Today is a most spectacular day. I’ve waited for this day for 1 year, 11 months and 12 days. Not that I’ve been counting, or anything. Today I will be reunited with one of my favorite people on planet earth, who also happens to be the BEST. BOSS. EVER. and I get to work with him again – 4 days a week – starting today. Excited? I can barely stand it. Truly, my life is right way up again. My life is the way it is today because of the enormous influence of this man; so I cannot wait to see what the future holds now I have my biggest cheerleader back in my corner. I know, for sure, it’s going to be exciting. For now though: Peanut Butter Ice Cream.
Today is also spectacular for another reason: LowCarb / KETO / SANE / LCHF Ice Cream has arrived!
UPDATE: I have now created you a whole book full of scrumptious Ice Creams – also suitable for
Woohoo!! I know it feels like it’s taken forever to get here, but fantastic ice cream is not easy. It’s easy once you have a recipe that works. Getting a recipe that works – not so much. And I have a lot of experience with ice cream.
My goal here is to make ice creams that are as healthy as possible, and yet taste as good or better than premium regular ice creams. It’s a lofty goal if you understand how ice cream works. It’s a lofty goal if you’ve ever been unfortunate enough to try the dairy-free, sugar-free, vegan, or whatever-the-heck-free versions at the store. Yeah, mine won’t taste anything like any of those. My trusty Ice Cream Taste Test Crew would agree that you cannot tell the difference between my KETO ones and regular premium ice creams. It’s true, lovely readers. You CAN have it all. You’ll be so glad you’re KETO once you’ve tried some of these!
My ice cream
fetish odyssey started some 4 years ago when Larry decided to have a birthday. His lovely wife, Susan, is not the chef in the family, so I offered to cook The Birthday Dinner for Larry and his family at my home. I had the dinner down, but was somewhat stumped when it came to a suitable dessert. I knew Larry adored raspberries, and I knew the weather was going to be warm. Based on these two facts I randomly decided that I was going to make Raspberry Ice Cream for him, even though I had never made ice cream before. Ever.
I toddled off to Williams-Sonoma to avail myself of an ice cream churner, and my ice cream adventures began. Being a lifelong overachiever I made both Raspberry Ice Cream and Raspberry Ripple Ice Cream, and both of them were huge hits. I mean HUGE. No one believed they were homemade. That success, combined with the therapeutic experience I had enjoyed while making said ice cream set me off on a path that involved some 40-or-so flavors, and hundreds and hundreds of gallons of ice cream over the next 3 years. It was awesome. I made ice cream for neighbors, ice cream for friends, ice cream for work colleagues, and ice cream for a local hotel. I rapidly became known as The Ice Cream Queen. I had strangers gate-crashing work meetings because they heard Carrie Brown’s ice cream was making an appearance. I never had any problems getting painting parties going at my house either; as long as there was Carrie Brown’s ice cream there were plenty of volunteers.
Then I met Jonathan, and my whole ice cream existence came to a screeching halt. Until now. I give you Peanut Butter Ice Cream. Wouldn’t it be awesome, I mused, if I could merge my ice cream repertoire into my KETO lifestyle. It’s pretty hard being the Ice Cream Queen and The Queen of Healthy Eating at the same time; because how can I live and breathe all things nutritionally healthy while churning out ice cream that is doing exactly the opposite? So for months I pondered how to make KETO Ice Creams. Ice creams are the single most complex food creations we humans have come up with. Sadly you cannot just whizz a bunch of stuff together, sling it in the freezer and get beautiful, scoopable, delicious ice cream the next day. In other news, did you know that “scoopable” is not a real word? I am going to start a petition. Scoopable needs to be a proper word. I mean, I make ice cream all day long, and have 5 cats. I can’t go 5 minutes without using the word.
Months ago I started dabbling with KETO ingredients that I thought may work, but didn’t have much success. Then, one Saturday, my brain broke loose and I created Peanut Butter Ice Cream and then 7 more KETO ice creams in one day. I was over the hump and off to the races! Since then I’ve made 16 different flavors – holy moly, there’s no stopping me now.
To get us going down the KETO Ice Cream path, I started with the easiest recipe, which also happened to be one of the most requested: Peanut Butter Ice Cream. Score! Everyone wins.
Ice cream making is actually pretty complicated scientifically speaking – there’s a whole bunch of geekery around getting ice crystals to form the right way, not getting them to freeze too hard, or too soft, and other thrilling physics dilemmas to think about – and there are tons of little tips and tricks that will help you get that perfect scoop of KETO deliciousness every time. Sadly, one little recipe post won’t address most of that, but before you hop to the recipe please just cast your eye over this list. It’s a good place to start if you are new to the world of homemade ice cream, and since all of you are new to KETO ice cream, and KETO ice cream “custards” do not behave like regular ice cream custards, I urge you to pay attention. After waiting this long, I don’t want you to be disappointed with the result.
The goal is to churn your ice cream mixture in as short a time as possible, so having everything super cold before you begin will be your biggest aid in this endeavor. Especially the ice cream mixture. DO NOT TRY AND CHURN IT IF IT IS NOT COLD.
- All your equipment should be as cold as possible before you start churning: the dasher (stirring paddle), any jug that you use to pour the custard into the churner, and the spatulas.
- If you are using a churner with a removable freezer bowl that needs to be pre-frozen, make sure that it is completely frozen before you churn. If you shake it and there is ANY noise, it is not ready to use.
- Place the empty container that you are going to put the churned ice cream in, into the freezer when you start churning so it is super-cold when the ice creamed has churned.
- Do not overfill the churning bowl. Doing two smaller batches is much better than trying to churn too big a batch.
- Once you have put the churned ice cream in the cold storage container, place it in the freezer immediately.
- Once churned, freeze the ice cream in the freezer for at least several hours before serving, and preferably overnight. Really, try and wait, or churn just before bedtime so you’re not tempted to dig in straight away.
- If you live in a hot climate, churn in the coolest part of the day.
- If you have a separate “deep” freeze, put your freshly churned ice cream in that freezer initially, so it freezes as fast and firm as possible. The next day, or 8 hours later, you can transfer it to the freezer part of your kitchen ‘fridge/freezer.
That’s just a few basics to get you started. So without further ado, have some KETO Peanut Butter Ice Cream. I must warn you – this stuff is *very* filling. You won’t be able to eat very much at one time, but your mouth will be so insanely happy because it won’t believe it’s eating KETO Peanut Butter Ice Cream, that you won’t care. HUGE thanks are due to my long-suffering Ice Cream Taste Test Crew: Matt Ballard, Laurie Resch, Bob Stutz, Jen Meehan, and Sahara Pirie, whose thoughtful, constructive criticism helped shape the final versions; they ate a lot of ice cream in the course of this KETO Ice Cream endeavor, and my recipes are better because of their input. Matt wins the award for most KETO ice cream eaten in the name of ice cream perfection. Thursday afternoons will never be quite the same. Thanks also to the various other folks who were able to sample a few here and there, and whose feedback was also very valuable.
I scream, you scream, we all scream for ice cream! Peanut Butter Ice Cream! Peanut Butter Ice Cream!!
UPDATE: I have now created you a whole book full of scrumptious Ice Creams – also suitable for
- 2 cups / 16 fl oz. hemp milk
- ¾ cup / 6 fl oz. smooth natural unsweetened peanut butter
- 6 ¼ oz. / 175g xylitol (NO substitutes!)
- ½ tsp. sea salt
- ½ cup / 4 fl oz. heavy cream (see page 12)
- ¼ tsp. vanilla extract
- ½ tsp. guar gum
- Place the hemp milk, peanut butter, xylitol, sea salt, cream, and vanilla extract into a blender and blend for 10 seconds.
- Turn the blender to low speed, and while the blender is running, add the guar gum by tapping it through the opening in the lid, and blend for 30 seconds.
- Pour the ice cream custard into a bowl or jar, cover, and place in the ‘fridge for at least 8 hours, but preferably overnight. Don’t skip the chillin’, no matter which type of churner you have.
- Stir the chilled custard well to make sure it is completely mixed and read the churning and freezing section on page 23. Freeze the custard in your churner according to the manufacturer’s instructions. It typically takes between 15 – 20 minutes to freeze to a soft-serve consistency.
- Once the ice cream has frozen to a soft-serve consistency, quickly transfer it from the churning bowl into your pre-chilled container, cover, and place in the freezer for at least 8 hours, preferably overnight.