keto ice cream recipe

This sugar free ice cream is decadently creamy! Learn how to make restaurant quality Italian gelato at home – it’s really simple. You’d never guess this is a keto ice cream recipe. It tastes just as delicious as the sugar-laden original.

Preparation time:

Prep Time: 0

Cook Time: 20

chilling time: L 4

Total TimeL4 20

INGREDIENTS:

2 vanilla bean pods or 1 teaspoon vanilla powder / 2 teaspoon vanilla extract*
2 cups / 500 ml double / heavy cream
1 cup / 250 ml almond milk unsweetened
6 egg yolks large, room temperature
¾ cup / 120 g allulose use up to 1 cup / 160g for a sweeter ice cream. Or use your powdered low carb sweetener of choice
tiny pinch of salt

INSTRUCTIONS:

Pre-freeze the canister of your ice cream maker for at least 2 hours or overnight.
Split the vanilla pods lengthways with a sharp knife. Scrape out the seeds.
Pour the cream and almond milk into a saucepan. Add the vanilla seeds and the scraped pods and bring to a low boil. When you see the edges start to bubble remove from the heat and allow to cool for about 30 minutes. Stir regularly so it doesn’t form a skin. Remove the vanilla pods.
Meanwhile, put the egg yolks in a mixing bowl. Add the sweetener and a tiny pinch of salt. Using an electric whisk, beat until pale in colour (about 2 minutes).
Slowly whisk into the cooled cream mix into the beaten eggs using a hand balloon whisk. Then pour back into your pan. Heat on low and stir regularly for about 8 -10 minutes until it thickens. Do not boil. At the first sign of bubbles, remove from the heat. Pour into a bowl, cover with cling film and allow to cool for about an hour at room temperature.
Transfer to the fridge and chill for at least 2 hours (or overnight). Churn as per the manufacturer’s instructions on your ice cream maker. Mine took about 20 minutes. For a soft serve you can enjoy straight away.
For a scoopable ice cream, pour into a loaf pan, cover with cling film and freeze for 1- 2 hours, or until fully set.

NOTES:

2.3g net carbs per serve.

You can store the ice cream in the freezer for 6 months. Allow to stand at room temperature for 20 minutes before scooping or carefully microwave at 10 second intervals until it reaches your desired consistency.

The recipe makes eight ½ cup servings.

*If you are using vanilla extract you do not have to heat the cream. Simply skip this step and just combine the cream, almond milk and vanilla extract.