Low-Carb Creamy Vanilla Froyo

For a start, the ice-cream has to be soft and creamy with no icy bites. Adding alcohol-based vanilla extract prevents it from getting too hard, while arrowroot powder helps with thickening. I adjusted the recipe for a low-carb diet and added some Greek yogurt. Low-Carb Creamy Vanilla Froyo!

Low-Carb Creamy Vanilla Froyo-Nutritional values

Macronutrient ratio: Calories from carbs (6.6%), protein (7.4%), fat (85.9%)

Total Carbs                                                                                       5.6 grams
Fiber                                                                                                  0.4 grams
Net Carbs                                                                                          5.2 grams
Protein                                                                                               5.8 grams
Fat                                                                                                    29.6 grams
of which Saturated                                                                        18.4 grams
Calories                                                                                         320 kcal
Potassium                                                                                       55.6 mg

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Ingredients (makes 10 servings)

• 2 1/2 cup heavy whipping cream, 30-40% fat (600g / 21.2 oz)
• 2 cups full-fat Greek yogurt, 10% fat (500g / 17.6 oz)
• 4 large egg yolks (free-range or organic)
• 2 tbsp alcohol-based vanilla extract (or 2 tbsp vodka + sugar-free vanilla extract)
• 2 vanilla beans
• 1 tbsp arrowroot powder
• 1/2 cup Erythritol (non GMO), powdered (80g / 2.8 oz) or other healthy low-carb sweetener from this list
• 15-25 drops Stevia extract (Clear / Vanilla)
• 1/4 tsp salt (I used pink Himalayan)

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Instructions

1. Separate the egg yolks from egg whites. Beat the egg yolks in a bowl reserving the egg whites for another use (e.g. making quick wraps or adding them to your morning omelet). Make sure the cream is chilled and place together with the yogurt in a large bowl. Whisk until thickened slightly and the cream forms soft peaks but don’t over-whisk it. Add the egg yolks into the bowl and gently fold into the cream mixture.
2. Add alcohol-based vanilla bean extract. If you don’t have one, just add the same amount of vodka and sugar-free vanilla extract.
3. Open and scrape the vanilla bean and add the seeds into the mixture. This will boost the vanilla flavour!
4. Erythritol doesn’t dissolve easily unless heated up. For a smoother texture you can blend it until powdered.
5. In a small bowl, mix the powdered Erythritol with arrowroot powder. This will help you avoid clumps.
6. Add to the yogurt mixture with the salt and stevia and blend well.
7. Pour into the ice-cream maker and process according to the manufacturer’s instructions.
8. When done, serve immediately or freeze for 30-60 minutes if the ice-cream is too soft. To store the ice-cream, place in small containers and keep in the freezer.
9. I always keep the ice-cream in rather small containers for portion control. Trust me, it’s very easy to start with just a spoon and eat the whole container!
10. Enjoy!!!

You can enjoy it by itself or add some fresh strawberries, top with whipped cream and garnish with fresh mint.

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