My mom gave me this ice cream machine for my birthday and I was so excited when I opened it. I'm not sure if you all will remember when I ordered the ice cream shaker a few months ago but I was thrilled to be able to put low carb friendly ingredients in and make ice cream that wouldn't blow my diet. This is a much bigger and much less messy version of that.
There's actually not much to the ice cream machine. It has a large metal bowl that you have to chill in your freezer overnight, and a lid with a spatula.
The ice cream machine comes with a small recipe book so I pulled one out of there and added a few low carb tweaks. Instead of sugar I substituted baking Splenda. I also skipped the milk and used half heavy cream and half sugar free almond milk. This recipe also called for some egg yolks and some cocoa powder. It was extremely easy.
After you've frozen the bowl overnight and whisked together your ingredients all you have to do is dump the ingredients in the bowl, snap on the lid, and turn on the machine. The spatula will stir the ingredients while the bowl freezes them. The whole process takes about 7 minutes.
When the ice cream gets hard enough that the spatula can't stir it anymore the machine will beep and you'll end up with something that looks like this. Yummy.
Now for the good and the bad: The ice cream has a good texture and is slightly melty and delicious when you first take it out of the machine. Some of it will stick to the sides of the bowl and you won't be able to scoop it out but that's okay. This recipe makes something like 4 cups which is more than you can eat in one sitting. When I put the leftover ice cream in the freezer and took it back out later the texture was not as good. It was completely rock hard. I let it melt in the fridge for about 45 minutes and it softened to a point where I could scoop it. It was good, but a little grainy and not as good as the first serving fresh out of the machine.
Overall the ice cream machine is a good investment because we can have low carb ice cream whenever we we want it. I might try to halve the recipe next time and see if that makes less waste. I also think that the almond milk might have made for a less cream consistency so I'll be trying this recipe again just substituting milk for cream sometime soon.
If any of you have experience using one of these babies and have some tips or recipe suggestions I would love to hear them! You can leave them in the comments below or email them to me. And, as always, please continue to send your questions and suggestions to lifelovelowcarb@gmail.com.
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