The KETO Ice Cream Scoop: 52 amazingly delicious ice creams and frozen treats for your low-carb high-fat life

Carrie Brown has written a thoroughly enjoyable cook book with very concise instructions and steps. Be sure to read the beginning of the book where she describes all the ingredients and processes and stresses the importance of them all!! The recipes are very delicious and worth all the patiently waiting time to produce a superior product.

Pros: A) You don’t have to use xylitol, as many have mentioned. I use whatever I want: monkfruit with stevia, allulose. My ice cream, using Ninja Creami, is delicious. B) I don’t worry about swapping out or using different products than the author. If I use almond milk instead of “hemp milk,” the result is always fantastic. C) I’d love the author to produce V 2.0 of this title with macros & portion size. D) As Carrie does with her Cuisineart, if it’s ice cream night @ my house, & I will make a mess, it’s worth it in Creami world to prepare 3 pints for freezer night prior. Get yourself extra pint jars @ Amazon. E) As a start, I’ve made flavors from her guide: the matcha tea is popular & I’ve gotten praise for my version of dark chocolate frozen yogurt. Yowzah. F) While I’m appreciative that Carrie has included making fudge ripple, baby shortbread cookies & my own marshmallows, I draw the line here. No way. G) I love that 98% of recipes do not require the muddling—is that it?— or stove top coddling of an egg custard. I’m not afraid of egg custard. I’m liking having my ingredients in blender, I add xanthum when I don’t have guar. Rumor has it that if you add 2 oz of white rum, this addition will add zip & zing to your & ya friends(adults only,) steps, as well as creating a no ice build up zone. It’s a true fact. Everybody in the keto community knows this(vodka or white rum) mix-in provides fun @ ya fiesta.!

I love this book. For anybody who is looking for carb free, and dairy free this is an absolute must. Follow her instructions carefully, and whilst not instant recipes (as things need chilling overnight) the results are fantastic. So much so that my husband loves the recipes I have done so far - it tastes like high end ice cream without that manufactured flavour. I am looking to buy a new table top freezer so that I can make a few different flavours to have on hand. One word of advice - in the UK our freezers are at a temperature far too low for these ice creams (I think it needs to be at between -5 and zero, although soft serve is best at 18 degrees F according to the search engines) otherwise it just becomes too hard. I usually make half a batch up to eat straight away rather that ruin it.

Don't let the price put you off, once you get all the 'funny' ingredients the cost is well worth it because for non sugar, non dairy ice cream this is a bit of magic. I've done 6 different ice creams so far & all are exceptional. I am doing dairy free so I imagine if you are happy with using the cream they would be even better. The instructions are meticulous and detailed with loads of questions answered to take away the guess work. It's fun & so worth it.

I give this five stars! Carrie Brown has obviously poured a lot of passion, knowledge and dedication into making the best tasting and textured Keto ice creams! Real ice creams. And I am an ice cream snob who can make an excellent egg custard base. If some of the ingredients aren’t readily available at your local market, they are readily available right here on Amazon, where you ordered your cookbook from. Carrie uses Xylitol as a sweetener because of the unique flavor and textural characheteristics that it provides - in order for you to have delicious ice cream. Other sweeteners don’t work because they don’t give you nice ice cream. Ms Brown devotes an entire chapter explaining her ingredient choices and how you can best source them. The recipes that follow are excellent and all sound delicious. They are easy to understand, clear and concise. I was able to produce an excellent ice cream on the first try with no confusion or kitchen mistakes. The final chapter is devoted to what I call “mix ins” which are used throughout the recipes such as chocolate chunks, fudge ripple, Keto marshmallows (some serious food wizardry went in to inventing that recipe! Or maybe Carrie is simply a Keto kitchen genius). For my first try, I made the recipe for Kept in the Dark Chocolate Ice Cream, and added the Peanut Butter Drops from the mix-in chapter. These peanut butter drops taste like Reese’s, peanutty, slightly salty and gritty. Even if you aren’t Keto, you might need that little recipe. Regarding the nutritional information, if you really need an estimate, there are plenty of free online services that will calculate an estimate for you, you just need to punch in the details and carefully measure your serving. Absolutely worth the effort for this fine collection of delicious ice cream recipes.