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Who likes Ice Cream? Well, just about everyone does.

It is even better when you can make it at home in a soft-serve way, to which you know exactly what goes into it.

here is a easy way to make it at home. This uses a electric ice-cream maker.

Ingredients:

• 4 Cups of Heavy Cream
• 4 Egg yolks
• 1 Cup Splenda, sucralose, stevia or Erythritol
  
• 1/2 tsp of xantham gum
• 2 - 3 tsp vanilla extract
• Salt and Ice for yourelectric ice-cream maker per the directions

Directions:

1. in a large pot, combine the heavy cream and half of the Splenda, sucralose or stevia.
2. Heat over medium heat while stirring just before it starts to boil (Do NOT let this boil or else you will ruin the cream)
3. Once you start to see bubbles forming on the cream, remove from the heat. I will usually use a rubber scraper to stir with to make sure the bottom is getting moved around.
4. In a mixing bowl, add the egg yolks and the rest of the Splenda, sucralose, stevia or Erythritol. Using a large spoon, take some of the hot cream out of the pan and add it into the egg yolks while immediately mixing the cream and the yolks with a wire wisk to temper the eggs. Add a few spoonfuls of the cream to the egg mixture and mix to get the yolks up to temperature.
5. Add the eggs mixture to the cream and put the stove on low. Cook this for about 10-15 minutes until the mixture has thickened up. If you take a rubber scraper and get some of the cream mixture on it and you can use your finger to make a path and the path you made stays, it is thick enough.
6. Pour the cream mixture into a large bowl , mix in the vanilla extract and the xantham gum and cover with plastic wrap (you will want the plastic wrap to be literally on top of the cream so that it does not form a skin)
7. Put in the fridge overnight or put into the freezer until this has cooled off significantly (the colder the better, but not frozen at this point)
8. When it is cold enough, setup your electric ice-cream maker and spoon the cream into the electric ice-cream maker and let it do it's job.
9. Once done, I will usually put this into a new bowl and put into the freezer for about 30 minutes as it can be extremely soft.
10. Eat.

One side note is that this has the tenancy to turn into a block of ice when left in the freezer overnight, so it is best to make up only what you need.

Watch this video on Daily Motion - http://dai.ly/x6hrijf

This entry was posted on January 21, 2017 at 8:21 PM and has received 1392 views. There are currently 0 comments. Print this entry.

Here is a super easy way to make low carb, gluten free, keto friendly whipped cream yourself, rather than buying the tubs of oil that are sold as Whipped Cream. 

Ingredients:

• 1 Cup heavy cream make sure that it is cold
• 1-2 Tbsp of Splenda, sucralose, stevia or Erythritol
• 2 - 3 Teaspoons of Vanilla

Directions:

1. add the Splenda, sucralose or stevia into a Ninja, small blender or a magic bullet and turn the Splenda, sucralose or stevia into a fine like powder (trying to emulate powdered sugar)
2. Using a Kitchaid Mixer or a hand mixer mix all 3 ingredients together until it forms stiff peaks (about 4-5 minutes). Dont mix it too long or else it will start to turn into butter. 

Keep this in the fridge until you need to use it. It is normal for it to start to liquify again after a few days. 

The nutritional information assumes that this makes 1 serving using Splenda. If using Stevia, the carb count gets cut in half.

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This entry was posted on January 15, 2017 at 8:47 PM and has received 1308 views. There are currently 0 comments. Print this entry.

Here is a cake that is not only Gluten Free (as long as you get the Gluten Free ingredients of course) but it is also low carb and keto friendly.
I dont have any photos or a video of this yet, but I will be making a video of this soon, and it is very easy to make. It does not rise like a traditional cake will as there is no yeast in this, but it is still good. I am not a big coconut fan at all, and I have no problem eating this

Ingredients:

• 1/2 cup coconut flour (may want to sift it)
• 1/8 teaspoon salt
• 5 eggs, save 3 whites on the side
• 1/2 cup olive oil
• 1/2 cup Splenda, sucralose, stevia or Erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon butter
• 1/4 teaspoon baking soda

Directions In a bowl , mix the coconut flour, salt, baking soda, and splenda (sucralose or stevia). Mix until no clumps are left. Combine the olive oil, vanilla extract, butter, 3 eggs yolks and 2 eggs until well blended. Combine the dry ingredients with the wet ingredients.
Beat the remaining egg whites with a Kitchen Aid Mixer or a handheld mixer into soft peaks and gently blend them into the batter.
Grease an 8 inch cake pan
Place a piece of parchment paper in the bottom
Pour the batter into the prepared cake pan. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a tooth pick inserted into the center comes out clean. Let cool 10 minutes before taking it out of the pan. Let it cool for 1 hour before frosting it.

Frosting : 

• 3/4 cup heavy whipping cream chilled
• 8 oz. neufchatel cheese softened
• 1/2 cup Splenda, sucralose or stevia
• 3 tsp vanilla extract

Whip the cream until stiff. In a separate bowl, beat the cream cheese until very smooth, then beat in the Splenda and vanilla. Combine and mix lightly.

This entry was posted on January 10, 2017 at 10:20 AM and has received 1320 views. There are currently 0 comments. Print this entry.