Well, the temperature has been in the hundreds in my neck of the woods for the last few weeks and this kind of weather always gets me in the mood for some rich and smooth ice cream to cool me off a bit. After my main course meal, I love to curl up and get mindfully intimate with a delicious bowl while watching a good movie.
Now, I wouldn’t touch traditional sugared-up ice cream with a ten-foot pole, but there aren’t even any health food store brands that don’t contain some type of ingredient that doesn’t agree with me in one way or another. Plus, if you’re like me and following a low-carb Paleo diet for Candida, SIBO, adrenal fatigue, sugar and carb addiction, or any other reason, then you know it is hard to find an ice cream that is low enough in carbs that it doesn’t completely blow you off track.
I have several homemade recipes that I have used over the years that simulate the experience of ice cream but hadn’t tried my hand yet at the real deal with true cream, until last week. I was absolutely delighted with the way it turned out, so I’m sharing it with you below.
- 1 cup of organic, grass-fed heavy cream (I love Organic Valley brand)
- 1 tsp of organic vanilla
- 2 TBSP of organic pecan butter
- 2 TBSP of organic pumpkin
- Stevia to taste
- Pour the cream into a stainless steel bowl. (You could use any type of bowl, but the stainless steel helps it chill faster)
- Add all the other ingredients and mix with a fork.
- Cover with a lid.
- Stick it in the freezer.
- Pull it out and stir it every 15 or 20 minutes and put it back in for about 2 hours or to desired consistency.
If you have an ice cream maker, you could just pour the mixture in there and let it go.
If you are completely avoiding dairy, you could use coconut cream instead of dairy cream. Take a can of coconut milk that has been in the refrigerator overnight and open the can. When coconut milk is chilled, the cream separates from the milk. Scoop the cream out. Alternatively, you could just use the coconut milk as it is, but it won’t be as low in carb that way.
You could use any type of fruit you like instead of the pumpkin.
You could use any type of nut butter you like instead of pecan.
You could use whole nuts or chopped nuts or nut meal instead of nut butter.
Omit nut butter and pumpkin all together and make it plain vanilla.
As far as the carb count, the cream has only about 1 gram of carb per ounce, so that would be 8 for the whole cup.
2 TBSP of pecan butter has only 4 grams of carbs.
2 TBSP of pumpkin has only 2.5 grams of carbs.
So total carb content for this dish, if you eat the whole thing yourself, is about 14.5. Now, I must admit, that I found it impossible to only eat a half cup and I ate the whole blissful thing. ( LOL) But, if you can find the strength, then you could cut that number down to 7.2 if you only eat a half cup. However, I only treat myself to something like this one in a while, so there is no harm in an occasional splurge above your normal carb number, as long as it isn’t too drastic and this isn’t anywhere near drastic. Not only that, as long as your vegetables are all low carb, then even if you eat the whole bowl, you can still stay below 50 grams for the day.
Additionally, you could omit the pecan butter and the pumpkin and just make plain good old-fashioned vanilla ice cream and the carb content would drop to only 8 if you eat the whole thing and 4 if you cut it in half.
If you’ve been with me for a while, then you know I like recipes that are quick and easy. If it takes too much work or time in the kitchen, it’s simply not going to happen for me. This only took a few minutes to throw together. Now, I did have to be around to go to the kitchen and stir, but I didn’t mind that, as I was able to do other things simultaneously.
If you like this recipe, you can find many more just like it, in my Break Your Sugar Addiction Today Toolkit.
So, if you’re looking for something that is low-carb, homemade, cool, and delicious on a hot summer’s day, that you can whip up quickly with no fuss, this will fit the bill.