Low Carb Ice Cream
This Low Carb Ice Cream recipe is a delicious and creamy frozen treat that’s perfect for anyone following a keto or low-carb diet. Made with heavy cream, unsweetened almond milk, and a sugar-free sweetener, this ice cream is rich and satisfying without the added sugar. With minimal ingredients and a few simple steps, you can enjoy a guilt-free dessert that’s easy to make at home. Customize it with your favorite flavors or mix-ins for a truly indulgent experience!
Equipment
- Saucepan – 1 medium-sized
- Mixing Spoon: 1
- Whisk: 1 (optional, for stirring)
- Freezer-Safe Container: 1
- Ice cream maker (Optional)
Ingredients
- 1 cup Heavy Cream
- 1 cup Unsweetened Almond Milk
- 1/2 cup Sugar-Free Sweetener Erythritol, Monk Fruit, or Allulose
- 1 tsp Vanilla Extract
- 1/4 tsp Xanthan Gum optional
Instructions
- In a medium saucepan, combine heavy cream, unsweetened almond milk, sugar-free sweetener, and vanilla extract. Stir over medium heat until the sweetener dissolves completely. You don’t need to bring it to a boil, just heat it enough to combine everything smoothly.
- Once the mixture is well combined, remove it from the heat. Let it cool to room temperature, then transfer it to the fridge to chill for at least 2 hours.
- Once chilled, pour the mixture into an ice cream maker (if you have one) and churn according to the manufacturer’s instructions for 20-30 minutes. If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every 30 minutes until it reaches a smooth, ice cream-like consistency (about 3 hours).
- Once the ice cream is ready, transfer it to an airtight container and freeze for up to 2 weeks. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly for easy scooping.
Notes
- Sweetener Choices: You can adjust the sweetness to your liking by adding more or less sweetener. Erythritol works well for this recipe, but monk fruit or allulose are also good alternatives.
- Consistency Tips: If the ice cream becomes too hard when frozen, allow it to sit at room temperature for 5-10 minutes before scooping. Adding a bit of alcohol (like vodka) can also help keep it softer.
- No Ice Cream Maker: If you don’t have an ice cream maker, no worries! Just make sure to stir the mixture every 30 minutes while it’s freezing to keep it smooth and prevent large ice crystals from forming.