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From the Hearth - Low Carb Ice Cream

With so many people (me included) actively working to return of a more natural diet of less processed foods, the first thing we have to say goodbye to is ice cream.

I know, I shed a tear too. I love ice cream. It is one of my favorite comfort foods.

So, I set out to see if there was any form of replacement out there among the thousands of low-carb and keto recipe blogs.

The first thing that I noticed is that many of these recipes call for highly processed ingredients. Things like erythritol for sweetening, and Xanthan gum to make things thicker. These two ingredients have something in common, they both have side effects and dosage amount warnings. That's enough to make me keep looking when I find them listed in a recipe. That and these being lab made, they have no discernible magical energy.

After much hunting I finally found what I was looking for. A simple, natural, sugar free ice cream that uses stevia for its sweetness. Unlike many sugar substitutes, stevia being a plant has very defined magical energies to add to your dish.

This is a plain vanilla ice cream which makes a great base for adding any fruit you want for additional flavors.

Vanilla Ice Cream with Stevia (


  • 1 cup whole milk

  • 1 tablespoon stevia powder

  • pinch kosher salt

  • 2 cups heavy cream

  • 1 to 2 teaspoons pure vanilla extract


  1. Freeze an empty freezer-safe shallow bowl or pan. Anything stainless steel and/or shatter proof.

  2. In a medium bowl, use a hand mixer on low speed to combine the milk, Stevia and salt until the stevia is dissolved. Stir in the heavy cream and vanilla. 

  3. Cover, refrigerate, 1 to 2 hours, or overnight. Tip: For the smoothest texture, make sure the stevia is completely dissolved before you freeze.

  4. Transfer your mixture into the cold pan and stick it in the freezer for about 20-30 minutes. Once the edges start to freeze, take it out and beat it using a hand mixer. By breaking up the ice cream, you’ll help make it smooth and creamy. You cannot beat the mixture too much.

  5. Return the pan to the freezer. Every 30 minutes or so, take it out, beat the ice cream. Repeat until firmly frozen, (about 2-3 hours). Once frozen, the mixture should be smooth and creamy.

  6. If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process.

  7. Store the ice cream in a covered freezer container until ready to serve.


Calories 182 (86% from fat) • carb. 3g • pro. 1g • fat 17g • sat. fat 12g • chol. 66mg • sod. 25mg • calc. 46mg • fiber 0g

When you look at the energy of the ingredients its easy to see why ice cream was such a comfort food. Even with using stevia instead of sugar we have a dish that is packed full of mothering protection energies with a healthy punch of prosperity magic added in. Obviously if you choose to add another flavor to it you will tweak the energies of the dish slightly.

Whole Milk: Prosperity, Nurturing, Protection, Success

Stevia: promotes overall health and well-being.

Salt: protection, banishing, exorcism

Heavy Cream: Same as milk, just more concentrated

Vanilla: comfort, love, beauty, mood, soothing, calming, clarity, trust, sweeten disposition

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