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Low Carb Cherry Garcia Ice Cream:
We are well on our way into the hot months of summer, so I thought adding another delicious ice cream recipe to the repertoire couldn’t hurt! Lately, I’ve really been craving some of the classic ice cream flavors. I love me some low carb ice cream (don’t get me wrong), but sometimes I feel like it just lacks the real texture and richness the homemade stuff has. I am lucky enough to have a well oiled ice cream/gelato maker. However, it is possible to make this without one, but it will be a lot more work and not quite the same texture. Be sure to read on for some tips and tricks on how you can make this at home! Also, if you’re feeling a little extra extra these days, your Low Carb Cherry Garcia Ice Cream could definitely use a 1 net carb Keto Ice Cream Cone as well… Just sayin’!
- Ice Cream Maker (not 100% a dealbreaker without…but HIGHLY recommended)
- Medium Pot
- Measuring Cups/ Spoons
- 2 Smaller Mixing Bowls
- Baking Sheet & Parchment Paper
Ice Cream Base:
I really prefer more of a custard base to my ice cream. This is what helps naturally thicken it, makes it rich and velvety, and gives it that creamy mouthfeel (ya know…all the things you want out of a tasty ice cream). I use egg yolks to achieve this! I talk a lot about how egg yolks are a good natural replacement as a thickening agent when I made my Grilled Cauliflower Bacon Mac and Cheese. Separate the yolks and the whites, combine the low carb sweetener (I use this brand), temper the yolks into the warm milk, and allow it to cook on medium high heat until it coats the back of a spoon. Finally, remove it from the heat and mix in a pinch of salt and vanilla (or almond) extract. I allow the pot to cool to room temperature. If you want to speed this process up (because we all want ice cream sooner rather than later), you can create an ice bath in your sink (fill it with lots of ice and some water and submerge the sides of the pot). Refrigerate the mixture until it is VERY cold and ready to be added to your ice cream maker.
Maker & Mix-In’s:
Prepare your ice cream maker per the manufactuere’s instructions. I use this Cuisinart Ice Cream Maker and have had it for several years. I ran my ice cream for about 40 minutes before adding in the cherries and low carb fudge pieces. If you plan on trying this without an ice cream maker… here are a few suggestions!
- Place the mixture into a metal bowl and leave that bowl in the freezer prior to adding your cooled ice cream base.
- Once the base is cool, add it to the metal bowl and place it in the freezer.
- Remove from the freezer and stir (churn by hand essentially) the mixture every 15 minutes or so. It will be a lot chunkier and not as smooth. Also, more ice crystals may form but the flavors will still be there. Repeat this until it is semi solid before adding in the cherries and fudge bits.
To make the keto fudge bits, I have created something that is beyond delicious. I accidentally stumbled across this one day when I had extra low carb chocolate ganache left from a recipe I was making. I poured it into molds and added some nuts and voila. PURE HEAVEN! It tasted like the most amazing chocolate fudgesicle I had ever had. To make this, I simply heat heavy cream in a small bowl for about 30-45 seconds. Add in some chopped sugar free or dark chocolate and let the mixture just sit for about five minutes. Then, you want to whisk quickly to blend it together and allow it to get nice and glossy. I poured mine out onto a chilled baking sheet that I had kept in my freezer. Allow the chocolate to freeze and then chop it into tiny chunks before adding to the almost-finished ice cream. Remove the pits from the fresh cherries. Cherries are higher in carbs (1 net carb per cherry), so I suggest dicing these very tiny to really spread out the cherry flavor and keep the carb count low. Just do what works best for you. At the end of the day, this is still a dessert (albeit and freaking delicious one)!
Serve your Low Carb Cherry Garcia Ice Cream in a cup or use my 1 net carb chocolate Keto Ice Cream Cones! Hope you enjoy this delicious treat this summer!
Obtained using My Fitness Pal. I am not nor do I claim to be a nutritionist, so it is important to always verify the nutritional information as brands vary. I work hard to always provide the most accurate information as possible in hopes of making this easier for you, my readers!
Low Carb Cherry Garcia Ice CreamPrint Recipe
- Ice Cream Base:
- 3 cups Whole Milk
- 4 Egg Yolks
- 1/3-1/2 cup Low Carb Sweetener (adjust to taste)
- 1 tsp. Vanilla Extract
- pinch of salt
- Mix In's:
- 4 Tbsp. Heavy Cream
- 4 Tbsp. chopped Sugar Free (or dark) Chocolate
- 5 Cherries, pitted and chopped
In a pot, pour in the whole milk and heat to medium heat.
Separate the yolks from the whites and add the low carb sweetener to the yolks. Whisk until combined.
When the milk is hot to the touch (but doesn't burn you), pour or ladle 1/2 cup into the yolk mixture and whisk them. Then pour that mixture back in with the remaining milk.
Heat the mixture to medium-high heat and whisk continuously. Allow the mixture to thicken enough to coat the back of a spoon but it should not boil!
Remove from the heat and add the salt and vanilla.
Allow the mixture to cool (use an ice bath) and then refrigerate until very chilled (2-3 hours)
While the mixture is chilling, remove the pits from the fresh cherries and dice them into small pieces.
Heat the 1/4 cup of heavy cream in a small dish in the microwave for 30 seconds. Add the chopped sugar free chocolate and allow it to rest for 3-5 minutes. Whisk until the chocolate is fully incorporated and the mixture is glossy.
Pour the mixture out onto a parchment covered baking sheet. Place it in the freezer and allow it to freeze solid.
Once the ice cream mixture is cool, add to your ice cream maker and follow the manufacturer's instructions. (See notes above in post for how to make this without an ice cream maker).
Once the ice cream is beginning to look very solid, remove the frozen ganache from the freezer. Work quickly to cut it into small pieces or chunks (it wants to melt fast). Turn the ice cream maker off and fold in the cherries and the chocolate pieces. Allow it to churn for a little longer to help solidify.
Place directly in a freezer safe container and freeze (the fast the better...less likely to get freezer burn) or serve and eat right away!