Editor’s note/ disclaimer: Carrie Brown and I are both affiliated with Ketovangelist. Obviously. However, I write this review under my own power, and said review contains my own opinions.
Previously, I reviewed a cookbook by our own resident chef, Carrie Brown, titled Eat Smarter! Ice Creams. My family and I greatly appreciated Carrie’s efforts to make a formerly decadent, but out-of-bounds dessert like ice cream something we could occasionally include in our lifestyle.
After a visit from the boss, Mr. Ketovangelist himself- wherein Carrie devised the recipe for You Had Me at Hazelnut, which Mr. Ketovangelist said was the best thing he had ever eaten- Carrie was inspired, and set out to improve as well as greatly expand her repertoire of friendly ice cream recipes, and the new title The Keto Ice Cream Scoop, containing a staggering 52 flavors, is the fruit of her extensive labors. I, of course, stand ever ready to offer myself as tribute for all of you, dear readers, in the making of, sampling of, and reporting on all this new, creamy luscios-ness.
In addition to expanding the number of flavors, Carrie wanted to tweak her recipes to make them even friendlier for anyone living a Ketogenic lifestyle. One of the concerns that was expressed about the last ice cream outing was that the recipes were very low carb, but because of the inclusion of protein powders, they were probably too high on the protein scale to be truly Ketogenic foods and so, for many, their inclusion into the lifestyle was relegated to more of an occasional appearance. The other issue Carrie set out to address was the extreme variation in the protein powder market. With the popularity of using these supplements in low carb baking, the variety of brands- and extreme variety of ingredients and suitability of the various powders- made it increasingly difficult for the average Ketonian to trust that he or she could confidently include these ice cream recipes at all.
Being the lovely person she is, Carrie took the time to not only revamp her recipes from her first book to exclude the protein powder, but to also create a whole slew of new flavors and mix-ins! I churned and sampled eight of the new recipes to see whether or not the alterations changed the texture of her ice creams.
The ice creams I made are as follows:
PB&C (peanut butter and chocolate)
PSL Bandwagon (aka, pumpkin spice latte)
Of those eight, Caffeination Station is her altered version of the coffee recipe from the first, and I was very curious to see how well it would turn out without the protein powder in the emulsion.
Happily enough, not only was it incredibly tasty, I think it actually tastes better without the powder in the mix. Further, I noticed when I was divvying out the scoops to my family that all of these new recipes make a good eight, two-scoop servings, whereas we were lucky to get five to six servings out of the previous ones. So, already we have an improved product.
The ease of which these ice creams are made really depends on the flavor you pick. Some, like White Russian, Caffeination Station, PSL Bandwagon, and Peanut Butter require heating up your cream well enough to (a) dissolve the sweetener, and (b) keep it from turning to butter when you blend it with the rest of the ingredients, but otherwise are largely dump and blend custards. Others- mainly those with the mix-ins- can be a little more complicated and require more time for prepping and chilling those ingredients. Aside from the increased prep time, I did find that all the mix-ins are still very easy to make and hold up very well during the freezing process. This is important, because no one wants to lose a tooth biting through a fudge ripple or a peanut butter chip that’s frozen solid.
My own favorite out of this new bunch was White Russian. And indeed, if you read through the book, Carrie mentions that she was kind enough to develop this one at Mrs. Ketovangelist’s and my request. White Russians were, by far, my favorite alcoholic beverage in my pre-keto days, and so I am incredibly excited to be able to enjoy some of that same creamy, Kahlua magic in this ice cream. Not only did she get the taste very much right, this has to be the creamiest custard I’ve ever had. Highly, highly recommended!
My husband and children (and a bunch of the neighborhood kids!) also got in on the frozen fun. The biggest hits in my home were Bubblegum Bliss, PSL Bandwagon, Peanut Butter (to which I added some friendly chocolate chips), and- to everyone’s great surprise- Sassy Goat.
Ahhhh, the Sassy Goat.
When I told my husband what I was putting in that custard, the reaction was……well, let’s just say it wasn’t positive. I believe his exact words were, “I can’t see myself ever enjoying something with goat cheese in it.” Which is why I cackled maniacally when he not only ate the Sassy Goat ice cream, he finished off most of the batch by himself and says it was, by far, his favorite of all the ice creams I’ve made.
No joke, that stuff is magical.
Even though we all have our favorites, all of the ice creams we sampled were very good. In addition to these new recipes simply making more ice cream, the texture is still just as fantastic as it was in Carrie’s first formulations. And that’s not all!
Summer may be gone, but Carrie has made ice cream a thing for the whole year by including flavors like Apple Pie a la Mode and White Christmas for the holidays, and an all new ice cream cheesecake recipe to help you stay keto during birthdays and other special gatherings; all of which I plan on including in my family’s upcoming celebrations.
The Keto Ice Cream Scoop may be purchased through the Ketovangelist Kitchen website. And don’t forget to check out her free posted recipes and sign up for email updates while you’re there.