Highly spiced (but not hot), extremely creamy, and sweetened with allulose.
Low-Carb Matcha Ice Cream (dairy free)
This is a low-cab adaptation of the original recipe, here. As I mentioned in the original post, I’m a huge matcha fan. You don’t need to spend a lot of money on fancy matcha powder, but you want it to taste good, since it’s providing the primary flavor. Culinary grade matcha works fine, and myContinue reading “Low-Carb Matcha Ice Cream (dairy free)”
Low-Carb Peanut Butter Ice Cream (vegan)
A low-carb, vegan peanut butter ice cream recipe with options for reducing the fat. Basically a template for creating your ideal, healthy peanut butter ice cream.
Low-Carb Miso-Maple-Pecan Ice Cream (dairy free)
Malty, rich, nutty, caramelly, crunchy, and sweetened with allulose.
Low-Carb Cucumber Ice Cream (coconut milk base)
My low-carb version of the original, which is based on a recipe that’s over 100 years old. It’s surprisingly delicious, especially for summer.
Low-Carb Dark Chocolate Sorbet (vegan)
A remake of the original. Still tastes like a soft, frozen bar of dark chocolate, but now with no sugar.
Low-Carb Coffee Ice Cream (dairy free)
This is a low-carb version of the original recipe. Strong and not too sweet.
Low-Carb Olive Oil and Coriander Ice Cream (lactose free with a vegan option)
This is the low-carb version of the original recipe. Keto approved!
Lavender-Lemon-Mint Sorbet (vegan)
Bright and refreshing, the taste of summer. Delicate, yet complex. This sorbet is easily made from pantry ingredients.
Honey and Olive Oil Frozen Yogurt (lactose friendly)
Honey and Olive Oil Frozen Yogurt combines some of the most fundamental Mediterranean flavors in a simple, but unusual dessert.