Putting the Cream in Ice Cream

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My wife’s current dietary regime requires high fat, and very low carb.  This creates some difficulty in finding “sweet” options, but I have done fairly well thus far in finding ways to meld the two.  Ice cream – or better still ice CREAM came to mind as a winning option.  This recipe was purely experimental drawing on past standard ice cream recipes from pre-cancer/pre-keto days.

It is rich, very caloric, and yummy.  My wife describes it as frozen fudge, and that might well be what it is.   If it is a little too rich, the extra cream can be replaced by milk or unsweetened soya milk and still keep the fat ratio in a good place compared to carb.


  • Extra Thick Double Cream 300 ml
  • Full Fat Cream Cheese 180 g
  • Double Cream 100 – 150 ml (as needed)
  • Egg 1
  • Pure Cocoa Powder 2 rounded Tbs
  • Stevia 3 rounded Tbs

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In a mixing bowl or food processor add the extra thick cream, raw egg, and sweetener.  Mix well.  Then add the cocoa and cream cheese and mix again.  When evenly mixed make sure it is not too thick to stir.  If it is, add the double cream until it is easy to stir but not “watery.”

Pour the mixture into an ice cream churn and follow the manufacturer’s instructions.  My mix took between 25 and 30 minutes to become scoop-worthy.

Dish out when finished or spoon into a freezer container for future use.  I found that once in the freezer it set very hard, and required about a 10- 15 minute wait to serve at room temperature to return to scoop consistency.




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