companion blog to the e-book the 24/7 Low Carb Diner

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Friday, August 11, 2017

Strawberry Ice Cream

It is a perennial favorite. Berries and cream. Cold and sweet. What could be better on an August afternoon? I don't make ice cream too often, so this is a wonderful treat.

This recipe does have a few ingredients you won't find in your grandma's old recipe. A couple of low carb tricks are in order. The cottage cheese thickens it up and lowers the calories too.  And for a smoother texture and better freezing, go ahead and purchase some glycerin--it really adds to the mouthfeel.

Just 120 calories and 6 net g carb. Make room for this sweet treat! Last year, I used this ice cream for the base of a beautiful ice cream mini cake. This was so delish. Get the recipe here


Strawberry Ice Cream

2 1/2 cups unsweetened cashew milk
1 1/2 cup diced strawberries (divided use)
1/2 cup heavy cream
1/2 cup cottage cheese
1 egg
1/4 cup erythritol/stevia blend
1 tsp glycerin
1 tsp glucomannan
1/2 tsp vanilla
1/8 tsp salt

In a blender, combine cashew milk, 1 cup diced strawberries, heavy cream, cottage cheese, egg, sweetener, glycerin, glucomannan, vanilla,  and salt. Process until smooth and pour into ice cream maker.

When ice cream is soft set, add remaining strawberries. Scoop the soft serve into a freezer container.  

Serves 6:  120 calories     6 net carb

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