The KETO Ice Cream Scoop: 52 amazingly delicious ice creams and frozen treats for your low-carb high-fat life Paperback – July 15, 2017

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.

When I first received this book I was a little surprised at the time (not effort) that it takes to make good keto ice cream. I was used to just throwing some cream, sweetener and maybe some cocoa in my ice cream machine and having ice cream in 20 minutes. These recipes require you to order some different, essential, ingredients. They also require you to make the base, refrigerate for 8 hours (or overnight), then freeze in your machine and then put the ice cream in the freezer for 8 hours (or overnight). So it takes some time and planning....but it is worth the wait. There are some simple, basic, recipes and then some more involved recipes. So far I've made butter pecan and cinnamon ice cream and both were amazing. If you love ice cream and don't mind the wait - I recommend this book. It's WAY better than any packaged low carb ice cream you will find at the store.

We have made one of the recipes, Raspberry (page 69), and it turned out pretty well. One thing about that recipe is that it seems to have skipped a step concerning actually puree'ing the raspberries. The instructions for puree'ing might be in the beginning of the book, I did not see them nor any reference to them in the actual recipe. Consequently, we were not sure what was expected to be added, but the photo did show any solids.Otherwise, there are many recipes and lots of instructions for the various processes involved, albeit verbose, in making any of the recipes.

I've used Carrie's older ice cream cookbook too and they are both fantastic! Now that we've gone keto, it only madesense to get this one. It's not disappointed us at all! I've tried the cinnamon, pumpkin spice latte, triple chocolate, andthe peanut butter and all are fantastic. Yes, some do take a little more time, but well worth the treat factor! How fun tomake sugar free marshmallows!!!!Certainly, if you don't care for xylitol or can't use xylitol, this is not the book for you. Some recipes do have items thatyou'd probably have to order online, but for those of us that love to try new things and experiment in the kitchen, thisis the book for you. I'm confused how one reviewer, cut the book down, but loved the resulting ice cream. This ISreally good ice cream and keeps us on the right track! Win, win!

So far, I have made the vanilla ice cream and it is really good. I knocked off one star because none of the recipes have any nutritional info (macros) listed. Why? It's a keto book, we need to know the macros and it would have been so much easier for the author to figure it out. My other issue is that I would've loved to have at least a handful of recipes that have eggs. The author says that custard is hard to make which is why she didn't put it in. Is that supposed to make me want to buy the next book with ice cream made from a custard base? All this said, I am eating the vanilla ice cream right now and it's very satisfying. I will continue to go through the book and make more of these recipes which look wonderful. As she mentions, weighing and measuring the quantities is key. Same as with baking, it is an exact science.Edit: I took one star away because I'm finding some problems with a couple of the recipes e.g., the strawberry ice cream quantities are so small that it wouldn't even churn and yielded about two scoops. Not good. Whatever happened to proofreading and having recipes tested by multiple people?But, I will add that the maple ice cream is sublime. I did not make the bacon "crack" because I didn't have glycerin, but that ice cream stood very well on its own.