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08.09.2014
The weather is still warm and beautiful, so I have a good reason to publish another ice cream recipe. Pour the mixture into the ice cream maker bowl and churn according to manufacturer’s instructions.
Serve immediately with whipped cream (or with vegan alternative) and grated dark chocolate (count extra carbs if needed) and freeze the rest if something left.
It’s good to mix the erythritol with the cherry flavor and coconut milk before adding the rest of the ingredients, so that the erythritol dissolves as much as possible. In my first experiments I combined all the ingredients at once, mixed them shortly and then poured into the ice cream maker. I also tried this ice cream without first whipping the heavy cream, just whisking everything together, but that didn’t bring good results.
Instead of cherry flavor I tried Torani Black Cherry syrup in one batch, but since I’m not in favor of Splenda (sucralose), I soon changed back to the more natural cherry flavor. In this recipe I have used regular non-organic unsweetened cocoa powder which gives a nice and smooth flavor. You can also make the ice cream without kirschwasser, and for adults’ portions pour some kirschwasser for sauce.
If the cooling effect of erythritol is too much for you, reduce the amount of erythritol and add some stevia.
When googling the carb count in 1 cup (240 ml) of sweet cherries (with pits) I found counts between 18-22 grams of effective carbs. My passion is to develop innovative, truly healthy gluten-free, sugar-free low-carb recipes which are simple and easy to make.
Visit Low-Carb, So Simple store to find the best and healthiest low-carb products that I use regularly! If you follow me on Instagram or Twitter, you may have seen one or two (or seventeen) pictures of my dog or family’s dogs.
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DIY Protein Bars: Easy, Healthy, Homemade No-Bake Treats That Taste Like Dessert, But Just Happen To Be Packed With Protein is a collection of 48 ahhhmazing protein bar recipes! Blend all crust ingredients on a high-speed blender or food processor, add the milk 1 Tbsp at a time until you have a cookie dough consistency. Blend melted coconut butter, cashews, milk and spinach leaves until you have a very smooth consistency. Even though NC has been cold enough to make me long for the dearth of seasonal weather that is southwest Florida, ice cream sounded really good yesterday afternoon. This sugar-free, dairy-free chocolate walnut ice cream turned out much better than I ever could have expected.
The coconut milk imparts creaminess and a subtle flavor, while the coconut oil makes for a smooth mouthfeel.
Melt together chocolate, erythritol, coconut milk, sea salt, coconut oil, and microwave on HIGH for 30-40 seconds until chocolate and coconut oil are melted. I made this ice cream yesterday with a couple of tweaks and the flavor of this ice cream is unbelievable!


Thanks for the comment on my blog, and I wanted to let you know that I liked your site so much that I added it to my links. Hi Chewymama, try adding a bit more powdered erythritol, and a bit more stevia (as long as it doesn't reach the point of bitterness).
After a few days of going through the bars, my box was empty so I bought a couple more boxes of my some of favorite flavor bars (these ones and these ones). Let me walk you through the process of how I went about figuring out how to make them them because it’s pretty interesting. I have a box of Quest mixed on the way and also some isomalt on the way… Anna im in Oz – Is Isomalt just Isomalt? An easy recipe with a limited number of ingredients that fit many different diets (vegan, paleo, ketogenic). If you have very courageous taste buds, you could also use stronger green powders like spirulina powder or powdered chlorella (but watch out for the sea algae taste).
This rich and flavorful chilly treat is guaranteed to satisfy your sweet cravings without any insulin rush. When the cocoa powder is added, the mass thickens slightly, and the erythritol doesn’t dissolve that easily.
It’s easy and quick, you just have to be extra careful not to grate your fingers as well. With my favorite cocoa powder organic cocoa powder from Now Foods the ice cream turned out too bitter, so I don’t recommend to use it for this ice cream. Some of them are higher in carbs, so please take that into account if you have to restrict the carb count to minimum.
For non-alcoholic version you can soak the cherries in a combination of rum flavor and water. As you have probably noticed from my Instagram and my last couple of blog posts, I’ve been using a lot of their products on my recipes.
As luck would have it, two of my healthy cooking staples-coconut milk and extra dark chocolate–happen to be available at the coffee shop by my dorm building.
It may have had something to do with my friend wanting to stop at Ben and Jerry’s after a quiet dinner out at a delicious Mediterranean restaurant.
With a little ingenuity you can totally replicate anything sugary and have it taste just as good or better.
Press this bar onto a silicone brownie tray and stick it in the fridge for an hour so it sets.
I was thinking of Black Forest Cake and cherries, but since cherries are high in carbs, I had to use cherry flavor. Since cherries are quite high in carbs that’s why the cherry flavor plays an important role in this low-carb ice cream.
I hope you all are having a great week, my days are so busy between school, clients online, friends and keeping up with social media that sometimes I don’t even know how my day is over already!
I was pretty full that night from meat skewers with tzaziki and baba ghanoush, but for old times sake, we went into the colorful ice cream shop. Fortunately, the scoop I had was small enough not to cause any side effects, but I was truly worried for a moment there. I added homemade low carb chocolate chunks that melt in your mouth as you eat the ice cream instead of staying cold hard bits (which always ruins the fun of chocolate chip ice cream for me).


It also changes composition dramatically when it’s heated as opposed to when it drops below room temperate.
I figured that the IMO had to be heated up first because the bars change texture very dramatically depending on whether they’re heated up (microwaved, or toasted) or eaten in a cold environment.
Naturally you can use your preferred chocolate, but I recommend very dark chocolate for this dessert.
Whipping first the erythritol with cherry flavor and coconut milk helped dissolve the erythritol. The cocoa powder made the mass a real thick mousse, something you cannot put into an ice cream maker. After tossing out the little paper cup and feeling cheated out of $4.50, I hatched a plan to make my own healthy ice cream. IMO is a prebiotic fiber used as a food ingredient that is completely devoid of vitamins, minerals, fats, and proteins. Precisely, “Isomalto-oligosaccharide is composed of 15-20% of smaller saccharides and 70-80% of the larger oligosaccharides.
A: There have been a few studies conducted that have looked at the potential health benefits of IMO. You could also pump up or balance the flavor by adding extra herbs in the dough before rolling the truffles: some fresh thyme for example.
It’s even lower in carbs than the prepackaged kind because of the use of my favorite natural sweetener, erythritol (instead of sorbitol and maltitol which are higher on the glycemic index). I actually made a post on facebook about how disappointed I was and, within minutes, BAAAAAM!
I also tried to freeze it as such, so kind of a no-churn ice cream, but I wasn’t satisfied with the result. The fractions composed of isomaltose, maltose, and panose would be digested in the small intestine and absorbed as glucose following oral administration. Wikipedia links a pretty solid list of studies about IMO worth checking out if you’re interested (click here to see it).
I’ll keep you posted though and, as soon as it does, I’ll share with you the intel through The Protein Pow Newsletter! The non-digested oligosaccharides would pass through the small intestine and undergo microbial fermentation in the large intestine. I must say that the rum was by far the most accessible ingredient since there are people turning 21 every day in my dorm hall!
You could also just pour the mix into an ice cream maker and freeze per your manufacturer’s instructions. Macro-wise, my bar probably amounted to mostly protein, a small amount of fat (from the whey and the cocoa), virtually no carbs, and a LOT of fiber. The non-digested oligosaccharides would consist of the larger oligosaccharides” (ibid).



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