I can’t deny it. I’ve become a bit of a snob when it comes to ice cream. I experimented with Dulce de Leche flavorings in the past, but I didn’t post the results. Why? Because ice cream without anything to mix-in is boring. Honestly, would you care if I posted a recipe that was just “add flavoring to the mix” and nothing more? No, you wouldn’t. Luckily, a new cookie from Highkey was a really good match: Almond Tea Cookies. They remind me of sugar-glazed Italian cookies from my youth.
Tuesday, February 2, 2021
It was time for an overhaul of my old Chunky Money recipe. It was a fine ice cream, but thanks to new low carb products on the market, we can make it oh-so-much better! HighKey makes banana bread breakfast “biscuits” and Fearless Keto takes all the work out of making candied walnuts.
Tuesday, January 5, 2021
Legendary Foods saw my previous ice cream using their toaster pastries and sent me a box of their Hot Fudge Sundae ones to try. This is the first time a company has ever rewarded me with free stuff! My vanilla fudge ripple recipe just got a major upgrade. These toaster pastries made something good really great!
Tuesday, December 1, 2020
For Italians, “biscotti” refers to many different kinds of cookies. Here in the USA, it refers to a particular kind of crispy, long almond cookie usually served with coffee. Highkey did a great job making a keto friendly version that pairs spectacularly with zabaglione flavored ice cream. I already featured a low carb zabaglione gelato over five years ago using real Marsala wine. However, I scrapped that recipe in favor of using a high-quality zabaglione extract from Natures Flavors. Alcohol-infused ice creams are difficult to get right. Extracts are easy but effective.
Tuesday, November 3, 2020
I’m really impressed with Legendary Foods’ low carb toaster pastries. They taste very close to those other famous tart-like confectioneries that pop out of a toaster. Truth be told, I never actually toasted one of these suckers. What I did do is chop some up to see how well they freeze. Good news! They’re perfect for ice cream experimentation.
Tuesday, October 6, 2020
Tuesday, July 7, 2020
HighKey makes some incredibly good low carb mini-cookies that I’ve been using in my ice cream. The chocolate chip ones work great in a batch of chocolate chip cookie dough or as one half of a batch of cookie monster. However, I’ll be using their Snickerdoodle cookies in this recipe. They go well with so many flavors, but perhaps the best is with burnt sugar ice cream. Thanks to Nature’s Flavors, us low carbers can enjoy this experience of ultra-caramelized sugar, too.