http://perpustakaan.blogspot.com/2010/01/how-to-make-creamy-ice-cream-with-just.html
Gotta be lower carbs than real ice cream...
I have to tell you, this is probably not going to lead to a low carb ice cream. Bananas drive me through the roof. What I have found is that ice cream is actually low carb, it is just that the food industry has turned it into a carbfest.
Make your own ice cream at home in an ice cream maker. Use “heavy” cream,eggs and an artificial sweetener. You will be surprised at how rich and tasty it is for a virtually carb free ice cream.
I’ve made homemade ice cream using heavy cream, natural flavoring (vanilla bean, unsweetened chocolate, natural extracts, nuts) & zero carb stevia (some stevia brands have carbs as bulking agents). It’s great without artificial anything.
I use organic,unsweetened yougart, about one cup, in a blender with about one inch of a banana, Stevia and a little half and half. Instead of banana, try instant coffee. Mel
Stop it Gerri…now I’m hungry and have the sweet tooth…:}
Sorry, Jon. I’m in VA, too. You’re welcome to stop by for some sweet treats!
You better watch it guy. I might take you up on that. Sweet treats sounds great.
If you’re ever in my neck of the woods (southwestern VA), c’mon over. My husband has a serious sweet tooth. I make low carb decadent goodies to keep his cookies & candy bars out of the house.
Just use Stevia… 
It’s all natural, and the new truvía one doesn’t taste very bitter at all.
Truvia has 3 carbs per packet & erythritol, which is a sugar alcohol. Some people react to erythritol the same as sugar. There are brands of powdered stevia with zero carbs. I found one with fiber as the bulking agent.
JT,
This one is absolutely sinful! Hope you like it. Very rich & dense & easy. I don’t make it too sweet because I prefer the taste of bittersweet chocolate.
CHOCOLATE TRUFFLE TORTE
6 ounces unsweetened Baker’s chocolate
1/2 cup butter
1 cup granular Splenda or 3 TBS liquid Splenda (I use stevia)
1 tablespoon unsweetened cocoa powder
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla extract
Whipped cream, optional
Melt the chocolate & butter together. Whisk until completely smooth. Whisk in sweetener, cocoa, eggs, cream & vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.
Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges but the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired.
Makes 8-10 servings
With granular Splenda: 11 carbs per 1/8 serving, 9 carbs per 1/10 serving
With liquid Splenda or no carb steiva: 8 carbs per 1/8 serving, 7 carbs per 1/10 serving.
JT,
Here’s another. Enjoy!
Makes 16 truffles, 1 carb each. Yummy!
1 oz (1 square) unsweetened baker’s chocolate
1/3 cup natural smooth peanut butter (no sugar added)
2 Tbs. butter, softened
1/3 cup ricotta cheese
1 Tbs vanilla extract
1 Tbs almond extract
stevia (or whatever sweetener you like)
Melt chocolate. Stir in butter, peanut butter & ricotta until smooth. Add vanilla & almond extact & sweetener. Drop by rounded teaspoons on to waxed paper & chill in fridge until firm.
You can roll them in finely chopped nuts or in unsweetened grated coconut. I didn’t figure in the carbs for these additions, but it’s not much.
One of my favourite things to eat every night is ice cream! Since I am a vegan, I make mine with frozen banana’s, mixed with with some almond milk, a few strawberries (or mango or blueberries) a pinch of carob (if I want a chocolate ice cream) add a few walnuts or pecans and I have a delicious dessert that is super healthy.