Written by: Dr. Frannie Koe, MD
I try to avoid sugar, but I have to admit that my favorite treat is ice cream. I have had several requests for a good recipe, and fortunately, one of my patients at the clinic told me how they quickly make homemade ice cream. Although there are some recipes online for keto or low-carb ice cream where the eggs are cooked, I do use raw eggs when I make ice cream at home in my ice cream maker, as many often do.
** A note about using raw eggs in ice cream: If you choose to use raw eggs, the source and freshness of them are of paramount importance. One New Year’s Day I attempted to make ice cream with raw store-bought eggs. It was just shortly before we found out an egg operation in South Carolina had to recall millions of eggs. That day, I was the only who ate one tiny bite of the ice cream. There were 15 people in the house, including my 15-month-old granddaughter! I’m so relieved I was the only one who ate it, because I got food poisoning, something I had never experienced before. I am almost positive it came from the raw store-bought eggs! If you can’t source local, FRESH, eggs from someone you trust, it is best to use a recipe that requires pre-cooking the eggs (or leave them out altogether).
The recipe my patient gave me had the following basic instructions:
Combine 3/4 cup of liquid, (which can be any combination of heavy cream, yogurt the milk of your choice— coconut, almond milk or hemp), about 12 drops of stevia, and a heaping cup of frozen fruit, (blueberries, strawberries, raspberries, blackberries), and place into a blender. Blend until mixture is creamy. Add the blended mixture to your ice cream maker and follow the manufacturer’s instructions.
I had too much liquid, so I drank a shake on the first attempt and put the leftovers in the freezer! It was very good. I’m so excited because it satisfied my craving for ice cream! I used raw eggs in mine, but you don’t have to.
I also used Whole Earth sweetener in place of the stevia, as I don’t always like the taste of stevia. I like this recipe because not only is it simple and quick to make, but you can also adapt the ingredients to your dietary needs or personal preferences.
