I first want to thank everyone for the comments! This is my first experience blogging, so it's really exciting to get feedback on my posts. I'm so glad I'm not the only scale addict out there! :) And, since I know you're wondering, I did see a little bit of a drop over the weekend. No eating out + end of my cycle = weight loss win!
So, Sherrie asked for the recipe for our sugar free ice cream. There are actually two versions we use-- one has fewer carbs and the other is WAY yummier! (Of course!) I'll give you both, since I'm so nice. ;)
Super Yummy Sugar Free Ice Cream (33g of carbs total for vanilla)
2 cups half and half (20g carbs)
1 cup heavy whipping cream (3g carbs)
2 T unsweetened vanilla almond milk (<1 g carbs)
1 t vanilla
3-4 packets Truvia/PureVia (9-12g carbs)
Optional: 1/2 c cocoa (adds 25g of carbs total and 2g sugar)
Belly Better BFC Ice Cream (up to 21g of carbs total)
3 c heavy whipping cream (9g carbs)
1.5 c unsweetened vanilla almond milk (3g carbs)
3 packets Truvia/PureVia (9g carbs)
We haven't come up with a really great way to do chocolate ice cream with the Belly Better recipe, but we did find that melting some Green and Black's dark chocolate and then pouring that in toward the end makes some nice chocolate chip. I love topping it all off with Reddi-Wip, but if you do that, remember it adds 1g of carbs per Tablespoon.
I didn't add how many servings because that's up to you and how many carbs you want to spend on ice creamy deliciousness! We usually get at least 4 servings out of each batch.
Oh, and I should mention: When using an ice cream maker, be sure that your stirring mechanism is in place when it needs to be! We forgot one time and tried to shove it in after pouring in the ingredients (should have already been in place) and we broke it. It was a sad week for us while we waited for a replacement part! Poor Hubs!