Tuesday, December 23, 2014

Low Carb Crème Brûlée Ice Cream

I was able to procure a sample of crème brûlée ice cream flavoring. It’s not readily available for consumers, so you’ll need to do some hunting to find it. It’s tastes to me like a combination of egg nog and cake batter, so it might be possible to replicate.

I honestly try not to over-complicate these recipes, so I decided to pair this ice cream with an off-the-shelf low carb cookie: Carb Counters Ready-to-Eat Sugar Not Cookies, Powdered. The vanilla ones are great, but I didn’t like the chocolate ones as much.


Low Carb Sweet Cream Base
1 tablespoon crème brûlée ice cream flavoring
15 Carb Counters Ready-to-Eat Sugar Not Cookies, Powdered


  1. Quarter the cookies and add to the ice cream container.

    Cookies in ice cream container.
  2. 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.
  3. 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 flavoring to the sweet cream base. Cover and chill if necessary.
  4. Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the cookie pieces. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.
Scoops of ice cream.

Scoops of ice cream.

Scoops of ice cream.

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