Keto Ice Cream
This keto ice cream recipe allows you to indulge in a creamy, rich dessert that’s completely guilt-free. Made with just a few keto-friendly ingredients, it’s the perfect way to satisfy your sweet cravings while staying on track with your low-carb lifestyle. Whether you opt for a classic vanilla or get creative with flavors like chocolate or berry, this homemade ice cream is versatile and easy to make, offering the same delicious texture as traditional ice cream without all the sugar and carbs.
Equipment
- 1 Ice Cream Maker (optional, but recommended for smooth texture)
- 1 Mixing Bowl (for combining the ingredients)
- 1 Whisk (for blending sweeteners and liquids)
- 1 Spatula (for mixing and folding ingredients)
- 1 Airtight Freezer-Safe Container (for storing the ice cream)
- 1 Measuring Cup (for measuring ingredients)
Ingredients
- 2 cups Heavy cream
- 1/2 cup Sweetener such as erythritol, monk fruit, or stevia
- 1 teaspoon Vanilla extract or other flavor extracts
- Pinch of salt optional
- 1/2 cup Unsweetened almond milk or coconut milk for a dairy-free version
- Optional Add-ins like sugar-free chocolate chips, nuts, or berries, as desired
Instructions
Prepare the Base:
- In a mixing bowl, combine the heavy cream, sweetener, vanilla extract, almond milk, and a pinch of salt. Whisk until the sweetener is fully dissolved and the mixture is smooth.
Chill the Mixture:
- Cover the bowl and place it in the refrigerator for at least 2 hours. Chilling the mixture helps achieve a smoother texture once churned.
Churn the Ice Cream:
- If using an ice cream maker, pour the chilled mixture into the machine and churn for 20-25 minutes, or until it thickens to a soft-serve consistency.
Add Mix-ins (optional):
- If you want to include any mix-ins like chocolate chips, berries, or nuts, add them during the last few minutes of churning.
Freeze to Set:
- Once the ice cream has reached the desired consistency, transfer it to an airtight container and place it in the freezer for at least 4 hours, or until it hardens.
Serve:
- Once frozen, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Enjoy!
Notes
- Sweetener Choice: The type of sweetener you use can affect both taste and texture. Erythritol works well for most, but if you prefer a sugar substitute that’s closer to traditional sugar, monk fruit is a great choice.
- Dairy-Free Option: For a dairy-free version, swap the heavy cream with coconut cream or a full-fat coconut milk. Just be sure to use unsweetened versions of these milk alternatives.
- Storage: Keto ice cream can be stored in an airtight container in the freezer for up to 2-3 weeks. Let it sit at room temperature for a few minutes before serving if it becomes too hard.
- Add-ins: Feel free to get creative with add-ins like low-carb chocolate chips, chopped nuts, or even a swirl of homemade keto caramel sauce.