Who doesn't love ice cream? With all the sugar in regular ice cream, I have had to avoid it. I did try some no-sugar-added ice creams, but they contain sugar alcohols. Not only did they not taste good, I got a stomach ache for my troubles. I tried making ice cream in my ice cream maker, but it was a mess, took forever, and cost me more in ice and rock salt than the resulting goo was worth.
Luckily, I did some experimenting with my food processor the other day. The result is a recipe so fast and easy, I could kick myself for not coming up with it sooner. It literally takes less than 1 minute to put everything together and have creamy, tasty low carb ice cream read to eat. In fact, I have an electric ice cream maker if anyone wants it. I wont be needing it anymore!!!
Wifezilla's Instant Blueberry Ice Cream
(Makes 2 servings)
1 cup frozen blueberries
1/2 cup heavy cream
1 tsp lemon juice
1 tbsp Da Vinci sugar-free simple syrup
Substitution options: You can use packets of Splenda or Equal if you don't have any Da Vinci syrup. Try 2 of each (mixing sweeteners tends to lower aftertaste). You can also use frozen strawberries, but they must be cut in to smaller pieces. Whole frozen strawberries are too big and hard to mix/cut properly. You can partially thaw them and slice, but they must be mostly frozen for this method to work. You can also dice fresh fruit and freeze it. Just keep the chunks about blueberry-sized and it will work great.
Directions: Place ingredients in a food processor with a chopping blade (mine is an old Black & Decker ShortCut). Pulse for a few seconds until heavy cream & blueberries turn in to nice, creamy, soft serve looking mix (you can also use a blender, but you have to mix & pulse repeatedly to get it evenly whipped). You can set it a bit more by placing in the freezer, but honestly, it seldom makes it that far. Hubby and I just take the food processor container and grab a couple of spoons (fewer dishes to wash!).
I am not sure what the texture would be like if you froze it overnight, but I do have some in the freezer right now. I will check it after work and see if it is still edible or if it turns in to a rock.
Here are the approximate carb and calorie counts. I list this recipe as making two servings, since hubby and I share a batch and it is very satisfying. This is not something you want to eat if you are on Atkins induction unless it keeps you from diving in to a pint of Ben & Jerry's. Other phases of Atkins, Barry Groves plan, or maintenance phases should have no trouble with this if you keep track of your total carbs for the day.
Total Carbs: 12
Net Carbs: 10
UPDATE: I froze some for about 6 hours and it did get kind of hard, but it also seemed to get "dusty" and crumbly. Yuck. I recommend only making what you immediately need.