Tuesday, January 13, 2015

Low Carb Apple Cinnamon Granola Ice Cream

Apple-Cinnamon is another ice cream flavoring that I was able to procure a sample size from a distributor. It’s not readily available for consumers, so you’ll need to do some hunting to find it. Apple and cinnamon flavoring extracts are readily available, so it might be possible to replicate the taste. (Be careful not to use cinnamon oil. Unless you want ice cream that tastes like Red Hots and Atomic Fireballs, don’t use it! I plan on using cinnamon oil for a different ice cream recipe, but not this one.)

I found an off-the-shelf low carb granola product that pairs perfectly with this ice cream: Dukan Diet Granola, Apple Cinnamon. It’s a good tasting product, but it’s really hard to bite into. It may not be the perfect granola, but it’s perfect for adding to ice cream since it doesn’t get soggy at all.


Low Carb Sweet Cream Base
1 tablespoon apple cinnamon ice cream flavoring
1⅓ cup (120 g) Dukan Diet Granola, Apple Cinnamon


  1. Cut large pieces of the granola in half with a sharp knife. Add the granola to the 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. 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 granola. 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.

No comments:

Post a Comment