Low Carb Ice Creams

IIce creams do not always fit into any diet regimes, they do not qualify as low carb, low fat or even low sugar diets. Ice creams have been referred to as the most sinful of all desserts by low carb enthusiasts. Ice creams are among the latest additions to the never ending list of low carb products.

low carb ice creams

There are many ice creams in the market that claim to be low carb ice creams . Some may even contain fewer calories, no added sugar, and even low carbohydrate content. Still these ice creams may have fat contents that may contribute some negative effects to your health.

Because of their ingredients, some low carb ice creams do not even qualify to be called ice creams, instead they are termed as frozen desserts. Frozen desserts that are low in sugars, carbohydrates and fats do exist. Nonetheless production of low carb ice creams does not always result in ice creams that are low in fats.

In the recent low carb revolution, ice cream companies have worked to produce frozen desserts that are low in sugar, low in carbohydrate and low in fat content. But do these companies really produce tasty low carb alternatives to ice cream? Apart from texture and flavor, the nutritional value and taste of these products is also important in determining healthy ice creams.

Ice cream consumers have ultimately benefited from frozen desserts that actually contain fewer calories. Studies have shown that just half a cup of low carb ice creams constitute a healthy meal serving. The cream contents of some ice creams means that they do not qualify as low carb ice creams.

Low Carb Homemade Ice Creams: Ingredients

Five egg yolks.
low carb ice creams
3 level tea spoons of sugar free vanilla extract.
24 teaspoons of granulated splenda or 15 drops of liquid splenda.
Half a pint of water.

Instructions for Making Low Carb Homemade Ice Creams

Use a blender to mix the splenda egg yolks vanilla and water, the mixture is relatively easy to mix by hand as well.
Use a separate bowl to whip up the cream until it is evenly thick.
Leave for a few minutes then gently pour out the yolk mixture into the cream.
Ensure you don’t disturb the fluffiness of the cream when merging the mixture.
Lay the mixture on a tab and place into the freezer for 2 to 3 hours.
Just to ensure that you maintain the fluffiness of the texture, remove it from the freezer after one hour and stir it a little.

Given that this is not a soft scoop ice cream, it will not be ready to eat. You may have to leave the ice for a little while after removing it from the freezer. The low cream content gives the ice cream a rougher texture. This means it wont be a smooth scoop ice cream.

Low Carb Decadent Chocolate Ice Creams: Ingredients

Unsweetened cocoa powder
300 ml double cream
Vanilla extract
4 tablespoons of splenda
3 egg yolks
Cinnamon and nutmeg
50 grams of dark chocolate containing about 85% cocoa solids

Directions

Put your dark cocoa over a bowl of simmering water and allow to melt.
Once it has melted, add half a teaspoon of cinnamon and 1/4 teaspoon of nutmeg.
Add the double cream and stir it real quick, it will seem a little gritty, but it will do just fine for a lovely chocolate soup.
Pour out the chocolate soup onto a dry pan and set it on low heat.
As it begins bubble almost to a boiling point, turn off the heat and add vanilla, egg yolks and sugar substitute.
Mix well and add a teaspoon of cocoa powder, return it on the gentle heat and stir gently until it thickens. Don’t use the scrambled egg strokes for this mixture.
Pour out the sweet sticky tar into a tub and replace the lid.

Ice cream is an excellent treat for people of all ages, it can be refreshing especially on a hot day. However, regular ice cream contains high amounts of fructose from corn syrup or sugar. This will definitely spike your blood sugar level with empty calories.

With the help of an ice cream machine, you can make your own ice cream at home. Making Low carb ice creams at home gives you the chance to choose your own ingredients and flavors. You can include low carb sugar substitutes like stevia, to make healthy and tasty ice creams.

How to make sugar free low carb ice creams

Heat two cups of milk and one cup of the sugar substitute sweetener in the same large pot on a stove. Let the mixture simmer and stir till the sweetener melts into the milk before turning off the heat.
Using a mixing tool, mix about 8 egg whites in a medium sized bowl for 2 minutes or until they have thickened.
Add the egg whites into the warm milk and put it on medium heat. Stir the mixture as it heats up, until all the ingredients have blended in completely, before continuing with the ice making procedure.
After thorough mixing, take the eggs, milk and sweetener mixture off the stove. Let it settle before putting it into the freezer.
Puree 3 cups of fresh fruit using a blender or food processor. Remove all the seeds, stems, pits and skin before blending or processing.
Remove the eggs, milk and sweetener mixture from the freezer and add the fruit into the mixture. Stir the new mixture thoroughly until all the components have been completely assimilated. Pour the mixture into your ice cream maker canisters.
Using the specific instructions from your ice cream maker model, layer the bucket with ice salt and water until you get to the top of the canister.
turn on your machine to turn your mixture into ice cream. If need be, you might have to top up some ice salt in the bucket during the procedure.

There are many low carb ice creams in the supermarket shelves today. Among some top brands include Breyers Carb Smart Ice Cream, Carb Solutions, Atkins Endulge and Le Carb Ice Cream. Settling on a healthy ice cream choice, requires information on nutrient value, taste, texture and ingredients used.

After going on low carb diets for weeks even months and exercising to keep in shape, You are sure to lose weight. However, sometimes the body will begin craving foods that are not included in your diet regime. Low carb ice creams come in handy in satisfying your body’s craving for sugar and creams without the added disadvantages of regular ice creams