Discover how to make sweet, creamy, and authentic-tasting keto ice cream with only 5 ingredients and 3.3g net carbohydrates! It is the greatest recipe for low-carb, sugar-free ice cream. There are a few kinds of keto ice cream available, but making your lets you control the ingredients.
Fortunately, preparing keto-friendly ice cream at home is easy and is very similar to making ordinary ice cream, so you may once again enjoy ice cream on the keto diet.
Compared to keto baking recipes, making low-carb ice cream taste authentic is significantly simpler as all that needs to be changed is the sweetener and no low-carb flour is being made to taste like wheat. This keto-friendly ice cream's main ingredient is sugar-free sweetened condensed milk. The same principles apply to traditional ice cream recipes that are not custard-based.
Because most sugar alternatives have a greater freezing point than sugar, the result is extremely hard ice cream, therefore choosing the right sweetener is crucial. They also don't disinteg
rate very well.
The Components
Butter – Use unsalted. This is the base of the keto condensed milk.
Heavy cream – You’ll need 2 cups for the condensed milk and 1 cup added toward the end. Full-fat coconut cream should work as a dairy-free substitute, but the recipe still won’t be fully dairy-free because of the butter. If you’d like to lighten up the calories in sugar-free ice cream a bit, you can replace some (or all) of the 1 cup heavy cream (the part added toward the end) with coconut milk beverage or almond milk instead.
Monk fruit allulose powder from Besti - Since sugar alcohols (like erythritol) can give the ice cream a gritty texture and a cold aftertaste, I now strongly recommend powdered Besti to keep it soft and scoopable. Older versions of this low-carb, keto ice cream recipe called for powdered erythritol. It's okay to use straight allulose powder, but you'll need 33% more sweetener. Finally, you can use the crystallized form of Besti if you only have that on hand because it dissolves so well.
Vanilla Extract – For keto vanilla ice cream. You can also add a teaspoon of vanilla bean seeds. See below for other add-ins or extract ideas.
Almond Milk – This was not present in older versions of the recipe, but now I always include it because heavy cream alone can make the low-carb ice cream a little too dense and butter-like. You can use store-bought or homemade almond milk, or for a nut-free option, use coconut milk beverage
Preparation
This is the same process as my sugar-free condensed milk recipe: 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, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon, and the volume is reduced by half. It will also pull away from the pan as you tilt it.
Condensed milk should be poured into a big dish and left to chill until room temperature. Add the vanilla extract and stir.
More heavy cream and almond milk (or coconut milk beverage) should be whisked in until thoroughly combined.
Once very cool, refrigerate the mixture for at least 4 hours or overnight. (If you omit this step, the texture of the low-carb ice cream recipe won't be as wonderful.)
In the bowl of the ice cream machine (I have this one and adore it), pour the keto ice cream foundation. and churn until it has a soft serve ice cream-like consistency, as directed by the maker.
Although you can immediately eat the sugar-free soft-serve ice cream, I like firm ice cream.
Transfer to a glass jar, then use a spatula to smooth the surface. A place for 2-4 hours, or until solid, in the freezer.
Serve and Enjoy.
Kindly Share with your friends & family!
