This recipe might sound disappointing at first, but it sure hits the sweet spot. There are a lot of low carb ice cream recipes out there, but many of them have lots of artificial sweeteners or are carb-heavy for this WOE. Some are just a flat out pain in the ass to make, but I guess if you don’t mind dirtying up your entire kitchen and digging out your blender, it’s not a big deal.
Our take on low carb ice cream
With what I’m about to share with you, you’ll smack yourself for not thinking it up on your own. It’s so simple and takes, literally, two seconds to make. When I make mine, all I need is a bowl and spoon with my two ingredients.
When I make this, it reminds me of the times I’ve gone to my local Mexican restaurant (I miss that place!) and ordered a sopapilla. If you’re not familiar with that, it’s fried Mexican ice cream that is sweet, savory and delicious but also loaded with carbs. In fact, if you’re not familiar, or even if you are, you should get a real sopapilla on your next cheat day. I’m heavily considering this now as I write this post. Ha!
What’s the damage?
Hardly anything! Okay, there’s some but if you’re cautious with your macros, this could easily fit right into your diet. Depending on how much you make, it’s about 100-150 calories and 4 net carbs. Are you dying to know yet? It’s whipped cream and a sprinkling of cinnamon. That’s it! The best part about this take on low carb ice cream is that almost all of the calories come from fat because that’s what whipped topping is made of, and why it’s so damn delicious.
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