Tuesday, March 17, 2015

Low Carb Mexican Spicy Cinnamon Ice Cream

David Lebovitz’s Cinnamon Ice Cream recipe uses real sticks of cinnamon and I assume tastes wonderful. However, I procured a ready-made ice cream flavoring from a distributor called “Mexican Spicy Cinnamon.”

For mix-ins, I decided to toss in half a recipe of Low Carb Cinnamon Sugar Crisps Con Chocolate. These ought to stay crispy in the ice cream and give it a boost of chocolate and cinnamon flavor. Adding additional ground cinnamon right before churning can also help boost the cinnamon experience, but the crisps do a great job of it all by themselves.

I suggest making the crisps smaller. Try not to use giant pork rind pieces. Ensure they’re completely coated in chocolate, too.

This might be a good recipe to add some chile powder, too! Experiment!


Low Carb Sweet Cream Base
1 tablespoon Mexican Spicy Cinnamon ice cream flavoring
½ recipe Low Carb Cinnamon Sugar Crisps Con Chocolate


  1. Add the crisps to an 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.
  2. 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.
  3. Follow your ice cream maker’s directions for making ice cream. Use a silicone spatula to remove the ice cream from the ice cream maker when it’s done and put into empty container. Start with a small layer of ice cream and then push in some crisps, then cover them with more ice cream. Continue until container is full. Freeze until solid.
Scoops of ice cream.

Scoops of ice cream.

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