Would you like to become known as the go to person in your neighborhood for homemade ketogenic ice creams?

In this article I guide you through a simple 5-step process to becoming an ice cream boss in practically no time at all.

This includes giving you a collection of my personal recipes for unconventional but decidedly healthy ketogenic ice creams.

Also, if you happen to be even slightly weight conscious you might be happy to learn that this ice cream-loving girl has, for the greater part of her life, been actively involved in the physical fitness industry.

This means my focus on what goes into an ice cream recipe has to square with my life-long obsession for filtering from my diet any foods which not only elicit feelings of guilt, but which I know to be hazardous to both my health and my body shape.

It took me a long time to get these two competing notions - the satisfaction one derives from having a trim and vital physique versus my love of ice cream - to work well with each other. But now they do and I want to tell you how you can benefit from what I have learned.

Even if your goal has less to do with maintaining your weight, and is more about being conscious of your general eating habits, or those of family members, it is worth keeping in mind that every year the average American puts away about 23 pints of ice cream [Ref. 1]. So, sooner or later, the nutritional quality of this particular habit is going to catch up with you!

In fact, what goes into making your store-bought ice cream may be a lot more important than you have been led to believe...

Not Your Great, Great Grandfather's Ice Cream

Ice cream has been manufactured in America since at least the time of the Revolutionary War [Ref. 2] - and for almost two centuries indulging in a frosty, creamy scoop meant treating yourself to wholesome ingredients like cream, egg yolks, a sugar or honey sweetener, and perhaps some vanilla extract. Yet the ingredients of modern day ice creams are altogether different from what I have just described.

George Washington, the first U.S. president, listed ice cream as one of his favorite foods [Refs. 3-5]. But he would have a hard time recognizing the ice cream of today with what came across his dinner table back when partaking in the delicacy meant it had to be churned by hand.

Store-bought ice creams have since transformed into a curious blend of artificial sweeteners, trans fats, hydrogenated oils, thickeners, artificial colorings, and preservatives. Not to mention chemicals like diethyl glycol, an egg substitute which plays an active chemical role in the proper functioning of anti-freeze fluid and paint removers.

I could go on about the questionable nature of the two dozen or so ingredients you are likely to find listed on the ingredients label of your store-bought ice creams. But as there is a very good chance you are to some degree familiar with this story I am not going to try to convince you of the appeal of ice creams made in your own kitchen from healthy ingredients which can be gathered from the local store.

Instead I am going to assume you are already persuaded on the matter and you would simply like to know how to whip up your own tasty but healthy batches of the frosty confection.

In essence you are going to be making your own variations of ketogenic ice cream. That means your creations will be low on simple carbs like sugar and high fructose corn syrup. They will also be moderately infused with a quality source of protein. And they will contain a relatively high dose of healthy fats.

I am also going to provide you with 50 of my own recipes for healthy, nutrient-dense ketogenic ice creams that you can make at home using little more than a blender and your ice box.

5 Simple Steps To Healthy Ketogenic Ice Creams

The secret to making your own healthy ice creams at home, which you can see reflected in the recipe shown in the previous section, boils down to the following straightforward 5-step approach: In a moment I am going to give you a copy of that book. Inside it you will find that I have provided all the missing details and the know-how to whip up 50 delicious but healthy variants of the ice creams I have alluded to in this article.

These are the kinds of desserts you can feel great about feeding to your kids, and yourself. That you get to make these dishes yourself and be able to boast about your newly-acquired health confectionist skills is a bonus.

Really, what you will be doing is eliminating the less healthy animal-based dairy components of traditional store-bought ice cream, as well as the decidely unhealthy and unnatural processed components. In their place you will introduce natural plant-based proteins, fats, and antioxidant-rich substitutes.

Once collected and blended together, these ingredients turn into silky, dreamy creations that will give your body and taste buds something to really be excited about - real nutrient-dense treats that you can eat any time of the day. That means not just as a dessert to follow lunch or dinner, but breakfast too!

The fruit, nuts, seeds, coconut products and even vegetables found in abundance in these healthy ice cream recipes are all nutrient-dense foods which provide quality protein, healthy fats and carbohydrates, as well as phytonutrients, fiber, vitamins and minerals.

If you would like my full collection of 50 recipes and the complete instructions for how to begin "recreating" ice cream in your kitchen see the section below where you can request my recipe collection Healthy Homemade Ice Cream and have it delivered to your email inbox in the next couple of minutes.

Cheers,
Carolyn Hansen