Shake & Scoop Low Carb Ice Cream
6.3g
Net Carbs
4.6g
Protein
51.1g
Fat
8.9g
Fiber
519
Calories
Cooking tip: Seven minutes of shaking is a great pre-snack workout! But in all seriousness this recipe is a delicious, no machinery needed, one serving recipe that easily quenches a summertime sweet tooth. We found that the large baggie did leak a bit with all the shaking, so consider shaking near the kitchen sink. We love the idea of making this recipe your own with your favorite ice cream flavor and topping. Just note that additions and substitutions may change the net carbs.
Ingredients:
- 1/2 cup unsweetened almond milk
- 1/2 cup heavy whipping cream
- 2 tablespoons truvia, sweet complete stevia-erythritol granulated sweetener
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon liquid stevia sweetener
- 3 cups ice
- 1/4 cup kosher salt
- 2 Atkins Endulge Milk Chocolate Caramel Squares
Directions:
Equipment note: both a gallon size resealable bag and a quart size resealable bag are needed for this recipe.
- In a medium bowl combine almond milk, heavy cream, granulated sweetener, vanilla extract and liquid stevia. Whisk until granulated sweetener is mostly dissolved. Pour into a quart size resealable baggie, carefully press out any air, and seal.
- In a gallon size resealable bag place ice and salt. Place the smaller filled baggie inside, seal and shake until frozen to your preference, about 7 minutes. Scrape or scoop into a bowl and top with roughly chopped Atkins Endulge Milk Chocolate Caramel Squares.
