Keto Ice Cream
This Keto Ice Cream is a creamy, indulgent dessert made with low-carb, sugar-free ingredients, perfect for anyone following a keto or low-carb diet. With just a few simple swaps, you can enjoy a rich, decadent frozen treat that satisfies your sweet cravings while staying in ketosis. Customize it with your favorite flavors and mix-ins for the perfect keto-friendly dessert!
Equipment
- 1 Ice Cream Maker (or shallow dish for no-churn method)
- 1 Mixing bowl
- 1 whisk
- 1 medium saucepan
- 1 Spoon or spatula
- 1 Airtight Freezer-safe Container
Ingredients
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk or coconut milk
- 4 large Egg Yolks
- ¾ cup Keto Sweetener Erythritol, Stevia, or Monk Fruit
- 1 tsp Vanilla Extract
- **Pinch of Salt
- Optional: 2 tbsp Xanthan Gum for extra creaminess
- Optional: ½ cup Keto Chocolate Chips or nuts for mix-ins
Instructions
Prepare the Ice Cream Base:
- In a medium saucepan, combine the heavy cream and almond milk (or coconut milk). Heat over medium heat until the mixture is hot, but not boiling.
Whisk the Egg Yolks and Sweetener:
- While the cream mixture is heating, whisk together the egg yolks and sweetener in a mixing bowl until smooth and well combined.
Temper the Eggs:
- Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan.
Cook the Mixture:
- Cook the mixture over low heat, stirring continuously for about 5-10 minutes, or until the mixture thickens and coats the back of a spoon.
Cool the Base:
- Pour the mixture into a heatproof bowl and let it cool at room temperature. Once slightly cooled, place it in the fridge for at least 2-3 hours, or until it is fully chilled.
Churn the Ice Cream:
- Once chilled, pour the base into an ice cream maker and churn according to the manufacturer's instructions (about 20-25 minutes) until it reaches a soft-serve consistency. If you're not using an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2-3 hours to prevent ice crystals from forming.
Freeze and Set:
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve and Enjoy:
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!
Notes
- Sweetener Adjustments: Different sweeteners can have varying degrees of sweetness, so taste the base before freezing and adjust accordingly.
- No Ice Cream Maker?: No worries! Just freeze the base and stir it every 30 minutes until it reaches a creamy consistency.
- Flavor Variations: Feel free to add flavorings like cocoa powder for chocolate ice cream, fresh fruit for a fruity twist, or peanut butter for extra richness.
- Storage: Keto ice cream can be stored in the freezer for up to 2-3 weeks. To prevent it from becoming too hard, let it sit at room temperature for a few minutes before serving.