Low Carb Ice Cream: Game Changer or Dirty Keto?
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Top Comments (10)
I, too, just started making a new recipe for homemade ice cream using heavy whipping cream, powdered allulose, egg yolks, and vanilla bean paste. But the secret ingredient for keeping homemade ice cream soft so you can scoop it after it has been in the freezer is to add LIQUID allulose! I learned this from Victoria's Kitchen on YT and that has made all the difference! I had two servings on Christmas Eve and it did NOT raise my blood glucose at all! For fun, I will have to try your recipe as well, Dr. Boz. :)
Chocolate syrup recipe: in a saucepan,1 cup allulose, 1/3 cup cocoa, 1/3 cup water. Pinch of salt. Stir continously over medium heat until no longer grainy add a spash of vanilla. Store in a pint jar. 😋
Best keto snack is none, remember?
I freeze greek yogurt..plain.. and add blueberries.❤
I make the easiest keto ice cream. Just whip up heavy cream till soft peaks. Add allulose (any form you want, however much you like). Finish whipping until stiff peaks Fold in some flavors like salt, vanilla, broken pecans, coca powder, etc. Plop into a freezer container and freeze an hour or longer.
The big problem I have with the "allulose is good for you" message is that it will keep people addicted to sweet taste. This is a dangerous slippery road to engage in.
So the first time I ate ice cream sweetened with Allulose, I got a little queasy. Just like most people do when they start Wegovy or Ozempic! The more I’ve studied Allulose the bigger a fan I have become. I have it in my coffee in the morning, and it kills my appetite!💜🌸💜
I just love you Dr Boz!! Your honesty is so refreshing. GOD bless you❤️
Thank you for this... I'm not really a huge sweet person. Except I used to love my sodas.. But as far as far as desserts ice-cream was my weakness. This not only looks like a great substitute but a great tool to use.
Your remark about the taste of saline cracked me up! This is a mouse study so they are probably delivering allulose and saline by gavage and not via their drinking water so they can get a known volume and dose at specific time points; therefore, any taste aversion is not an issue. 😊
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Top Comments (10)
I, too, just started making a new recipe for homemade ice cream using heavy whipping cream, powdered allulose, egg yolks, and vanilla bean paste. But the secret ingredient for keeping homemade ice cream soft so you can scoop it after it has been in the freezer is to add LIQUID allulose! I learned this from Victoria's Kitchen on YT and that has made all the difference! I had two servings on Christmas Eve and it did NOT raise my blood glucose at all! For fun, I will have to try your recipe as well, Dr. Boz. :)
Chocolate syrup recipe: in a saucepan,1 cup allulose, 1/3 cup cocoa, 1/3 cup water. Pinch of salt. Stir continously over medium heat until no longer grainy add a spash of vanilla. Store in a pint jar. 😋
Best keto snack is none, remember?
I freeze greek yogurt..plain.. and add blueberries.❤
I make the easiest keto ice cream. Just whip up heavy cream till soft peaks. Add allulose (any form you want, however much you like). Finish whipping until stiff peaks Fold in some flavors like salt, vanilla, broken pecans, coca powder, etc. Plop into a freezer container and freeze an hour or longer.
The big problem I have with the "allulose is good for you" message is that it will keep people addicted to sweet taste. This is a dangerous slippery road to engage in.
So the first time I ate ice cream sweetened with Allulose, I got a little queasy. Just like most people do when they start Wegovy or Ozempic! The more I’ve studied Allulose the bigger a fan I have become. I have it in my coffee in the morning, and it kills my appetite!💜🌸💜
I just love you Dr Boz!! Your honesty is so refreshing. GOD bless you❤️
Thank you for this... I'm not really a huge sweet person. Except I used to love my sodas.. But as far as far as desserts ice-cream was my weakness. This not only looks like a great substitute but a great tool to use.
Your remark about the taste of saline cracked me up! This is a mouse study so they are probably delivering allulose and saline by gavage and not via their drinking water so they can get a known volume and dose at specific time points; therefore, any taste aversion is not an issue. 😊