Keto Vanilla Ice Cream Recipe
Keto Vanilla Ice Cream is a creamy, low-carb dessert that's perfect for those following a keto diet. Made with simple ingredients like heavy cream, vanilla extract, and a keto-friendly sweetener, this homemade ice cream is rich and satisfying without the sugar. You can enhance the flavor with optional ingredients like egg yolks for added richness or mix-ins like keto-friendly chocolate chips. The process involves combining the ingredients, churning the mixture in an ice cream maker, and freezing it to achieve a firm texture. Enjoy this indulgent treat while keeping your carb count in check!
Equipment
- Ice Cream Maker (for churning the ice cream; optional if using an alternative method)
- Mixing bowls (for combining ingredients)
- Whisk or Electric Mixer (for mixing the ingredients)
- Measuring cups and spoons (for accurately measuring ingredients)
- Saucepan (if heating the mixture with egg yolks)
- Spatula (for stirring and scraping down the sides of the bowl)
- Freezer-Safe Container – (for storing the ice cream while it freezes)
- Plastic Wrap or Lid (to cover the container while freezing)
Ingredients
- 2 cups heavy cream (or coconut milk for a dairy-free option)
- 1 cup unsweetened almond milk (optional, for a lighter texture)
- 3/4 cup erythritol (or your preferred keto-friendly sweetener)
- 1 tablespoon vanilla extract
- 4 large egg yolks (optional, for a richer texture)
- Pinch of salt (to enhance flavor)
- Optional mix-ins (e.g., 1/4 cup keto-friendly chocolate chips, nuts)
Instructions
- Mix Ingredients: Whisk together 2 cups heavy cream, 1 cup almond milk, 3/4 cup erythritol, and 1 tablespoon vanilla extract. If using egg yolks, heat the mixture, temper the yolks, and cook until thickened.
- Cool: Let the mixture cool completely in the refrigerator.
- Churn: Pour into an ice cream maker and churn for 20-30 minutes until soft-serve consistency.
- Freeze: Transfer to a freezer-safe container, smooth the top, and freeze for 2-4 hours until firm.
- Serve: Scoop and enjoy, optionally adding keto-friendly toppings.
Notes
- Ingredient Substitutions: For a dairy-free version, use coconut milk instead of heavy cream. Ensure all ingredients, like sweeteners and extracts, are keto-friendly.
- Texture Tips: Using egg yolks adds richness and a smoother texture. If avoiding eggs, you can skip this step, but the ice cream may be slightly less creamy.
- Churning: Make sure your ice cream maker’s bowl is completely frozen before use for best results. Follow the manufacturer’s instructions for churning time.
- Freezing: The ice cream will firm up in the freezer, so let it sit out for a few minutes to soften slightly before serving if it’s too hard.
- Storage: Store the ice cream in an airtight container to prevent ice crystals from forming. It can be kept in the freezer for up to 2-3 weeks.
- Sweetener Adjustments: Taste the mixture before churning and adjust the sweetness if needed. Different sweeteners can have varying levels of sweetness.
- Mix-Ins: If adding mix-ins like keto-friendly chocolate chips or nuts, fold them in after churning, before freezing, to distribute them evenly.