Low Carb German Chocolate Cake Ice Cream

One of the ice cream flavorings I bought from a distributor was German Chocolate Cake. It’s normally only available in the larger quart size. From what I can tell, it’s a combination of the Chocolate Fudge flavoring with coconut extract added. You can recreate it by using a tablespoon of the LorAnn Oils Flavor Fountain Flavorings, Chocolate Fudge and coconut extract.

German chocolate cake frosting is a vanilla butter cream frosting with coconut flakes mixed in. I also added pecans since the cake includes them, too. The ice cream got solid quicker than usual since the flavoring thickened it considerably.

Low Carb “Skinny” Elvis Ice Cream

Sorry to all Elvis fans for not getting this done by January for Elvis’ birthday. Legend has it that Elvis adored peanut butter, banana and bacon sandwiches. If I were to do this as a regular sugar-based ice cream, I’d use caramelized bananas, but since this is low carb, I’ll just use banana ice cream flavoring. I’ll make a peanut butter swirl and add candied bacon, too. (Using peanut butter flavored ice cream and adding bananas isn’t going to work for obvious reasons.)

Low Carb Peanut Butter Curry Ice Cream

This is another low carb conversion of from the Humphry Slocombe Ice Cream Book. Adding curry to ice cream gives my wife the willies, but I welcome it with open arms. The origin story of this flavor is documented in the book:

The marriage of peanut butter and curry isn’t that much of a stretch. If you’ve ever had Thai food, you’ve had them together. But you may not have met them coupled in a dessert. This flavor was born as a cookie at Coi and perfected as ice cream at the shop.

Low Carb Avocado Ice Cream

This has got to be the easiest ice cream recipe in “The Perfect Scoop” by David Lebovitz. No cooking at all. Just toss the ingredients in a blender and churn. Avocados definitely sound like a strange ingredient for an ice cream, but this flavor works really well thanks to the sour cream and lime.