I finally found a recipe that makes me so happy because I get to have ice-cream! Yes, you heard that correctly. I can have ice-cream in this low carb way of eating. Ain’t that marvelous? If you are doing low carb in Malaysia, you’ll know how hard it is to find low carb food and snacks. The choices are very limited and you have to cook or bake your own food. I am so happy to find this Low Carb Ice-Cream recipe online. Now, everyone on low carb can enjoy Low Carb Ice-Cream in Malaysia.
Below is the recipe from http://peaceloveandlowcarb.com/low-carb-chocolate-mason-jar-ice-cream/. So simple and only requires a few ingredients.
Yield: 2 cups (4 Servings)
Serving Size: 1/2 cup
Nutritional info does not include optional sugar free chocolate chips
1 cup heavy cream (I cannot find heavy cream here so I used Paul’s Whipping Cream)
2 tablespoons granulated Swerve (I used Erythirol)
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons sugar free chocolate chips, optional (I cannot find them here so I did not put any)
Mix all ingredients in a wide mouth mason jar. Screw the lid on and shake vigorously for 5 minutes. The liquid in side would double in volume and fill the mason jar.
Freeze for 3 hours up to 24 hours.
Scoop up and enjoy the delicious and low carb ice-cream.
My life is now complete.
Per Serving (1/2 cup) – Calories: 206 | Fat:22g | Protein: 1g | Net Carbs: 2.25g