Things have been busy, hectic, and there are lots of changes on the horizon. That’s really all I can say about my absence from my blog. One cool thing to report is that Chad and I are back on the wagon with our low-carb lifestyle. I’ve taken off 55 lbs, Chad is closing in on 40 I think. I’m always on the lookout for new recipes. Sometimes this means taking a “regular” recipe and seeing if I can make it to fit what we’re able to eat.
There’s a video recipe floating around on social networks for “No Churn Unicorn Ice Cream.” It’s pretty and colorful and looked easy enough. The problem? Full of sugar. But you see, once you’ve done this long enough, you start seeing where you can make substitutions to make it more “legal.” I wondered if I could adapt this recipe as well.
Before I go any further, I want to put this disclaimer right here. I don’t know how many grams of carbs are in anything I adapt. There’s math, ways to figure it, but I’m lazy. I analyze what in a recipe isn’t allowed on my eating plan. I try to figure out if there is some way I can substitute ingredients for the ones I can’t have. Sometimes it works, sometimes it doesn’t. For all I know, some of my cocktails may end up being higher in carbs than I think. It’s all in moderation anyhow.
Here’s my recipe for my Sugar-free, lower carb, no-churn Unicorn ice cream.
- 4- cups heavy whipping cream (divided into 2, 2-cup portions)
- 1/3 cup granulated sugar substitute of your choice (I use Splenda)
- 2 TBSP salted butter
- 1 tsp vanilla
- pinch of salt
- Food colors of your choice- 2-3 drops for each color
**IMPORTANT** The very first thing you’re going to want to do is make one of the key ingredients. The original recipe calls for a can of sweetened condensed milk. I’ve not found a sugar-free alternative, so you’re gonna have to make the stuff. DO THIS EARLY- it takes time and will need even more time to cool.
Combine 2 cups of cream, butter, and sugar substitute in a shallow pan. I used a frying pan. Heat mixture to boiling then reduce the heat and let simmer and reduce for about 20-30 minutes. Stir frequently to avoid boil over and scorching. Once the mixture has reduced about half, transfer to a container and let it cool thoroughly. I cooled mine on the counter for about an hour and then put it in the freezer for about half an hour while I worked on the next step.
In a large mixing bowl, beat the other 2 cups of heavy whipping cream, vanilla and salt until stiff peaks are formed.
Gently fold the condensed sweetened milk into the whipped cream with a spatula. Mixture will thin a little, but that’s fine.
Divide mix evenly into 4-5 smaller bowls. Add 2-3 drops of food color for each bowl. Mix gently just until color is somewhat even.
Use a spoon to place random spoonfuls of the different colored mix into a larger bowl for the ice cream to set. You could use a loaf pan, I used a shallow reusable plastic storage bowl with a lid for mine. See the photo. Rotate through the colors until all of the mix is in your setting bowl.
Use a spoon handle to swirl the mix to marble the colors together. Don’t over mix, but have fun with this.
Cover and freeze for about 4-5 hours.
And that’s it.
The texture is a bit “dry” if that makes any sense, but the flavor is good. It’s rich for sure, so a little goes a long way. Hope it works for you!