No ice cream maker? No problem! This low carb no-churn ice cream is the perfect warm weather treat. Only 2.3 g of carbs per serving. This post is sponsored by Restaurantware.
One of the things I look forward to most every summer is the opportunity to entertain out of doors. As the warm weather approaches, visions of picnics and barbecues dance through my head and I think every weekend will be filled with another casual al fresco get together. I dream of sipping cold cocktails and chatting easily with friends and neighbours while kids run amok, hotdogs and ice cream in hand. Inevitably it doesn’t quite work out that way, the summer goes by so fast and everyone’s different vacation schedules make it hard to find a time to get together. Before you know it, it’s September, the kids are back in school, and you were lucky to get one backyard cookout on the books. But a girl can always dream, right?
But just in case the stars align, it’s good to have the supplies for a barbecue at the ready. And if you happen to be looking for more something a little more elegant than the typical paper plates, I’d recommend the eco-friendly bamboo line from Restaurantware. The plates come in numerous shapes and sizes and are much sturdier than paper, great for serving everything from appetizers to food hot off the grill. They are actually sturdy enough to be rinsed and washed off, if you wanted to reuse them, but they are also fully bio-degradable and compostable. As bamboo is a highly sustainable crop that grows far faster than trees, you can feel that much better about disposing of them after the first use.
Restaurantware also makes some fun serving dishes out of the bamboo leaves, including boat-shaped ones that are perfect for serving everything from hot dogs to appetizers to desserts. I was very taken with the compostable bamboo-leaf cones and when they asked me to create a recipe to feature their products, I found myself wanting to fill the cones with ice cream. Licking your ice cream out of a cone is the quintessential experience of summer and makes you feel like a kid again…even if the cone itself isn’t actually edible! My kids got a real kick out eating their ice cream this way.
No churn ice cream is popping up all over the internet right now and it’s pretty brilliant stuff. The typical recipe takes sweetened condensed milk and folds it into whipped cream for a ridiculously easy frozen treat. Knowing that not everyone has an ice cream maker at home, I just had to give it a try with my own low carb sweetened condensed milk recipe (I modified it slightly to make it work better for ice cream). Of course, having to make the sweetened condensed milk from scratch means it’s not quite so simple as the sugary version, but it really is a great option for those without ice cream makers. And it stays scoopable for quite some time in the freezer, although I did find that after a full 24 hours, it needed a little softening on the counter before serving.
So if you’ve got some entertaining to do this summer and want to serve homemade ice cream, this is a great recipe to try. And if you need to stock up on plates and other serving ware for your barbecues and cookouts, consider Restaurantware as a more sustainable option to paper plates.
GIVEAWAY! Restaurantware will give on lucky reader a $50 gift certificate for their choice of Restaurantware products. And they’d like to offer all of my readers a 10% discount code, good until August 1st, 2015. Use WHIPPEDTHEBLOG10 at checkout.
- In a medium saucepan over medium heat, combine 1 cup of the cream and the almond milk. Bring to a boil, then reduce heat to low and simmer, stirring frequently, until mixture is reduced by half (this can take 1 to 1 1/2 hours).
- Once reduced, remove from heat and whisk in powdered sweetener and butter until smooth. Sprinkle with xanthan gum and whisk vigorously to combine.
- Whisk in instant coffee, vanilla and stevia extracts and stir until coffee granules have dissolved. Let cool to room temperature.
- Whip remaining 1 1/2 cups whipping cream until it just holds stiff peaks. Gently fold in cooled condensed milk mixture until well combined.
- Transfer to a container and freeze until firm, about 5 or 6 hours.
Serves 8. Each serving has 2.45 g of carbs and 0.12 g of fiber. Total NET CARBS = 2.33 g.
Food energy: 285kcal
Total fat: 27.75g
Calories from fat: 249
Total dietary fiber: 0.12g
Disclosure: This post is sponsored by Restaurantware. As always, all opinions are my own.