There is hardly anything nicer than being with one on a hot summer daydelicious ice creamto refresh. And on all other days too, because ice cream is always possible, right? Ice cream, slushies, frozen yogurt and other delicacies are simply a must in summer and always provide the perfect way to cool down. Full of fat and sugar and not particularly low in calories – unfortunately most of the varieties we find in the supermarket are anything but healthy and are therefore an absolute no-go for anyone who is watching their figure. There are already a few brands that have added low-calorie and sugar-free ice cream to their range, but the cups cost a fortune. And as with everything else, the same applies to ice cream: homemade always tastes better. No matter whether with or without an ice cream maker, chocolate or vanilla or whether you prefer a fruity ice cream on a stick - in this article you will find the best low carb ice cream recipes that you can easily make yourself at home!
Low carb vanilla ice cream
The advantages of homemade low-carb ice cream are actually obvious: it contains no questionable ingredients or stabilizers and you know exactly what you are eating. Plus, most recipes only require a few ingredients that you most likely already have at home. And our first recipe is for a creamy low carb yogurt ice cream with vanilla flavor. Because is there another flavor of ice cream as iconic as vanilla ice cream? Super tasty and only 1.3 grams of net carbs per serving – sounds perfect, right?
Ingredients for 8 servings:
- 360 ml Sahne
- 230 grams full-fat Greek yogurt
- 80 Gramm Erythrit
- 1 vanilla bean
- 1 tbsp Vanilla extract
- 1 EL Wodka (optional)
Preparation:
- Halve the vanilla pod lengthwise and scrape out the pulp.
- Place a large bowl in the freezer for at least 1 hour.
- Add the cream, vanilla bean, vanilla extract and erythritol to the cooled bowl and beat with a hand mixer until soft peaks form.
- Add yogurt, a pinch of salt and vodka and mix everything well.
- Now pour the mixture into an ice cream maker and prepare the low-carb ice cream according to the manufacturer's instructions.
- If you want to make low carb ice cream without an ice cream maker, place the mixture in an airtight container and place it in the freezer for at least 5 hours. Stir occasionally so that it becomes nice and creamy.
Fruity low carb ice cream in the Thermomix
Fruity and creamyLow Carb Protein Eisin the Thermomix - this recipe for berry ice cream tastes almost like it comes from the ice cream parlor, but is much cheaper and healthier. And the best part? It takes less than 5 minutes to prepare!
Ingredients for 4 servings:
- 400 grams of frozen berries of your choice
- 100 grams of vanilla or strawberry protein powder
- 30 grams of low-fat quark
- Stevia, sweetener or Flavedrops to taste
- A dash of lemon juice
Preparation:
- Place the fruit in the mixing bowl and chop for 10 seconds at level 10.
- Push down with the spatula and add the remaining ingredients.
- Mix everything on speed 4 for 30 seconds or until the ice cream becomes nice and creamy.
- Serve immediately and enjoy!
Spaghetti Eis Dessert Low Carb
Who doesn't love it: spaghetti ice cream from the ice cream parlor is a timeless classic among young and old! And so that you don't have to go without it, we'll show you how you can make this delicacy yourself as low-carb ice cream!
Ingredients for 4 servings:
- 150 ml milk
- 70 grams of cream
- 90 grams of erythritol or xylitol, ground into powder
- 1 gram xanthan gum or guar gum
- 1 vanilla bean
- 1 The Wodka
- 150 grams of strawberries
- 40 grams of white chocolate or chocolate drops without sugar
Preparation:
- Mix together ground erythritol, vodka and vanilla bean pulp.
- Add milk and stir until smooth.
- Place the ice cream mixture in the freezer and stir every 30-60 minutes so that no ice crystals form.
- Place a spaetzle press in the freezer about 1 hour before preparation.
- In the meantime, puree the strawberries and roughly chop the chocolate drops.
- Now press the vanilla ice cream through the spaetzle press onto 4 plates. If it is still too firm, let it sit at room temperature for 1-2 minutes.
- Spread the strawberry puree over the ice cream and sprinkle with the chopped chocolate.
- And your low carb spaghetti ice cream dessert is ready!
Quick low carb ice cream without eggs
Only 3 ingredients, ready in no time and wonderfully delicious - this low-carb ice cream without eggs is the perfect summer cooling down for anyone who is watching their figure and still wants to treat themselves to something delicious! Preparation works both with and without an ice cream maker, but it does take a little longer.
Ingredients for 4 large balls:
- 200 grams of dark chocolate without sugar or with at least 80 percent cocoa content
- 200 grams of cream
- 200 ml milk
Preparation:
- Chop the chocolate into small pieces.
- Heat chopped chocolate and milk in a small saucepan over medium heat until completely melted.
- Allow the mixture to cool to room temperature.
- Beat the cream until stiff with a hand mixer and briefly stir through the chocolate mixture.
- Gradually fold the chocolate mixture into the cream and mix everything well.
- Either pour the mixture into the ice cream maker and prepare according to the manufacturer's instructions or place it in the freezer for at least 5 hours. Stir well every 40-60 minutes.
Chocolate low carb ice cream with almond milk
Very chocolaty and rich – this recipe is only for serious chocolate lovers! In addition, this low carb ice cream is made without cream and instead with almond milk. And the best part? One serving of this chocolate dream only has 220 calories!
Ingredients for 8 servings:
- 360 grams of cream
- 180 ml almond milk, unsweetened
- 35 grams of cocoa powder
- 120 grams of erythritol or xylitol
- 3 egg yolks, size L
- 50 grams of dark chocolate without sugar
- 1 The Wodka
- 1 TL Vanilleextrakt
- A pinch of salt
Preparation:
- Heat the cream, half of the almond milk, cocoa powder and erythritol in a small saucepan over medium heat. Simmer for about 4-5 minutes, stirring constantly.
- Place the egg yolks in a large bowl and beat with a whisk.
- To temper the egg yolk, gradually add half of the cream mixture, stirring constantly.
- Add the tempered egg yolk to the pot and simmer for 5-6 minutes, stirring constantly.
- Remove from heat and add the chopped chocolate. Let sit for 5 minutes and then stir until smooth.
- Pour the mixture into a bowl over an ice bath and allow to cool for 10 minutes.
- Wrap in plastic wrap and place in the freezer for at least 3 hours.
- Then stir in the remaining almond milk, vodka, vanilla extract and salt and pour into the ice cream maker.
- Prepare the low carb chocolate ice cream according to the manufacturer's instructions and serve immediately.
Low carb avocado ice cream with mint
you loveMint ice cream? Then this creamy and super refreshing low carb avocado ice cream with chocolate chips is just the thing for you!
Ingredients for 8 servings:
- 1 can full-fat coconut milk or heavy cream
- 2 large, very ripe avocados (approx. 400 grams)
- 80 grams of erythritol, ground into powder
- 100 grams of dark chocolate with 80% cocoa content
- 1 bunch of fresh mint
- 1 teaspoon each of mint and vanilla extract
Preparation:
- Halve the avocado and remove the flesh from the peel with a spoon.
- Roughly chop the mint and put all the ingredients except the chocolate in a blender.
- Puree finely until you get a smooth mixture.
- Now make your own low-carb ice cream using an ice cream maker and prepare it according to the manufacturer's instructions or put the mixture in the freezer for at least 5 hours. Stir every 30-60 minutes to prevent ice crystals from forming.
- Chop the chocolate into small pieces and, when the ice cream is ready, add it and mix well with a spatula.
- Place in the freezer for another 10 minutes and enjoy!
Low carb peanut butter ice cream
Peanut butterNot only does it taste heavenly, but it also scores with a high protein and fat content and is ideal for the keto diet. Peanut butter and chocolate are a match made in heaven and the following low carb ice cream recipe is clear proof of that!
Ingredients for 8 servings:
- 720 ml Sahne
- 240 ml almond milk, unsweetened
- 4 egg yolks
- 150 Gramm Erythrit
- 80 grams of peanut butter with no added sugar
- 80 grams of dark chocolate without sugar
- 50 grams of chocolate syrup without sugar
Preparation:
- Heat the cream, almond milk and erythritol in a small saucepan over medium heat and simmer for 3-4 minutes, stirring constantly.
- Whisk the egg yolks in a bowl and add about 1/3 of the hot cream mixture, stirring constantly.
- Add the egg mixture back to the pot and simmer for about 10 minutes.
- Chop up the chocolate and put it in a bowl.
- Add the egg mixture and mix everything well until the chocolate has melted. Allow to cool to room temperature.
- Add peanut butter and chocolate syrup and either make the low carb ice cream in the ice cream maker or put it in the freezer for at least 4 hours.
you loveStrawberry cakeand ice cream? How about a delicious low carb berry ice cream that combines two classics in one?
Ingredients:
- 300 grams of fresh or frozen strawberries
- 140 Gramm Erythrit
- 240ml water
- 480 grams of cream
- 230 grams cream cheese or Greek yogurt, at room temperature
- 1 TL Vanilleextrakt
Preparation:
- Cut the strawberries into small pieces and put them in a small pot with the water and 70 grams of erythritol.
- Cook over medium heat until you get a jam-like consistency. Allow to cool in the refrigerator.
- Beat the cream cheese and the remaining erythritol with a hand mixer until creamy.
- Add vanilla extract and stir briefly.
- Add the cream little by little and beat the mixture briefly again.
- Prepare the low-carb ice cream in the ice cream maker and pour it into a container.
- Spread the strawberry jam over it and whisk well.
- Freeze for 2 hours and serve!
Neapolitan low carb ice cream on a stick
A delicious low-carb popsicle in three flavors – what more could you want from a dessert? With just 3 grams of net carbs and 130 calories per piece, this recipe makes for the ultimate regret-free summer treat!
Ingredients for 10 pieces:
- 240 grams of sour cream
- 240 grams of whipped cream
- 100 grams of powder erythritol
- 1 TL Vanilleextrakt
- 30 grams of cocoa powder
- 150 grams fresh strawberries, chopped small
Preparation:
- Whisk together sour cream, 180 grams of whipping cream, erythritol and vanilla extract in a bowl. Divide the mixture into 3 parts.
- Puree the strawberries in a blender, add 1/3 of the sour cream mixture and mix everything well.
- Mix 1/3 of the sour cream mixture with the cocoa powder until smooth until you get a thick mixture.
- Gradually add the remaining whipped cream and mix well.
- Now fill the ice cream molds about 1/3 full with the chocolate mixture.
- Then layer the vanilla and strawberry mixture on top and freeze the low carb popsicles for at least 4 hours until they are nice and firm.
