Just thinking...but wouldn't it be possible to make a 'proper' icecream, but substituting the sugar for sweetener? Just looking at this recipe for vanilla ice-cream and it looks that the net carbs would be 40 for a whole litre of it. If you had, say, 1/2 a US cup as a portion (there's 4 cups per litre) that'd be 5 carbs? That's, of course, if sweetners don't stall you! I'm always a bit iffy with them myself.
1 Litre - Vanilla Icecream
1 cup (250ml) whole milk - 12 carbs
A pinch of salt
3/4 cup (150g) sugar - sub for Splenda/Stevia?
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream - 13 carbs
5 large egg yolks - 5 carbs
1 teaspoon pure vanilla extract
1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
I would say no because it would be loaded with sugar!
