Customer Reviews

Low Carb Ice Cream, Drinks, Desserts

5 star:		(4)
4 star:		(1)
3 star:		(3)
2 star:		(1)
1 star:		(1)

 

 

I am never disappointed by Diana Lee's awesome cookbooks and recipes. She fine points low carb food so well as to eliminate all the disappointments found in some other recipes I have found. (ie: texture, taste, etc.) I own all of her cookbooks and have never been disappointed in one recipe of hers that I have tried!

Diana has done it again with "Low Carb Ice Cream...Drinks and Desserts".

She begins with 3 pages of tips on making the best of your ice cream from freezing, and storing ideas to to explaining the ingrediants, where to find them and what they do. She even includes her email address should you have any questions and is awesome to respond to anyone who should need any advice or have questions.

Diana's new cookbook consists of 5 chapters packed full of yummy low carb recipes: Ice cream (over 50 recipes), Sherbet and Yogurt Ice Cream (10 recipes), Frozen Desserts (9 recipes), Drinks (24 recipes), and This and That ( 9 recipes)!

I especially love the sherbet recipes as I personally have an egg allergy and prior to this book, low carb ice cream was not in the cards for me.

My non low carb family LOVES the ice cream recipes and prefers the richness and flavor to the real thing! (I'll convert them all yet!)

hint:(if you write to Diana privately to request a cookbook, she'll even autograph it for you! .... )!!!!!!!

Thanks Diana for yet another in what I hope is a long string of "the BEST" low carb cookbooks available today!!

I already own both of Diana Lee's other books and was very pleased when she came out with this new one. I am happy to say that I was not disappointed. I am enjoying all the recipes and happy to see that the texture of the ice cream is close to the real thing! Love being able to have a delicious after dinner drink like Brandy Alexander without all the carbs! Thanks Diana...you have done it again. T. Frields.

I own both of Diana Lee's other cookbooks and am happy with her new one as well. The ice cream is great tasting and easy to make. I don't have the worries of the sorbitol found in the other "low carb" ice cream you can buy in the store and the flavor is also much creamier since the alternatives seem to tout the low fat content which we don't want as low carbers! I'd highly recommend this book as well as the two others.

The author does a good job with the ice cream recipes in this book but I was hoping for a better selection of cookies, pies, and other types of desserts to bake the low carb way. I do recommend this book for those looking for low carb ice cream recipes, BUT if you're like me and love pies, cookies, cakes then I have to recommend hands-down, Eat Yourself Thin With Fabulous Desserts.

We have the Kitchen Aid ice cream maker and have used 2 recipes and both came out real good. The ice cream maker is put in freezer for 15 hours and then with no salt or anything it makes ice crem in about 30 minutes. Love it.

I liked the variety of flavors of this ice cream and the rich flavor. Compared to store ice cream it had less air and more substance and also no sugar alcohols which I really liked! I find that sugar alcohols can cause some unplesant side effects.

Over the holidays, I enjoyed making the yummy, sweet after dinner drinks with this ice cream. I was missing my Brandy Alexanders.

It's interesting but it's not earth-shattering. I've had mixed results with the flavors, I'm not big into the artificial sweetener aftertaste and unfortunately had that with every batch. Some good ideas though! I guess it was just written before so many newer sweetening products were available.

I was disappointed in this book -- it was formulaic, with every recipe including a brand-name of gelatin, dried egg-white protein, and liquid sweetener. There is some suggestion on how to substitute these two products, but not enough detail to get the reader headed in the right direction. More alternative basic recipes, or more detailed explanations of substitutions, would have been helpful.

She could have printed one basic recipe, and made a matrix of additions with adjustments, in one or two pages.

Author also relies heavily on use of flavor extracts, instead of natural or whole ingredients. (I understand this can lower carbs, but).

Unfortunately this book is worthless to me.

This book was OK, but there wasn't much more in it than many different types of ice cream -- don't be misled by the "Desserts" or "Baking" part of the title. I made the Peanut butter chocolate ice cream and it was mediocre, and I haven't tried any since.

The information found in this book can easily be found elsewhere throughout the internet. I was very displeased with the quality of the book itself, minimum amount of recipes (seemed like there was only 1 or 2 recipes with 20 different variations), and lack of nutritionals associated with each recipe.