No Carb Ice Cream
This no-carb ice cream recipe is a delicious and creamy treat that lets you indulge in your favorite dessert without the guilt. With the perfect balance of sweetness, creaminess, and texture, it’s the ideal choice for anyone following a low-carb, keto, or diabetic-friendly diet. Made with simple, wholesome ingredients, this homemade ice cream is customizable with your favorite flavors and add-ins, and it’s easy to prepare in just a few steps. Perfect for a refreshing treat, this no-carb ice cream will satisfy your sweet cravings without compromising your health goals.
Equipment
- Ice Cream Maker (if using one)
- Mixing bowl
- Whisk
- Measuring Cups and Spoons
- Freezer-Safe Container (for no-churn method)
- Plastic Wrap (optional, for preventing ice crystals)
- Hand Mixer or Stand Mixer (optional, for mixing)
Ingredients
- 2 cups 480 mL heavy cream or coconut cream (for dairy-free)
- 1 cup 240 mL unsweetened almond milk or unsweetened coconut milk
- 1/2 cup 100 g erythritol (or preferred low-carb sweetener)
- 1 teaspoon vanilla extract
- 1/4 cup 25 g unsweetened cocoa powder (for chocolate flavor)
- 1/4 teaspoon xanthan gum optional, to prevent ice crystals
- 1/4 cup 60 mL sugar-free chocolate chips (optional, for mix-ins)
Instructions
Prepare the Ice Cream Base
- In a large mixing bowl, combine the heavy cream (or coconut cream) and unsweetened almond milk (or coconut milk). Add the erythritol and whisk until it’s fully dissolved.
- Stir in the vanilla extract and unsweetened cocoa powder (if making chocolate ice cream). If you’re adding xanthan gum, whisk it in at this stage to ensure it’s well incorporated.
Chill the Mixture
- Place the mixture in the fridge and chill for at least 30 minutes to ensure it’s cold before freezing. This step will help achieve the perfect consistency.
Churn in an Ice Cream Maker
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes). This process incorporates air into the mixture, giving it a smooth, creamy texture.
Optional Add-Ins
- If you’d like to add mix-ins such as sugar-free chocolate chips or crushed nuts, fold them into the mixture once it reaches a soft-serve consistency.
Freeze the Ice Cream
- Transfer the ice cream to an airtight container. If using the no-churn method, place the ice cream mixture in a shallow, freezer-safe container and freeze for about 3-4 hours, stirring every 30 minutes to prevent ice crystals.
Serve and Enjoy
- After freezing, scoop the ice cream into bowls or cones. Let it sit for 5-10 minutes if it’s too hard to scoop, then enjoy your creamy, no-carb ice cream!
Notes
- Sweeteners: You can use erythritol, monk fruit, or a blend of sweeteners, depending on your taste preference. If using erythritol, note that it can sometimes cause the ice cream to freeze harder, so feel free to experiment with combining it with stevia or allulose for a smoother texture.
- Flavor Variations: Add-ins like berries, crushed nuts, or extracts (like almond or peppermint) can give your no-carb ice cream a unique twist. Make sure to adjust the sweetener to your taste.
- No-Churn Method: If you don’t have an ice cream maker, just follow the instructions for freezing the mixture in a shallow container, stirring it every 30 minutes to prevent icy texture.
- Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2-3 weeks. Remember to let it sit out for a few minutes before scooping if it’s too hard.