Description
Indulge in rich, creamy keto ice cream that’s low in carbs and perfect for satisfying your sweet tooth.
Ingredients
Scale
- 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