Ice cream recipe failure..help!

food
(Heather Meyer) #1

K… im having major issues making ice cream and i am wondering if someone can help me out with troubleshooting it. First the recipe:

2.5 Cups Heavy Cream
1.5 cups Unsweet Cashew Milk
1 tbsp vanilla extract
1 cup PURE Allulose
25 drops PURE sucralose liquid
1 tbsp LorAnne Bakery Emulsion-Red Velvet
6 tbsp cocoa powder durch processed
1/2 tsp salt
1/4 tsp xanthem gum

Okay… so i froze my cuisinart base for over 36 hours in the freezer. I combined all the above ingridents and heated it up over the stove to make sure all the ingridents were combined. I cooled the mixture for 30 hours and then this morning, wisked in 1/4 tsp xanthem gum. I added the liquid to my Cuisinart Ice Cream maker and ran the thing for over an hour and within an hour it was soup still. It never froze! Not at all! So im like wth?? I have never had this issue before but i have never tried making an ice cream base with cashew milk and part heavy cream. So i can only conclude the issue comes down to 1 of 3 things.

  1. The red dye from the bakery emulsion prevented freezing somehow…
  2. The cashew milk made the base to thin and too much water content?
  3. Allulose in the recipe completely prevented it from freezing??

Cause i ran my ice cream maker till my machine went hot and the bucket was comoletely defrosted.

Thoughts?

(Michael - When reality fails to meet expectations, the problem is not reality.) #2

Simplify, simplify. Way too much stuff. Way too much sweeteners. Buy some of this in Creamy Vanilla flavour. Mix it with whipping cream in the proportions: 5 cream to 1 casein. The result will be thick. Add your cashew milk or almond milk to thin it out enough to churn in your ice cream maker. When you put it in your ice cream maker, it should be thick enough to look like this:

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Enjoy! Then you can experiment further with any other flavour additives you want, including salt. You will NOT need emulsifiers or thickeners, the casein will take care that better than anything else.

(Trish) #3

Check out chocolate covered Katie’s website. She has a bunch of keto ice cream recipes. https://chocolatecoveredkatie.com

#4

I agree, keep it simple. My recipe for low carb chocolate ice cream is…

1 cup heavy whipping cream
1 tsp vanilla extract
24 grams sweetener (either Swerve or Monkfruit)
18 grams unsweetened coco powder.

Mix with a hand mixer for at least 5 minutes, so the whipping cream expands to nearly twice its original volume. Then put into a storage container and put in the freezer for 8 hours/until frozen. It tends to have the consistency of frozen custard. I only make small batches at a time to reduce the chance for over indulgence.

(Heather Meyer) #5

So i figured out it was my ice cream maker. When its running…it gets so hot that it melts the base and the ice cream never freezes.

I did a test run of a recipe
-2 cup heavy cream
-1/2 tsp pepermint oil
-10 drops green food coloring
-1/3 cup pure allulose
-1 tsp vanilla
-25 drops liquid sweetner

And i whipped it into stiff peaks and folded in sugar free chocolate chips and put it in the freezer.
Well…it tasted like ice cream. Its just rock hard now that its been in there for a day.

So… i guess you win and lose some…

(Barbara Schibly) #6

Thanks for the recipe, Heather! I had forgotten about allulose. I may try this out myself!

#7

Ditch the Cashew Milk, remember, Nut “Milks” equal nut WATER! Water has no place in an icecream mix. I’d rate Xylitol as the hands down best sweetener for icecream, Allulose is second to it but still not as good as Xylitol. I use sucralose to do my fine tuning after my Xylitol. You don’t want too much of either one because it can screw up the freeze but not to the point you’ve described. This is how I make mine Where to find pure cream in the US? Just tweek the flavor end of it. I’ve been making Ice cream for a few years now very regularly and you could give it to anybody and they’d never know the difference between it, and the real thing. Taste, consistency, you name it. Also make sure the blade for your churner is cold as well, and especially anything else you add in must be frozen.

(Heather Meyer) #8

Oh i dont touch xylitol anymore. It was my favorite sweetner and for good reason. Last round about on Keto i had traded in my other sweetners to use Xylitol but i was wondering why i was experiencing so many craving for sweets.

This time i cut out xylitol completely and have relied on only Allulose, Stevia and Sucralose(pure form) and almost no cravings.

Even though it probably does make a sweet ice cream :’(

(Heather Meyer) #9

my blade is plastic…it doesnt get super cold no matter what… I think i need a real ice cream maker that does it by compressed air.

(Heather Meyer) #10

do you taate the casein?

(Marianne) #11

OMG, that looks luscious! Do you have trouble not bingeing on it?

(Full Metal KETO AF) #12

I tried this and loved it. We added some puréed blue berries to it. Non dairy though you wouldn’t know it by taste or texture, very creamy. :yum:

:cowboy_hat_face:

(Marianne) #13

Is this powdered sweetener?

I am going to give this a try. We don’t have an ice cream churner, so the idea of a freezer container appeals. Also like that I can do a small amount.

(Full Metal KETO AF) #14

I have been experimenting with micellar casein. It’s pretty tasteless. I have added to to Fathead style pizza crust to replace some of the cheese, it works well. It’s just milk protein. :cowboy_hat_face:

(Heather Meyer) #15

Yep…i think this ice cream method did okay! Why did i even buy an ice cream maker!!!

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Still a little icy…could use some improvement on that end. Maybe up the Allulose?

(Michael - When reality fails to meet expectations, the problem is not reality.) #16

You taste whatever the added flavour is, in this case vanilla. As @David_Stilley points out, casein itself has little taste. ON Gold Standard Caseins have 6 grams of carbs per 100 grams, including a small amount of sucralose. I find that amount of ‘sweet’ more than enough. Your mileage may vary.

(Michael - When reality fails to meet expectations, the problem is not reality.) #17

5 to 1 whipping cream to casein matches my current fat:protein macros. So it doesn’t matter how much of this mix I eat.:slightly_smiling_face: