So I’m uploading the photos for this post and it’s taking forever and I’m all like “I’ll just open a new tab and head over to Pinterest for a minute…” ((((time stops)))) An hour and 10 minutes later – here I am. With mascara smudged all over my face because I laughed so hard I cried. Four times. True story.
Anyhoo, let’s talk about ice cream people! I love it! In case you couldn’t tell by this giant photo of it to my left. Oh you didn’t notice? Yeah it’s right over there…
The great news about ice cream is that you can eat it when low carbing. The bad news is that most store bought ice creams are made with at least some milk which contains carbs from lactose sugar.
On top of that it’s made with strange unpronounceable goo to make it taste and feel sort of like the real thing and that’s just scary. So your best bet is to make it at home. Even then, it’s hard to get the right consistency with just cream and no sugar – I know this from experience because I’ve had a few fails in the last month that I never even bothered posting.
As a side point – I really need to do one “epic fail” post of all the lousy stuff I’ve made that you never see here just for fun! While I’m at it I could post photos of my kitchen and the giant pile of dishes that results from these cooking sprees I go on. And of me, still in my jammies and a ponytail, typing up posts after crazy day of said cooking and photographing. Of course all that would ruin your illusions that I’m like this amazing cooking savant who whips up delicious and beautiful food with zero effort on a daily basis while dressed to the nines and in a sparkling clean kitchen. Yeah. Forget I said anything – just keep on thinking that! ha ha! No pink and orange polka dotted pj’s and unshaven legs here…..nope…..perfectly groomed and coiffed and all that….
Anyway, success when it finally comes is oh so sweet – just like this amazing ice cream! If you don’t have an ice cream maker, you can try just freezing it and mixing every 15 minutes but it probably won’t be as creamy! If you do have one, hooray! Read on!
- 2 cups heavy
- whipping cream
- ¼ cup unsweetened
- almond milk
- 4 egg yolks
- 5 drops green food coloring
- 3 Tbsp Torani S.F. Peppermint flavored syrup
- ¼ tsp mint extract
- 1 tsp stevia powder (or 2 Tbsp Splenda)
- Combine cream and almond milk in a medium microwave safe bowl. Microwave for 2 minutes.
- Combine all other ingredients in another bowl. Add to heated cream and stir until combined. Microwave for one minute. Stir. Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir. (Don't try to do this all in one step or you'll end up with sweet green scrambled eggs. Trust me on this.) Alternatively you could heat it in a saucepan until thickened but be very very careful not to overcook it.
- Strain into a chilled bowl to get any lumps out and chill overnight in the fridge or in the freezer for 15-20 minutes until cold.
- Add to ice cream maker, following manufacturer instructions, and then eat soft or freeze until firmer.
Download my e-cookbook, The Gluten Free Low Carber for more awesome ice cream recipes!