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Keto Ice Cream — Rich, Low-Carb Recipe for Home Cooks
Imagine indulging in silky, rich ice cream without the guilt of sugar and carbs. This Keto Ice Cream is your ticket to a delicious dessert that keeps you on track with your low-carb lifestyle. After perfecting this recipe during my time working with health-conscious clients, I can confidently say it combines flavor and texture without sacrificing your dietary goals. With just a few simple ingredients, you can whip up a frozen treat that satisfies your sweet cravings. Let’s get into the details of how to make this keto-friendly delight right in your kitchen!
Why This Recipe Works
- Low in Carbs: This recipe uses keto-friendly ingredients, making it perfect for low-carb diets.
- Creamy Texture: The use of heavy cream and egg yolks gives the ice cream a rich and smooth texture.
- Customizable Flavors: You can easily adapt the flavor profiles by adding your favorite extracts or mix-ins.
- No Ice Cream Maker Needed: This method allows you to make ice cream without any special equipment, just a kitchen mixer.
Ingredients Breakdown
- Heavy Cream (480 ml / 2 cups): This is key for that rich, creamy texture keto lovers crave.
- Unsweetened Almond Milk (240 ml / 1 cup): A low-carb alternative to whole milk, which helps balance the creaminess.
- Egg Yolks (4 large): These create a custard-like base that adds richness and stabilizes the ice cream.
- Granulated Erythritol (120 g / ½ cup): A keto-friendly sugar substitute that adds sweetness without the carbs.
- Vanilla Extract (2 tsp): Enhances flavor; you can use almond extract for a different spin.
- Salt (¼ tsp): Helps to deepen the sweetness of the ice cream.
Substitution Note: You can replace heavy cream with coconut cream for a dairy-free version, but expect a different flavor profile.
Essential Equipment
- Mixing Bowl: A large bowl for whisking the egg yolks and cream mixture.
- Hand Mixer or Stand Mixer: For whipping cream to stiff peaks.
- Freezer-Safe Container: For storing your ice cream once it’s mixed.
- Rubber Spatula: For scraping the sides of the bowl and mixing ingredients.
Step-by-Step Instructions
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 4 hours (freezing)
Total Time: 4 hours 30 minutes
Servings: 6 servings
Step 1: Prepare the Custard Base
In a medium saucepan, combine the heavy cream, almond milk, and salt. Heat over medium until just steaming, about 3-4 minutes. Avoid boiling, as boiling can affect the texture.
Step 2: Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks and erythritol until pale and fluffy, about 2-3 minutes.
Step 3: Temper the Egg Mixture
Once the cream is warm, slowly drizzle it into the egg yolk mixture while continuously whisking. This gradual process helps to prevent the eggs from scrambling.
Step 4: Cook the Custard
Pour the mixture back into the saucepan over medium heat. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Do not boil.
Step 5: Chill the Mixture
Remove from heat, stir in the vanilla extract, and let it cool to room temperature. Once cool, cover and refrigerate for at least 4 hours or until thoroughly chilled.
Step 6: Whip the Cream
In a separate bowl, whip the remaining heavy cream until stiff peaks form, about 4-5 minutes with a hand mixer.
Step 7: Combine Mixtures
Gently fold the chilled custard into the whipped cream, ensuring no streaks remain. The folding technique keeps the mixture airy.
Step 8: Freeze
Transfer the mixture into a freezer-safe container and freeze for at least 4 hours or until firm.
Expert Tips & Pro Techniques
- Avoid Ice Crystals: Ensure your mixture is well chilled before freezing to limit ice crystal formation.
- Don’t Overmix: When folding the cream and custard, aim for a gentle mix. Overmixing can deflate the air you whipped in.
- Flavor Variations: Experiment with different extracts or add-ins, like cocoa powder or peanut butter, to change the flavor.
- Common Mistake: If the ice cream is grainy, it may be due to cooking the custard too fast. Always cook over low to medium heat and stir constantly.
- Make-Ahead: You can prepare the custard base a day ahead and store it overnight in the fridge for convenience.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to a week.
- Freezer: This ice cream freezes well. Freeze in a sealed container for up to 2 months.
- Reheating: Allow to sit at room temperature for about 10 minutes before scooping. This makes serving easier.
Variations & Substitutions
- Chocolate Keto Ice Cream: Add 60 g (½ cup) of unsweetened cocoa powder to the custard base for a rich chocolate flavor.
- Mint Chocolate Chip: Stir in 1 tsp of peppermint extract and add shaved sugar-free chocolate once combined.
- Dairy-Free Version: Substitute heavy cream with full-fat coconut milk and almond milk with coconut milk.
Serving Suggestions & Pairings
- Serve with fresh berries for a fruity touch.
- Pair with a drizzle of sugar-free chocolate syrup.
- Top with crushed keto cookies for added crunch.
Nutrition Information
Per serving (1/2 cup, 6 servings):
- Calories: 265
- Total Fat: 25 g
- Saturated Fat: 15 g
- Cholesterol: 106 mg
- Sodium: 50 mg
- Total Carbohydrates: 5 g
- Dietary Fiber: 0 g
- Sugars: 1 g
- Protein: 3 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Why did my keto ice cream turn out grainy?
Graininess can occur if the custard mixture gets too hot. Always cook on low to medium heat while stirring.Can I make this without eggs?
Yes, you can use a low-carb egg substitute such as silken tofu blended until smooth.Can I double this recipe?
Yes, you can double the ingredients and use a larger container for freezing.Can I prepare this the night before?
Absolutely! Just make sure to chill the custard base overnight for the best flavor.How long does this keep in the fridge?
It can be stored in the fridge for up to a week but is best enjoyed fresh from the freezer.
Keto Ice Cream
- Total Time: 270 minutes
- Yield: 6 servings 1x
- Diet: Keto
Description
Indulge in rich, creamy keto ice cream that’s low in carbs and perfect for satisfying your sweet tooth.
Ingredients
- 480 ml (2 cups) Heavy Cream
- 240 ml (1 cup) Unsweetened Almond Milk
- 4 large Egg Yolks
- 120 g (½ cup) Granulated Erythritol
- 2 tsp Vanilla Extract
- ¼ tsp Salt
Instructions
- In a medium saucepan, combine the heavy cream, almond milk, and salt. Heat over medium until just steaming, about 3-4 minutes.
- In a separate bowl, whisk the egg yolks and erythritol until pale and fluffy, about 2-3 minutes.
- Slowly drizzle the warm cream mixture into the egg yolk mixture while continuously whisking.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
- Remove from heat, stir in the vanilla extract, and let it cool to room temperature. Cover and refrigerate for at least 4 hours.
- In a separate bowl, whip the remaining heavy cream until stiff peaks form, about 4-5 minutes.
- Gently fold the chilled custard into the whipped cream.
- Transfer the mixture into a freezer-safe container and freeze for at least 4 hours or until firm.
Notes
Avoid overmixing when combining the whipped cream and custard to keep the mixture airy. This ice cream can be made ahead of time and stored in the freezer for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 265
- Sugar: 1g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 106mg