ketoKeto Recipes

EASY KETO VANILLA ICE CREAM

Ingredients

  • 1 cup heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup powdered erythritol or preferred keto sweetener
  • 1 tsp vanilla extract
  • 2 egg yolks
  • Optional: a pinch of salt for enhanced flavor

Instructions

  1. Mix Ingredients: In a medium saucepan, combine the heavy cream, almond milk, and powdered erythritol. Heat on medium until it’s just starting to simmer (do not let it boil).
  2. Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the heated cream mixture into the yolks while whisking constantly to temper the eggs (this prevents them from scrambling). Once tempered, add the yolks back to the saucepan.
  3. Cook the Mixture: Continue to cook on low heat, stirring constantly until the mixture thickens slightly (about 5-7 minutes). It should coat the back of a spoon.
  4. Add Vanilla: Remove from heat and stir in the vanilla extract and salt, if using. Let the mixture cool at room temperature for 10 minutes, then cover and refrigerate for at least 2-3 hours, or until chilled.
  5. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 15-20 minutes).
  6. Freeze: Once churned, transfer the ice cream to a freezer-safe container, cover, and freeze for 1-2 hours for a firmer texture.

Tips

  • No Ice Cream Maker? Pour the mixture into a freezer-safe container and stir every 30 minutes until it reaches ice cream consistency (about 2-3 hours).
  • Extra Creaminess: Substitute part of the almond milk with coconut milk for an even richer texture.

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