The last few days have been rather hot and humid out and one of my young adult sons wanted ice cream. Since we both eat low-carb now, this necessitated me inventing a low carb ice cream. Not having an ice cream maker, I tapped into my years of cooking experience for the “how to”. The two flavors I made were both were delicious and super easy to make.
The Japanese Black Sesame Keto Ice Cream had only 3.5 gms of carbs per serving (2 1/2 grams of carbs per serving from the touch of date syrup as sweetener and 1 gm of carbs from the 20 gms of Black Sesame Paste. The only other ingredient was whipping cream (no carbs!).
The Keto Coffee Chip Ice Cream had 10 gms per serving, as more date syrup was needed to offset the bitterness of the the concentrated powdered espresso powder. There were 8 grams of carbs per serving from the date syrup, but less could be used if you don’t want as intense a coffee flavor as I did. There were 2 gms of carbs from the 1/2 of a dark chocolate bar that I pounded into chocolate “chips”.
The recipe to make Keto Ice Cream is more of a method, than a recipe. It can be used for any variety of keto ice cream flavors you or I can dream up.
1 1/2 cups (12 oz) heavy whipping cream
4 oz heavy whipping cream
1 – 3 Tbsp Silan (also called Date Syrup or Date Molasses – available at most Middle Eastern grocery stores)
(A) 2 Tbsp black sesame paste (available from a Japanese, Korean or some Chinese grocery stores)
(B) 1 – 1.5 Tbsp powdered espresso powder
& 45 gms of dark chocolate pounded into small “chips”
In a stand mixer or using a large bowl and a hand-mixer, whip the 1 1/2 cups of heavy whipping cream into soft peaks.*
* don’t over beat it, or it will become butter!
In a separate bowl, beat the 4 oz heavy whipping cream to soft peaks.
With a rubber spatula, gently fold in the flavoring you are using (in this case, either the black sesame paste or the espresso powder and chocolate chips). Fold gently, so as not to deflate the whipped cream.
Now gently fold the flavored whipped cream into the bowl of plain whipped cream, just until blended.
Pour the soft mixture into a freezer-safe, 1 quart / 1 litre glass container with a locking lid.
Freeze for 6 hours or overnight.
(For softer ice cream, stir mixture every hour and a half, scraping down the sides with a spatula and continue freezing).
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