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Real Ice Cream

I love ice cream. I also have Type 2 diabetes. The challenge has been to find an ice cream that satisfies my love of ice cream yet doesn’t send my blood sugar through the roof.

One day we listened to a podcast about how Jeni Britton Bauer began her custom ice cream business, Jeni’s Splendid Ice Cream. I was intrigued! When we got home I looked up her business, then found out she had published several cookbooks. I ordered “Jeni’s Splendid Ice Creams At Home” from Amazon that very day! I also ordered an ice cream maker and two ice cream containers. I was gonna do this!

When the book arrived, I paged through the recipes, drooling as I went from photo to photo, and descriptions of really yummy ice creams. Reading the recipes, it takes some time to make a quart, about 90 minutes, but she promised spectacular results. I was now on a mission!

My first recipe was The Darkest Chocolate Ice Cream In The World. Hey, with a name like that, how could I resist making it, right? I am a dyed-in-the-wool dark chocolate lover, so this just HAD to be my first recipe.

The result was really really good. But, I felt that I needed to ‘tweak’ it a bit. I thought the taste of sugar was slightly dominating the rich chocolate flavor. So, I made it again, this time cutting the sugar by half. Perfect! The result was a creamy rich dark chocolate flavor that was clean and oh so good! Let’s just say that quart didn’t last very long.

Since then, I have reduced the sugar just a bit more, and get rave reviews every time. We have made orange & ginger cream, orange cream, chocolate peppermint, lime cream, stracciatella, dark chocolate bits and chopped coconut, and a bunch of others. Every single batch disappears quickly.

When we serve ice cream to guests, they rave. . . . . . and ask for more. The most common comment is that this is the best and creamiest ice cream they have ever tasted. Better than any of the very high end gourmet ice creams, and yes, even better than Italian gelato.

If you want low sugar, high creamy flavor, and the bestest of the best ice cream, now you know where to find it. The ‘catch’ is, you gotta make it yourself, but oh boy howdy, is it worth it! [/et_pb_text][/et_pb_column] [/et_pb_row] [/et_pb_section]

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