Keto Ice Cream Recipes

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THE BEST LOW CARB KETO ICE CREAM RECIPE (5 INGREDIENTS!)



The Best Low Carb Keto Ice Cream Recipe (5 Ingredients!) image

Learn how to make keto ice cream that's sweet, creamy, and tastes like the real deal, with just 5 ingredients + 3.3g net carbs! It's the best sugar-free low carb ice cream recipe.

Provided by Maya | Wholesome Yum

Categories     Dessert

Time 4h35m

Number Of Ingredients 5

3 tbsp Unsalted butter
3 cups Heavy cream ((divided into 2 cups and 1 cup))
1/3 cup Besti Powdered Monk Fruit Allulose Blend
2 tsp Vanilla extract
1 cup Unsweetened almond milk ((or unsweetened coconut milk beverage for nut-free))

Steps:

  • Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
  • Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
  • Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
  • Whisk the almond milk and remaining heavy cream, until smooth.
  • Chill the mixture in the fridge for at least 4 hours or overnight. (You can skip this step if you really want to, but the texture will be better if you chill it.)
  • Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. Mine takes about 20-25 minutes. (If you want to add mix-ins, add them toward the end of the churning process.)
  • Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.
  • Transfer the mixture to a freezer container (like a 9x5 in (23x13 cm) loaf pan) and smooth the top with a spatula. Line the surface with a piece of parchment or wax paper to keep ice crystals from forming.
  • Freeze for 4-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (If you want to add mix-ins, gently stir them in after the first hour.)

Nutrition Facts : Calories 467 kcal, Carbohydrate 3.5 g, Protein 3.4 g, Fat 49.3 g, SaturatedFat 3.6 g, TransFat 0.2 g, Cholesterol 15 mg, Sodium 45.1 mg, Fiber 0.2 g, Sugar 3.7 g, UnsaturatedFat 1.7 g, ServingSize 1 serving

NO-CHURN KETO ICE CREAM



No-Churn Keto Ice Cream image

Quick to make and no ice cream machine needed! After trying different variations of ingredients, I finally figured out a combination that produced a smooth and creamy texture, yet didn't freeze rock-hard like most no-churn ice cream can. The vodka is optional, however it really helps keep the ice cream scoopable and you don't taste it!

Provided by France C

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 3h10m

Yield 3

Number Of Ingredients 6

1 cup heavy whipping cream
2 tablespoons powdered zero-calorie sweetener (such as Swerve®)
1 tablespoon vodka
1 teaspoon vanilla extract
¼ teaspoon xanthan gum
1 pinch salt

Steps:

  • Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar. Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds. Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.

Nutrition Facts : Calories 291 calories, Carbohydrate 3.2 g, Cholesterol 108.7 mg, Fat 29.4 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 18.3 g, Sodium 91.7 mg, Sugar 0.3 g

KETO ICE CREAM BASE RECIPE



Keto Ice Cream Base Recipe image

Secretly Keto Ice Cream Recipes: the best keto ice cream recipes that you won't believe are keto + low carb. Serve these secretly keto ice cream recipes with low net carbs.

Provided by Demeter | Beaming Baker

Categories     Dessert

Time 10m

Number Of Ingredients 10

1 can full-fat coconut milk (13.66 oz.)
1 can coconut cream (13.66 oz.)
1 teaspoon pure vanilla extract
1 ½ tablespoons keto honey
20-30 drops of liquid monkfruit sweetener
Chocolate
Very Vanilla
Coconut
Strawberry
Almond Butter

Steps:

  • The day before, freeze the freezer bowl according to your ice cream maker's instructions.
  • Day of, blend together coconut milk, coconut cream, vanilla, and keto honey in a food processor. Here is the food processor I use. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
  • Add liquid monkfruit drops to taste. I used 26 drops. Blend until smooth and well mixed.
  • Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker's directions.
  • Enjoy immediately if you like soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-5 hours, until firm.
  • Ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.

Nutrition Facts : ServingSize 1/3 cup, Calories 38 calories, Sugar 0.3 g, Sodium 7.6 mg, Fat 3.3 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 2.3 g, Fiber 1.3 g, Protein 0.1 g, Cholesterol 0 mg

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