The description states it’s “Vanilla Ice Cream with Fudge Covered Waffle Cone Pieces & a Caramel Swirl.” Let’s break it down...
Vanilla Ice Cream
Easy peasy. Sweet cream base plus vanilla extract. If you’re game, you can use both vanilla bean and extract using a custard base, but I’m too lazy. Besides, I just bought some Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and I’ll bet it’s going to make a glorious vanilla ice cream all on its own.
Fudge Covered Waffle Cone Pieces
There’s something funny about the descriptions of the ice creams at Ben & Jerry’s. They don’t use the word “chocolate” when referring to chocolate solids in the mix. They always refer to it as “fudge.” This makes it confusing for me to know if they really mean fudge or chocolate especially since I’ve never tasted those ice creams. It looks like the waffle cones are simply dipped in chocolate, so that’s exactly what I’ll do.
My plan is to make a some waffle bowls, and then when I make another batch of Chocolate Almond Butter Bombs, I’ll break the waffle bowls into large pieces and dip them in the chocolate mixture.
This is where we hit a roadblock. The only low carb substitute for caramelized sugar is Walden Farms Caramel Syrup and it cannot be used in the ice cream mix. Why? Because, it freezes hard as a rock. I could try to add powdered erythritol and salt to depress the freezing point, but I don’t think it’s going to be feasible.
Fear not. The solution is actually quite simple: add the caramel syrup as a topping. The anal-retentive part of my psyche is screaming, “That’s not authentic!” Sorry, but it’s the best I can do.
CAUTION: Consuming raw eggs may increase your risk of foodborne illness. Pasteurized eggs can be used in this recipe. Not every form of glycerin is fit for human consumption. For example, diethylene glycol is toxic and should not be consumed. Always verify the product is safe to use.
Low Carb Sweet Cream Base
2 teaspoons vanilla extract
2 - 3 Low Carb Waffle Bowls
melted sugar-free chocolate
Walden Farms Caramel Syrup
- Take the waffle bowls and break them into large pieces. Dip the pieces into the melted chocolate to coat them. Let the excess drip off and then place on a cookie sheet with a silicone mat.
Put the entire cookie sheet into the freezer until the chocolate hardens.
- Remove and break into smaller pieces. Put the pieces in an empty ice cream container.
- Put the container for the ice cream including its cover upright in the freezer now. This serves two purposes: it keeps the container cold and it forces you to make sure that there’s space in the freezer.
- Follow the instructions for the Low Carb Sweet Cream Base except slightly reduce the amount of heavy cream. (E.g., 2 cups instead of 2¼ cups of heavy cream.) Add the vanilla extract to the sweet cream base. Cover and chill if necessary.
- Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the chocolate covered waffle cone pieces. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.
- Serve with sugar-free caramel syrup.
Wait! It’s missing something...
Much better. Yo Dawg, I herd you like waffle bowls, so I put your waffle bowls in a waffle bowl so you can eat a waffle bowl while you eat waffle bowls.