Check out the healthy baking tips sheet I posted
here .
There's also a faq with answers to question about erythritol, xylitol, and stevia.
And now, the ice cream!
Sugar-Free Vanilla Ice Cream by
HealthyIndulgencesBlog, on Flickr
Sugar-Free Vanilla Ice Cream
Serves 3-4
Ingredients:
1 cup half and half
1 cup heavy cream
1/16 teaspoon salt
3 Tablespoons Truvia
4 packets of Splenda
1 1/4 teaspoon vanilla extract
1/8 tsp + 1/16 tsp xanthan gum (available in the health foods section of most grocery stores)
Preparation:
Add half and half, heavy cream, salt, Truvia, and Splenda to blender. Blend for 20 seconds. Add vanilla, salt, and xanthan gum. Blend for 10 seconds. Chill mixture in a bowl (or in your blender) in the fridge overnight. For faster chilling, place mixture in a bowl, and set it over a larger bowl full of ice cubes and water. Cover bowl containing ice cream mixture with plastic wrap. Chill mixture in ice bath for 30 minutes, stirring occasionally, till the mix is very cold to the touch. Pour ice cream mix into ice cream maker and freeze according to the manufacturer's directions. Transfer freshly churned ice cream into tupperware containers or steel canisters, and let it chill in the freezer for 4-6 hours before attempting to scoop it. You can also enjoy your ice cream soft-serve style, straight out of the ice cream maker.
~4.4 g carbs per 1/3 of a recipe
Sugar-Free Vanilla Ice Cream (Naturally Sweetened)
Serves 3-4
Ingredients:
1 cup half and half
1 cup heavy cream
1/16 teaspoon sea salt
3 1/2 Tablespoons erythritol
2 teaspoons xylitol
1/8 teaspoon pure NuNaturals stevia powder
1 1/2 teaspoons vanilla extract
1/8 tsp + 1/16 tsp xanthan gum (available in the health foods section of most grocery stores)
Preparation:
Add half and half, heavy cream, sea salt, erythritol, xylitol, and stevia to blender. Blend for 20 seconds. Add vanilla and xanthan gum. Blend for 10 seconds. Chill mixture in a bowl (or in your blender) in the fridge overnight. For faster chilling, place mixture in a bowl, and set it over a larger bowl full of ice cubes and water. Cover bowl containing ice cream mixture with plastic wrap. Chill mixture in ice bath for 30 minutes, stirring occasionally, till the mix is very cold to the touch. Pour ice cream mix into ice cream maker and freeze according to the manufacturer's directions. Transfer freshly churned ice cream into tupperware containers or steel canisters, and let it chill in the freezer for 4-6 hours before attempting to scoop it. You can also enjoy your ice cream soft-serve style, straight out of the ice cream maker.
~6.5 g carbs per serving (1/3 of a recipe)