Ice Cream

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Yes, it's possible to eat ice cream on a zero carb diet, without getting blood sugar spikes. The ice cream is made as low carb as possible, and could also be considered keto.

1st Disclaimer: Ice Cream uses Heavy Cream from a Cow

This is ice cream. It is not ice coconut, ice almond, or ice whatever the hell most blogs are advertising these days. Ice cream is not ice cream unless you use Heavy Cream from a dairy cow. That's it. Don't eat ice cream that doesn't have heavy cream as its first and main ingredient. Those are not ice creams.

2nd Disclaimer: There is no need for an Ice Cream machine

A lot of blogs exist to sell ice cream makers. Don't be fooled. You can make ice cream by simply mixing the proper ingredients into serving bowls and putting them in the freezer. There is zero need to buy an ice cream maker if you are strapped for cash or live in a small space.

Ingredients

  • Heavy Cream - 1 pint
  • Whole Milk - 3/4 cup
  • Vanilla Extract - 1/4 tsp
  • Whey Protein - one scoop
  • Egg - 1
  • Sweetener (not sugar) - 1/8 tsp - 1/4 tsp

Heavy Cream

This is the main ingredient. Do not use heavy creams that are ultra pasteurized. This will be the foundation of your ice cream. The better cream you get, the better ice cream you will end up with.

Vanilla Extract

Do not use artificial Vanilla. There is no substitute for real vanilla.

Sweetener

Use as little of this as possible. The amount to use will depend upon which you use. Ice cream needs a little, but not much.

What can be Omitted

You can omit the egg, but it's better with it. Get a good brand of egg. You can omit the Whey protein, but I prefer to add some in. You can use skim milk for a sweeter taste, but fat is the best part of milk, so this is only done when whole milk isn't available.

Instructions

Mix everything together. You should use something that is automated such as a blender, or a mixer.

After you've mixed the above ingredients, you can add additional ingredients as desired. Try instant coffee or instant espresso (hint: they have different flavours - try them both).

Put the ice cream into bowls and store in the freezer until frozen. Thaw in the microwave for 15-30 seconds to get the ice cream to melt or leave out at room temperature for 10-20 minutes when eating.

Conclusion

Homemade ice cream is easy to make, and healthier than store options, due to less sweetener or sugar. This also means, you can eat it more often, as it's no longer unhealthy junk food, but instead akin to drinking a glass of cream and milk.

The quality of your ice cream will depend upon the quality of the ingredients. If you can source better quality cream, milk, whey, vanilla, egg, etc... You will notice the taste of the ice cream improve. Likewise, buying the cheapest ingredients will lead to a poor ice cream. This is why buying a cream that is not ultra pasteurized is the first thing to remember.