Ingredients
- Heavy Whipping Cream – 2 cups
- Unsweetened Almond Milk – 1 cup
- Erythritol (or your favorite keto sweetener) – 1/3 cup
- Vanilla Extract – 1 tsp
- Egg Yolks – 4 large
- Coconut Oil or MCT Oil (optional, for creaminess) – 1 tbsp
- Xanthan Gum – 1/4 tsp (for texture)
- A pinch of Salt
Instructions
- Prepare the base:
- In a medium saucepan, combine almond milk and heavy cream. Heat gently over medium heat until it starts to steam (do not boil).
- Whisk the yolks:
- In a separate bowl, whisk egg yolks and erythritol until the mixture turns pale yellow.
- Temper the eggs:
- Slowly pour about 1/2 cup of the hot cream mixture into the yolk mixture while whisking constantly. This prevents the eggs from scrambling. Then, pour the tempered yolk mixture back into the saucepan.
- Cook the custard:
- Continue to heat the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not boil.
- Add flavoring and cool:
- Remove from heat and stir in vanilla extract, coconut oil, xanthan gum, and salt. Let the mixture cool to room temperature, then chill in the fridge for at least 4 hours (or overnight).
- Churn:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze:
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 2-3 hours for a firmer texture.
- Serve:
- Scoop and enjoy! You can top it with keto-friendly toppings like nuts, sugar-free chocolate chips, or fresh berries.
Tips
- If you don’t have an ice cream maker, pour the mixture into a shallow container and stir every 30 minutes while freezing to break up ice crystals.
- Adjust sweetness according to your taste.
