Announcing an E-COOKBOOK (!!!) and Instant Ice Cream and Hot Fudge Sauce for Sugar-Free Sundaes!

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 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

Dairy-Free Sugar-Free Chocolate Frosting
Gluten-Free, Sugar-Free Banana Snack Cake
Low Carb Banana Snack Cake

An extensive section on How To Bake Sugar-Free, packed with photos!

Preview of the Healthy Indulgences E-Cookbook!

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 (Low Carb)

Instant Strawberry Ice Cream (Paleo, Dairy-Free)
Inspired by a recipe at 

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 Sundae (made with Instant Strawberry Ice 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?

55 Comments on Announcing an E-COOKBOOK (!!!) and Instant Ice Cream and Hot Fudge Sauce for Sugar-Free Sundaes!

  1. Georgene Harkness
    August 16, 2012 at 9:01 am (11 years ago)

    Lauren, this is very exciting! I will definitely be purchasing a cookbook on Sunday (can't wait)! You have been of SO MUCH service to the special-diet community, I'd buy a mud-pie recipe book from you if that's all you sold! 🙂 Good luck in your new year at school (when will you be finished with your degree(s))? And thanks for all you do.

  2. Claire (aka Seemane)
    August 16, 2012 at 2:29 pm (11 years ago)

    Will the e-book have metric (grams / ml) measurements please?

    Or is there a reference page inlcluded – listing how to convert a list of common ingredients into their metric equivalent please?

    1 tsp Stevia = XYZ grams Stevia
    1 cup Coconut Floor = ABC grams Coconut Flour
    ½ Cup Coconut Oil = XYZ grams (or ABC ml) of Coconut Oil.

    At the moment I spend ages looking up each ingredient online to convert the measurements.

    I do own US sized baking cups to measure with, but I always prefer to weigh-out my dry ingredients where possible 🙂

    (Can you tell I'm in the UK LOL :)?)

    • Lauren B.
      September 4, 2012 at 6:13 am (11 years ago)

      That’s a wonderful idea for the 2nd edition of the cookbook… or for the FAQ section of the website. 🙂 I do have those measurements written down here and there, and will be gathering them up for making a table of conversions. Can’t problem when it’ll come together, but I appreciate the reminder concerning the measurements issues. Great to hear from a reader across the pond, Claire!

  3. Rica
    August 16, 2012 at 4:37 pm (11 years ago)

    Hi Lauren,

    This is so exciting! I will definitely buy your ebook as well. I am making the healthier baked oatmeal every week! I love sharing it with friends and family. My dentist even loves them! I even take them in the car, when I know I won't be home for meal times. Thank you for all you do!

  4. patricia
    August 16, 2012 at 8:28 pm (11 years ago)

    Can't wait to purchase the e-book and have it on my kindle 🙂

  5. Suzanne Banfield
    August 16, 2012 at 10:36 pm (11 years ago)

    Exciting news about the e-book, Lauren!!! I'm really looking forward to gettingit.

  6. Jill Wood
    August 17, 2012 at 1:01 am (11 years ago)

    I'm so in on this! I hope the ebook will be compatible with the Kindle Fire.

    • Lauren B.
      September 4, 2012 at 6:10 am (11 years ago)

      The Kindle version is coming soon, Jill! Working with someone to get it formatted for that platform now. 🙂 The .pdf version is up now!

  7. susanne
    August 17, 2012 at 5:42 am (11 years ago)

    Lauren, can you specify how much xanthan gum to use in the hot fudge? i see it in the preparations section but not in the ingredients. thanks!

    looking forward to the e-book, been hoping for a cookbook from you for a long time! 🙂

  8. Healthy Recipes for Weight Loss
    August 18, 2012 at 9:19 am (11 years ago)

    Very delicious really. Good luck with the book. I'll try to modify and see what I can do with your suggestions 🙂

  9. Jan J.
    August 19, 2012 at 6:38 am (11 years ago)

    I just found you today but I am SOOOOO excited about this book! I am really devoting myself to sugar-free, wheat-free eating almost 100% of the time but I love my treats, and your recipes will help me stick to it. I love that you offer alternatives on the ingredients – saves a lot of experimenting!

  10. Alice B.
    August 20, 2012 at 5:07 am (11 years ago)

    Yes, cannot wait for your e-book to be available for purchase!!! Congratulations and thank you!!!

    • Lauren B.
      September 4, 2012 at 4:25 am (11 years ago)

      Jamie, thank you for being vigilant! It’s so cool of you to look out for me like that. 😀 Turns out it was a snafu of my own doing as I worked out the kinks switching from Blogger to WP! P.S. Love the “facelift” your site has gotten with the customized beautiful banner. Nice work, lady!

  11. Jennifer
    August 20, 2012 at 11:37 pm (11 years ago)

    I found a pic of your primal chocolate mousse, but was unable to find the recipe. Can you help US out? There are many where I work with inquiring minds and awaiting taste buds who want to make it! =)

  12. Joanne
    August 21, 2012 at 12:11 am (11 years ago)

    Congrats on the recipe book Lauren! I’ve been a fan of your blog since you posted the chocolate bean cake recipe.
    I’m going through “extended undergraduate education too” hah-, 22 and still only in my junior year because I kept having to take semesters off due to illness. So i totally understand how you feel.

    Thanks for your recipes.
    Love the re-design of your website by the way!

  13. Beth
    August 23, 2012 at 4:56 am (11 years ago)

    The ice cream and chocolate sauce recipes are the absolute best! Thank you!

  14. Cathy Clark
    August 27, 2012 at 1:54 am (11 years ago)

    It’s Sunday the 26th…where’s the book? 😀 I can’t wait to see it.

  15. Cara
    August 27, 2012 at 9:00 pm (11 years ago)

    Fun! Looking forward to your e-book! I’ve always wanted to write one myself.

  16. Lisa
    September 4, 2012 at 8:11 pm (11 years ago)

    Just ordered! I have been a fan for awhile and have recommended your site to so many others. It is a pleasure to support you in this way! Thank you!

  17. johndaddy
    September 29, 2012 at 10:59 am (11 years ago)

    So funny and delicious recipe.
    Xylichew naturally better fruit, sugar free chewing gum comes in 100 piece canisters. It is sweetened 100 percent with xylitol for healthier teeth and gums.

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