Low Carb Pizza Ice Cream

I read about this flavor online and was excited to make a low carb version. It’s described by Coolhaus as, “mascarpone base infused with sundried tomato, olive oil, basil and a pinch of salt.” I’ve got enough experience making ice cream to have a really good idea in my head how to do it...adding my own twist, of course.

Low Carb Fluffernutter Ice Cream

One kind of treat I never had as a child was a fluffernutter. I had no idea it even existed until I was an adult. It’s a sandwich made with peanut butter and marshmallow fluff usually served on white bread. There exists ice cream flavorings specifically called fluffernutter, but they’re not generally available for home chefs. No worries. Individual peanut butter and marshmallow flavorings are easy to obtain. I’ll make little “sandwich bites” of peanut butter and marshmallow mix-ins as an extra bonus.

Low Carb Coconut “Macaroonies”

Ben Mims, Food Editor at Saveur magazine, created a "better than a macaroon bar" cookie recipe that I modified to be low carb. These babies are loaded with fat and very satisfying. He explains how he came up with this unique treat:

The idea to make a pure-coconut bar cookie originally came from attempting to develop a blondie recipe that used no butter or egg yolks and was, thus, completely white. I knew that using coconut oil and coconut flour would help keep the austere color, and egg whites would add the tender-but-chewy quality I love in regular blondies. The end result is this macaroon but in bar form—a ridiculous roundabout way to create a dish that, well, already existed.

But the coconut flavor was powerful, the texture chewy and dense in the good way, and the brownie pan added wonderful crisp edges. These cookies are a definite improvement on regular macaroons, so much so that when I get a macaroon craving, this is recipe I dig up.

Low Carb Orange Szechwan Pepper Ice Cream

I’ve had this recipe from “The Perfect Scoop” in my back pocket for months. David Lebovitz has this to say about this flavor:

After a big meal, when I feel like I can’t eat another bite, I like a dessert that’s been infused with an intriguing flavor, like Szechwan pepper, to coax my taste buds back to life. This ice cream starts off comfortably, with the familiar flavor of orange, and then comes alive with a kick from the Szechwan peppercorns.

Low Carb Cordially Yours Ice Cream

The “Milkmaids” at MilkMade Ice Cream came up with this flavor that was perfect for me to convert to low carb.

A cherry cordial in ice cream form: amaretto, cherry ice cream with chunks of maraschino cherries and chocolate chips.

Low Carb Mango Ice Cream with Lime Chili Pistachios

Mangoes and cream go together nicely, but mangoes and low carb, not so much. Fortunately, LorAnn Oils offers a mango ice cream flavoring that’s actually very authentic tasting. I looked up some popular flavor combinations for mangoes and found lime, chili, and pistachios all pair well. My experience making sugar-free spiced nuts allowed me to come up with a lime chili pistachio mix-in that works perfectly.

Low Carb Sweet Corn Buttermilk Ice Cream and more!

Sweet corn and low carb go together like oil and water. However, my recent procurement of sweet corn concentrate from Natures Flavors means that I can impart that wonderful essence without that starchy vegetable spiking my insulin. I decided to base my recipe on Salt & Straw’s Sweet Corn Buttermilk flavor. I liked the tanginess of the buttermilk so much that I decided to try two other buttermilk flavor combinations. Three low carb ice cream recipes for the price of one!