Who doesn’t appreciate a delicious creamy ice cream, especially on those warmer days? There are ice creams of various flavors, be it fruit, chocolate, coconut, vanilla, which please all palates. However, ice cream can be a contraindicated food for people who follow carbohydrate-restricted diets.
For a low carb diet, it is important to reduce your carbohydrate intake in your diet. With that in mind, below are options for low carb ice cream recipes that can be prepared at home.
Each recipe takes different ingredients with different flavors. Choose the one that is most comfortable for you with the ingredients that you are most easily able to obtain and delight yourself. Enjoy!
Vanilla low carb ice cream recipe
1 teaspoon of sweetener
1 box of sour cream without carbohydrates
150 ml of oat mil
Place the cream in a bowl and mix with the sweetener and vanilla extract. Mix well until creamy. Place in ice molds and freeze until hard. Remove from the freezer and beat in a blender with the milk until creamy. Serve!
Low carb ice cream recipe with biomass
1 cup of green banana biomass
1 cup of 80% cocoa chocolate
2 tablespoons of homemade coconut milk
Melt the chocolate, add the coconut milk and mix well until smooth. Then add the green banana biomass and mix well until the dough is aerated. Take this cream in a bowl to the freezer and serve when it reaches ice cream consistency.
Banana low carb ice cream recipe
1 can of coconut milk
1 tablespoon of cocoa powder
1 tablespoon of almond paste
1/3 teaspoon of vanilla extract
Mix all ingredients in a bowl until uniform. Pour into ice pans or silicone cupcake pans and freeze for a few hours. Then blend the blender with a little more coconut milk until it gets smooth.
Low carb coconut ice cream recipe
200 ml of coconut milk without carb
1 can of sour cream
200 ml of original zero adhesion
3 spoons of culinary sweetener
1 tablespoon full of neutral alloy
2 tablespoons of gel emulsifier
50 grams of zero carb coconut
1 tablespoon of coconut essence
Take all the ingredients to the blender, except the emulsifier and the coconut. Beat for 3 minutes until smooth. Pour the mixture into a bowl and place in the freezer for 5 hours. Then chop the ice cream into pieces, add the emulsifier and beat in an electric mixer at medium to high speed until fluffy and increase the volume. At the end add the coconut and mix well. Return the pot to the freezer and after a few hours, serve.
Low carb strawberry ice cream recipe
200 ml of natural whole yogurt
200 ml of milk cream
1 box of strawberries
1 tablespoon butter
Bring the washed and chopped strawberries with a spoon of butter and sweetener to taste in a saucepan and let it warm until it becomes a jelly. Then incorporate this jelly in the processor with the cream and yogurt. Take this mixture to the freezer and let it harden. Then beat in an electric mixer or blender to make it soft and return to the freezer. After a few hours, serve normally.