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Keto Ice Cream

A delicious low carb ice cream recipe that is creamy, customizable, and perfect for satisfying sweet cravings without the guilt.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups Heavy cream The secret to real creaminess.
  • 1 cup Full-fat coconut milk Or almond milk for a lighter option.
  • 3/4 cup Low carb sweetener (like allulose) Best for texture; monk fruit or erythritol work too.
  • 1 tablespoon Vanilla extract Or scrape a vanilla bean for extra flavor.
  • 4 large Egg yolks Optional, for a custardy texture.
  • 1 pinch Salt Enhances sweetness.

Method
 

Preparation
  1. In a saucepan, gently heat the heavy cream, coconut milk, and sweetener over low heat without boiling.
  2. In a bowl, whisk the egg yolks, then slowly add a splash of the hot milk mixture while whisking to warm the yolks.
  3. Pour the egg mixture back into the saucepan and cook, stirring until thickened.
  4. When a spoon dipped leaves a line when drawn across the back, remove from heat, and stir in vanilla and salt.
  5. Let the mixture cool slightly, then pour into an ice cream maker or a freezer-proof dish.
  6. Churn or freeze, stirring occasionally, until achieving a soft-serve consistency.
  7. For a firmer texture, freeze for a bit longer before serving.

Notes

Cool the mixture before churning to avoid iciness. Mixing halfway through freezing helps maintain creaminess. Store-bought low carb ice cream does not compare to homemade.