It’s the end of summer and I’ve got just 4 words for you.
I just realized that I went all summer without posting any ice cream recipes.
I apologize for being so remiss! But I’m here to make it up to you. I give you: Low Carb Cinnamon and Brown Sugar Ice Cream.
It’s got brown sugar and spice and everything nice.
For the brown sugar, I used the new brown sugar substitute that Swerve makes. But if you don’t have that, you can make your own brown sugar substitute by blending together sugar-free sweetener and blackstrap molasses in a ratio of 1/4 teaspoon molasses for every 1/4 cup sweetener. You just mix them together with a fork.
And this low carb cinnamon and brown sugar ice cream is just as easy to make.
All you have to do is add all the ingredients to a blender and mix them up. Churn the mixture in an ice cream maker and you’re done. In about 30 minutes, you’ll have a tasty frozen treat that’s got only 2g net carbs per scoop. So say it with me:
Gimme. Some. Ice cream!
Low Carb Keto Cinnamon and Brown Sugar Ice Cream
Gimme. Some. Ice cream. This low carb cinnamon and brown sugar ice cream is to die for.
- Prep Time: 30
- Total Time: 30
- Yield: 6 cups
- Category: Dessert
- Cuisine: American
2 1/2 cups heavy whipping cream
1 1/2 cups unsweetened almond milk
3 large pasteurized egg yolks
3/4 cup Swerve Brown Sugar or equivalent sugar-free brown sugar substitute
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon glycerine, optional
1/8 teaspoon salt
1. Blend all ingredients in a blender until fully combined and frothy.
2. Churn in an ice cream maker following manufacturer’s instructions, about 25 minutes.
- Serving Size: 1/2 cup
- Calories: 196
- Fat: 20
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
Keywords: Low Carb Cinnamon Ice Cream, Keto Cinnamon Ice Cream, Paleo Cinnamon Ice Cream
You’ll need these specialty ingredients:
If you liked this ice cream, then you might like my recipes for Vanilla, Coffee and Butter Pecan Ice Cream.