UPDATE: The giveaway winner for the Bento lunchbox is commenter #55, Suzie. Thanks for participating in the giveaway, everyone!
Pictured below is my instant strawberry ice cream with rich homemade hot fudge sauce that’s low carb and sugar-free. Both the ice cream and hot fudge can be made paleo, dairy-free, and vegan. You’ll be able to recreate allergen friendly sundaes that are every bit as yummy as those sundaes you’ve enjoyed at ice cream parlors. Scroll down to the bottom of this post for the recipes…
With the end of summer comes the beginning-of-school-year scramble! New pens and pencils and binders are carefully arranged in book bags, and text books are purchased begrudgingly by students (hint: Amazon and half.com are your friends). Wardrobes and hairdos and parking permits are revitalized and renewed!
As for me, I’m still stuck in summer mode. Sure, I have my schedule for courses set, my books ordered, and the prospects of new faces and intellectual discovery (shout-out to all my nerds out there!) getting my mind a’buzzing with possibilities. It’s an exciting time, every semester, you know? It’s the thrilling feeling of anticipation that comes with new beginnings, with novelty, with plunging headlong into the unknown.
It all sounds a little dramatic, you say? Well, I have to keep myself excited during my extended undergraduate education, hah! To all you people who knew what you wanted to do with your lives when you were 18 – “congratulations and you suck,” in the immortal words of Marina Keegan, God rest her beautiful soul.
That same feeling—that sense of anticipation—is the one I’ve been getting for the past four years blogging, constantly revising recipes in my messy test kitchen, trying this plate, that camera angle for food photoshoots, and opening my email inbox to new questions that pose new challenges to navigate in the kitchen. The wonderful people (that means YOU) who have given me tips and left helpful comments on the site and Facebook page are the other, more important, reason I’ve kept blogging. Thanks to your encouraging words and donations this website lives on!
After receiving numerous questions from you about sugar-free baking and substitutions, I decided to work on tidying up all the information on this blog into one project. The culmination of this summer’s efforts is the Healthy Indulgences e-cookbook! It’s finally ready, and
will be posted for sale on the redesigned website on Monday, August 19th is posted for sale here!
Why an e-cookbook, you might ask?
1. It’s reasonably priced enough that anyone who stumbles upon the site and has the faintest inkling to bake without sugar can buy it! It’s definitely student budget-friendly.
2. I wanted to provide y’all with the printable, pagelong versions of the recipes. That way you can just print what you want as you go. J You hip, tech savvy folks with Kindles and E-Readers and whatnot can even carry the book around with you.
3. It’s stuffed with full color, high quality photos.
Here’s a little taste of what’s inside the e-cookbook to whet your whistles:
Dairy-Free Rich Chocolate Frosting
Gluten-Free, Sugar-Free Banana Snack Cake
An extensive section on How To Bake Sugar-Free, packed with photos!
In the mean time, here’s some quick n’ easy ice cream to savor the final days of summer before the business of fall begins. Just add ingredients to food processor and blend it up for creamy, low carb strawberry soft serve ice cream, made in seconds!
Instant Strawberry Ice Cream (Paleo, Dairy-Free)
Inspired by a recipe at AllRecipes.com
Makes 2 servings
2/3 to 3/4 cup heavy cream OR coconut milk
8 ounces (2 cups) frozen strawberries
1/16 teaspoon pure stevia extract
1/4 teaspoon vanilla
2 Tablespoons erythritol
1/16 teaspoon xanthan gum
If using frozen berries, keep them in the freezer right up until you are ready to make the ice cream. To prepare fresh strawberries for freezing, cut off the tops of the strawberries, and slice them into pieces roughly 1/4″ thick. Arrange on a wax paper or parchment lined cookie sheet in a layer and freeze until solid.
Grind erythritol in food processor until powdered, if using. Add frozen berries and the rest of the ingredients to food processor and process for 1-2 minutes, scraping down the food processor as necessary during the process. For the best texture, serve ice cream immediately to enjoy soft serve, or spoon it into a dish and freeze for 1-2 hours until it is scoopable. If ice cream has been frozen for many hours, reheat in microwave for 15 seconds, or until soft enough to scoop it out.
~11.1g net carbs205 calories per serving if made with coconut milk
~6.5g carbs, 338 calories if made with heavy cream
Sugar-Free Hot Fudge Sauce (Paleo, Dairy-Free)
1/3 cup heavy cream OR 1/3 cup coconut milk**
1/8 teaspoon pure stevia extract powder
1/16 teaspoon sea salt
1/4 teaspoon vanilla extract
2 Tablespoons erythritol OR honey
1 Tablespoon xylitol (omit if making the paleo version)
2 ounces unsweetened chocolate, chopped finely
1/8 teaspoon xanthan gum
**If using coconut milk, add 1 Tablespoon coconut oil to fudge sauce with the coconut milk.
Add cream or coconut milk, stevia, sea salt, vanilla, and sweeteners to a microwaveable glass measuring cup or bowl. Heat for 1 minute on HIGH. Whisk in chocolate and xanthan gum until chocolate is melted and sauce is smooth. Sauce will thicken a little as it cools. Pour into jar or other container for storage and allow sauce to cool to room temperature before sealing and storing in the fridge. Reheat for 20-30 seconds before every use since the fudge becomes quite firm in the fridge, just like the real deal!
~14g carbs, 554 calories per entire batch using erythritol, xylitol, and cream
~43g carbs, 681 calories per entire batch using honey and cream
~16g carbs, 471 calories per entire batch using erythritol, xylitol, and coconut milk
~45g carbs, 599 calories per entire batch using honey and coconut milk
P.S. Check out the comments section of the post on Instant Chocolate Cake to see tons of great ideas for healthy portable lunches. Thanks to everyone who commented!
Are you ready for fall yet? Are you excited about the e-book?