20150715_193919 20150715_194727 20150715_194947 20150715_195459 20150716_181008 20150716_181118

Made this on Friday and enjoyed it over the weekend 🙂


  • 1 cup of ricotta (8 carbs)
  • 4 tbs egg beaters (< 2 carbs)
  • pinch of xanthan gum
  • 4 tsp vanilla (2 carbs)
  • sweetener to taste (I used 20 drops of EZ-Sweetz)


  1. Blend all ingredients well, I used an immersion blender.
  2. Portion it out how you want to and store.

I portioned it out to 2 containers for 2 big servings or 4 small servings depending on my level of control.

Ice Cream

If you store it in the freezer for about 3 to 4 hours, you get ice cream (supposedly, I have yet to confirm this). I left it in the freezer over night and it just froze. When I tried to eat it it was nasty, it started to defrost and looked like cottage cheese. Bleh! I did check it after about an hour and the edges were ice cream like so this definitely has potential to be ice cream. Also, vodka 🙂 Vodka should keep it from totally freezing. More experiments are definitely needed.


Store it in the fridge for a minimal of 4 hours and you get a nice thick pudding 🙂 I left mine over night and ate half on Saturday and half on Sunday.

This makes 2 big servings (5.75 net carbs each) … or 3 nice servings (3.83 net carbs each)… or 4 small servings (2.88 net carbs each).


Share on TumblrPin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on LinkedInPrint this pageDigg thisEmail this to someone
Low Carb Vanilla Pudding (Potential Ice Cream)

Leave a Reply

Notify of