ºCompiled by Denise Swogetinsky

Kemper Messenger

 I scream, you scream, we all scream for ice cream.

The thought makes you sad because you know it doesn't fit in your low carb diet. Well, try some sugar free options in the freezer section of the store. They're tasty and will be more carb friendly. If you want to make some, here are a few recipes to try. Remember, planning and moderation are the keys to healthy eating.

Vanilla ice cream

2 cups unsweetened almond milk

1 large egg (whipped)

1 tablespoon vanilla extract

1/2 gelatin (pouch grass-fed, about ½ tablespoon)

3/4 cup sweetener (low carb)

1/2 teaspoon sea salt

Combine the almond milk, whipped egg, vanilla extract, gelatin, sweetener, and sea salt in medium saucepan over medium heat.

Let the mixture cook until it begins to steep (strands of steam form on top of the heated liquid).

Transfer the liquid to a heat-safe container and place it into your fridge for 60 to 70 minutes so the liquid can cool.

After the base has cooled, pour it into a prepared, chilled ice cream maker and let it churn for 25-30 minutes.

Last, put soft churned ice cream into a freezer safe container, cover it, and let it freeze for at least 4 hours before serving.


Homemade Ice Cream Ready in 3 Minutes

20 frozen strawberries (400g)

1 banana (sliced, frozen)

2 strawberry & vanilla Petits Filous Magic Squares, or 4 small strawberry petits filous.

1 tablespoon freeze-dried strawberries

Blend the three ingredients together and if using, sprinkle freeze dried strawberries on top. Enjoy!

Chocolate & “Peanut Butter” Ice Cream

1 can full fat coconut milk

1/4 cup raw honey

1/4 cup almond butter

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla

1 teaspoon cinnamon

Add all above ingredients in a blender to combine. Mix in blender for about 1 minute

Pour into electric ice cream maker Takes about 20-25 minutes to churn before it's ready to eat (or freeze for later) Makes about 1 pint.