

  • Cranberry Cauliflower Cake @ unconventionalbaker.com (12/18)

• Cauliflower Protein Ice Cream
  • Cauliflower Protein Ice Cream @ youtube.com (12/18)
    • Ingredients
      • 10 oz Water (or milk)
      • 1 Scoop Whey Protein
      • 2 cups Frozen Cauliflower
      • 3 tbsp Cinnamon or Unsweetened Cocoa Powder
      • 2 tsp Vanilla Extract
      • 4 packets Truvia
    • Instructions
      • Blend everthing together
      • Freeze

  • Protein Cauliflower Ice Cream @ nuutrii.com (12/18)
    • 200 ml water
    • 200 ml milk
    • 150 grams cauliflower, frozen
    • 30 grams berries
    • 25 grams whey protein concentrate, unflavored
    • 1 tsp vanilla extract
    • 1 tsp guar gum
    • 1 tbsp sweetener

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Coconut Ice Cream

• General Information
  • Ice Cream - Manufacturing Technique @ dairyforall.com (12/18)

    Whole milk	1 liter
    Skim milk powder	70 grams
    Butter	100 grams
    Cane sugar	220 grams
    Gelatin	8 grams
    Glycerol monostearate	6 grams
    Vanilla concentrate	Q.S

• Coconut Milk Ice Cream Recipes
  • Authentic Thai Coconut Ice Cream @ thaicookinghourse.com (03/12)
    • 2 cans Coconut milk
    • 3/4 cup Sugar
    • 3/4 teaspoon Salt
    • 1 cup Water
    • 1/2 cup Young coconut meat (optional)

  • Cafe Janae - Dairy Free, Raw Chocolate Ice Cream (You Tube) (12/18)
    • 2 cans coconut milk
    • 3/4 cup natural sweetener (agave, honey, stevia)
    • 3/4 cup cocoa powder
    • 1 tbsp vanilla
    • 3/4 tsp salt
    • 1/4 cup coconut oil

  • Chocolate Coconut Ice Cream (savorysweetlife.com) (12/18)
    • 1 14-oz can Chaokoh coconut milk
    • 1/3 cup sugar or 1/3 cup agave syrup
    • 2 tbsp cocoa powder

  • Coconut Ice Cream (You Tube) (12/18)
    • 1 can (14 oz) "Golden Star" Coconut Milk (Green can at Walmart)
    • 1 1/4 cup "So Delicious" Coconut Milk (Whole Foods)
    • 1/2 cup agave Nectar
    • 1 tbsp vanilla extract

  • Coconut Ice Cream (made in a ziploc bag) (12/18)
    • 2 cup coconut milk
    • 8 packets stevia sweeetener
    • 2-4 tbsp vanilla extract
    • fresh berries (optional)
    • 2 eggs (optional)

  • Creamy Coconut Ice Cream @ bulletproofexec.com (uses MCT oil) (12/18)
    • 4 whole eggs
    • 4 yolks (in addition to the whole eggs above)
    • 2 tsp vanilla
    • 1 gram vitamin C or lime juice to taste
    • 7 tbsp grass-fed butter
    • 7 tbsp coconut oil
    • 3 tbsp + 2 tsp MCT oil (important for consistency)
    • 5.5 tbsp xylitol or erythritol (or more to taste)
    • just under 1/2 cup of water or ice

  • Coconut Ice Cream (Thai with sweet basil seeds) (12/18)
    • 2 3/4 cups coconut milk
    • 1 1/4 cups heavy cream (whip cream)
    • 3/4 cup sugar
    • 2 large eggs
    • 1/2 tablespoon sweet basil seeds

  • Den's Ice Cream Recipe @ virgincoconutoil.co.uk (02/12)
    • 1 tin of coconut milk
    • 2 egg yolks
    • 4 tbsp of coconut oil in liquid form
    • juice of a lime and the zest
    • 150 ml water
    • packet of gelatin to make 1 pint of jelly
    • sweetener of your choice (splenda)

  • Easy Thai Coconut Ice Cream (John D Lee) (12/18)
    • 3 cups of coconut milk
    • 1/2 cup sugar
    • 3/4 cup water

  • LowCarbFriends.com - Homemade Ice Cream (several recipes) (03/12)
    • Chocolate Soft Serve Ice Cream
      • 1/2 cup water
      • 1 pkg plain gelatin
      • 4 tbsp unsweetened cocoa
      • 1/4 tsp Sweetzfree (liquid Spenda)
      • 1/4 cup erythritol (measure, then grind to powder)
      • 1/2 tsp instant coffee
      • Mix, and heat for 1-1/2 minutes in the microwave
      • Then add
      • 1 1/2 cups cold water
      • 1/2 cup coconut milk
      • 1 tsp vanilla
      • 1 scoop protein powder (or egg white protein)
      • Blend ingredients
      • Cool in frig; don't worry if it separates into layers
      • When chilled, put in an ice cream maker
      • This makes one quart of soft-serve ice cream
      • Egg white powder helped the texture of the ice cream
      • Cocoa makes the texture much thicker and creamier
      • Erythritol makes the ice cream very smooth and very fluffy

    • Strawberry Soft Serve Ice Cream
      • 1 pkg strawberry SF Jello
      • 1/2 cup water
      • 1/4 cup erythritol (measure, then grind to powder)
      • 1/4 tsp Sweetzfree
      • Mix, and heat for 1 minute in the microwave
      • Then add
      • 1 1/2 cup water
      • 1 cup sliced strawberries
      • 1/2 cup coconut milk (or cream)
      • 2 rounded tsp of inulin (Fibersure)
      • 1/3 cup egg white protein
      • Blend, chill, and then put in the ice cream maker
      • You might want to reduce the water to 1 1/2 cups total
      • Cool Whip will retard the overnight freezing

    • Coconut Soft Serve Ice Cream
      • 1 pkg gelatin
      • 1/2 cup water
      • 1/4 cup dried coconut
      • 1/4 tsp Sweetzfree
      • 1/4 cup erythritol (measure, then grind to powder)
      • Mix, and heat for 1 to 1 1/2 minutes
      • Then add
      • 1 1/2 cup water
      • 1/2 cup coconut milk
      • 2 rounded tsp inulin (Fibersure)
      • 1/2 tsp coconut extract
      • 1/3 cup egg white protein

    • People also add xanthan gum, polydextrose, and agar agar for thickening and stabilization
    • Egg yolks (custard) help a lot
    • Glycerin can cause the ice cream to melt quickly

  • VeganIceCream.blogspot.com (12/18)
    • Barack-y Road Ice Cream (arrowroot) (12/18)
      • 3 cups coconut milk
      • 1/2 cup sugar
      • 1 1/2 cups chocolate chips
      • 2 tbsp arrowroot
      • 1 tsp vanilla extract
      • 1 tsp chocolate extract (optional, but yummy)
      • 1 cup Suzanne's Ricemallow Creme (or 1 c. chopped vegan marshmallows)
      • 1 cup chopped or sliced almonds

• Traditional Ice Cream Recipes (eggs, milk, etc)
  • BellaOnline Ice Cream Recipes (12/18)

  • cdkitchen (12/18)
    • Low Fat, Almost Sugar Free Ice Cream (126916) (12/18)

  • Cooks.com (12/18)
    • Homemade Vanilla Ice Cream (arrowroot) (12/18)
    • Homemade Vanilla Ice Cream (flour) (12/18)
    • Sugar Free Ice Cream (12/18)

  • LC Ice Cream @ disboards.com (12/18)

  • Vanilla Pecan Ice Cream @ journeytoforever.org (12/18)
    • 3 eggs
    • 2 tbsp softened butter (optional)
    • 2 cups (unsweetened) soy or almond milk
    • 1/2 cup food-grade glycerine
    • 2 tsp vanilla
    • 1/2 tsp sea salt (optional)
    • 2 cups cream, or 2 extra cups of soy or almond milk
    • 1/2 cup pecans (lightly roast in oven and cool before using)
    • - - - -
    • Beat eggs and milk together in large saucepan on low heat.
    • Stir constantly until thickened -- mixture should smoothly coat a spoon. Takes 5-10 minutes. Cool.
    • Add glycerin, cream (or soy or almond milk), vanilla, salt, and pecans.
    • Refrigerate overnight or longer.
    • Process in ice cream maker (or freeze).
    • Add carob flour to make a chocolate version.

  • Karen's Ice Cream Recipe Collection (low carb) (12/18)

  • Low Carb Recipes @ netrition.com (12/18)

  • Glycerine in LC Ice Cream (07/09)
    • Inulin is polymerized fructose, and PolyD is polymerized glucose
    • Glycerine depresses the freezing point. In large quantities, it provides a noticeable metallic flavor
      and burning sensation
    • Too much PolyD/Inulin causes chewy ice cream
    • Too much glyercine cause a strange taste
    • Too much erythritol causes grainy ice cream
    • Too much Xanthan Gum/Guar Gum causes gummy ice cream
    • Too much lecithin affects the taste

  • Polydextrose Recipes (311745) (O'solo Rolls) (06/09)
    • Ice Cream
      • 3 cups heavy/whipping cream
      • 1 cup whole milk (Carb Countdown)
      • 1/2 cup erythritol
      • 1 cup polydextrose
      • 1/2 tsp liquid Splenda
      • 1/2 tsp liquid lecithin
      • 1/2 tsp glycerin
      • 1/2 tsp guar gum
      • 4 egg yolks, beaten
      • Heat everything except the egg in a double boiler until hot, but NOT boiling
      • Slowly wisk the egg, and continue wisking until the mixture thickens a bit (about 5 mins)
      • Do NOT let the mixture boil
      • Chill in a sealed container
      • Makes 2 medium-sized batches of ice cream in a 1 qt ice cream maker

  • Polydextose Recipes (311745, page 10) (06/09)
    • Premium Vanilla Ice Cream
      • Step #1:
      • 2 tablespoons butter
      • 1 cup PolyD
      • 1/2 cup Erythritol
      • 1 cup Splenda or liquid equivalent
      • a pinch of salt
      • 1 tablespoon SteviaPlus
      • 2 cups heavy cream
      • Put all ingredients into a saucepan and whisk constantly until mixture comes to a
        full rolling boil.
      • Remove from heat.
      • Step #2:
      • 2-1/2 tablespoons vanilla extract-(this in not a misprint) or the scrapings of
        1 whole vanilla bean
      • 2 whole jumbo eggs
      • 3 jumbo egg yolks
      • Place eggs, yolks and vanilla in a blender
      • Turn blender on and blend for about 20 seconds or, until mixture becomes light in color
      • In a very thin ribbon, slowly pour boiling cream mixture into the eggs with the
        blender running until all the cream has been added
      • Blend for another 30 seconds or so and turn blender off
      • Step #3:
      • 2 cups Carb Countdown milk
      • Pour cream/egg mixture into a covered container and add Carb Countdown milk; stir well.
      • Place mixture in the refrigerator and let it chill and ripen overnight.
      • The next day place mixture into ice cream freezer and make ice cream.
      • Spoon mixture into a freezer container and place in freezer to finish freezing.
      • Only change: I had large instead of jumbo, so used 3 wholes + 2 yolks

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Cool Whip Ice Cream

• Chocolate Pudding/Cool Whip Ice Cream @ quiltingboard.com (10/23)

• Delicious Cool Whip Ice Cream @ food.com (10/23)
  • Ingredients
    • 1 (3 1/2 ounce) package instant pudding mix (any flavor)
    • 1 cup milk
    • 1 (12 ounce) carton Cool Whip, thawed
  • Instructions
    • In blender, briefly combine milk and pudding powder until smooth
    • Quickly pour into small bowl and let stand 5 minutes
    • Use bowl scraper to fold the pudding into the Cool Whip, combining well
    • Cover tightly and freeze several hours for Dairy Queen soft texture,
      or freeze overnight for firm texture, that you can scoop like ice cream

• Low Carb Ice Cream Hack @ lorafied.com (10/23)

• Cool Whip as Frosting @ nospoonnecessary.com (10/23)

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Egg White Ice Cream

• Egg Whites with Dairy
  • Egg White Ice Cream @ bodybuilding.com (12/18)
    • 1 cup egg beaters
    • 1 cup plain yogurt
    • 1 cup milk
    • Flavorings
    • Put in ice cream maker; it's not hard

  • Granny's Ice Cream @ allrecipes.com (12/18)
    • Ingredients
      • 4 egg whites (1/2 cup liquid egg whites)
      • 1/2 cup white sugar or 1/4 cup Splenda
      • 1 tsp Vanilla
      • 2/3 cup sour cream
    • Instructions
      • In a large glass or metal mixing bowl, beat egg whites until foamy
      • Gradually add white sugar and vanilla
      • Beat until soft peaks form
      • Carefully fold in the sour cream until well blended
      • Fold in any additional flavorings or goodies
      • Place the mixture in the freezer, and stir every 30 minutes until frozen
    • Version 2
      • 3 egg whites
      • 1 cup vanilla yogurt
      • Original version was sour, and full of ice crystals
    • Version 3
      • Used fat-free sour cream
      • Added 2 tbsp cocoa
    • Version 4
      • Used half sour cream and half vanilla yogurt
      • Added mini chocolate chips
    • Version 5
      • 3/4 cup "whipping whites"
      • 1/3 cup Splenda
      • Light sour cream
      • You need to mix it every 30 minutes to make it creamy
    • Version 6
      • 1/3 cup reduced fat sour cream
      • 1/3 cup strawbery yogurt
      • 1/2 cup diced strawberries
    • Version 7
      • 1 tsp instant coffee

• Egg Whites with Protein Powder
  • Egg White Ice Cream @ sixuntilme.com (12/18)
    • Ingredients
      • 1 1/2 cups of egg whites
      • 2 1/2 scoops of whey protein (preferably chocolate)
      • 2 packets of Splenda
    • Instructions
      • Pour the egg whites into a glass or metal bowl
      • Use a mixer to whip the egg whites into soft peaks
      • Add the whey protein, and mix
      • Add the sweetener, and mix
      • Put the bowl in the freezer
      • This concoction DOES become something resembling ice cream

  • Healthy Whey Protein Ice Cream (Egg White Based) @ thedk.co.uk (06/17)
    • Ingredients
      • 120 grams Liquid Egg Whites (4 egg whites)
      • 1/4 tsp Stevia powder (sweetener to taste)
      • 2 scoops of whey (without digestive enzymes)
    • Instructions
      • Mix egg whites until still peaks form
      • Add sweetener and whey
      • Fold ingredients together very gently
      • Add any other goodies
      • Put in the freezer for 3-4 hours

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Fro Yo (Frozen Yogurt)

• Information
  • How to Make the Best Frozen Yogurt @ seriouseats.com (12/18)
    • Yogurt is a gel (liquid milk suspended in a solid state by a loose matrix of polymers)
    • In jello, those polymers are gelatin molecules; in yogurt, it's coagulated milk proteins
    • The only way to get your frozen yogurt actually creamy is to add a good amount of sugar
    • Greek yogurt has more fat and protein, and less water (whey) than plain yogurt
    • Sugar molecules hinder the growth of ice crystals, keeping your frozen dessert smooth
      and creamy
    • Simple recipe: 1 qt full-fat plain yogurt, 1 cup sugar, and 1 pinch salt; mix and churn

• Recipes
  • 5-minute Strawberry Cheesecake Frozen Yogurt @ dashingdish.com (12/18)
    • Ingredients
      • 2 cups Frozen strawberries (other frozen fruit may also work)
      • 1/2 cup Unsweetened milk
      • 1/4 cup Plain low fat Greek yogurt
      • 1/4 cup Low fat cottage cheese (or additional 1/4 cup Greek yogurt)
      • 4-6 pkts Stevia (or 2-3 tbs sweetener of choice, or to taste)
      • 1 tsp Lemon juice (optional)
      • 1/2 tsp Xanthan gum (optional, it helps thicken)
    • Directions
      • Place everything in the blender, and blend until creamy

  • Double Chocolate Protein Frozen Yogurt @ freshfitnhealthy.com (12/18)
    • Ingredients
      • 1 cup Plain Greek Yogurt (2% vs nonfat yields a creamier texture)
      • 1 cup Milk
      • 1 scoop Chocolate Whey
      • 1 tablespoon Vanilla Extract (use real that has alcohol in it)
      • 1/4 teaspoon Sea Salt
      • 2-4 packets of Stevia, will taste less sweet once frozen
      • 1/4 cup Chocolate Chips
    • Directions
      • Combine all ingredients in bowl except for chocolate chips
      • Allow to sit in fridge for at least 2 hours, covered
      • Either freeze according to ice cream maker s instructions, adding in chips as it churns OR
      • Freeze in a shallow container after mixing in chocolate chips, stirring every 30 minutes
      • If allowed to freeze completely, you will need to allow time to thaw slightly before eating

  • Frozen Pineapple Orange Yogurt @ cooks.com (12/18)
    • Ingredients
      • 1/2 cup crushed pineapple in natural juice, drained
      • 1 cup non fat plain yogurt
      • 1/2 orange, peel and white membrane removed
      • 1/4 tsp vanilla
      • Sugar substitute to equal 2 tsp sugar or to taste
    • Directions
      • In blender or food processor container, combine all ingredients; cover
      • Process until smooth
      • Pour into 9 x 9 x 2 inch metal pan; freeze overnight
      • Remove pan from freezer; thaw to mushy consistency
      • Spoon into food processor or blender container; cover
      • Process until smooth
      • Spoon 1/4 cup into 6 small sherbet glasses, or place in freezer container and refreeze
      • Makes 6 servings at 40 calories each

  • Frozen Yogurt Dessert @ cooks.com (12/18)
    • Ingredients
      • 1 cup plain or vanilla yogurt
      • 1/4 cup sugar (or other sweetener)
      • 1 tsp Kool Aid, unsweetened soft drink mix, any flavor
    • Directions
      • Combine all ingredients in a non-metal bowl
      • Stir until sugar and soft drink mix are dissolved
      • Spoon into custard or paper cups
      • Freeze until firm, about 3 hours

  • Fruity Frozen Yogurt @ cooks.com (12/18)
    • Ingredients
      • 2/3 cup sugar (150 g)
      • 1/2 cup orange juice (120 ml)
      • 2 cups fruit (500 g)
      • 2 tsp. lemon juice (10 ml)
      • 1 cup plain yogurt (250 g)
      • 2 egg whites
    • Directions
      • Combine sugar and orange juice in a saucepan
      • Heat and stir until sugar has dissolved; set aside to cool
      • Whirl fruit and lemon juice in blender until fruit is pulp
      • Add yogurt, blending well
      • With motor running, add cooled orange juice mixture
      • Pour into a (9-inch square 25-cm square) flat pan and place in freezer until mixture
        is a slush
      • Break up mixture and put in mixer bowl
      • Beat until smooth, adding eggs one at a time
      • Continue beating until light and fluffy
      • Return to pan or freezer-proof dessert containers and freeze until firm, about one hour
      • Serves 6-8

  • Vanilla Frozen Yogurt Sugar-free, Fat-free @ busybuthealthy.com (12/18)
    • Ingredients
      • 4 cups non-fat greek yogurt
      • 1 tsp vanilla bean paste (or seeds from 1 vanilla bean)
      • 2 tsp vanilla
      • 1/3 cup NuStevia Sugar-Free Simple Syrup (or sweetener of choice)
    • Directions
      • First step, strain the yogurt
      • Even if you're using greek yogurt, you'll want to strain it for at least 2 hours to
        remove the excess water
      • If water remains in the yogurt, the end result will be icy frozen yogurt
      • Once your yogurt is strained, discard the extra liquid
      • Mix the vanilla and sweetener in the strainer yogurt
      • Whisk until smooth
      • Place the yogurt mixture into your ice cream machine and churn for 15-20 minutes
      • If you don't have a machine, place in a container and put in the freezer.
      • Freezing time depends on the style of container you use; check every 20-30 min.
      • To get a soft serve consistency, shouldn't take much longer than 1 hour.
      • Best served soft-serve style
      • 1 cup contains 146 calories, and 7 net carbs

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Gelatin

• Ice Cream Tips and Hints @ thespruceeats.com (10/23)
  • Whipped cream or evaporated milk, melted marshmallows, beaten eggs,
    gelatin, and other ingredients are all additives used to prevent the formation
    of large ice crystals as well as to improve or vary the flavor
  • A tip to avoid ice crystals: Add 1 envelope of unflavored gelatin per 6 cups
    of ice cream mixture. Let the gelatin soften in 1/4 cup of the mixture, then
    gently heat it until it is dissolved. Add to the remaining mixture and proceed.

• Homemade Ice Cream @ homesteadlady.com (10/23)
  • Ingredients
    • 4 Cups of Whole Fresh Milk
    • 1 Cup of Cream
    • 1 tablespoon of Organic Gelatin
    • 1/2 Cup of Sweetener, to taste
    • Flavor or Additive – e.g., 1/2 cup of cocoa or 1 tablespoon of vanilla

• No Fat Vanilla Ice Cream @ food.com (10/23)
  • Ingredients
    • 1 tbsp unflavored gelatin (such as Knox gelatin)
    • 3 tbsp water (boiling?)
    • 3 cups skim milk
    • 6 tbsp sugar
    • 3 tsp vanilla extract
  • Instructions
    • Mix gelatin with boiling water and stir until it dissolves
    • Dissolve sugar in skim milk over a medium heat without letting the mixture boil
    • Remove from the heat and add the gelatin mixture
    • Stir in vanilla
    • Pour into a shallow container and freeze until the mixture has set
      but not frozen solid. (Or use your ice cream machine).
    • Mix with an electric beater until the mixture is white and fluffy
    • It should be at least double it's original volume
    • Freeze until solid

• Vanilla Ice Cream @ knoxgelatine.com (10/23)
  • Ingredients
    • 1 pouch Knox Unflavoured Gelatine (2 1/2 tsp = ~1 tbsp)
    • 3/4 cup granulated sugar
    • 2 cups cold milk, divided
    • 2 tsp vanilla
    • 2 cups whipping cream, whipped

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Glucomannan

• Ice Cream
  • Basic Ice Cream Recipes @ briana-thomas.com (01/18)
    • Ingredients
      • 2 cups unsweetened almond milk
      • 3/4 cup egg whites
      • 3/4 cup low-fat cottage cheese
      • 1 T vegetable glycerin (improves the texture)
      • 1 1/2 tsp. vanilla extract
      • 5-6 smidgens Pure Stevia Extract Powder, or more to taste
      • 1/8 tsp. salt
      • 1 tsp. glucomannan
    • Instructions
      • Blend all ingredients together until smooth and frothy (about 1 minute)
      • Churn in an automatic ice cream maker
      • Transfer to a container, and stir AS LITTLE as possible
      • Freeze to firm up even more

  • Chocolate Pudding Popsicles @ briana-thomas.com (01/18)
    • Ingredients
      • 2 cups milk
      • 1/3 cup cottage cheese
      • 2 eggs
      • 1/4 cup unsweetened cocoa powder
      • 2 1/2 tsp. THM Super Sweet Blend
      • 1/2 tsp. glucomannan
      • Scant 1/2 tsp. salt
      • 1 T butter
      • 1 T vegetable glycerin (I suggest you don't omit this)
      • 1 tsp. vanilla extract
    • Instructions
      • In a blender, blend all ingredients except the butter, vegetable glycerin, and vanilla
      • In a nonstick saucepan, cook the mixture until it reaches a slow boil,
        stirring often, especially toward the end so it doesn't stick
      • Take the pudding off the heat and whisk in the butter, vegetable glycerin, and vanilla
      • Use a funnel to pour the pudding mixture into popsicle molds
      • Transfer popsicle molds to the freezer until firm
      • Yields approximately 12 small-medium pudding popsicles
    • Notes
      • If you omit the glycerin, add an extra 1/2 tsp glucomannan

  • Keto (Low Carb) Chocolate Ice Cream @ theginghamapron.com (02/23)

• Soft Serve
  • Chocolate Ice Cream @ sherigraham.com (01/18)
    • Ingredients
      • 1/2 cup low fat cottage cheese
      • 1/2 cup unsweetened almond milk (plain or vanilla flavored)
      • 1 scoop vanilla whey protein powder
      • 1 heaping tablespoon cocoa
      • 1 teaspoon vanilla
      • dash salt
      • NuNaturals Pure Stevia Extract Powder several shakes to taste
      • 2 cups ice cubes
      • 1/2 teaspoon Glucomannan
    • Instructions
      • Add everything but the Glucomannan to a blender and blend to break up ice
      • Add in the Glucomannan and continue to blend until smooth
      • Taste test and add more sweetener and/or salt as needed
      • Serve immediately, put in the freezer to thicken a little more, or freeze and eat later
      • If you freeze it for later, you will need to let it sit for a bit to soften before eating

  • Chocolate Dreamy @ briana-thomas.com (uses frozen okra) (02/23)

  • Chocolate Soft Serve @ konjacforlife.com (01/18)
    • Ingredients
      • 10 Cubes Frozen non-dairy milk (Unsweetened)
      • 2 Cups Non-dairy milk (Unsweetened)
      • 1 Scoop Vegan chocolate protein powder (stevia sweetened)
      • 1 Cup Cocoa powder
      • 2 Droppers full Chocolate stevia liquid (or plain stevia liquid)
      • 2 tbsp konjac powder
    • Instructions
      • Place all ingredients in blender and blend until smooth and creamy
      • Serve immediately

  • Strawberry Dreamy Soft Serve or Shake @ briana-thomas.com (uses frozen okra) (02/23)

  • THM Ice Cream @ buildamenu.com (01/18)
    • Ingredients for Step #1
      • 1 cup almond milk (unsweetened)
      • 3-4 tsp Truvia
      • dash NuNaturals Stevia (or equivalent)
      • 1 tsp vanilla
      • 1/4 tsp glucomannan powder
    • Ingredients for Step #2
      • A few drops vegetable glycerin
      • 1 tsp heavy cream (optional)
      • 1 tsp tahini (optional)
      • 1 tsp peanut butter (optional)
      • 1/4 scoop of whey protein powder (optional)
    • Instructions for Step #1
      • Pour 1 cup unsweetened almond milk into blender
      • Add 3-4 tsp. Truvia (and a tiny dash of stevia powder)
      • Add 1 tsp. vanilla and 1/4 tsp. glucomannan or xanthan gum
      • Blend for 30 seconds to 1 minute
      • Pour this liquid into 1 1/2 ice cube trays and freeze (make small cubes)
    • Instructions for Step #2
      • When you are ready to eat your ice cream, place cubes in blender
      • Add a few drops of vegetable glycerin if you want to return any leftover ice cream to freezer
      • Process or blend until a powdery consistency is reached (like dry snow)
      • Stop processing
      • Add about 2-4 more Tbsp unsweetened almond milk
      • Add 1 tsp heavy cream, tahini, or peanut butter
      • Optional: add 1/4 scoop of whey protein powder
      • Blend until an ice cream/soft serve texture forms

  • Add 3/4 tsp glu and 1/16 tsp xanthan gum to a 32-ounce shake to make ice cream

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Whey Ice Cream

• Recipes
  • Coconut milk + protein powder + ice cream maker

  • Chocolate Ice Cream @ youtube.com (12/18)

  • Cottage Cheese "Ice Cream" from Lean Body Lifestyle @ youtube.com (12/18)
    • 1 cup low-fat cottage cheese
    • 1/2 scoop of chocolate whey protein
    • 1 tbsp Stevia
    • 1 tbsp natural peanut butter
    • 1 tbsp cocoa
    • 1/4 cup milk
    • Blend everything, pour into bowl, cover, and put in freezer for 1-1.5 hours

  • High Protein Chocolate Ice Cream from Lean Body Lifestyle @ youtube.com (12/18)
    • Ingredients
      • 1 tbsp natural peanut butter
      • 1 cup "milk"
      • 1 scoop of chocolate/vanilla whey protein powder
      • 1 tbsp Truvia
      • 1 tbsp cocoa powder
    • Instructions
      • Warm peanut butter in the microwave for 15 seconds
      • Add ingredients to a blender bottle
      • Thoroughly shake the blender bottle
      • Pour liquid into your ice cream maker
      • You can also use two bags and rock salt

  • Ice Cream @ extremeburnbootcamp.com
    • 8 oz milk
    • 1 scoop whey protein powder
    • 1 tsp flaxseed oil
    • 1/2 tsp black-strap molasses

  • Protein Ice Cream @ bodybuilding.com (12/18)

  • Protein Ice Cream @ proteinpow.com (many recipes) (12/18)

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Xylitol

• General Information
  • Can You make Ice Cream Without Sugar @ icecreaminspiration.com (02/23)
    • Xylitol granules are much larger than sugar granules
    • Put xylitol in the blender and pulse it
    • Xylitol behaves like alcohol in ice cream -- as an anti-freezing agent
    • Xylitol ice cream can stay at the soft-serve consistency, even after days in the
      freezer
    • Milk substitute (without fat) will become hard as a rock when you freeze it

  • Joy Filled Eats Natural Sweetener @ joyfilledeats.com (02/23)
    • This is a replacement for THM Gentle Sweet
    • It is twice as sweet as sugar
    • Recipe
      • 2 cups + 2 tbsp xylitol (or allulose) (=16 oz)
      • 1 1/2 cups + 2 tbsp erythritol (=12 oz)
      • 2 tsp Better Stevia (pure stevia extract)

• Recipes
  • No-Churn Keto Ice Cream, A Master Recipe @ gnom-gnom.com (02/23)

  • Sugar-Free French Vanilla Ice Cream with Xylitol @ food.com (02/23)

  • Ultimate Vanilla Bean Ice Cream @ briana-thomas.com (02/23)
    • This is a fully scoopable vanilla ice cream recipe
    • This is due to the fat (heavy cream) and a xylitol-based sweetener
      (THM Gentle Sweet -- a blend of Xylitol, Erythritol and Stevia)
    • 2 cups of cream and half-and-half can be replaced by 1 cup of heavy cream,
      1 cup of half-and-half, and 2 cups of unsweetened almond milk); this was a little
      more icy, but still scoopable after overnight freezing
    • You can try 2 cups of heavy cream + 2 cups of almond milk
    • For a creamier texture, you can increase the glucomannan
    • Vegetable glycerin improves the texture
    • Ingredients
      • 2 cups heavy whipping cream
      • 2 cups half and half
      • 1/2 cup THM Gentle Sweet with xylitol (to taste)
      • 1 tablespoon vegetable glycerin
      • 1 1/2 teaspoons pure vanilla extract (must be the good stuff)
      • 3/8 teaspoon salt
      • 1/2 teaspoon glucomannan
      • 1/2 teaspoon vanilla bean powder (or another 1/2 teaspoon of vanilla extract)
    • Instructions
      • Add all the ingredients except for the glucomannan and the vanilla bean powder
        to a blender
      • Add the glucomannan and then blend immediately to avoid lumps
      • Don t blend long -- just until everything is smooth and combined
      • Add the vanilla bean powder and pulse just to distribute the flecks
      • If using the powdered THM Gentle Sweet for your sweetener
        • You can skip the blender and just mix this up using a bowl and a whisk
        • Make sure to add the glucomannan a little at a time while whisking to avoid lumps
        • Granulated sweeteners should be blended for best dissolving
      • Churn the ice cream base in a 1.5 quart ice cream churn according to manufacturer s
        directions
      • Let it churn until it reaches a firm soft serve consistency
      • Transfer the ice cream to a storage container (Tupperware Rectangle Modular Mate)
        and freeze to firm up; overnight is great
    • Ice cream is scoopable from the freezer

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Sources

• Ice Cream Containers
  • Tovolo Sweet Treats Tub, Pink, 1-Quart @ amazon.com ($7.50) (12/18)

  • Tovolo Mini Sweet Treats Tubs, Set of 4, 6 oz each @ amazon.com ($14.57) (12/18)

• Polysorbate-80 (TWEEN 80)
  • Food Grade Polysorbate-80 @ modernistpantry.com (12/18)

  • Polysorbate 80 USP @ medical-and-lab-supplies.com (12/18)

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Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on October 29, 2023

URL: http://www.bonniehill.net/pages/lchiprotein.html