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Low-Carb Ice Cream


(Almost) Instant Low Carb Ice Cream

Ice cream is still my first love in terms of treats. Nothing can replace the milky cold sweetness of it, and during summer time the feelings of longing are the strongest. Fortunately, I can't remember the last time I caved to the craving and stopped at a DQ for a blizzard. And if you have this quick and dirty ice cream sitting in your freezer, you won't have to think twice about it. It's thick and creamy, just like you remember. And the best part? No fancy machinery required!

This sugar-free, all natural ice cream made with luxuriously thick ricotta cheese will give you 50% of your RDA of calcium per half cup serving, and contains 4 measly carbs. Use your favorite minimally processed cocoa powder for an antioxidant boost.  I include variations for: Jamoca Almond and Mint Chocolate Chip!!


Posted By: Lauren Benning
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Prep Time: 10 | Cook Time: 0 | Ready In: 30
Ingredients: Print   Add to cart
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  • 1 cup ricotta cheese (part skim or whole milk)
  • 1 fresh organic egg yolk (Egg Beaters if you're afraid of salmonella)
  • Tiny splash of pure vanilla extract
  • Sweeteners, to taste
  • For ALL NATURAL sugar-free sweetening: -2-3 tablespoons erythritol or xylitol

Jamocha Almond Flavoring:

Mint Chocolate Chip Variation:

  • a few drops of pure peppermint extract
  • 85% cacao chocolate, grated


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Cooking Process:

Blend ricotta, egg yolk, cocoa powder, vanilla extract, sweeteners, xanthan gum, and other flavorings together in a blender or food processor until totally smooth. Stir in nuts and chocolate shavings if desired. Pour into plastic tub with a lid and freeze for an hour, stirring well every 20 minutes to break up the ice so it freezes properly. Serve as soon as it's frozen enough to be scoopable. If you decide not to eat it immediately, let it sit out for 10 minutes when you remove it from the freezer before serving.

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Nutritional Information:

~5g net carbs per serving!