Low-carb cinnamon ice cream
Cinnamon ice cream, reinterpreted for a Low-carb dietis an ideal dessert, especially at Christmas time. As sugar consumption is usually very high at this time of year anyway, it's a great way to save a calorie or two 🙂
In this recipe, we discover how to make a sugar-free alternative Creamy, low-carb cinnamon ice cream conjures up. A perfect treat for anyone who wants to eat consciously and still not miss out on Christmas delicacies.
This low-carb cinnamon ice cream is quick and easy to prepare. The combination of intense cinnamon notes and the creamy consistency creates a taste experience that is reminiscent of classic ice cream recipes - without any sugar. So you can treat yourself to a delicious dessert even in the cold season without losing sight of your dietary goals.
Content
ingredients and instructions
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Low-carb cinnamon ice cream
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 410 g Milk
- 410 g Cream
Dry ingredients
- 90 g Xylitol *
- 32 g Erythritol *
- 30 g Skimmed milk powder *
- 12 g Inulin *
- 14 g Cinnamon powder *
- 1 g Locust bean gum *
- 1 g Guar gum *
Instructions
Preparing the ice cream mixture
- Weigh out the dry ingredients (using a fine scale if necessary for small quantities) and mix well. If lumps are visible, pass through a sieve.32 g erythritol, 30 g skim milk powder, 12 g inulin, 14 g ground cinnamon, 1 g carob flour, 1 g guar gum
- Heat the milk and cream in a pan, stirring until just before boiling.410 g milk, 410 g cream
- Stir the dry ingredients into the milk and cream mixture.
- Keep stirring the ice cream mixture for a few minutes just before it boils. Then switch off the hob and remove the pan from the heat.
- Leave the ice cream mixture to mature in the fridge for at least 1 hour.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Meanwhile, beat the ice cream mixture well again with a mixer and then start the freezing process.
Notes
Tips and interesting facts about low-carb cinnamon ice cream
- As Cinnamon I would choose the variety Ceylon cinnamon ( e.g. )* recommend. It is milder and finer in taste than Cassia cinnamon ( e.g. )* and also contains less coumarin. Coumarin can Harmful to health and should only be consumed in moderation. You are therefore better off using Ceylon cinnamon - also for other cinnamon dishes.
- In the low-carb version, sugar-free alternatives are available as Toppings on. Either chopped nuts ( e.g. )* These can be roasted in a pan without fat to intensify the flavor. Spices such as cinnamon, gingerbread spice or cocoa powder ( e.g. )* also go very well. My sauce is suitable Low carb chocolate sauce.
- If you want to add a special touch to your ice cream, for example for festive occasionsyou can add a dash of alcohol shortly before the end of the freezing process. Harmonize well here brown rum ( e.g. )* or Amaretto ( e.g. )* . However, do not overdo it, as erythritol and xylitol already have a high freeze inhibiting effect. Too much alcohol can therefore result in your ice cream not freezing properly. If you prefer non-alcoholic wants to have, can also Rum flavor ( e.g. )* or non-alcoholic Amaretto ( e.g. )* use.
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