Yummy Diabetic Ice Cream

My friend D has been gamely following the diet prescribed by Dr. Richard K. Bernstein in Dr. Bernstein’s Diabetes Solution. Bernstein is himself diabetic (Type I) and has been controlling his blood sugar successfully for 65 years. The program works. The minute D strung together four straight days on the low carbohydrate/high fat regimen — reminiscent of the Atkins diet — his blood glucose numbers fell by half.

The problem is that they don’t stay there.

The villain of the story is ice cream. Ice cream calls to D like a Siren luring him to the rocks. “Just a tiny cone,” the voices sing, or “— just a McDonald’s sundae…” One small slip will elevate his blood sugar for days.

Obviously I had to come up with something.

I have a cow. I have a Cuisinart ice cream maker. I have a book of Ben and Jerry’s ice cream recipes. Eh, voilà!

LOW-CARB BEN & JERRY’S FRENCH VANILLA ICE CREAM


Ingredients

2 large eggs

2 cups heavy cream

1 cup milk (whole milk is marginally lower carb)

2 teaspoons imitation vanilla extract (imitation has fewer carbs)

18 drops liquid sucralose (EZ-Sweetz; 6 drops = 1/4 cup sugar)*

1. Whisk your eggs in a mixing bowl until light and fluffy. Whisk in the liquid sucralose, then continue whisking until completely blended. Pour in your cream, milk, and vanilla and whisk to blend.

2. Transfer the sweet mixture to your ice cream maker, and freeze while churning. Without the heft of sugar, it will take a few minutes longer to solidify, but it will get there.

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* Liquid sucralose is easy to find by mail, and important for diabetics who can’t tolerate carbohydrates. Sucralose was created by manipulating sugar molecules. Splenda is a well-known brand of sucralose that has been made into powder form. It is sold in packets and can be used in recipes cup for cup as a replacement for sugar. Unfortunately the bulking agents used in this process are maltodextrin and dextrose, both sugars. While Splenda is low calorie and useful for dieters, it has carbohydrates that will affect the blood sugar of anyone with diabetes.

____________________________________

By simply substituting liquid sucralose for sugar, the carbohydrate count in the ice cream dropped from 23 to a mere 3 carbs per serving. (It appears to me that one can do the same to produce low-carb Ben & Jerry’s Chocolate and low-carb Ben and Jerry’s Coffee ice cream.) My husband and Lucy were my taste testers. They thought it was great.

When the fresh ice cream was creaming out of the top of the Cuisinart, I stopped the machine. Because D lives and works across town and I will be dropping these off with his weekly lunches, I scooped the ice cream into individual serving cups.This also helps anyone keep in mind the size of a serving (1/2 cup).

I had nothing disposable on hand but cheap plastic party cups, which I don’t recommend. I will have to find paper ice cream cups. The plastic becomes brittle and shatters easily when cold.

And this low-carb Ben & Jerry’s gets very cold. It is delicious, and very close in taste to the real thing, but its “mouth feel” is different. Though ice cream manufacturers boast of their creamy products, it turns out that the granularity of sugar contributes to some of that scoopable softness. Pure cream is mostly water and can freeze almost as hard as an ice cube.

The solution is to either eat it fresh, or let it soften at room temperature for five or ten minutes — if you can wait that long.

D dug into his trial serving with a spoon.

He looked up. “It’s good!” he said, and then gave me a small, naughty smile. “Where’s the chocolate sauce?”

Here is the nutritional breakdown for Low-Carb Ben & Jerry’s French Vanilla. The recipe makes 8 servings, each slightly over 1/2 cup.

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8 Responses to Yummy Diabetic Ice Cream

  1. Jenny says:

    This sounds great….will have to try it. Here are a couple of recipes for D’s chocolate sauce, as well as caramel sauce, all LC!

    http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/172953-lc-chocolate-sauce.html

    • adkmilkmaid says:

      Thanks, Jenny. Right now he’s having such a tough time staying on the 30-a-day carb plan (6/12/12) I hesitate to add any more carbs at all in sauce. Have you ever tried the chocolate Da Vinci syrup, carb-free? I have become wary of chocolate in general. Lucy and I tried to make the low-carb chocolate fudge on the BS 101 site but it was unfortunately inedible with a very bitter aftertaste and it looked, in DH’s horrified description, “Like dog [excrement], poor guy.” LOL My pigs ate it.

  2. Susan Garrett says:

    What model Cuisinart do you have? I looked on Amazon but didn’t see it. I am diabetic and am really serious about getting my numbers down and this ice cream would really help. It really looks great.

    • adkmilkmaid says:

      Hi Susan. We have the Cuisinart Automatic 1.5 quart ice cream maker, bought from Amazon about ten years ago. The price has only gone up $6. They now have a newer model but I don’t know anything about it.

      I now make this ice cream with pure heavy cream, no milk, to lower the carbs even further. Another suggestion that was given to me on a diabetes board was to substitute half heavy cream, half water for the cup of milk. However I have a cow and lots of cream so that is simplest for me.

      Good luck!

  3. Susan Garrett says:

    Thanks. I have raw milk but not enough raw cream so I’ll have to use Wally brand cream.
    I was wondering if you couldn’t take some unsweetened chocolate, cream, and sweetener, like xylitol and stevia to make chunks to put in the ice cream. We made a treat that we froze and it was yummy.

  4. adkmilkmaid says:

    For anyone following this recipe for a diabetic, I have amended it to substitute 1/2 cup cream + 1/2 cup water for the 1 cup milk, to further lower the carbs.

    Therefore the recipe calls for 2.5 cups heavy cream in total.

    It’s still delicious!

  5. Kathy Poole says:

    I modified this great recipe using ideas gleaned from my own ice cream quest. Here’s the perfect result. Stays so smooth, creamy and forever scoopable with NO iciness – but it does contain a bit of alcohol. Its the secret ingredient. To recipe above: Reduce milk to 3/4 cup & I use half & half. Warm 1/4 cup vodka and dissolve 1 tsp xanthum gum in the warm liquid. Add this thru a strainer to mixture after all other ingredients and mix thoroughly . Vodka becomes tasteless & you can evaporate off most of the alcohol by warming, but you may use any “flavor” you fancy. I used less sweetener than recipe called for, too. I’ve made many variations experimenting with simple additions and all are delicious. I hope this solves the glacier problems for some!

    • adkmilkmaid says:

      Thanks, Kathy. That’s very interesting. I wonder, if you evaporate off the alcohol by warming, is there anything left to reduce the iciness? I am wondering how this tip could be used if, for example, one were dealing with alcoholism and didn’t want anything triggering in the ice cream. My grasp of cooking chemistry is very limited. Thank you.

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