Low Carb Granola Ice Cream

HighKey makes great low carb granola that is perfect for ice cream. It stays crunchy and tastes very close to the real thing. Vanilla ice cream is an obvious choice to pair with granola, but I highly recommend using Mexican vanilla rather than the typical bourbon vanilla from Madagascar. I also love this granola with apple pie flavoring, too.

Mini Frittatas

You don’t need me to tell you how to make a frittata, mini or otherwise. There are tons of recipes a Google search away from some of the best chefs in the world. There is no one “right way” to make a frittata as far as ingredients go. Nevertheless, there are some ground rules. Using eggs is an obvious one. Let me clue you in on a few other ones that I learned from trial and error...

The Polar Express and the “Santa Paradox”

WARNING: This post contains spoilers for The Polar Express. Do not continue reading if you haven’t seen it.

Low Carb Brownie Cake Batter Ice Cream

I posted a brownie ice cream using caramel flavoring and my homemade brownie recipe about five years ago. Now that I have access to other ice cream flavorings and “off the shelf” low carb products, it’s time for a refresh. Alpha Freezz offers a Brownie Cake Batter ice cream flavoring and a company called “Eat Me Guilt Free” sells flourless chocolate brownies we can use as a mix-in. Their brownies are okay as a snack but work incredibly well in ice cream.

Low Carb “Mystery Cake” Ice Cream

I’ve experimented with a bunch of combinations of ice cream flavors and SmartCakes. I couldn’t think of something to pair with the Raspberry cake, so I picked the birthday cake flavoring and gave it a shot. WOW! They work together incredibly well. So well, that this combo earns it’s own post.

Low Carb “Peanut Butter Jelly Time!” Ice Cream

I knew I wanted to make something with this unique ice cream flavoring from Alpha Freezz. I made a batch with G Butter “Peanut Butter Cup” as a mix-in. It was difficult to find. It’s been out of stock from the company’s website for quite a while, and I think I know why... It’s not very good. I made another batch with sweetened peanut butter and it was MUCH better.

Low Carb Banana, Brown Sugar, and Rum Ice Cream

Kitty Travers runs La Grotta Ices, “a small, inventive ice cream company specializing in ice creams and sorbets made from fresh, ripe fruit and seasonal ingredients.” Her book of ice cream and sorbets doesn’t contain many recipes that lend themselves to a low carb conversion. In fact, I only found one. The original used ripe bananas, dark rum, and dulce de leche. All three of these main flavoring ingredients can be emulated practically calorie-free.