Low Carb Coffee Ice Cream (THM S)

Coffee lovers unite! This ice cream is all the creamy deliciousness of a warm morning cup of coffee in a chilly dessert version.

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The first ice cream I ever loved (nay, “favorited”) was Haagen Dazs coffee ice cream. I am THE coffee gal and that ice cream felt like a big java hug, but in dessert form. Creamy and sweet, with a distinct coffee flavor – that is this ice cream. Except this ice cream is really good for you, and super easy to make.

My go-to ice cream base these days is a fat bomb – eggs, raw cacao butter, MCT oil, coconut oil, and heavy cream (or canned coconut milk, for dairy free). The result is this buttery soft ice cream, that absolutely melts in your mouth. For not a ton of milk, or cream rather, it’s almost unbelievable how creamy this stuff gets.

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For the coffee part of it, I used instant espresso granules. You can use strongly brewed coffee as well, but you will have to use at least 1/2 a cup and reduce the cream which may make the texture of your ice cream more icy and hard. I liked the granules, because I only had to use 2 1/2 Tbsp for the whole batch, and I got a strong coffee flavor without diluting my creamy base.

The best part, is that there is absolutely zero cooking involved – just melting (microwaving, in my case) and throwing it in a blender. Easy, right?

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If you need this base to be dairy free, you can add 1 cup of canned coconut milk instead of heavy cream. Just skip the phase where you add the ice cubes, and take it straight to your pre-chilled ice cream machine.

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This ice cream is not only easy to make, it’s every bit as good (nay, BETTER) than top-shelf brands. Plus, you get multiple servings at your fingertips. It tastes sinful, but there’s no guilt in this dreamy java dessert.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Low Carb Coffee Ice Cream (THM S)

  • Servings: Multiple
  • Time: 20 minutes, plus setting time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions


1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
*NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

5-Minute Hot Fudge Sauce (THM S)

You will not believe that you’re only 5 minutes and 6 ingredients away from rich, decadent hot fudge.

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I haven’t had hot fudge in years, and I either forgot how good it was or homemade just blows everything else out of the water.

I decided to try an easy method using ingredients I already had on hand: cocoa powder, butter, cream, and sweetener. I simply combined the cocoa powder and sweetener with heavy cream in a small skillet, whisking until the cream became hot (but not bubbling). I then whisked in a stick of cubed salted butter (normally I do unsalted for baking, but this was all I had and it worked perfectly), vanilla extract, and caramel extract. Keep whisking until the sweetener dissolves, and the mixture is nice and smooth.

You may be thinking that the caramel extract is weird, but trust me when I say it makes the sauce. I had the sauce made without it, and thought, “It’s missing something. More cocoa powder? Vanilla?” Kept thinking, and eventually came to caramel extract. It’s a small amount, so it doesn’t taste of caramel, it just adds a nice background flavor and depth.

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Don’t skimp on the cocoa powder here, make sure you use something good [because, hello, this is a chocolate recipe]. The brands I’ve tried and really enjoyed are Guittard, Ghiradelli, and Pernigotti.

To store the hot fudge, just cool it and store in a pint mason jar, or any container with a lid. It will harden in the fridge, but that’s to be expected. I played around with reheating it, and the best method I found was to reheat a few tablespoons in a small sauce pan on the stove. You can try it in the microwave, however in my testing it didn’t reheat well in the microwave (my best guess is that it scorches the chocolate, causing the mixture to separate).

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This sauce is glorious – it’s thick, rich, gooey, chocolaty. Frankly, it tastes like a liquid brownie and it’s the most fantastic thing in the world. Put it on ice cream, a spoon…cardboard, and it will taste amazing.

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Try it over my Fat Bomb Vanilla Bean Ice Cream for an easy, extra special treat!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

5-Minute Hot Fudge Sauce (THM S)

  • Servings: Multiple; Makes about 1 pint
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Whisk the cocoa, sweetener, and cream in a small sauce pot over medium-low heat until the cream is hot, but not bubbling.
  2. Whisk in the cubed butter and extracts.
  3. Continue whisking over low heat until the sweetener is fully dissolved.
  4. Cool slightly and store in the fridge. Reheat single servings on the stove as needed.

Vanilla Bean Fat Bomb Ice Cream (THM S)

Call me crazy, but vanilla bean is probably the best flavor of ice cream there is. Yep, I said it! It’s the backbone of many tasty desserts: ice cream cake, shakes, floats, sundaes, and it’s the essential topper for warm baked goods.

This no-cook ice cream is the quickest, easiest ice cream you’ll ever make!

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This ice cream base is my absolute favorite [mostly because I can make it in my blender without the whole headache of making and cooling a custard], and it’s unbelievably creamy.

The base consists of good-for-you-fats like MCT oil, coconut oil, eggs, and raw cacao butter. I also use heavy cream in the base, but you could make it dairy free by using unsweetened vanilla almond milk or canned full fat coconut milk (if you opt for coconut milk, skip the step of adding ice cubes and just add it straight to your ice cream machine.)

Simply whip together all the ingredients except for the ice cubes in a high-speed blender until creamy and slightly thickened. Begin adding the ice cubes one at a time, blending well for about 10 seconds between.

Transfer the mixture into your pre-chilled ice cream machine and churn for approximately 15 minutes, or until it reaches soft serve consistency.

Place the ice cream into a long, shallow freezer-proof dish, cover, and freeze for at least 1 hour before serving.

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Perfectly soft and creamy ice cream with gorgeous flecks of vanilla bean throughout. [Can you tell that I’m a lover of ice cream?]

This base is my favorite because it doesn’t become a rock in the freezer – it’s like grocery store ice cream texture, scoopable straight out of the freezer.

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If you’re feeling like some extra decadence, go ahead and top that beautiful ice cream with some of my easy 5-Minute Hot Fudge [spoiler alert – it tastes like a liquid brownie. SO. GOOD.].

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This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Vanilla Bean Fat Bomb Ice Cream (THM S)

  • Servings: Multiple
  • Time: 30 minutes, plus freezing time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
  2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
  3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
  4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
  5. *NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

Chocolate Mocha Chip Fat Bomb Ice Cream (THM Deep S)

Chocolate is my thing. I eat dark chocolate almost daily (because it’s good for you, right?),  and it can be hard to get my fix without feeling weighed down by dairy.

This ice cream has all the velvety, creamy deliciousness of traditional ice cream with ZERO dairy. Plus, it’s filling and Fuel Cycle approved!

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I haven’t talked about it much, but I’m considering doing my second Fuel Cycle (Chapter 28 of the original THM book) on the Trim Healthy Mama plan. Before I picked up blogging again, I did a Fuel Cycle back in Spring with great success. Don’t get me wrong – Fuel Cycles can be a little maddening, and they aren’t for THM beginners, or even those who are steadily losing. FCs are for when you experience a persistent stall while following the plan. I survived last time by following (to a “T”) a special FC menu laid out by the THM authors. It was nice having every meal and snack planned out, and it was easier to follow than I expected.

Through this experimentation, I’m glad I’ve found not one, but two ice cream recipes that are easy and Fuel Cycle approved.

Chocolate Mocha Chip Fat Bomb Ice Cream (THM Deep S)

Multiple Servings

  • 4 whole eggs
  • 4 egg yolks (save the whites for later!)
  • 1/3 c unsweetened cocoa powder (Use something really good! I used this one which gave a milk chocolate flavor with zero bitterness.)
  • 1/3 c melted raw cacao butter
  • 1/3 c melted coconut oil
  • 1/4 c MCT oil
  • scant 1/4 c Pyure or Gentle Sweet (I think the sweetener depends on the bitterness of your cocoa. Go scant at first, then you can taste and add more as needed.)
  • 2 tsp vanilla
  • pinch of salt
  • 1/2-1 Tsp espresso powder
  • 1/4 c Lily’s chocolate chips
  • 2 Tbsp vegetable glycerin, optional (helps keep the ice cream texture soft after freezing)
  • 10-15 ice cubes

Freeze the insulated part of your ice cream churner overnight, if needed.

In a high-powered blender, add all the ingredients except for the ice cubes and chocolate chips, then whip for about 2-3 minutes or until creamy. Taste and adjust for sweetness, if needed.

With the blender going (through a release spout in the top) begin adding the ice cubes, one at a time and waiting about 10 seconds between. If your blender doesn’t have a release spout, simply add one at a time and blend well between cubes. This step is to simply bring down the temperature of the mixture while diluting it slightly.

Prepare your ice cream churner – I like to spray the insulated part with a little coconut oil to keep my custard from sticking. Pour in the mixture and churn for 10-12 minutes, or until it reaches soft-serve like consistency. Scoop half the mixture into a loaf pan, or other dish suitable for the freezer. Sprinkle with the chocolate chips, then add the other half of the ice cream. Stir gently to combine, then serve immediately or freeze for 45 minutes to overnight, if you like.

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I decided to freeze my ice cream overnight before taste-testing, and was extremely pleased with the texture. When I tried the pumpkin version of this, I accidentally left out the vegetable glycerin and it got pretty hard overnight. I heated it in the microwave to be scoopable, and then it was fine. Here, I was happy to find that the glycerin did its job in keeping the texture firm, but still scoopable. [Lesson learned, don’t forget the glycerin.]

And the taste! Oh my gravy, y’all. If you haven’t tried fat bomb ice cream yet, you need to.

My kids were the abiding taste-testers and, to put it mildly, they loved it. [Despite the look on my 4-year-old’s face, she did like it. That’s what I get for asking her to smile. ^_^] They’re like me, and could probably eat the whole batch in one sitting. But we were all happy with having it as a mid-morning treat.

Other Cycle-friendly variations of this ice cream you could try would be:

  • Nutella – trading the espresso for hazelnut flavoring and reducing to 1-2 tsp.
  • Double Chocolate – leave out the espresso and add a few more chocolate chips.
  • French Vanilla – leave out the cocoa powder and espresso, add beans from a vanilla pod and 1/2 tsp of hazelnut flavor.
  • Matcha – omit cocoa and espresso. Add 1-2 Tsp matcha powder and 1/2 tsp coconut flavor.
  • Orange Creamsicle – omit cocoa and espresso. Add zest of 1 orange and 1-2 tsp orange oil or flavor.
  • This Pumpkin variation

What’s your favorite ice cream flavor? Have you tried the Fat Bomb recipe yet?

 

Pumpkin Chai Fat Bomb Ice Cream (THM Deep S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

What is a “fat bomb” you ask? Fat bombs are any recipe that is high in fat and low in carbs. Different recipes will use different fats, this one has tons of healthy fats without weighing you down with dairy.

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I love this ice cream recipe for two reasons: 1) my husband (who’s lactose intolerant) and I can both enjoy it and 2) there’s zero cooking involved.

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Start by blending the everything except the ice in a high-powered blender until slightly thick and creamy.

Next, begin adding the ice cubes one at a time, while keeping the blender power on, blending well (for about 10 seconds) in between. At the end, the mixture should be a little thicker, creamy, and chilled.

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Transfer the mixture to your pre-chilled ice cream machine and churn for approximately 15-20 minutes. The mixture should be the texture of soft serve once it’s done.

This next part will be hard – DON’T EAT IT YET. I know, I’m mean.

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Transfer the ice cream to a lined loaf pan, or other shallow dish, and let it set in the freezer for about 45 minutes to an hour.

Talk about  creamy dreaminess!

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My kids and I had a taste test of this ice cream the afternoon I made it, and I kid you not when I say we probably could’ve eaten it all in that one sitting. They gobbled it up! I was sad I decided to share it with my son, because really I wanted a huge bowl all to myself.

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This ice cream has all the decadent deliciousness of dairy without weighing you down. Believe me when I say it is the creamiest non-dairy dessert I have ever had. I want to try so many variations of this just so that I can eat ice cream at every meal.

Pumpkin Chai Ice Cream (THM Deep S)

  • Servings: Multiple
  • Time: 30 minutes, plus firming time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 4 whole eggs
  • 4 egg yolks (save the whites for later!)
  • 1 c pumpkin puree
  • 1/3 c melted raw cacao butter (I found it easiest when I chopped the cacao butter small before melting. It took a long time to melt!)
  • 1/3 c melted coconut oil
  • 1/4 c MCT oil
  • 1/4 c Pyure or THM Gentle Sweet
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • scant 1/8 tsp cloves
  • 10-12 ice cubes
  • 2 Tbsp vegetable glycerin, optional

Directions

  1. In a high-powered blender combine all ingredients except ice cubes, and blend for about 2-3 minutes or until creamy.
  2. Begin adding the ice cubes, one at a time and blending well for about 10 seconds between. NOTE* Try to add only large, whole ice cubes. In my Ninja, I was able to open the flap on the pour spout in order to drop the ice in without having to remove the lid each time. This step helps dilute the mixture slightly and bring the temperature down enough for churning. It took about 10 ice cubes for my mixture to be a consistency I liked. It was creamy, and slightly chilly.
  3. Next, pour the mixture straight into your pre-chilled ice cream machine and churn until it’s about soft-serve consistency. Mine took about 10-12 minutes.
  4. Transfer to a loaf pan or any shallow, long dish suitable for the freezer. Chill it for about 30-45 minutes before serving.

Berry Cheesecake Ice Cream

I’m learning that homemade ice cream is one of those finicky things.

Some recipes I’ve made were fabulous! Stayed creamy, not hard, and tasted wonderful. Others were too thick, hardened too much in the freezer, or were just a nightmare.

Hopefully this signifies the uptick, and that ice cream will be easier from here on out.

Berry Cheesecake Ice Cream (THM S)

  • 1 1/2 c heavy cream
  • 1 c half and half
  • 1 c unsweetened vanilla almond milk
  • 3/4 c Swerve
  • 4 egg yolks
  • 1 8oz package cream cheese, softened
  • 2 Tsp vodka
  • 1/2 tsp xanthan gum
  • stevia to taste
  • 1 pint fresh raspberries

Combine the cream, half and half, almond milk, and Swerve in a medium sauce pan over medium-low heat. Stir until the Swerve dissolves and the milk thickens slightly to coat the back of a wooden spoon (about 170-175 degrees on a digital thermometer).

Whisk the egg yolks together in a small bowl. Temper the eggs by adding 1 ladle of the hot cream mixture to the eggs while whisking constantly. Slowly add the egg mixture into the cream, still whisking constantly.

Begin adding the softened cream cheese while whisking. Continue whisking the mixture until it reaches 180 degrees, or thickens slightly without boiling. Remove the mixture from the heat, add xanthan gum and whisk well to combine.

Set the mixture over an ice bath (ice cubes with just a little water) in a large bowl for 10-15 minutes, or until cooled.

Transfer the mixture to an airtight container, and refrigerate for at least 3 hours.

After chilling, whisk in vodka, vanilla, and stevia (if needed).

Pour into frozen ice cream churner, and begin churning according to directions. After about 12 minutes, begin adding the fresh raspberries by slightly tearing them with your fingers and dropping them into the churner. Churn another 3-5 minutes.

Transfer mixture to an airtight container and freeze.

 

Scream for Ice Cream

I wouldn’t say I have a sweet toothe. I would say all my teeth are sweet.

I love dessert!

While at Costco a few weeks ago, I went on a whim and bought an ice cream machine.

I love experimenting and trying new cooking techniques, so I knew it wouldn’t go unused.

For my first ice cream experiment, I decided to try to replicate one of my favorites. Salted caramel.

I can’t stand store-bought salted caramel. It never tastes “salted,” and always leaves me disappointed.

The salted caramel ice cream I love comes from a little gourmet ice cream shop called Morelli’s. My husband and I first discovered Morelli’s when we were living in the East Atlanta Village. They had unusual flavors, and we could walk there to have a treat on a brisk summer night. The first time I had it, it tasted so different from anything I’ve ever had before. It was salted to the point that it was almost too salty, but not. Divine.

I decided to try a spin on this from All Day I Dream About Food, Salted Caramel Dark Chocolate ice cream.

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Salted Caramel Dark Chocolate Ice Cream (THM S)

  • 6 Tsp unsalted butter
  • 2 Tsp coconut sugar
  • 1/2 c xylitol or loose Truvia
  • 1 tsp vanilla
  • 1 tsp coarse sea salt
  • 1 1/2 c heavy cream
  • 1 c unsweetened vanilla almond milk (or other unsweetened dairy-free variety)
  • 4 egg yolks
  • 1/4 tsp xanthan gum
  • 1 3.5oz bar 85% dark chocolate, coarsely chopped

Combine butter, sweetener, and coconut sugar in a small sauce pan. As butter melts, whisk the mixture to combine. Bring to a boil and cook 3-5 minutes, allowing butter and sugar to brown, but not burn.

Remove mixture from the heat and add vanilla and salt. Slowly add in cream while whisking constantly, mixture will bubble when this happens. Add in non-dairy milk.

Return mixture to medium heat, whisking often. Heat the mixture thoroughly, being careful not to boil. The mixture is ready when it can coat the back of a wooden spoon. [You run your finger down the back, and your line stays.] If you have a candy thermometer, this would happen around 170 degrees.

Set custard aside, in a large bowl of ice to bring down the temperature.When the mixture comes down to about room temperature, sprinkle the top with xanthan gum and whisk to combine. Once the pan is cool to touch, cover with plastic wrap or glass top, and refrigerate overnight. *Make sure the insulated part of your churner also goes in the freezer overnight.

Once ready to churn, assemble your churner and start it churning. Pour in the custard through the top spout and churn about 15-20 minutes, being careful not to over-churn. When your ice cream is nearing soft-serve texture add in the chopped dark chocolate through the pour spout. Remove mixture from the churner and store in an air-tight container in the freezer for a few hours to stiffen fully.

When you’re ready, have yourself a big ol’ scoop of happiness.

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