Friday, September 21, 2012

Cinnamon Ice Cream (Low Carb)

I have a few custard, sorbet, frozen yogurt and ice cream recipes in the works, because it is my absolute FAVORITE dessert!! I crave it, and when I'm eating it, I always want more. There's always room for ice cream. It just fills in the cracks of a full stomach. But, boy, is sugar free ice cream a hard one to accomplish.

 But this one turned out yummy. Cinnamon has such a warming effect on such a cool treat. Just in time for the leaves changing.

Cinnamon Ice Cream: (LOW CARB)
makes 6 servings of 1/2 cup

1 3/4 cup heavy cream
3/4 cup almond milk (Silk original)
3 egg yolks
1/4 cup + 3 tsp. Truvia (or 3/4 cup stevia for lower carbs at a sacrifice. See more below)
1 tsp. pure vanilla extract
1 tsp. cinnamon

Pour the cream, milk, truvia, and vanilla in a medium sauce pan. If you use truvia, it will be a much higher carb count, BUT it tastes significantly better. If you use stevia, use it from the bag that is a cup to cup equivalency of sugar. But there is a definite after-taste that the stevia seems to give. Doesn't taste nearly as sweet, but it still tastes pretty good, and it has a much lower carb count. (see nutritional facts below)
Heat over medium heat, stirring often, letting it come to a simmer, but not a boil.
Whisk the egg yolks in a separate bowl. Pour a little of the hot milk mixture into the bowl and whisk into the eggs so it will heat the eggs without scrambling them. Pour the eggs into the sauce pan and cook over low heat for 2 minutes, stirring constantly. Remove from heat and whisk in the cinnamon.
Pour the mixture into a bowl and chill for at least 2 hours in the refrigerator.
Once chilled, pour mixture into an ice cream maker and freeze according to manufacturer's directions.
After it is done, either serve (soft serve) or put it in the freezer for almost an hour (but not more) for a thicker ice cream consistency.

For 1/2 cup of ice cream using truvia: 274 calories, 28g fat, 13g carbs, 3g protein

For 1/2 cup of ice cream using stevia: 274 calories, 28g fat, 5.5g carbs, 3g protein 


  1. Hi Nikki....just found you...I have had terrible luck with LC ice cream so anxious to try this. I wanted to mention...the extra carbs in Truvia don't affect blood sugar, it is my understanding. It's mostly erythritol and that is digested in such a way that glucose is not boosted. At least that's what I've read a number of times. Always wise to see how each individual reacts to it tho especially if Type 1.

  2. I see this post isn't that recent, so you may have all the nutritional facts straightened out by now, but you actually have the truvia / stevia carb counts backwards! frankweir is correct about erythritol, and I'd add that is considered to have about 0.2 cal/g. For the ~5 T of truvia in the recipe, thats about 12 total carbs, 2 per serving. The alternative you mentioned, granulated stevia, has maltodextrin as a filler so it can measure cup for cup to sugar. The maltodextrin filler contains carbs; not sure how much but I believe it is around ~1 g/tsp, which makes it a bit higher in carbs than truvia.