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.
Rosemary, Raisin, and Pecan Ice Cream (lactose free)
Rosemary, Raisin, and Pecan Ice Cream combines sweet, nutty, and herbal flavors, as well as creamy, chewy, and crunchy textures. It was also inspired by a cracker.
Ube Ice Cream (lactose free)
Ube (purple yam) is a popular flavor in the Philippines, and it comes together quickly and easily when you flavor it with a sweetened ube spread.
Nutella Ice Cream (chocolate-hazelnut) (vegan)
This recipe for Nutella Ice Cream uses roasted hazelnuts and melted chocolate to create an easy, vegan ice cream without the processed spread.
FROG Sorbet (vegan)
Fig, raspberry, orange, and ginger sorbet was inspired by a delicious new (to me) flavor of fruit preserves.