Keto Recipes

keto ice cream


  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 3/4 cup powdered erythritol or sweetener of choice
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • Pinch of salt


  1. Prepare the Ice Cream Base:
    • In a saucepan over medium heat, combine the heavy cream, almond milk, and powdered erythritol. Stir until the sweetener dissolves and the mixture is heated through, but not boiling.
  2. Temper the Egg Yolks:
    • In a medium bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot cream mixture into the egg yolks to temper them. This prevents the eggs from curdling.
  3. Combine and Heat:
    • Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
  4. Chill the Mixture:
    • Remove from heat and stir in the vanilla extract and a pinch of salt. Pour the mixture into a bowl and let it cool to room temperature. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
  5. Churn the Ice Cream:
    • Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. It typically takes about 20-30 minutes until the ice cream reaches a soft-serve consistency.
  6. Freeze:
    • Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or wax paper directly onto the surface of the ice cream and freeze until firm, about 4 hours or overnight.
  7. Serve:
    • Remove from the freezer a few minutes before serving to soften slightly. Scoop and enjoy!

This recipe makes about 6 servings of keto vanilla ice cream. You can also add other flavors or mix-ins like cocoa powder, berries, or nuts to customize it to your liking…..

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