Low Carb Super Skinny Chunky Fudge Ice Cream!

YES.. ice cream is my total weakness. Ben & Jerry's NY Super Fudge Chunk ice cream calls to me... it says "eat me, I'm gluten-free!!!". However, FULL of sugar! So. I decided to make my own version. This is really really chocolate-y and delish!

I went through the trouble of making my own chocolate covered peanuts so they'd be low carb.. but you could just use peanuts and chocolate separately. It IS a pain to do, but totally worth it. How to: melt a few squares of chocolate in a double boiler, drop in peanuts, stir well, put peanuts in a single layer on waxed paper (see pic) and refrigerate about 30 minutes until hard. break apart fast as possible (chocolate will melt in hands), and return to fridge until use.

Of course you will need an ice cream maker to do this, and make sure the insert (if you use this kind) is frozen in the freezer for 24-36 hours at least.

This ice cream will make more than the ice cream container will hold, so it would be good to have another container, slightly larger, to put it in when its done for the freezer. You will want to have it ready. As always, read through this recipe before you gather ingredients and make sure you have everything.

**Now remember.. xylitol is best eaten in small amounts. Erythritol in ice cream doesn't work (makes it really gross, been there), so it's not a suitable sub. Agave nectar would work, though it has a lot more carbs, at least it is still low G.I.

Low Carb Super Skinny Chunky Fudge Ice Cream

2 oz. of an 85% chocolate bar (about 3/5ths), Lindt or Green & Black's are good low carb versions
1/3 cup unsweetened natural cocoa powder, sifted
1 cup organic milk (raw milk preferred, and this is a good thing to do with your raw soured milk)
2 cups organic cream (raw preferred/raw soured fine)
2 organic pastured eggs (this will be raw, so at least make sure they are fresh and organic)
1/4 c. xylitol (don't sub erythritol, but can sub agave nectar)
1/4 even teaspoon good tasting stevia powder
pinch salt
1 teaspoon vanilla extract

ADD INS: you'll need about 1/2- 3/4 cup total of the following all mixed together:

peanuts, covered in chocolate (see above)
large chunks of a 72%- 85% chocolate bar - see pic -->
white chocolate chips (ok, these are not low carb so OPTIONAL or just a very few)
roasted almonds
pecans
walnuts
cashews (not originally in that NYSFC ice cream but worth the add)

Melt 2 oz. chocolate in the top of a double boiler over simmering water (turn the burner off before adding chocolate) until melted. Heat 1/2 cup milk separately. When milk is hot, mix in the cocoa powder until mixed. Use a silicone spatula to press out lumps.  Pour the milk slowly into the melted chocolate, while stirring constantly until all mixed. press out any lumps again.  Set aside and cool.

TIP: when working with chocolate, you never want to add hot and cold together, or it will clump. So that is why we heat the milk and add... otherwise this step is a real clumpy mess

Whisk eggs in a large bowl until fluffy, about 2 minutes. Add stevia and xylitol and whisk another minute. Add vanilla and salt. Pour in 1/3 of the chocolate mix (esp if it is still warm) and mix well. Add the rest and mix. Then add the other 1/2 cup of milk and the cream. Refrigerate until cooled.

When mixture is cooled, use in your ice cream maker to make chocolate ice cream. When it is done, transfer the ice cream to a slightly bigger container and immediately stir in the mix-ins until thoroughly mixed. Place in freezer to harden.

Gfree Stevia Sweetened Red Grapefruit-Coconut Cream Pie

I have an excess of ruby red grapefruits, which are full of lycopene- more than a tomato!  Ruby grapefruits have lots of Vitamin C and E as well.  And, of course, grapefruits are allowed on a low-carb diet.  On mine, anyway... grapefruits, blueberries, raspberries, and green apples are all low enough on the glycemic scale and low-carb.  Of course, I used fresh juice in this, which is a little higher, but just a half cup in the whole pie so that still keeps the carb count low.  This really just gives a hint of grapefruit flavor to the coconut taste of this pie.

This pie, like most of my recipes, is not that sweet. So you'll want to add more sweetener if you like a sweeter taste: maybe more stevia (careful of the brand- NuNaturals is the only one I really like in quantities over 1/4 teaspoon), or add some honey/agave/erythritol or whatever sweetener you like.  I love this pie at this sweetness level, because I can really taste the sweetness of the coconut, but make it to your taste.  You can always make it as instructed, then taste the filling before you bake it to see if you'd like to add something.

Coconut is a Superfood: rich in lauric acid (a medium-chain fatty acid found only in breast milk and coconut), it is anti-viral, anti-bacterial, anti-fungal, and very good for your thyroid. There is more info if you wish.. peruse this site if you are interested or read Bruce Fife's book,  The Coconut Oil Miracle.

This recipe uses no corn products (such as xylitol and erythritol), no dairy, and of course, no gluten or sugar. I know some of you have more restrictions than I do so I have been trying to come up with more allergy-friendly recipes once in a while for you!  Please provide feedback here in the comments section.  I really appreciate your feedback on Facebook.  Anyone who hasn't joined the Facebook page, there is information at the bottom of this webpage, under the recipes.  I hope you like it!

It took about 2 grapefruits to make this. Make sure you zest it before you juice it. It's easier.

PS: If anyone knows the carb content of grapefruit zest, please post and then I can post the carbs in this.  It's low though, as you can see from the ingredients.

Stevia Sweetened Red Grapefruit-Coconut Cream Pie, gluten-free as always!
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grapefruit-coconut crust:
2 eggs, pastured (that's what makes my crust so yellow, pastured orange yolks!)
1/2 cup grated coconut, organic
1/4 cup virgin coconut oil, melted over low heat to an oil state if your pantry is cold
1/4 teaspoon sea salt
1 teaspoon raw organic honey (optional)
1 Tablespoon organic grapefruit zest, diced if necessary
1/2 cup sifted coconut flour

Preheat 400˚F.  In a bowl with a hand whisk or fork, beat eggs.  Add grated coconut, virgin coconut oil, salt, honey (opt), and zest, and mix.  Add sifted coconut flour.  Mix, then knead together with your hands, and make a ball.  Press into a 9" oiled pie pan (use the coconut oil leftover in your pan you melted it in).  Press on the bottom, and up the sides, then prick all over with a fork to prevent rising.  Bake 12- 15 minutes until light brown. you may need to protect the edges with a pie crust shield or foil. Begin the 1st step of the filling recipe, it takes a little time.

filling:
4 eggs
1/2 cup fresh squeezed ruby red grapefruit juice
1 Tablespoon organic grapefruit zest, diced if necessary
1 teaspoon NuNaturals Stevia (or start with half as much with a non-bitter brand like Sweatleaf)
1 cup organic regular coconut milk - shake well right before opening and pouring
1/2 teaspoon sea salt
1 teaspoon baking powder
2 Tablespoons coconut flour, sifted
1/2 cup flaked coconut

Begin by reducing the juice in a small saucepan over medium-high heat until it is 1/4 cup (reduced by half) by keeping it at a low boil.  It will take 5- 15 minutes. Cool to room temperature.

Preheat oven to 350˚F.  Add juice, zest, stevia, coconut milk, salt, and baking powder.  Beat in sifted coconut flour. Bake 10 minutes.  Sprinkle flaked coconut on top. Return to oven, baking 8-12 minutes or until set (meaning it doesn't juggle, and a inserted toothpick comes out clean).  Cool on a baking rack. Store in Refrigerator.

New Design

As you can see, I have a new design!  I also added a Paypal Donate button, an email link, and a few other things... :)

Gluten Free Low Carb Blueberry Lemon Bars with stevia

G-free Low Carb Blueberry Lemon Bars

More blueberry recipes!  I made these with Stevia only, so they contain no sugar alcohols (for those with corn allergies). And if you want to make them dairy free, just replace the butter in the crust with extra virgin coconut oil, or expeller-pressed coco oil for a non-coconut taste.  My fave is Tropical Traditions and no, they don't pay me to say that! Of course, if they'd like to, I'm all for it! I'd say it anyway! I think it's the best brand and I also think they are a great company.  I honestly don't trust any other expeller pressed coconut oil.
These are best served cold.

***TIP: Make zest from your lemon before you half it and juice it.  If you don't have a lemon zester, then use a cheese grater.

Gluten Free Low Carb Blueberry Lemon Bars
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8 generous servings at 6.1 effective carb count  (8.9 carbs - 2.8g fiber)
shortbread crust:

1 1/2 cups almond flour, I used Honeyville
1/8 teaspoon Stevia powder (NuNaturals preferred, or Sweetleaf)
1/4 teaspoon sea salt
6 Tablespoons organic butter, melted [or expeller-pressed coconut oil]
1/2 teaspoon almond extract

Edges of crust slightly browned

Preheat oven to 350˚F. Mix all ingredients together in a small bowl with a fork.  Press into a 9" pan and bake 10 - 15 minutes until the edges are slightly brown. (Like this pic--->). Cool while you make the filling.

lemon filling:

4 eggs, organic, pastured preferred
1 teaspoon organic lemon zest, finely chopped if necessary
1/2 cup fresh lemon juice
1 teaspoon NuNaturals Stevia powder, or 1/2 teaspoon Sweetleaf (then more to taste)
1/2 cup almond flour, I used Honeyville
1 teaspoon baking powder
1 cup organic blueberries, washed and stems removed (raspberries would be a good sub in this recipe)

how blueberries should look on crust

Beat eggs until fluffy.  Add all the rest of the ingredients except the blueberries. Mix well. Set aside. Arrange blueberries over the crust as evenly as possible. (see pic--->)

Then give the lemon mix a good stir and pour over blueberries.  Bake (still at 350˚F) for 25- 30 minutes until set. What does set mean? It won't be jiggly when you shake it. Or you can give it a toothpick test by putting your toothpick in the center and making sure the toothpick comes out clean, with nothing sticking to it.  The edges will be slightly brown.  Cool on a wire rack for about 30 minutes, then transfer to refrigerator for about an hour.

done: bars are set. Cooling.