The KETO Ice Cream Scoop Cookbook
Ice Cream! Ice Cream! We all scream for keto ice cream!
Thought you’d never be able to eat ice cream again – unless it came with a large dose of guilt, a side helping of body fat, and a fast route to diabetes and other health issues?
Well now you can. Make life a lot more scrumptious and a lot less restrictive by making your own ice cream. Your Keto Ice Cream Scoop Cookbook shows you just how easy it is to do – there’s no complicated techniques using egg yolks here.
Tried a bunch of keto ice cream recipes from Pinterest or blogs that just failed to live up to their hype?
Fed up with keto ice cream recipes that don’t work?
Tired of wasting time, energy, and $$ on keto ice cream recipes that taste blah?
So over keto ice cream that is hard as a rock?
Frustrated with keto ice creams that are icy and tasteless?
Angry at people that call their recipes keto but in reality they don’t even come close?
YOU ARE IN EXACTLY THE RIGHT PLACE!
Whether you are just discovering keto or have been keto a while, make your life simple and super-delicious with these easy, beautiful, and amazingly tasty recipes created by International Bestselling Author and Pastry Chef, Carrie Brown.
For everyone wanting to feel fantastic without giving up taste, improve their health dramatically, and lose body-fat, this cookbook is crammed with delicious ice cream recipes for 52 fat-burning, health-boosting, joyous frozen treats that will help in your quest for improved wellness and increased fat-loss while keeping your taste buds insanely happy.
This cookbook is published both as a physical print book and a digital download.
If the link you hit DOES NOT take you to Amazon, you are purchasing the digital version.
WANT A DIGITAL DOWNLOAD TO KEEP ON YOUR DEVICE?
YOU ARE IN EXACTLY THE RIGHT PLACE!
PLEASE NOTE: THIS IS A DIGITAL COOKBOOK THAT YOU DOWNLOAD TO YOUR DEVICE, AND IS THEREFORE NOT RETURNABLE OR REFUNDABLE.
IF YOU ARE LOOKING FOR IT AS A PHYSICAL COOKBOOK HEAD TO AMAZON HERE: PHYSICAL BOOK
Your KETO Ice Cream Scoop Cookbook Includes
? Full detailed instructions for each recipe
? Full color picture of each of the 52 fabulous ice cream flavors
? Metric and imperial measurements give correct quantities no matter where you live – no converting required!
? Comprehensive how-to section including tips and tricks for making fabulous ice cream every time
? Ingredients & equipment – the what and why + tips and tricks
? Many of your favorite flavors – just made even more delicious and a whole lot healthier
? Includes an additional 19 recipes for mix-ins such as sugar-free Marshmallows, sugar-free Chocolate Fudge Ripple, and Bacon Ripple
? Fun personal anecdotes and stories and reader / taste-tester reviews
? All recipes are free of sugar, grains, gluten, eggs, and soy. Many are also free of dairy and / or eggs – or can be easily modified to accommodate.
Your KETO Ice Cream Scoop Cookbook Flavors Include
? Double Cherry Choc Chunk aka KETO Cherry Garcia™
? You Had Me At Hazelnut
? You’re Bacon Me Crazy
? Butterscotch Bling
? Boy Howdy Blueberry
? Boom! Boom! Basil
? Sassy Goat
? Immortal Avocado
? Frozen Mocha Cocoa Fudge Cheesecake
? Maple Bacon Crack
? Nutty Mud Puddle
? Banana Cream Pie
? Dirty Hippie
? Cranberry Schmanberry
? Bubblegum Bliss
? Ballistic Coffee
? Lavender Caramel Surprise
? Triple X Zone
? Apple Pie a la Mode
? Kept In The Dark Chocolate
? All The Beans
? Butter Me Up Pecan
? Mind-Blown Blackberry
? Pistachio Rose
…and many more!
PLEASE NOTE: THIS IS A DIGITAL COOKBOOK THAT YOU DOWNLOAD TO YOUR DEVICE, AND IS THEREFORE NOT RETURNABLE OR REFUNDABLE.
IF YOU ARE LOOKING FOR IT AS A PHYSICAL COOKBOOK HEAD TO AMAZON HERE: PHYSICAL BOOK
What people say about The KETO Ice Cream Scoop Cookbook
“After only a few bites I was completely stunned at the flavors and textures of these ice creams.” ~ Sahara
“Made the Almond Coffee Fudge ice cream this weekend…it was awesome – way easy to make, the recipe really worked.” ~ Suzie
“Insane deliciousness!!! The double dark chocolate ice cream is so creamy and so delicious. Perhaps some of the best chocolate ice cream I have ever had.” ~ Sherry
“I have made 5 batches of ice cream so far and have been pleasantly surprised at the ease of whipping up the custards that are churned into the ice cream. Before trying Carrie’s recipes, I thought there would be some complex, time-involved method to creating ice cream and was very happy to learn that most of the custards can be created in 15 minutes. I’ve served these ice creams to a dinner party of 14, at a family birthday party and also to visiting friends and relatives, all of whom have said this is some of the best ice cream they’ve ever tasted and none could tell that it was sugar-free.” ~ Mrs. H
“I’ve made lots of great ice creams over my nearly 70 years on this earth. Thank you, Carrie, for bringing us to the pinnacle of ice cream nirvana!! Your ice cream recipes are awesome! So far we have made Sinless Cinnamon, Charismatic Coffee, Dazzling Double Dark Chocolate and Phenomenal Peanut Butter! And we can’t pick a favorite because they are all so fabulous! I’m sorry if I seem to be gushing over these ice creams! They truly are that good! Oh, and did I mentioned they are healthy! Thanks again, Carrie. You have done something very remarkable.” ~ Gary
PLEASE NOTE: THIS IS A DIGITAL COOKBOOK THAT YOU DOWNLOAD TO YOUR DEVICE, AND IS THEREFORE NOT RETURNABLE OR REFUNDABLE.
IF YOU ARE LOOKING FOR IT AS A PHYSICAL COOKBOOK HEAD TO AMAZON HERE: PHYSICAL BOOK
Prefer to read things on your Kindle?
Purchase the e-cookbook using the link above and then follow these instructions to load it to your Kindle:
1. Find your Send-to-Kindle e-mail address, by visiting the Manage your Devices page (https://www.amazon.com/myk#manageDevices) (This may require you to login)
2. Click on Settings tab
3. Scroll down to Personal Document Settings
4. Pick the email address associated with the device you want to send the book to
5. Send the document to your Kindle device or app, by attaching the document to an e-mail addressed to your Send-to-Kindle e-mail. (It is not necessary to include a subject in the email.)
Fantastic Cookbooks to upgrade your keto journey to easy and delicious.
Grab your copies today!
BeckyCarrie, After purchasing your first ice cream cook book and items needed for the recipes, we have discovered that using xylitol in our house is not an option. Have you reworked the recipes in the new book to include alternate sweetening options or can you give us any suggestions on substitutions? We can use stevia, erythritol, and monk fruit. Would love to make your recipes. Thank you.
carrieHi Becky – to this point, xylitol is the only sweetener that works successfully. I am about to trial with monk fruit, but stevia and erythritol for sure do not work. Love to you!
Sonya SolomonHave you experimented with Swerve at all? I have heard mixed feelings about xylitol and it is not GI 0 as stevia, erythritol, swerve, or monk fruit.
carrieYes, I have, and they don’t work with ice cream. Swerve is also way more expensive than plain erythritol, so I don’t use it for that reason. I try to keep costs down for my readers. I have not trialed with plain monk fruit, but will be doing so shortly. Most monk fruit sweeteners are blended with erythritol though, so they won’t work either. Hope that helps!
Sonya SolomonThank you for all your help!
I have been doing Keto for about 5 weeks and having great results! Have you had any bad experiences with Xylitol creating an insulin effect and thus throwing you out of keto? I have read that erythritol is GI=0 where zylitol is GI=13.
I have also read that some people use erythritol and then add 1-2 tbsp of vegetable glycerin to compensate for the hardness? Have you tried or suggest that?
Thank you for your continued advice!
Sonya
SassyI use liquid stevia very successfully in these.
JennyHow much do you use compared to what she lists for sugar/xylitol
LuisHi! Did you ever completed these Monk Fruit sugar experiments?
Any ideas on replacing Xylitol with Monk Fruit Sugar + any other ingredient? Thanks, Luis
Lisa MasonI have done the ice cream and I use Allulose. It works fine.
Ben DAfter listening to the “Ice Cream” episode on Ketovangelist Kitchen, I ordered this book immediately! Looking forward to trying all the new flavors!
carrieThanks, Ben! We hugely appreciate your support!!!
Kathleen O'ConnellHi Carrie,
Just bought your book but didn’t realize that Xylitol was the only sweetener that works, why doesn’t Swerve work? Is it that it raises blood sugar or that it has a negative chemical reaction. Thanks..Looking forward to trying your fabulous recipes. Kathleen
carrieHI Kathleen – it causes problems with texture and scoopability. Hope that helps!
Kathleen O'ConnellYes!! It makes sense completely. We’re on board. Thanks Carrie!
SherylHi Carrie… the recipe my husband wants me to make is the Apple Pie a La Mode… but the directions in the PDF version is for the peach ice cream. How can I get the directions for the Apple Pie recipe? Thanks
Theresa richmeierHi, I purchased your book and now I can not find it on my tablet any where!
Sonya SolomonI purchased your book and am starting to make some of the amazing looking recipes! I started with Sassy Goat.
I had a problem with it being SO thick that my Blendtec wouldn’t blend for the full 5 min. It maybe lasted 1.5-2 min on the #1 setting.
It was also so thick that when I went to churn it, the machine was struggling and stopped churning before it reached to fully desired texture. It is more of a marshmallow fluff type texture.
Am I doing something wrong? Is this recipe just a little out of the ordinary with all the goat cheese?
Thank you!
Waffle Cones | Ketovangelist Kitchen | KETO / LCHF / LowCarb / SANE[…] a text conversation, while The KETO Ice Cream Scoop Cookbook was being written, the uber-talented designer of the Ketovangelist Kitchen Cookbook covers and […]
JenniferCould not wait for my book and ice cream maker to arrive so that I could make some of this wonderful looking ice cream!! I made the butter pecan just as soon as I could get the freezer container ready and I was not disappointed!! Couldn’t wait for the ice cream to finish freezing and had it soft after a couple of hours in the freezer….for breakfast!!
D'Aon LucasI posted these comments in the books Q&A but never received a response. I will repost here in hopes of receiving an answer.
Hi 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?Reply
DAON – Hi 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.Reply
Dori ReeseMy download did not go through. I’ve emailed a few days ago and haven’t heard back. Message reads pdf failed. Please help!
D'Aon LucasPosting again (3rd time). I’d really like an answer to my questions!
Hi 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?Reply
DAON – Hi 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.
Cookbooks by Carrie Brown » Carrie Brown | Life in the Sane Lane[…] The KETO Ice Cream Scoop Cookbook […]
Carey HaasTried the peanut butter recipe with macadamia nut butter. Eating it while watching live stream of ketocon with 2 keto buddies!! Omg!
AlanTried to order using my Paypal balance, but wasn’t given the Paypal option, despite you showing their symbol?
carrieHi Alan – I am so sorry, but PayPal keep giving my work away for free, so I had to move to a new processor. Many apologies for the inconvenience.
Anne WilksHi I wanted to purchase a couple of your books using PayPal as a payment method, it is on your advert, but when I get to the payment page only a request for credit card details comes up. Please could you advise?
JeffFurther down she says she had to stop using PayPal because of too many problems dealing with them.
Kathy WilkersonI received the Ice Cream book for Christmas and noticed that there are no nutrition notes on any of the ice creams. Is there somewhere I can get these? I’m looking forward to making ice cream soon. Thanks so much. Kathy
ZaeShe doesn’t publish nutritional information because it will vary based on your ingredients/brands that you use. It’s always best to calculate your macros yourself.
LuAnne ChavezHi. I just purchased and downloaded the book but I was on my iPad and I can’t find where it was downloaded to. Can I download it again (I’ll use my computer this time)? Thanks!
LuAnne ChavezPlease disregard my message. I just received the email with the link to download the book. Thanks!
Bethany FrancoAre these all ice cream maker recipes? Thanks
Karla KothsI know you don’t list the number of calories, etc. but can you tell me if there are ANY carbs in your ice cream recipes? I have “The KETO Ice Cream Scoop” book.
Thank you!
Deborah HerrenThere are carbs- just put in all ingredients in carb calculator like cronometer and divide by servings. It depends on which recipe and which brands of products you use.
PaulIs it possible to make ice cream without any added sweetener other than ingredients like berries? (In other words, VERY lightly sweetened by non-sweetener ingredients.)
Denise Fox EskridgeHave you broken down the macro nutrients for your ice creams anywhere? I have been unable to find any posts regarding serving size and gram counts.
Thank you for any help on this. Your ice creams are so yummy!
ZaeYour image above shows that you accept PayPal as a payment method, yet when I go to check out, there is no PayPal option. What am I missing?
JeffFurther down she says she had to stop using PayPal because of too many problems dealing with them.
Elaine KlingJust made our first ice cream from your book. I have hope again ! My blood sugar didn’t rise at all and we gave it a 10 out of 10!
I to grew up in England and have lived in California 34 years. Of COURSE I remember Arctic Rolls, ha ha! Our Sunday delight!
Thankyou , thank you , Thankyou!
Elaine
carrieYAY!!!!! This made me so happy!
DeeI’m interested in buying the book, but I’m not much of a cook nor do I enjoy it. Do I need special equipment (ice cream maker) and/or tools in order to make these recipes? Thanks!
Lydia S.Hi Carrie – I would like to make he ballistic coffee ice cream and the only thing I don’t have is the MCT oil. I understand why it is important to keto, but I would like to know if I can just leave it out, or whether I can sub in another oil such as coconut oil? Thank you!
carrieHi Lydia – you can use avocado oil or coconut oil instead!
Chelsey DevauldWhy is this digital download recipe book only available for the United States? Trying to purchase it in Canada…
carrieTry again, Chelsey. It should work now.
ChelseyThanks! Got it!
ruthieOn the Add to Cart link it says one can use PayPal, but from the cart there is no setting for it. Is there a way I might order this book using PayPal?
LoriLooking to purchase but I’m not prompted with a PayPal option?
carrieWe had to stop using PayPal because they kept giving away our stuff for free, and then put a 90-day hold on our money. Also, their fees are crazy. Horrible people to try and do business with.
carrieWe had to stop using PayPal because they kept giving away our stuff for free, and then put a 90-day hold on our money. Also, their fees are crazy. Horrible people to try and do business with.
The Inside Scoop : August 18, 2018 » Carrie Brown | Life in the Sane Lane[…] The KETO Ice Cream Scoop Cookbook […]
Keto Strong – Keto With Kynda[…] Lee Ann also brought Carrie Brown’s peanut butter chocolate ice cream, also amazingly delicious. You can find that recipe book here. https://carriebrown.com/keto-ice-cream-scoop-cookbook […]
Yvonne ChiaCan we substitute hemp milk with almond milk? I just bought the book and just saw many of the recipes calls for hemp milk but it’s not available in my country.
Apricot Cardamom Cupcakes » The Real Carrie Brown[…] The KETO Ice Cream Scoop Cookbook […]
Evelyn SullivanIs the download no longer available? When I try to order, I get a pop-up that says “the merchant login ID or password is invalid or the account is inactive”. Been trying since yesterday. 🙁
Making Ice Cream Without a Machine » The Real Carrie Brown[…] The KETO Ice Cream Scoop Cookbook […]
Susan L PelterI would love to purchase the PDF version but your website is not secure and there’s no PayPal option on the cart (which also does not appear to be secure). Help! I do NOT need another book on my shelf but definitely want your recipes! Thank you.
Michael ChiodiniHello I purchased your digital copy of the ice cream scoop but got a new phone recently and the cook book didn’t transfer. Is there anyway to redownload without having to repurchase?
The Truth about Xylitol and Your Pets: How to keep them safe » The Real Carrie Brown[…] The KETO Ice Cream Scoop Cookbook […]
CynthiaI was afraid to buy this book because keto ice cream has repeatedly disappointed me. I was so happy there was one ice cream recipe for free on the site (peanut butter ice cream), so I was able to do a “try before you buy”.
OMG! This is REAL ice cream. Smooth, tasty – it has all the things. I just knew it could be done. Thank you so much, Carrie. I have bought the book.
Karla BackerHi there! I have literally purchased two print copies of The Scoop and one digital, but I can’t find my digital ANYWHERE on my phone where I initially downloaded it! Is there any way to verify I’ve paid for it so I can retrieve another digital copy? I’m not really prepared to buy this a fourth time! My fingers are crossed….
carrieOf course! New download links sent over to your email! Enjoy!
BrianHi Carrie – love the book. Your work is amazing. We’ve made about 6 recipes so far and all have been outstanding (though the blueberry cheesecake did have more of a glucose impact than others…I think the compote was just too many berries for the size of our final yield…it was, however, completely amazing…anyway). So, next we want to make the mocha cocoa fudge cheesecake. I’ve looked at both the crust recipe and the custard/ice cream recipe several times, and maybe I’m spacing out and missing it but I can’t find anything that says what size pan to use. I’m sure any number of sizes would work fine but I wanted to ask for your suggestion. Thanks!
carrieHi Brian! I used a 8″ x 8″ square pan. A bigger pan will give you shorter bites and a smaller pan will give you taller bites! It’s super rich so small is good here. Hope that helps!
It's SUMMER![…] calorie dense due to the fat content. (If you’d like to try the recipes I use, go to: The Keto Ice Cream Scoop Cookbook | Carrie Brown) However, for something a bit lighter but with all the creamy goodness of real ice […]
Jessica DeverillHi, I have a 1.5 quart ice cream maker? Are your recipes easy to scale to fit a machine that size? Can I only use high fat dairy ingredients? I’m asking because I can’t tolerate milk alternatives. I’m pretty excited about the prospect of low carb ice cream that isn’t super hard and icy.
Jessica DeverillHi, Can the recipes be easily be used with a 1.5 Quart ice cream maker? Can I only use lots of dairy bases? I’m asking because I can’t tolerate dairy alternatives. I’m excited about the prospect of being able to make ice cream as I haven’t had it in years and I don’t want to eat super hard icy ice cream. Thank you for making recipes.