Don’t go crazy looking for a sugar-free whipped cream topping. Yes, the regular stuff that comes in a can contains sugar, but it yields very little per serving. My favorite is made by Cabot and can be purchased at Trader Joe’s if your local supermarket doesn’t carry it. I had a bottle of Hershey’s Sugar-Free Chocolate Syrup on hand, but I don’t recommend it. Seek out an alternative.
Low Carb Ice Cream Base
1-1½ teaspoon LorAnn Oils Irish Cream flavoring
1-1½ teaspoon LorAnn Oils Keoke Coffee flavoring
8-10 fluid ounces coffee
Chocolate syrup, sugar-free
- Follow the instructions for the Low Carb Sweet Cream Base. Add the flavorings after the mix has cooled. Cover and chill in the refrigerator for a few hours, if necessary.
- Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream maker using a silicone spatula and into the container. Freeze until solid.
- Brew coffee and sweeten as you like. (I prefer ½ tablespoon Truvia and three drops of EZ-Sweetz.) Let coffee cool to about room temperature, otherwise, it will melt the ice cream too quickly. Scoop ice cream into sundae glass. Pour cooled coffee over the ice cream. Fill to the top of the container. Add whipped cream and streaks of chocolate syrup.