Well, this is refreshing news! After watching so many low-carb products disappear in the past few years, finally there is a new one. Hopefully this is the vanguard of a new low-carb trend.
After his doctor warned him to cut down on sugar or face Type 2 diabetes, Jon Gordon invented Clemmy’s ice cream in his kitchen in Palm Springs, CA and named it after his cat. Clemmy’s is said to reproduce the taste and texture of the super-premium ice creams with 25 percent fewer calories, less fat (??), zero sugar, only 1 Net carb per serving, and a glycemic index of 5.5. The press release says it is the world’s first all-natural, super-premium, sugar-free and preservative-free ice cream and that it is sweetened with xylitol. It comes in vanilla, coffee, chocolate, toasted almond, and chocolate mint swirl and is carried by over 1,000 stores including Albertsons, Stater Bros., Gelson’s, Jenson’s, Harris Teeter, MDI/Lowes, and Bristol Farms. Here’s the link to read about it: http://www.clemmysicecream.com/
The first ingredient in Clemmy’s is cream (real cream!) so that’s a good start. Unfortunately, the second ingredient is maltitol syrup, and the label carries the usual warning about its side effects, so it’s not perfect. Never-the-less, I’m thrilled to have another option for tasty, sugar-free ice cream, and I’ll certainly give it a try if I can find it at my local stores!
I know, it is also annoying that they publicize the good things and we have to discover the bad ones ourselves. I’m hoping that there isn’t too much maltitol in it because I really want to be able to eat it, and I’m also sensitive to maltitol.
Thanks, my granddaughter is not just cute, but also smart and sweet. Of course that’s my unbiased opinion!
Gee, I wish they wouldn’t stick things in low-carb products that make us double over in agony after indulging too much!
Your granddaughter is gorgeous!! I love that photo and have it in your cookbook too. 🙂
“Ingredients: cream, water, maltitol, maltodextrin, xylitol, cocoa processed with alkali, egg yolks, vanilla extract, guar gum, locust bean gum, salt.”
Sorry, but the Maltitol would make it verboten, as it has a higher GI than even sugar (it just takes a few hours for it to kick in). Then there’s the added benefit of diarrhea… Although the Xylitol isn’t much better in that department. Maltodextrin is an enzymatically processed STARCH that has a higher GI than even glucose (105~110). That would explain the 19 net carbs per 1/2 cup serving.
Why doesn’t he just use erythritol with a stevia kicker (1/2 tsp powdered stevia to 1 cup erythritol)? That solves both “GI” issues, and brings the calories down a bit too. Get rid of the maltodextrin, and now you can get it down to only 1.35NC per 1/2 serving.
P.S. It seems that clemmysicecream.com website has had its account suspended for some reason. Hmm, looks like Nestle is trying to put them out of business (and succeeding it would seem) according to their facebook page. Kinda makes me want to root for them for taking on big food like they have.
I agree. Erythritol is the best of the sugar alcohols, although I even react a little to it! I haven’t seen this brand anywhere for a long time. I don’t know if they are gone or not. The only sugar-free ice cream I can buy locally is a coconut one from So Delicious, but I’m not crazy about it. (I’m working on a new recipe for one that I like better.)