Category: Recipes

Growing up, my favorite ice cream flavor was mint chocolate chip. I remember going to a restaurant in Kernersville called “Bill and Leah’s” and after I had my hot dog, I wanted to get a scoop of mint chocolate chip ice cream. This recipe turned out to be great and now I can still have great mint chocolate chip on this diet!

For all of my ice creams, I use a small ice cream maker that can be found on Amazon here. You’ll need to put the empty ice cream container in the freezer 15 hours before you make the ice cream so it’s good an frozen. I like ice cream so much that when I finish one batch, I clean the container out and put it back in the freezer so it’s ready for the next batch!

Ingredients

2 1/4 cups Cashew Milk
8 ounces cream cheese
1 cup xylitol
1 tsp vanilla extract
1 tbsp butter
6-7 drops peppermint extract
2 egg yolks

My wife’s favorite ice cream is butter pecan, so I set out to find a recipe to make her favorite flavor. The result ended up being a rich ice cream that we all enjoyed.

For all of my ice creams, I use a small ice cream maker that can be found on Amazon here. You’ll need to put the empty ice cream container in the freezer 15 hours before you make the ice cream so it’s good an frozen. I like ice cream so much that when I finish one batch, I clean the container out and put it back in the freezer so it’s ready for the next batch!

Ingredients

2 1/4 cups Cashew Milk
8 ounces cream cheese
2 tbsp butter
1 cup xylitol
1 tbsp vanilla extract
1/2 tbsp maple extract
2 egg yolks
1/3 cup chopped pecans

Directions

Start the process by melting the cream cheese, butter, xylitol, cashew milk, vanilla and maple on the stove on low heat until everything is smooth. Cream cheese sometimes doesn’t melt all the way and you may still see some small chunks, but that’s OK. Once it’s all melted together, take the mixture off of the stove.

Break the egg yolks in a cup and then slowly pour them into the melted mixture a little bit at a time while whisking thoroughly.

This is my favorite so far. It’s a creamy, peanut butter ice cream with chunks of cream cheese scattered in it. I used the recipe found here for my original inspiration, but changed it up a bit to make it approved for my diet. The result was delicious!

For all of my ice creams, I use a small ice cream maker that can be found on Amazon here. You’ll need to put the empty ice cream container in the freezer 15 hours before you make the ice cream so it’s good an frozen. I like ice cream so much that when I finish one batch, I clean the container out and put it back in the freezer so it’s ready for the next batch!

Ingredients

2 1/2 cups unsweetened cashew milk
8 ounces cream cheese, softened
3/4 cups xylitol
1/4 cup PB2
1 tsp vanilla

Directions

Put all of the ingredients in a bowl and use a mixer to mix it all together. Once everything is mixed, take your ice cream container out of the freezer and pour the mixture in. Turn the ice cream maker on and let it churn for about 30 minutes. If you don’t mind it being soft, you can eat it right out of the container. If you want it to firm up a bit, I recommend putting the ice cream in a new container (we use empty Oikos Triple Zero containers) and putting it in the freezer for a couple of hours.