Testimony of the Day

My heaviest weight was 456lbs. I needed a total lifestyle change. My heart was enlarging, I couldn’t walk very far, hard to breathe, asthma, acid reflux.. The only thing I had on my side was my age.. I was only in my early 20s. I had even dropped out of high school because of my weight. After moving to a new town I focused on myself. I adopted the low carb way of eating and shed so much weight so fast. About 2 years ago I hit a plateau that lasted almost a year. No matter what I changed it wasn’t coming off.. I found Maria’s blog and learned so much about my body and the way it works. With the help of Maria’s knowledge and recipes I broke through my plateau and have shed another 70lbs bringing my total loss to 254lbs to date and still losing… My asthma is gone, my heart is ok now, I can walk with no issues, I actually run 80 minutes a few times a week.. I feel amazing!! This is the best lifestyle for me.. I will continue to follow for the foreseeable future.. Thank you Maria for sharing your knowledge and amazing recipes with us..” Ashley

To get the results like Ashley, click HERE for easy to follow keto-adapted meals.

Low Carb Ice Cream

Best Facebook Post of the Day!

“Dairy Queen I’ve missed you for the last 5 months;( . But when this arrived today , I said whoo hoo! Bring on the healthified chocolate/almond butter sugar free ice cream treats for the summer! No more missing the frozen tasty treats that I love so much!

Thanks Maria for letting us know the ice cream maker was on sale! I would spend more on blizzards and larger pants this summer then what this little beauty cost me! 50% off this awesome little kitchen toy! Happy DANCE!” -Lori

Click HERE to get the ice cream maker on sale. When mine broke (because of over-use) they sent me a NEW one for FREE! Love Cuisinart! 

Low Carb Ice Cream

ICE CREAM TIPS

Making low sugar ice cream is tricky. If you use an erythritol-based sweetener it hardens to a rock, but if you leave it out before serving, it will soften. If you use Chicory Root (click HERE to find), it stays nice and creamy! Another trick is to always add a pinch of salt to the mixture.

Low Carb Ice Cream

VANILLA ICE CREAM:
5 egg yolks
1 cup Swerve
1 cup heavy whipping cream
1 cup unsweetnened vanilla almond milk
1/4 tsp Celtic sea salt

Low Carb Ice Cream

In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer (TIP: Since the Just Like Sugar is all a fiber, it will “gum” up if you don’t constantly stir while adding it to the yolks). Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled overnight…it was hard to wait!). Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 or according to your ice cream maker’s directions. Freeze until set for vanilla ice cream or stir in your favorite swirl flavor to mix it up. Makes 5 servings.

PEANUT BUTTER SWIRL:

1/2 cup natural peanut butter
1/4 cup butter or coconut oil
1/4 cup erythritol (or Swerve)
1/2 tsp stevia glycerite (omit if using Swerve)
1/4 cup unsweetened almond milk
CHOCOLATE SWIRL:
2 TBS butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream or coconut milk
1/4 cup Confectioners Swerve (or erythritol ground in a coffee grinder)
1 tsp stevia glycerite (omit if using Swerve)

Low Carb Ice Cream

CHOCOLATE SWIRL: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don’t burn the chocolate!), add in the cream and sweetener. Stir until smooth and thick. Swirl into finished ice cream.

PEANUT BUTTER SWIRL: Swirl into ice cream and then freeze.

NUTRITIONAL COMPARISON (per 1/2 cup serving)
Ben & Jerry’s Vanilla Ice Cream = 230 calories, 23 carbs, 0 fiber, 4 g protein
“Healthified” Vanilla Ice Cream = 144 calories, 13.9g fat, 3.4g protein, 1.9g carbs, 0g fiber (86% fat, 9% protein, 5% carbs)

Ben & Jerry’s PB Ice Cream = 360 calories, 27 carbs, 1 fiber, 6 g protein
“Healthified” PB Ice Cream = 387 calories, 36g fat, 11.5g protein, 6.7g carbs, 1.7g fiber (83% fat, 11% protein, 7% carbs)

 

Testimonial from a client who was having problems with shortened cervix:

“I actually went to the doctor’s yesterday for a checkup, and you won’t believe it. My cervix is back to normal! Thanks be to God! I’m still on bed rest, but I wouldn’t do anything differently now anyway. This [diet] is obviously working for me. Thanks again for your suggestions. I bought the prenatal vitamin you suggested and really like it so far.”—Dianne

If you are looking for more help with fertility or a healthy pregnancy, click HERE. I’d be honored to help!

Low Carb Ice Cream

If you would like to help out a small family, rather than large business, I am happy to announce that you can now get my books as a high quality ebook that works on any platform.

This is an ebook format that works on any computer or mobile device. It is a beautiful pdf that has all the full color pages and layouts as the printed books with click-able table of contents and searching capabilities. This is extremely useful when trying to find a recipe. These books are much higher quality than the ebook platforms (kindle, apple). Plus, most of the profits don’t go to Amazon or apple! 

Click HERE or select “My Books” above to get your copy now!

Thank you so much for your love and support!

Low Carb Ice Cream

 

We had keto Root beer floats at the zoo for Kai’s birthday at the zoo!

My friend Rebecca told me that the thermos softens the ice cream just enough (which can be pretty hard) by the time her kids are at lunch!

 

 

108 Comments

  • Anonymous says:

    I am eager to try this recipe, but I clicked on your ice cream maker & it didn’t take me to where your ice cream maker is from 🙁

  • Oops! Thank you!

    I fixed it;)))

  • Kapu says:

    could coconut milk be used instead of the almond milk? thanks!

  • Yes! Coconut milk works great, but it will change the nutritional info.

    Enjoy!

  • Kapu says:

    thanks! if you have time, what are your thoughts about coconut palm sugar?

  • Palm sugar is going to raise the fat storing hormone insulin. Insulin is a hormone of emergency… It was never meant to raised at all times. But the foods we tend to choose (easy foods) are all carbs. I try to keep insulin levels in check with everyone from children to adults.
    I hope that helps;)

  • Jeanne says:

    Hi Maria–love your blog–I finally got some stevia glycerite-but it didnt come with a dropper and I am stumped regarding conversion with other recipes–I have found some other recipes using stevia liquids-not glycerite-and I am hoping there is a conversion chart somewhere–I have looked all over the net–I know you use tsp–I cant even find out how much a tsp of glycerite is worth of sweetness–can you help with some type of conversion-I sure do hope so–I dont want to end up like I did with the liquid sweetfree–too much equals awful!!! Thanks for your help!!!

  • Thanks for the love Jeanne!

    As for stevia glycerite, use the same amount as a recipe calls for stevia. 1tsp stevia – 1tsp stevia glycerite. The glycerite form is just a non-bitter form of stevia. Also taste the dough or mixture before you back it and take note that it will lose some sweetness as it bakes.

    I hope that helps;)

  • I meant to write “bake” not “back”… I should walk and text on my iPhone at the same time;)))

  • Yikes! I mean “shouldn’t”… What is wrong with me today?!

  • Jeanne says:

    Ok-thanks for the reply-the recipes I am looking at actually have stevia liquid drops–I should have clarified-sorry–and I figured that they would be more concentrated-the recipe called for 24 drops-thats why I was hoping for more of a conversion? what drops = tsp? maybe its not possible with all the droppers and different manufacturers out there–but I needed a starting point–thanks for your help!! I reference your book Secrets to a Healthy Metabolism alot!!!

  • Anonymous says:

    Maria, thank you so much for your great blog and books. I recently read Secrets to a Healthy Metabolism, and it was eye opening! Since reading it, I have been trying to change my eating habits to reduce the amount of simple carbs I consume. I have replaced my morning oatmeal with hard-boiled eggs and tried your zuccini lasagna etc…
    However, I am very allergic to all nuts and a lot of raw vegetables and fruits (for some reason I can eat them cooked). I was eating soy nuts as a snack, but from you comments about soy I am worried about the health of my thyroid. Do you have any suggestions for other snacks (besides cottage cheese) throughout the day?
    Thank you so much!
    – Nora

  • Thank Nora!

    My first suggestion is to search under snacks. I make large batches of my almond flour crackers and eat canned crab/tuna and cheese with that. Or I make one of my dips and eat that with the crackers.

    Also any homemade baked good (protein muffins) are a great snack. If you make them with coconut oil, you don’t need to refrigerate them. I keep a large batch of my protein waffles, muffins, cupcakes and breads in my freezer at all times so I can easily pull something out for the family to snack on.

    Otherwise, I have lots of ideas for store bought products that I have in my Individualized meal plans for clients. Please email me if you are interested in a consult.

    Happy Eating!

  • I’m not sure how many drops would equal 1 tsp… I guess I would add a few drops and go by taste. Sorry I cant help more!

  • Nora-
    I also have snack ideas listed at my astore on http://www.amazon.com

  • Karen says:

    Maria, do we use the erythritol (not Truvia brand) AND the stevia glycerite?? I’m ordering the erythritol you recommended.. so just to clarify, if one was to use Truvia brand name, then you omit the stev glycerite? Thanks! I have all of your books & I’m a big fan!! Can’t wait to try making ice cream!

  • Thanks for your support karen!

    Yes use both erythritol and stevia. Truvia is already a mixture of both.

    Happy eating!!!

  • Amy says:

    Just tried my first batch of ice cream. It turned out good, but really really sweet. The only thing I did differently was use an almond/coconut milk blend. I saw that there is “Just Like Sugar/ table sugar” and “Just Like Sugar for Baking.” Is there a difference? I have the one for baking. I also had an issue in the beginning with the sweeteners absorbing into the egg. When I tried to whip the egg yolks with the sweeteners, it turned into a big yellow glob. Was I supposed to whip the yolks first?

  • Thanks Amy! I would first decrease the erythritol if it is too sweet for you.

    Since the Just Like Sugar is all a fiber, it will “gum” up if you don’t constantly stir while adding it to the yolks.

    I hope that helps!

  • Anonymous says:

    What would be a good replacement for the heavy cream if one was trying to avoid dairy? Thanks!

  • Kapu says:

    is it really necessary to wait overnight for it to cool?

  • Annette says:

    Hi Maria, fantastic recipe! Is there a way I can make this into a butter pecan ice cream? It’s hubby’s favorite, and he misses it so.

  • ashley mae says:

    this may sound silly, but can you keep the leftovers in the freezer without turning rock hard?
    like other brands of ice creams?

  • Anonymous says:

    I used Swerve in several of your ice cream recipes, processed them in my ice cream maker and they all turned rock hard overnight. You mention Erythritol is what turns it hard. Since Erythritol is first ingredient in Swerve, did you mean Swerve?

    Since Just Like Sugar is chicory root, would that keep it from turning so hard?

    • I add extra Swerve and make sure to add salt (maybe a little extra) and it is pretty good for me. The alternative is Just Like Sugar, it will definitely be soft with that, it is just pricier. 🙂

  • jmwhite60 says:

    Just made this and the taste was good — I added a little extra salt to keep it from freezing so hard, and may have overdone it because it had a slight hint of salt in the freezer. That’s actually ok with me. I like a sweet/salty flavor combo! The texture is not like most ice cream, though. It’s not what I’d call grainy, but there’s a slight hint of grittiness to it. Is that normal? If not, what might have caused it? Thanks!

    • The grainy texture is from erythritol. You can either use confectioners swerve or grind your erythritol into a fine powder when using in ice cream. Thanks! 🙂

  • jmwhite60 says:

    Good to know — I used regular Swerve. I have the confectioners, too, so next time I’ll try that. Thanks!

  • Megan Napier says:

    Is it possible to make your ice cream recipes without an ice cream maker?

  • Anonymous says:

    I tried the vanilla ice cream today and found it to be very salty tasting. I used Just Like Sugar and regular sea salt (I didn’t have any Celtic). Does it have to be Celtic sea salt to avoid this problem?

  • Anonymous says:

    I bought a small ice cream maker SPECIFICALLY to make this in order to use the egg yolks I have leftover from your Healthified Bread recipe. O…M…Goodness!!! This was simply amazing…even my 8 year old liked it! I think I’ll have to cut the sweetener a little, as it was a little too sweet for my taste, but I will DEFINITELY make this again! Thank you Maria!

  • Jaylene says:

    What are the instructions for the peanut butter swirl? Also, at what point to do you add the swirl and how? Thanks, Maria!

    • cemmerich says:

      You just swirl it in at the end with a spatula or pour into the ice cream machine until it swirls in and then stop it. 🙂

  • Jaylene says:

    Thanks for your reply, Maria, but could you also post the instructions for what to do with the ingreddients for the PB swirl? There are only instructions for the chocolate.

    • cemmerich says:

      OK. Added. It is pretty straight forward as you don’t have to melt it like the chocolate. 🙂

  • Jaylene says:

    Oh, ok….I did think I was supposed to melt it all together, so that helps. I assume I Can just add each ingredient in separately?

  • Destiny says:

    So in your description you said: Making low sugar ice cream is tricky. If you use an erythritol-based sweetener (like Organic Zero, Swerve or ZSweet), it hardens to a ROCK! BUT if you use Chicory Root (AKA “Swerve”: click HERE to find), it stays nice and creamy!

    You mentioned Swerve twice. Is that a misprint or are there two kinds of Swerve out there?

  • Destiny says:

    🙂

  • Ronda says:

    I just made the vanilla ice cream with the PB swirl…
    OH
    MY
    GOD
    It is fantastic!!!!

    I cut the sweeteners by half in the ice cream and didn’t use them at all in the swirl…turned out amazing!

  • Lee B says:

    This recipe gives me hope that I can do keto long-term. I made the plain vanilla ice cream with Swerve. It was WAY too sweet for me, but happily that problem easily solveable by decreasing the sweetener. Looking forward to trying it with Just Like Sugar and doing the pb swirl mix in. Thanks, Maria!!

  • Anita says:

    Hi Maria,

    I made this last night and the taste is fantastic. However, mine hardened like a rock. I did use salt as you mention…I was wondering why mine hardened so….Is there anything else one can put in it to avoid hardening so much?

    • cemmerich says:

      You can also try adding a couple tablespoons of vegetable glycerine to help keep it soft. 🙂

  • Pat says:

    Can you make this recipe with powdered xylitol and a regular electric ice cream freezer?

  • jenna long says:

    What is the chocolate cake under the ice cream?

  • Anonymous says:

    Extremely salty. The Kitchen Aid recipe makes 16 servings and only calls for 1/8 tsp. This makes 5 servings and calls for 1 tsp! I’ll add a pinch next time.

  • sjanette says:

    Do you need the sugar sub as bulk or can I replace it with liquid sweetner?

  • Dani says:

    Hi there, I too had similar issues as others with the grainy-ness texture. I used Swerve confectioners sugar, reduced it to 3/4 C since other folks posted it was too sweet for their taste, I’m not sure where I went wrong. It was still too sweet for my taste and grainy. The bits of grainy-ness seemed fatty to me. Perhaps preparing the custard properly is the issue? (I’ve never made custard) I kept the heat on medium and there was a slight boil before the consistency was like custard. Help!

    • cemmerich says:

      Try adding a couple tablespoons of vegetable glycerine. 🙂
      http://astore.amazon.com/marisnutran05-20/detail/B004C7MTLA

    • Paul says:

      You have to be very careful with the heating step – if it starts to boil it can start to cook and leave you with grainy bits of cooked yolk. You truly have to stir constantly and try to avoid boiling. This is a common problem with regular custard/ice cream too.

      If you do get those bits you can try straining the mixture after removing from heat, or hit it with an immersion blender to pulverize them before chilling.

  • Theresa says:

    Hi Maria,

    I am trying to stay away from dairy. Can coconut cream (skimmed from the top of the can) be used instead of heavy whipping cream?

    Thanks for your support – down 38 pounds since mid-March!!!

    • Theresa says:

      Just saw you already answered this earlier – I will try coconut cream – thanks again 🙂

    • cemmerich says:

      Awesome! Way to go!

      Yes, that will work. Just make sure it doesn’t have added sugar. 🙂

  • Theresa says:

    Maria, would it be possible for you to add how many fat grams are in the above recipe? thx, T

  • Margaret says:

    Does adding guar gum or xanthan help?

  • Laura says:

    Can I replace the almond milk in this recipe with water?

  • Joe Disch says:

    Did an experiment to see if I could make an ice cream with only cream and no other ingredients. Turned out as I expected, but when I put in freezer it got hard as a rock. Not sure if this is just because of extremely high fat content, or if one of the “missing” ingredients (sugar? salt?) does something to modify the crystallizing process. Don’t want to add chicory or gums. Any suggestions?

    • cemmerich says:

      Swerve (or erythritol) will do this. Try adding a couple tablespoons of vegetable glycerine to keep it soft. 🙂

  • Amber says:

    In the carb count for the “Healthified” Vanilla Ice Cream it’s listed as 1.9g carbs per 1/2 cup serving (serves 5).

    Swerve nutritional info says it has 5g carbs per tsp. There are 48 tsp in 1 cup which is equivalent to 240g carbs. Do you not count the carbs from Swerve?

    • cemmerich says:

      I don’t as they are not digestible (sugar alcohols from erythritol). That is why Swerve is 0 calories. 🙂

  • Maddy says:

    Hi Maria! Thank you for posting this recipe! Have you ever had anyone experience heartburn from too much swerve or fake sugar!? I was so excited to eat this and one bite in I got horrendous heart burn. Granted, I am heartburn prone due to some sphincter damage, but between that and the overbearing sweetness I couldn’t eat anymore. Which in reality really isn’t a BAD thing since I no longer have an intense need to eat everything sugary in this city during detox. So I guess it did it’s job. So, any thoughts on the heartburn? …fwiw I also get intense heartburn from dr Davis’s wheat belly peanut butter cookies. Peanut butter doesn’t normally give me reflux, but maybe the pb/sugar combo? I’m stumped.

    • Maria Emmerich says:

      I haven’t heard of heart burn before, not. Some people are more sensitive and can get some gas, bloating with too much. Reflux can be from several things. What else was in the cookies?

  • Alexandra says:

    I don’t see stevia glycerite or vegetable glycerine in the ingredients list, why is everyone asking about them in regards to this recipe? I’m about to make a batch for the week and don’t want to waste any ingredients if it doesn’t turn out.

    Thank you, Maria 🙂

  • suzanne says:

    Maria I am trying out your coffee icecream and lava cake from your The art of healthy eating..The directions for the icecream say to heat the almond milk and sweetners and the coffee beans.. then I go on to the egg yolks and it said add the sweatners.. well I was told to add them to the almond milk and coffee beans that steep.. will the egg yolk directions work into a custard with out them.. I dont want to add more.. there seems to be a lot in this reciepe. Thanks for your help.. I make your breads and they are great!

    • Maria Emmerich says:

      Sorry, the second “add sweetener” is a typo. You can add them with the almond milk. 😉

  • Lyn says:

    My question about making the ice cream is about the custard part. When I am heating and stirring the mixture on the stove top, is it the heat or the stirring that makes it into custard? And I am not sure how ‘thick’ custard should be. I must have stirred it (with hand mixer) for about 20 minutes. Is that the normal way to do it?
    Should the mixer just be on low? My first batch is good. I had the same issues as above with the too sweet, and the grainy taste. But I read all the posts so I think I have a handle on how to fix those things. Thanks for your help! Lyn

    • Maria Emmerich says:

      The heat makes it a custard. You need to stir to ensure the eggs don’t cook, just reduce. When it starts to coat the back of a wooden spoon it is done. Next time you can just reduce the amount of sweetener to taste. 🙂

  • Lyn says:

    Thank you so much! Making our complete Valentine’s dinner for tonight, Maria style! Delicious and satiating, without the bloat and carbs, etc. Up next on the cooking list: Strawberry cupcakes! Happy Valentine’s Day to you and Mark and the boys~

  • Lyn says:

    OMG! I am so embarrassed! I mean CRAIG! Not Mark! I don’t know where my head was for a moment…. I was probably just so excited about our entire Valentine’s dinner being made completely Maria style, I forgot myself! 🙂

  • Joyce says:

    Can you tell me the conversion for baking Just Like Sugar to the Swerve? It is powdery…similar to the confectioner swerve. Thank you!

  • cathy says:

    How much chicory root would you use?

    • Maria Emmerich says:

      Maybe sub half the sweetener. Also, some vegetable glycerine will help keep it soft in freezer. 🙂

  • Willow says:

    Hi Maria
    I was wondering why you listed swerve in the ingredients list and just like sugar in the directions? Are they interchangeable is just like sugar the chickory root/inulin?
    I wish I had this recipe last week- made homemade ice cream for everyone else – but none for me😢
    w

    • Maria Emmerich says:

      They are interchangeable but I find Swerve keeps you in ketosis. Don’t subtract fiber from total carbs.

  • Anna says:

    I found this recipe a while back and bought an ice cream maker especially. Just tasted my first batch (with half the swerve) and it is one of the yummiest things I think I have ever eaten! And so rich I could barely finish my small portion. That never used to happen before I went keto. Thank you, Maria! Love your blog!

  • Pamela Rose says:

    Maria, could you lease give carb count etc if I use coconut milk instead–I happen to have quite a quantity on hand–thanks!

  • Rosemarie says:

    Will the ice cream recipes work if you substitute liquid monk fruit?

  • Amy says:

    Hi Maria:) Thanks for all of your lovely recipes…wonderful for folks like me that are ketogenic to clear cancer. I tried this recipe and it never iced up appropriately in my Kitchenaid ice cream attachment. Not sure why…I put it in the freezer and is very icy now (day later) as well. hmm. Any thoughts?

  • […] Make the low carb strawberry ice cream right away. […]

  • Denise curtis says:

    I made the sugar-free vanilla with the five egg yolks, and I used my machine. It seems a little odd to have five egg yolks raw. Is it OK to use that recipe in an ice cream machine?

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