It's a product I used to use before they came out with allulose. I now recommend allulose and will remove the older product.

I redid the recipe because Vitafiber was found to significantly impact blood sugar.

What is VitaFiber powder & VitaFiber syrup? They’re not listed in the ingredients. So have you redone the recipe??

Gotcha. That makes sense - thank you for that explanation. So many of your recipes have turned out wonderful, I was kinda shocked by this one! I'm sure it was amazing as originally developed. 🙂

The original recipe was done with Vitafiber (which was later found to raise blood glucose) so that could be a reason. I'll have to retest with allulose and one of the newer fiber syrups. It was an excellent ice cream with the original ingredients.

To try and save it, I blended it with an immersion blender added 1/4 c whipped HWC. This resulted in a ice cream that was still bland and was frozen solid. To fix this new texture problem, I added 2 TBS of whiskey, and 3 additional TBS of allulose. To fix the taste problem, I added 2TBS of instant espresso powder with half of a chopped up bar of Lilly's and1/4 C espresso beans. The texture is still not pleasant and has large ice crystals and a weird film that coats your mouth when you eat it, but is scoopable. The taste is not great, but so much better and is recognizable as coffee ice cream.

Over all, I had no luck with this recipe and found it very disappointing. I have had great success in the past with LowCarbYums recipes, and was surprised with this one crashed and burned so badly. I do really enjoy this website and its helped me so much with my Low Carb journey, but I think this recipe may need a second look.

It might be able to. I find that whipping with an electric mixer help to get air in without churning.

Chicory root fiber or inulin is a better sub and you'll need less of it.

LC Foods white inulin sweetener is a low carb fiber sweetener. There is no sugar in it. You could use Swerve instead.