Ben Greenfield and River make sugar-free ice cream in a food processor with ice, cinnamon, sea salt, chocolate stevia, coconut milk, and whey protein. Two minutes of blending gives you a creamy, low-carb dessert with almost no dairy or calories.
Questions this video answers
About 3 cups of ice.
Approximately one teaspoon of cinnamon per cup of ice.
Sea salt (described as "real salt, nature's first sea salt").
Dark chocolate stevia (Now Foods).
Options: coconut milk or water; demo uses full-fat coconut milk.
Chapters
Hello, my name is Ben Greenfield and I'm here along with Superman, also known as River. River. Tonight we are going to show you how to make ice cream. But not just any ice cream, is it? No. We are making gluten free, sugar free, mostly dairy free, mostly dairy free, but very tasty ice cream. So what do we have here? We got a food processor. We have filled the food processor with ice. About 3 cups of ice or so. You may want to adjust based on your appetite. Next is cinnamon. Do we measure? Rarely. But do we approximate? Absolutely. We are going to put approximately one teaspoon of cinnamon for each cup of ice.
That was cool. Next is salt. We are going to use today, real salt, nature's first sea salt, not aluminum. Cakes will not kill you like the salt that they use at Chinese restaurants. We're going to put salt again. Pretty decent amount. When you have good salt, you want to use a lot, especially when you're making ice cream. I don't know how I got an English accent right there, but I did. Okay, next is chocolate stevia. This is dark chocolate stevia. This is the chocolate stevia made by Now Foods. Now Foods. So we're gonna put some chocolate stevia in. Not too much, just a squeeze. Okay, next you can use coconut milk or water. If you want a lower calorie ice cream, you would be surprised at how thick and creamy and delicious it tastes with nothing but water. But tonight, no, tonight we are going to use full fat coconut milk because we do want some calories. After all, we are hungry. Hungry.
Ice cream kipungs enthusiasts. Okay, the next component, make sure our blade is on securely. The next component is whey protein. We are gonna use eggnog flavored whey protein for an eggnog Christmasy flavor. We're just gonna do one scuppola of protein. One scuppola. Because now I'm Italian. Okay, now we will be pressing blend. We will blend for approximately two minutes. We will not. Camera, please. We will not subject you to the rigorous video of the blending process, but we can tell you that after you blend this concoction for two minutes, it will taste thick, creamy, delicious, Christmasy, gluten free, relatively dairy free, sugar free, but definitely not taste free. Isn't that right, Superman? Yeah. All right, we're off to the ice cream races. Wish us luck and enjoy your new recipe.
