Your browser is not utilizing JavaScript, used to open some windows. The Low Carb Luxury site utilizes JavaScript for some functions, and you may miss some features by not enabling JavaScript.
Low Carb LuxuryLow Carb Luxury
Welcome to Low Carb Luxury Low Carb Luxury Magazine Shop in the Low Carb Luxury Online Store! Contact Us
The Low Carb Luxury Store

Read LCL Magazine
Product Spotlight
Beginner's Guide
Low Carb Recipes
Lora's Story
Shows and Events
LCL Panel of Experts
Tips, Hints, & Ideas
Site F.A.Q.
Feature Articles
Suggested Reading
Recommended Links

Sign up for the
Low Carb Luxury
Online Magazine

Browse the
LCL CafePress Shop

B2B Areas:

Press and Media
Design & Marketing
Photography Services
Product Submission
Link to Our Site
Advertise With Us
Online Media Kit


Low Carb Luxury Recipe!
Swiss Chocolate Ice Cream

  • 1 pint heavy whipping cream
  • 4 egg yolks
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup sugar free chocolate syrup
  • 1/4 cup Splenda
  • 1 scoop low carb chocolate shake mix
Heat heavy whipping cream in saucepan over low heat. Separate 4 eggs and whisk — one yolk at a time — into heavy whipping cream. Whisk in extracts, sugar free syrup, Splenda, and chocolate shake mix. When totally blended, remove from heat and let cool completely. Place in prepared ice cream maker. Stir until frozen.

Makes 6  1/2-cup Servings.   3.5 net grams of carbohydrate per serving.

To get a firmer set, refrigerate mixture for 1-2 hours before placing in your
ice cream maker.

Contents copyright © 1999 — 2008 Low Carb Luxury, Inc.   All rights reserved.  Photography by Neil Beaty.
Use of this site constitutes your acceptance of our Terms and Conditions.   See our Privacy Statement.
No reproduction without written consent.  Site Development by:  LNS Design & Marketing.   Site Map.