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Ice Cream Recipes
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Chocolate Peanut Butter Ice Cream Sandwiches (low Carb)
2 Tablespoons creamy peanut butter
8 Chocolate wafer cookies
2/3 cup no-sugar-added vanilla ice cream, softened
1. Spread peanut butter over flat sides of all cookies
2. Spoon ice cream over peanut butter on 4 cookies and top with remaining 4 cookies, with peanut butter side down. Press lightly to force ice cream to the edge of the sandwich.
3. Wrap each sandwich in foil and seal tightly. Freeze for at least 2 hours.
Number of Servings: 2
Carbs per sandwich: 15g
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Pineapple Lime Sorbet (Low Carb)
1 ripe pineapple, cut into cubes (about 4 cups)
1/3 cup frozen limeade concentrate, thawed
1 to 2 tbsp fresh lime juice
1 tsp grated lime peel
1. Arrange pineapple in single layer on large baking sheet and freeze at least 1 hour or until very firm. Use a metal spatula to transfer to plastic freezer bag (can freeze up to 1 month for future preperaton).
2. Combine frozen pineapple, limeade, lime juice and lime peel in food processor until smooth and fluffy. Serve immediately.
Number of Servings: 8
Carbs per serving (1/2 cup): 15g
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Coffee Ice Cream (Low Carb)
3 cups whipping cream, devided
4 egg yolks, lightly beaten
1 tbsp instant coffee granules
1/2 cup plus 2 tbsp no-calorie sugar substitue for baking, devided
1/2 tspn vanilaa
1/2 cup chopped walnuts or pecans
1. Pour 2 cups cream into medium saucepan and whisk in egg yolks and coffee granules. Heat 10 minutes over low heat, stirring occasionally, until mixture reaches 160 degrees F. Mixture will thicken as cooked.
2. Pour mixture into bowl and stir in 1/2 cup of sugar substitute until well blended. Refrigerate 2 to 3 hours. Pour chilled mixture into ice cream maker and process according to directions.
3. Whip remaining 1 cup of cream, 2 tbsp of sugar substitute and vanilla until stiff. Scoop ice cream into serving bowls and topped with whipped cream and sprinkle on nuts just before serving.
Number of Servings: 4
Carbs per serving: 12g
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Ice Cream Recipes 
Pineapple Lime Sorbet (Low Carb)
