Most of you already know Carolyn from All Day I Dream About Food. Her amazing blog is a great resource for healthy, low-carb and gluten-free recipes. If you thought that white chocolate ice-cream could never be healthy, this recipe will prove you wrong! :-)
I don’t know about you, but ice cream makes me incredibly happy. When the weather heats up and you’re hankering for something sweet, nothing satisfies like good, old-fashioned ice cream. It’s like stepping back into your childhood, when hot summer days were carefree and you had nothing better to do than sit on the front stoop of your house and lick at a frosty cone. Oh, those were the days.
Mind you, those were also the days when I used to consume too many carbohydrates. I was a scrawny little kid and a slender adult but after being diagnosed with pre-diabetes, I know the carb-heavy foods of my youth were at least partly to blame. Thank goodness it’s so easy to make ice cream into a low carb treat. And I have a lot of fun on my blog, All Day I Dream About Food, creating different flavours of low carb ice cream. White chocolate isn’t typically low carb, but I’ve discovered that I can get that white chocolate flavour in low carb goodies with some cocoa butter and some vanilla (which, besides sugar, is practically all white chocolate is!).
So many thanks to Martina for asking me to guest post. It gave me the excuse I needed to play around with adding cocoa butter to my ice cream base. My family adored this ice cream, and I hope you do too.
Check out my ice cream and other low carb recipes at All Day I Dream About Food.
Nutritional values (per serving):
|of which Saturated||13||grams|
Macronutrient ratio: Calories from net carbs (8.8%), protein (6.8%), fat (84.4%)
Ingredients (makes 8 servings):
KetoDiet note: If you are strictly paleo / primal, you can use 2 tbsp of grass-fed gelatin mixed with ¼ cup water instead of the xanthan gum. For those who are dairy-intolerant I'd recommend coconut milk such as Aroy-D instead of the cream.
Set a large bowl over an ice bath and set aside.
Combine cream, almond milk and sweetener in medium saucepan over medium heat. Stir until sweetener dissolves and mixture reaches 175F on an instant read thermometer.
Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.
Cook until mixture reaches 180F on an instant read thermometer. Remove from heat and add chopped cocoa butter. Let stand one minute to melt, then whisk to combine.
Sprinkle mixture with xanthan gum and whisk vigorously to combine.
Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.
Stir in vodka, if using, and stir in vanilla and stevia extract to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions.
Transfer half of the churned ice cream to an airtight container and swirl in half of the frozen raspberries. Transfer remaining mixture to the container and swirl in remaining berries.
Cover tightly and freeze until firm but not rock hard, about 1 hour.
Note: for truly scoopable ice cream, you can add 2 tbsp of vegetable glycerin along with the vanilla and stevia extracts. However, it is unclear how many carbs this would add. Vegetable glycerin is a sugar alcohol that many say does not affect blood sugar, much like erythritol. I cannot find a good source on the carb count or its affect on blood sugar. I use it sparingly but find it does help ice cream stay soft, even after hours in the freezer.