Low carb ice cream is a unicorn of the keto world; a legendary creature that we’ve all heard existed, but never actually managed to track down and catch. We’ve searched high and low throughout the grocery stores for this mythical beast with no luck.
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But then one day, there it is. You spot the majestic species chilling in the frozen section with its delicious buddies and tiptoe over to make your move. You pounce; you capture; you are officially immortal.
Before you triumphantly advance to the cashier, you stop to fawn over your precious low carb ice cream. Your gaze lands on the ingredients list, and you suddenly realize this was all a farce. A ridiculous sham.
We all want to eat ice cream, but let’s face it: there’s usually a bunch of not-so-keto-friendly ingredients in store-bought low carb ice cream. If you’re anything like me, you’ve picked up a shmalo shmop and celebrated the fact that it was sweetened with erythritol (glycemic index = 0), only to immediately smash it on the ground once you spotted the cane sugar (glycemic index = 43; for comparison, table sugar = 65… dafuq?!).
While it may be an infinitely better choice than the usual frozen treats you’ll find at the store, it doesn’t have a place in a ketogenic diet. Sure the carbs are lower, and it might even fit your macros if you watch your portion control, but it’s not actually a “keto thing” (despite what you may see on social media).
Never fear! Just get in your kitchen and make your own stuff. Seriously, it’s insane how simple, not to mention tasty, this kind of thing is. It’s usually as easy as blending ingredients and popping them in the freezer. Last summer, I made killer avocado popsicles that my whole family enjoyed.
It started to warm up last weekend, and the ice cream trucks circled my block like hungry sharks for hours. I headed into my kitchen and whipped up an ice cream using two things I always seem to have in abundance: protein powder and ricotta cheese. That’s right, just two ingredients. Add water and blend, blend, blend. Pop it into the freezer and pull it out when it’s ready.
I used the Quest Strawberries & Cream Protein Powder which is already sweetened without sugar (Stevia and Sucralose, to get specific), but if you like things sweet, sweet then you might want to add a little extra erythritol sweetener (like Swerve, for example) or Stevia. Enjoy your protein powder “ice cream”!
Protein Powder Ice Cream Recipe [Low Carb & Keto]
Low carb "ice cream" that might actually fit your macros.
- 1 oz Strawberries & Cream Quest Protein Powder 1 scoop
- 4 oz Ricotta Cheese (part-skim milk)
- 2-4 tablespoons Water
- Measure out protein powder and ricotta cheese into a medium size bowl.
- Add a minimum of 2 tablespoons of water to dry ingredients.
- Blend thoroughly with a hand mixer.
- Add one tablespoon of water at a time, blending between additions, until you reach your desired consistency.
- Place mixture in freezer for a minimum of 20 minutes for soft serve consistency. Leave in freezer for a minimum of two hours for a harder ice cream.
You may choose to replace the lower fat Ricotta cheese with a full fat version for a higher calorie/higher fat content as needed. This will affect the nutrition data provided below.
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