Lowcarb toffee walnut ice creams
Lowcarb toffee walnut ice creams
Who doesn't love ice cream? Our blog now features several recipes for sugar-free and low-carb ice creams! For instance, the low carb and sugarfree white magnums or the sugarfree and low carb caramel magnums. However, we didn't have a delicious ice cream with the new Steviala Heavenly Dark yet! And what's tastier than caramelized walnuts? You can now make this yourself by following this recipe! Quick and easy to make! You just need a bit of patience once they're in the freezer! But the wait is worth it for these lowcarb toffee walnut ice creams!
Ingredients
Lowcarb toffee walnut ice creams
- 60 grams walnuts
- 75 grams Steviala Heavenly Dark
- 125 ml heavy cream
- 100 grams cream cheese
Baking supplies
- oven
- baking sheet with parchment paper
- food processor
- 6 ice cream molds
- freezer
- mixing bowl
Preparation
Making lowcarb toffee walnut ice creams
Preheat the oven to 150 degrees Celsius with the fan on. Then, mix the walnuts with 25 grams of Steviala Heavenly Dark. Next, line a baking sheet with parchment paper and place the walnuts on it. Spread them out a bit. Bake the walnuts in the oven for 15 minutes. Then, let them cool completely outside the oven.
Mix the remaining ingredients together. Whip them until it becomes a creamy and slightly thicker batter. Then, finely grind the walnuts in a food processor and fold them into the ice cream batter.
Fill a piping bag with the ice cream batter. Cut a large tip so that the walnut pieces can pass through. Now, fill 6 ice cream molds with the ice cream batter. Don't forget your sticks! Put the ice creams in the freezer overnight, and then you can enjoy your homemade lowcarb toffee walnut ice creams!
Nutritional values per portion
- Calorieën: 195
- Carbohydrates: 2.9
- Fats: 17.1
- Proteins: 2.9
