I occasionally make chocolate gelato using Whey Low sugar (available on-line at http://www.wheylow.com/) and Hood Calorie Countdown milk (before low carbs dropped out of popularity it was called Carb Countdown). A local Kroger store is able to special order the Calorie Countdown milk; it is very difficult to find. This reduces the carbs considerably. I even make chocolate sauce with dark chocolate chips and Whey Low sugar and Evaporated milk. Whey low is available in a special "Ice Cream" formulation. Note that Whey Low is not an artificial sweetener but rather a blend of several natural sugars that have a lower effect on BG than regular sugar. There is also a Breyer Low Carb ice cream that I find quite good. It is called Carb Smart and comes in vanilla and chocolate and ice cream bars.
The Whey Low sugar is not cheap but I use it all the time to sweeten things, like whipped cream, pudding, gelato and other desserts. My wife hates artificial sweeteners but the Whey Low is no problem.
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, "L." <lalind01_42701@...> wrote:
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> I am looking for a recipe for a homemade chocolate ice cream that's actually creamy and good. The only recipe that I have is very grainy.
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> Thanks, Lisa
>
