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Weight Loss Forum / Low Carb / January 2004Low Carb Ice Cream, Drinks, Desserts Book - by Diana Lee
I found this book on Amazon.com - "Low Carb Ice Cream, Drinks and Desserts" by Diana Lee. She uses a packet of unflavored gelatin in her ice cream recipes - this gives it a full volume and smooth texture as well as helps prevent it from turning into a block of ice if you put leftovers in your freezer. She recommends using two different types of sweetener to get a better flavor. I also added about a tablespoon of coffee liqueur to this particular recipe. 8 ) Here's a sample recipe I made this morning (heh who says you can't have ice cream for breakfast???) - I was very pleased with the result. Use decaf coffee if you're afraid of caffeine. Low Carb Coffee Ice Cream 1 envelope of unflavored Knox gelatin 1 cup hot water 1 to 2 tbls. instant coffee (the dry crystals) 1 ½ cup heavy whipping cream ½ cup Splenda 1 tsp. Liquid sweetener like Sweet N Low ¼ cup egg white (like Egg Beaters so you don't have to heat them) Sprinkle gelatin over hot water and let it set for a minute. Stir until gelatin is dissolved - remove any undissolved bits. Add instant coffee. With a mixer, blender or processor, combine extract, whipping cream, Splenda, Sweet N Low, egg whites and gelatin mix. Mix well and chill for at least ½ hour. Stir and pour into your ice cream maker following the manufacturer's instructions. Makes 1 quart - 4 to 6 servings. Note: 22 carbs and 23 proteins for the entire recipe. > I found this book on Amazon.com - "Low Carb Ice Cream, Drinks and > Desserts" by Diana Lee. I saw that her books are recommended by Dana Carpender. What did you think of the book? >> I found this book on Amazon.com - "Low Carb Ice Cream, Drinks and >> Desserts" by Diana Lee. > >I saw that her books are recommended by Dana Carpender. What did you think >of the book? I've only tried the one recipe but it worked first time out. That's always a good sign. It's a small book, I wish there were more recipes for ice cream, but I suppose if you use her basic principles, you can make up your own (which she says in her intro). It depends on how much you want to make your own low-carb ice cream instead of depending on Breyers, etc. who are going to add a lot of superfluous ingredients including corn syrup. As I said, I was pleased with the results from my first attempt. Kalish > >> I found this book on Amazon.com - "Low Carb Ice Cream, Drinks and > >> Desserts" by Diana Lee. [quoted text clipped - 10 lines] > including corn syrup. As I said, I was pleased with the results from > my first attempt. Kalish Thanks for your reply. I didn't have a lot of sucess with ice cream recipes when I was first low carbing (7 months ago) but now I like the Le Carb brand ok so I haven't tried making it for a long time. My favorite cookbook right now is Dana Carpender's 15 Minute Low-Carb recipes but not a lot of dessert things. > Thanks for your reply. I didn't have a lot of sucess with ice cream recipes > when I was first low carbing (7 months ago) but now I like the Le Carb brand > ok so I haven't tried making it for a long time. Sure, I like the Breyer's low carb ice cream a lot too...a little too much...and I'm wondering why...I wonder how accurate the nutrition info is? It lists corn syrup in there. I purposely made coffee ice cream which I like but it's not my favorite - I'm not tempted to eat the whole bowl like I might be with chocolate or vanilla. Kalish > > Sure, I like the Breyer's low carb ice cream a lot too...a little too > much...and I'm wondering why...I wonder how accurate the nutrition > info is? It lists corn syrup in there. I purposely made coffee ice > cream which I like but it's not my favorite - I'm not tempted to eat > the whole bowl like I might be with chocolate or vanilla. Kalish Ah, it's coffee of mocha that would get me into the MOST trouble! As for Breyer's, the new formulation starts out with sorbitol and fructose, IIRC. Anyone do any meter testing after consuming it?  SignatureJean B. >As for Breyer's, the new formulation starts out with sorbitol and >fructose, IIRC. Anyone do any meter testing after consuming it? I wonder why they came up with a new formula already? How is fructose any better than corn syrup, for that matter? Aside from that, I have to stay away from all those sugar alcohols - I have a *really* bad reaction, even if I don't have much. If I make my own ice cream (or anything else for that matter), I can just use the Splenda and a teaspoon of Sweet N Low, and I know I can handle that. The ice cream I made had a great texture when it was first made, but it did get pretty hard after a day in the freezer. I suppose that's true of most ice cream - just needs to be left out or nuked briefly. I am dying to make the green tea ice cream recipe posted here awhile ago...Kalish > I wonder why they came up with a new formula already? Because people didn't like the fact that it contained high-fructose corn syrup. How is fructose > any better than corn syrup, for that matter? Aside from that, I have > to stay away from all those sugar alcohols - I have a *really* bad [quoted text clipped - 6 lines] > dying to make the green tea ice cream recipe posted here awhile > ago...Kalish I should add that it also contains Splenda. But I am sort-of skeptical about this now. I want to know who is testing with their meters and what they are observing. SignatureJean B. >I should add that it also contains Splenda. But I am sort-of >skeptical about this now. I want to know who is testing with >their meters and what they are observing. I'm skeptical too because it tasted very good, the texture was almost like "real" ice cream (unlike Atkins Endulge which was very "dry"). It had Splenda before but the question is, is that just to mollify the low-carbers....they can say it's sweetened with Splenda and be technically correct even if it's only partially sweetened with it. I noticed it didn't announce on the front of the box, "Sweetened with corn syrup"! Kalish > I'm skeptical too because it tasted very good, the texture was almost > like "real" ice cream (unlike Atkins Endulge which was very "dry"). [quoted text clipped - 3 lines] > noticed it didn't announce on the front of the box, "Sweetened with > corn syrup"! Kalish I have discovered that that little Splenda logo usually doesn't mean that's the only sweetener, alas. SignatureJean B. I tested a CarbSmart vanilla popsicle yesterday because I started feeling hungry 45 minutes after eating it. My blood sugar at the time was about 15 mg/dl higher than normal, which isn't much. BUT, it is very possible that the hunger response occurred because my blood sugar rose considerably higher at half an hour was already falling back towards normal. Just such a peak would be expected with the sugar carbs in the product. Quickly rising or falling blood sugar will trigger hunger. If the blood sugar had spiked very quickly and then was falling back down at 45 mintues, which I suspect is what happened, it would explain the hunger which I'd noticed in the past when eating this same product. Next time I test one of these, I'll test at 30 minutes. I bet I'll see a spike up another 20 or 30 mg/dl. These are not spikes high enough to cause damage, especially because they resolve quickly, but they are high enough to trigger an insulin release that will store the associated fat as body fat and work against your diet. Plus, the resulting hunger response will make you end up eating more stuff, which also works against the diet. I'm a sucker for ice cream. It's my big downfall, but after 3 weeks of impeccable low carbing (balancing out the Holidays) I felt due for a treat. Unfortunately, the store was selling "buy one get one free" Carbsmart popsicles, with 7 in the box instead of 6, and the herd of them have they've been singing their siren song from the freezer. <sigh> -- Jenny - Low Carbing for 4 years. At goal for weight. Type 2 diabetes, hba1c 5.2. Cut the carbs to respond to my email address! Low carb facts and figures, my weight-loss photos, tips, recipes, strategies for dealing with diabetes and more at http://www.geocities.com/jenny_the_bean/ Looking for help controlling your blood sugar? Visit http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm > >I should add that it also contains Splenda. But I am sort-of > >skeptical about this now. I want to know who is testing with [quoted text clipped - 7 lines] > noticed it didn't announce on the front of the box, "Sweetened with > corn syrup"! Kalish >I'm a sucker for ice cream. It's my big downfall, but after 3 weeks of >impeccable low carbing (balancing out the Holidays) I felt due for a treat. >Unfortunately, the store was selling "buy one get one free" Carbsmart >popsicles, with 7 in the box instead of 6, and the herd of them have they've >been singing their siren song from the freezer. <sigh> Me too...that's why I ended up eating the carton of Breyer's low carb chocolate in about 3 days. It just too much like regular. I wish I could give you some of my home-made ice cream sweetened with Splenda (and a tsp. of liquid SweetNLow) to see how that does on the meter. Despite the gelatin in the recipe, it did freeze up pretty hard, but 15 seconds in the microwave restored the "right-from-the-ice-cream-maker" texture - nice and fluffed up after stirring - similar to soft serve ice cream. I used the full amount of whipping cream, so it's not low calorie - maybe next time I'll try cutting it with the Hood's Carbsmart and see how it does. Kalish >Thanks for your reply. I didn't have a lot of sucess with ice cream recipes >when I was first low carbing (7 months ago) but now I like the Le Carb brand >ok so I haven't tried making it for a long time. > >My favorite cookbook right now is Dana Carpender's 15 Minute Low-Carb >recipes but not a lot of dessert things. What was your experience making ice cream? There were a lot of other desserts in this book: chocolate pecan ice cream pie, ice cream layer cake, meringue cups (4 egg whites, 1/2 tsp. cream of tartar, 1/2 cup Splenda), slushy hot chocolate, yogurt bars... Kalish |
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