There is a truly superior soft ice cream stand near here. If possible, I would like to indulge once (or possibly twice) before the summer is out.
Does anyone have experience bolusing for ice cream? Any metrics or yardsticks you can share?
I have trouble with ice cream because even if I bolus for the correct carbs, hours later I rise maybe because of the fat in ice cream causes it
The only one i've successfully bolused for was for the small cup of ice cream at chic fil a. I think the carb count is off for the ice cream cone. But mmm I do love soft serve ice cream.
I usually do about 30 for frozen yogurt as they opened a **spectacular** frozen yogurt place here. It seems to work pretty well. This sort of goes along with how much IOB is lingering from dinner, how much I ate and all that. It's a "selfserve softserve" place where you pick a flavor(s) of yogurt and then dump chocolate chips, cookies, cereal, nuts, etc on your bowl and it's sold by the ounce. It's really good.
I'd also add that old member Lizmari has, for the second year in a row, arranged for Second Annual Diabetic Ice Cream Social on August 4th. Eat ice cream (or frozen yogurt in my case...heh heh heh), take pictures of it, explain your process to people who question you, a person with diabetes, devouring ice cream treats as if you were straight! If you aren't on FB, well, sign up and join the party? It's absolutely free and should be fun.
I have a 3/8 of a gallon or whatever size they are selling these days of Breyer's Mint Chocolate Chip to get warmed up!
I have little or no trouble eating premium ice cream with high milk fat. I can also eat jaloto/ ice cream (Ice Milk)
Plan flavors, Chocolate, strawberry, and so on. (No sugary additives like cookies and fruit).
- Häagen-Dazs super premium ice cream
- Blue Bell
- Dreyer's Grand Ice Cream
Square wave bolus. like eating a hamburger....I would not eat both it would be to much for me to handle in one meal. The soft serve ice cream out of a machine wrecks my BG .
I love sugary additives too! 5-10 extra G of carbs, piece of cake. Oh, they have "Cake dough" frozen yogurt...mmmmmmm......
Love ice cream, but I've never been able to bolus well for it. I've tried using a split bolus, but wasn't successful. Not worth it, so I bought an inexpensive Cusinart ice cream maker to make my own. Easy, fast & delicious. Can eat a lot of it without any problem.
Gerri, that idea sounds very attractive. What do you use as a sweetener?
I don't have any trouble with ice cream as long as it's a reasonable portion, eaten with a meal.
On an empty stomach, it would most likely spike me.
I use eyrthritol & powdered stevia (zero carbs there). No artificial after-taste at all. The Cusinart makes a quart. Takes 20 minutes plus freezing time. My husband likes it soft & eats it without freezing. Two cups of heavy cream, 1 cup unsweetened almond milk, 4 egg yolks, a bit of salt, vanilla extract (I use this regardless of the flavor I'm making), sweetener & whatever flavoring you like. Really rich & creamy.
You can also make frozen yogurt (not something I care for), sorbet & sherbert.
Thanks ar, didn't know about the FB group!
Hmm. I think you just talked me into it . . . the machine is by Cuisinart, you said?
I knew I'd find someone who likes ice cream here!
Where do you get eyrthritol? How much of each do you use? I think I'm convinced too!
Yep, Cusinart http://www.bedbathandbeyond.com/product.asp?SKU=17320742. I checked it out & there were great reviews. They also have a larger half gallon model.
Great reviews on Amazon too. Best price I found was refurb here: for 32.99 & free shipping.
Erythritol is a fabulous sweetener. Used with stevia, it's wonderful combination. Erythritol is 70% as sweet as sugar, unlike nasty overly sweet artificial sweeteners. Stevia's far too intensely sweet on its own & bitter.
I get it from http://store.xylitolusa.com/categories/Erythritol-Sweetener/. I get granular & powder it in a coffee grinder for recipes that need powdered.
For 1 quart of ice cream:
4 large egg yolks
2 cups heavy cream
1 cup unsweetened vanilla almond milk
1/4 cup erythritol (I use powdered, though not sure that's necessary)
1/2 tsp powdered stevia
1 tsp Celtic sea salt
1 TBS good quality natural vanilla extract (use more for vanilla ice cream)
(additional flavoring)
I beat the eggs with the vanilla, salt & sweeteners first & add the cream & almond milk. I get very fresh local eggs from free range chickens, so don't worry about using raw yolks. To make it more like custard or if you're concerned about using raw yolks, you can temper the eggs. Heat 1/2 cream to a very low simmer, remove from heat & stir in yolks. Then, add the rest of the cream & almond milk & stir constantly until it slightly thickens on low heat. You don't want to cook the eggs. Stir in remaining ingredients & chill until cold before adding to ice cream maker.
it seems like that would really be pretty low carb, hardely any really. How much do you bolus for it out of curiosity?
Thanks to the LC recipe queen ;)
Amazon is where I checked for reviews. I wouldn't chance a refurbed model.