Low Carb Strawberry Truvia Ice Cream!


I’m a notorious ice cream freak. Problem is - it’s too high in sugar carbs - even the “No Sugar Added” varieties contain more carbs than I want to eat.

And have you tried some of the lower carb and no carb commercial ice cream brands? All I can say is – yuck.

Once an addict, always an addict. It’s all in how well you manage your addictions. I’ve managed to keep my 130 lost pounds off into my 13th year. But now I’d love to knock off another 20 or so still - and to do that, I’ve gotta manage my white starch and sugar demons a little bit better.

Even when I break my carb addiction, I still have to remain vigilant. Every second of every day. To keep it broken . . .

So, instead of waiting for some big ice cream company to finally make zero or low carb ice cream sweetened with Truvia, I decided to do it myself.

I bought a CUISINART ice cream maker from Amazon Prime (natch), and then fell into a fabulous recipe billed as “The Only Ice Cream Recipe You’ll Ever Need” – a Master Ice Cream Recipe. This, according to Melissa Clark, “The Gourmet Goddess,” who writes a NYT food column called, “A Good Appetite.”  

I call Melissa this because her recipes are incredible and her How-To videos even more so. And a “kitchen klutz” like me can master some of her culinary techniques – in a flash.

So in the spirit of not wanting to derail my low carb dieting efforts, I herewith give you a short, instructional video on my version of “How To Make The BEST Zero Carb Ice Cream You’ll Ever Eat!”  Seriously. Strawberry!

Prepare yourself: This Ice cream is a custard-base-style that’s a lot easier to make than you think.

The ingredients:

* Modification - instead of using the 2 cups of heavy cream and 1 cup of whole milk the recipe calls for –

I’m using 3 cups of COSTCO half-and-half to cut down just a bit on the fat.

* The recipe also calls for 2/3 cup of sugar. Forget it. I’m after a zero carb version so I use TRUVIA cup for cup. So use 2/3 cup of TRUVIA.

* Ojio Himalayan Pink Salt – just a pinch

* Eggland’s Best Eggs – 6 XL egg yolks


* Strawberries - optional.

For you “Fat-Phobic” babes out there, fat is great for your face. Trust me. I’m really 93 years old and look like I’m about 58 because of all the butter, olive oil, coconut oil and milk fats I consume.

You wear everything you eat, but it also shows up on your face . . .

Remember: It’s NOT dietary fat that makes us fat – it’s our overproduction of insulin created by eating too much white starch and sugar carbs. Anything above 35-40 carbs a day is TOO dang many carbs and you won’t lose an ounce.

Hope you like this zero carb ice cream recipe modification that I came up with and a very big “Thank You” to The Gourmet Goddess, Melissa Clark from the NYT for her expert instructional How-To video.

Please register below to comment. We would LOVE to know how you like this zero carb TRUVIA recipe. I have lots more, believe me!

Ciao-Ciao for now!

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