Keto Ice Cream Recipe: Creamy and Indulgent Delight
Are you on a keto diet but still craving a sweet, creamy treat? Look no further! This keto ice cream recipe is here to satisfy your dessert cravings without kicking you out of ketosis. Not only is it delicious and creamy, but it’s also easy to prepare with minimal ingredients. Whether you’re a seasoned keto enthusiast or just starting out, this recipe is sure to become a staple in your low-carb dessert repertoire.
Prep Time: 10 minutes
Cook Time: 25 minutes
Chilling Time: 4 hours
Servings: 6
Nutrition Values (per serving):
- Calories: 240
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 80mg
- Sodium: 20mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 3g
Note: Nutrition values may vary depending on the specific ingredients and brands you use.
Ingredients:
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- 1/2 cup erythritol (or other keto-friendly sweetener of choice)
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon xanthan gum (optional)
- 1/4 cup unsweetened cocoa powder (if you want chocolate ice cream)
Instructions:
- Prepare the Ice Cream Base:
- In a medium saucepan, combine the heavy whipping cream and almond milk. Heat over medium-low heat until it begins to simmer, but do not let it boil. Remove from heat.
- Whisk Sweetener and Egg Yolks:
- Whisk together the erythritol and egg yolks in a separate bowl until well mixed. This will add sweetness and thickness to the ice cream.
- Temper the Eggs:
- Gradually add a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly. This step, called tempering, prevents the eggs from cooking too quickly when added to the hot liquid. Continue to slowly incorporate the hot cream until both mixtures are well combined.
- Combine and Simmer:
- Return the egg and cream mixture to the saucepan along with the remaining cream. Return to a low heat on the stove. Stir constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes. If you want chocolate ice cream, whisk in the cocoa powder until fully incorporated. For extra creaminess, you can also add xanthan gum at this stage.
- Cool the Mixture:
- Remove the pot from the heat and stir in the vanilla essence. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or until it’s completely chilled.
- Churn the Ice Cream:
- In an ice cream machine, pour the chilled ingredients and churn it in accordance with the manufacturer’s instructions. Churning will take about 20-25 minutes, and the ice cream will become thicker and creamier as it churns.
- Freeze:
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm it up.
- Serve and Enjoy:
- Scoop out your keto ice cream into bowls or cones, and indulge in this creamy, guilt-free treat! You can also garnish with chopped nuts, dark chocolate chips (if within your carb limit), or a dollop of whipped cream.
This keto ice cream recipe is the perfect way to satisfy your sweet tooth while staying on track with your low-carb diet. With its rich and creamy texture, you won’t believe it’s keto-friendly! Make a batch today and enjoy a delicious treat that won’t derail your dietary goals.
