Low-Carb Olive Oil and Coriander Ice Cream (lactose free with a vegan option)

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This is a low-carb version of the original recipe. For a description of the flavor, check out the original post.

Ingredient notes and dietary options

Milk: you can use anything you want, from cream to almond milk.

Protein powder: I typically add protein powder to my recipes to increase protein and reduce sugar. (More on how that works here.) This recipes calls for unflavored, unsweetened whey protein powder. Whey contains dairy protein, but not lactose, so it’s safe if you’re lactose intolerant.

If you want to go completely dairy free or vegan, you can swap out the protein powder for another type, such as collagen or a plant-based protein. (See the recipe notes below for specific recommendations.) You could also leave out the protein powder. The ice cream will be a bit lighter and icier, but still very good.

Olive oil: Use something that tastes good, because this is a central flavor!

Allulose: My favorite non-sugar sweetener and a sugar-free ice cream maker’s dream. Learn more about it here.

Coriander: Contributes a bright, citrusy note.

Honey: The original recipe used honey as the sweetener. I’ve swapped it for allulose, so we lose the honey flavor. You can add a little honey extract if you want, but the ice cream is great without it.

Low-Carb Olive Oil and Coriander Ice Cream (lactose free with a vegan option)

Makes ~1 quart

Recipe Category: Dairy Egg Free Lactose Free Lactose Free Low-Carb Low-Carb No Cook No Cook Soy Free Soy Free

Ingredients

Instructions

  1. BLEND

    Add all ingredients to a blender and blend thoroughly, scraping down the sides with a spatula, until fully combined and smooth. 

     

  2. CHILL

    Transfer to a container and chill in the refrigerator for 8 hours or overnight.

     

    For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.

     

    Ideally, the mixture will be about 40 degrees when you churn it. 

     

  3. CHURN

    Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream. 

     

    Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. In my machine the perfect churning time is 18 minutes, but your experience may vary. 

     

    The ice cream is finished churning when it looks like soft-serve and is pulling away from the sides of the canister. 

     

  4. STORE

    When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.

     

Note

You can use any unflavored, unsweetened protein powder you want. Whey, collagen, and egg white work the best. Vegan protein powders can work too, but sometimes create a chalky texture. Because different protein powders have different textures, the same volume of different powders may weigh different amounts. Weighing is the best method for ensuring you get the 65 grams the recipe calls for, but here are some estimates for using a cup measurement:

  • 65 g collagen powder = 1/2 cup + 2 tablespoons
  • 65 g whey protein = 1 scant cup
  • 65 g egg white protein = 3/4 cup 
  • 65 g soy protein = 1 cup
  • 65 g pea protein = 3/4 cup

 

Recommended equipment: (may include affiliate links)

 

Recommended ingredients: (may include affiliate links)

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