Low Carb Ice Cream
(by Tammy K)
1/8 c. liquid sweetener (or 15 drops Stevia)
3 ¾ c. heavy whipping cream
1/3 c. unsweetened cocoa
(or 1 TBSP+ of a Bickford flavoring)
2 tsp unflavored gelatin
Beat heavy whipping cream and eggs together.
Blend in sweetener and gelatin.
Cook over medium heat,
stirring constantly, until thick enough to coat the spoon. Remove from heat and gently sift cocoa (or other flavoring) into the mixture,
then beat well until blended.
Cool. Refrigerate overnight. (We cheat and stick it in the freezer for 20 minutes instead).
And then it’s ready for the ice cream machine.
We think a ½ cup serving of the flavored ice cream
is 3 carbs… 4 carbs using the cocoa.
Please note that in different parts of the world, different brands of available food have more carbs than other brands. It is important to read the labels carefully where you shop for food. If you have difficulty locating low carb supplies, please visit our low carb supplier page for some items that can be mail ordered.