recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator


food . travel . life

keto . low carb


gluten-free . grain-free . sugar-free

drama-free . dogma-free . mean-free

Keto Cookbooks



Keto and Low Carb Thickeners
Celery and Cucumber Salad with Herbs
Liposomal Vitamin C (+ VIDEO!)
Cappuccino Mousse (+ VIDEO!)
Recipe Index: Find the recipe you need here
Blueberry Cheesecake Scones
Creamed Chicken and Cabbage Casserole
M*TH**F****R!   (WTF is wrong with me? #6)
How To Stock a Low Carb Kitchen
The Joys of Splenda.  Or not.

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

The KETO Ice Cream Scoop Cookbook Q&A

Thank you so much for purchasing a copy of  “The KETO Ice Cream Scoop” Cookbook!

I hope you are getting a lot of pleasure out of making and eating the recipes – I certainly had a blast creating them for you. I’ve put together this The KETO Ice Cream  Scoop Cookbook Q&A so you have somewhere easy to go for answers instead of trying to find me on social media or via email.

Please put your question in the comments below and I will update this page with the answers for everyone to read. I hope this helps!



***If you were an Early Bird purchser of The KETO Ice Cream Scoop, then you you may have a misprint on the Apple Pie a la Mode recipe, where the instructions are for a different flavor***

The correct instructions are here (sorry about that):


Apple Pie a la Mode Ice Cream (Low Carb)

Place cream, hemp milk, xylitol, and sea salt in a pan and heat until it just starts to boil.  Remove from the heat and allow to cool for 15 minutes.

Place the cooled cream, thick coconut milk, avocado oil, and vanilla extract in the blender and blend for 10 seconds.

Turn the blender to low speed, and while the blender is running, add the guar gum by tapping them 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 in the churner, quickly spoon a layer into the bottom of your cold storage container.  Sprinkle chilled broken Shortbread Cookies over the ice cream and then spoonsful of Apple Ripple.  Continue to layer ice cream, cookies, and Apple Ripple until the ice cream has all been removed from the churner.

Cover and place in the freezer for at least 8 hours, preferably overnight.



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  • DaonHi Carrie:

    I love your book! I’m getting ready to make an ice-cream this weekend (I can’t decide which) but have a question on the Marshmallows. What type of powdered gelatin do you use? I have Great Lakes Gelatin, Collagen Hydrolysatate (the green can) and Bernard Jensens 100% Bovine Gelatin. Will either of these work?ReplyCancel

  • DaonHi Carrie:
    Another question. You say that you freeze fresh berries while in season (I do too). How would you use the frozen berries in the recipes? For instance, Wimbledon Strawberry Ice Cream? The directions talk about fresh strawberries. Do you defrost and then use? Or just use frozen? I have found it difficult to chop up frozen berries so I’m curious how to use them in the ice cream recipes.ReplyCancel

  • nIGELHi Carrie

    Bought your Keto Ice Cream Scoop book recently but being from
    blighty (England).

    Terms are a little different, so I guess will need to experiment. My first question is on coconut milk. In UK we seem to have the choice of coconut milk or coconut cream. We don’t seem to have coconut milk thick and thin.

    Therefore, do you think UK coconut cream is USA thick coconut milk and UK coconut milk is USA thin coconut milk?

    Is there anyway from the ingredients (quantity, type or composition ratios) that would tell me which is which?

    Really hoping I can convert to UK but as you write the balance between everything is critical and without the specific makes I’ll need to do a lot of experimenting.


  • KirstenHey Carrie! Thank you again for a great book!!

    I think I know the answer to this but I was wondering about the Sinless Cinnamon. It tasted great but was a bit “icy”. I used unsweetened cashew milk but I think it churned too long since it built up on the sides. Did the cashew milk cause that or should I just keep a closer eye on it next time?


  • June P caseIs thick coconut milk and coconut cream from Trader Joe’s the same?ReplyCancel

    • Louise PerryI have a little dog that seems to find any spills or food preparation “accidents.” I am concerned about using xylitol sweetener. Is there an alternative? Love your book and want to start trying recipes.ReplyCancel

      • Mary MartinHi Carrie! I have the same question. May I use allulose instead of xylitol? Thanks so much. ReplyCancel

  • Elizabeth PhelpsJust bought your Ice Cream Scoop Cookbook and looking forward to trying the recipes. I do have a question . . .re: why are Macro’s not noted on each recipe? I’ve just started on my Keto Journey and am being diligent about documenting my macro’s until I am confident in my food choices in this WOL. I know I can calculate them in a Macro app . . . but just wondering.ReplyCancel

  • Donna SimoneWhich is the best recipe to make dairy free?ReplyCancel

  • rex masonwe made our first two custards and when churni g all looked like thick soft serve and we froze it. 8 hours later able to scoop and serve. not sweet enough so sprinkled splenda on …not bad. but next day hard as rock both types. forgot parchment paper before putting lid on. other than that maybe churn too long?ReplyCancel

  • Tiffany DannAre the hemp and almond milk interchangeable?ReplyCancel

  • Andrea CaseyMade the Kept in the dark chocolate and tastes like cardboard, texture is good but the flavor is how I imagine a cardboard box might taste if you licked it. What could be wrong?ReplyCancel

  • NellHey Carrie, when making the Kept in the Dark Chocolate ice cream, how long does the chocolate custard have to cool before it is poured into the blender with the coconut milk and vanilla? Should it be totally cooled, or slightly warm?ReplyCancel

  • DianeI’m hoping to make the cinnamon ice cream into cardamom (I want to try this flavor without the apricots). Do you have a suggestion regarding an amount of cardamom with which to start my experiments?ReplyCancel

  • Gretchen MckeeI’m trying to enter the recipe into My Fitness Pal to calculate nutrition and I don’t know how many servings each recipe makes. How do I find this out?ReplyCancel

    • carrieThe serving size is how much you actually eat. The recipes make 12 – 14 scoops each, but of course scoop sizes vary, so that isn’t terribly useful to you.ReplyCancel

  • BambiI have the Ice Cream Scoop cookbook and was wondering how to sub Allulose for the xylitol. I know I read it could be done, but can’t find the details.ReplyCancel

    • NancyI have the same question.  I didn’t realize that the recipes use xylitol, so if there isn’t an allulose alternative, I’ll need to return the book.  ReplyCancel

    • Mary MartinI have the same question. I think I will just go ahead and try allulose. I can’t have xylitol in the house. ReplyCancel

  • Mary MartinHi Carrie! Can I use these recipes in a Ninja Creami? Thank you. ReplyCancel